Pour the broth and soup mixture evenly over the rice and onions, making sure all the rice is submerged. Gently shake the pan or tap it on the counter to help the liquid settle around the grains.
Pat the pork chops dry with paper towels. Lay the pork chops in a single layer on top of the rice mixture. The chops should be partially nestled into the liquid but not fully submerged; this allows them to bake through while keeping the rice underneath moist.
Cover the baking dish tightly with aluminum foil to trap steam, which is crucial for cooking the rice evenly. Place the dish in the preheated oven and bake for 45 minutes.
After 45 minutes, carefully remove the foil (watch for steam). Check that most of the liquid has been absorbed and the rice is nearly tender. Return the uncovered dish to the oven and bake for an additional 15–20 minutes, or until the rice is fully cooked and the pork chops reach an internal temperature of at least 145°F (63°C).
Remove the dish from the oven and let it rest for about 5–10 minutes. This brief rest allows the rice to finish steaming and the juices in the pork chops to redistribute. Serve the pork chops over a bed of the savory baked rice, spooning some of the pan juices over each portion.
Variations & Tips
To keep this dish flexible and adaptable to your pantry, you can easily swap ingredients while maintaining the same basic technique. For a slightly different flavor profile, substitute cream of chicken or cream of celery soup for the cream of mushroom. If you prefer boneless pork chops, choose chops that are at least 1-inch thick and check them a bit earlier, as they can cook faster and dry out more quickly. You can also add a cup of sliced mushrooms or a handful of chopped bell pepper on top of the onions for extra texture and sweetness without increasing the ingredient count too much if you consider them optional add-ins. For a deeper Southern flavor, replace 1/2 cup of the chicken broth with evaporated milk for a richer, creamier rice. If you like a bit of heat, sprinkle a pinch of cayenne or a few red pepper flakes over the pork chops before baking. Finally, if your oven runs hot or your rice tends to cook unevenly, check the dish at the 40-minute mark; if the top is browning too quickly while the rice is still a bit firm, re-cover the pan with foil for the remainder of the baking time to protect the chops and help the rice steam through.
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