Southern Pork Chop and Rice Casserole
One-dish Southern comfort food featuring bone-in pork chops braised atop toasted long-grain rice with Creole spices, beef broth, and sauteed onions and peppers. The pork stays tender and juicy while the rice absorbs all the savory, herb-infused liquid. Serve family-style for weeknight dinners or casual gatherings. This version uses the cast-iron-to-oven method for deep browning and even cooking, with careful attention to not overcooking the pork chops.
Ingredients
- 2 tablespoon butter, divided
- 1 ½ cup long grain rice, uncooked
- ¼ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon Creole or Cajun seasoning, or to taste
- 1 ½ tablespoon cooking oil, vegetable, canola, or olive, divided
- 4 whole bone-in pork chops, sirloin or rib, 1/2 to 3/4-inch thick
- 3 cup beef stock or broth
- 2 teaspoon Worcestershire sauce, or to taste
- ¼ teaspoon dried thyme, crushed
- ¼ teaspoon dried rosemary, crushed
- ½ teaspoon dried sage
- 1 cup onion, coarsely chopped
- ½ cup green bell pepper, coarsely chopped
Instructions
- 1
Preheat oven to 350 degrees F and butter a 9 by 13 inch baking dish.
- 2
Heat 1 tablespoon butter in a cast iron skillet over medium-high heat, add rice and cook stirring often until lightly toasted.
- 3
Transfer toasted rice to the prepared baking dish.
- 4
Mix together salt, pepper, garlic powder, and Creole or Cajun seasoning and sprinkle on both sides of pork chops.
- 5
Heat 1 tablespoon cooking oil in the same skillet over high heat and brown chops in batches about 1 minute per side, adding more oil as needed, then set aside.
- 6
Whisk together beef broth, Worcestershire sauce, thyme, rosemary, and sage.
- 7
Pour half the broth mixture over the rice in the baking dish and stir to combine.
- 8
Arrange browned chops on top of the rice and pour any pan juices over them.
- 9
Reduce skillet heat to medium, add remaining 1 tablespoon butter, onion, and bell pepper and cook stirring until slightly softened.
- 10
Pour vegetable mixture and remaining broth over the chops.
- 11
Cover baking dish tightly with a double layer of aluminum foil.
- 12
Bake at 350 degrees F until chops reach 145 degrees F internal temperature, about 45 minutes for 1/2-inch chops or 1 hour or more for 3/4-inch chops, until liquid is mostly absorbed and rice is tender.
- 13
Rest briefly and serve with green beans or garden salad and sweet tea.
Tips
Toast the rice in butter before adding liquid to develop nutty flavor and help each grain stay separate in the finished casserole.
Use an instant-read thermometer inserted sideways into the thickest chop to avoid overcooking; pull at 145 degrees F for juicy results.
Double-layer the foil tightly to trap steam; any gaps will cause uneven cooking and drying.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered in a 350 degree F oven for 15-20 minutes until warmed through.
Assemble the casserole through the braising step up to 24 hours ahead; cover and refrigerate. Add 10-15 minutes to baking time if starting cold.
Serve directly from the baking dish family-style at the table with green beans or a mixed garden salad and sweet tea on the side.
Common Mistakes
Skip the rice toasting step to avoid mushy, clumped rice that won't absorb broth evenly.
Brown pork chops properly before braising to avoid pale, steamed meat; high heat searing is essential.
Resist the urge to uncover the casserole while baking to prevent steam loss and uneven cooking.
Use a meat thermometer to avoid overcooking pork beyond 145 degrees F, which dries out the meat.
Substitutions
Dairy-Free Swaps
General Alternatives
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Full guide →FAQ
Can I use boneless pork chops?
Yes, but reduce cooking time to 30-40 minutes. Boneless chops cook faster and lack the flavor and structure of bone-in cuts, which help retain juices during braising.
What if I don't have Creole seasoning?
Mix 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon onion powder, and 1/4 teaspoon garlic powder as a substitute. Adjust heat level to preference.
How long can I keep this casserole and can I freeze it?
Refrigerate covered up to 3 days. Freezing is not recommended because the rice texture changes significantly after thawing, becoming mushy and separating from the liquid.