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No Fuss Pork Chop Casserole

This easy pork chop casserole will have everyone coming back for seconds.

No Fuss Pork Chop Casserole
No Fuss Pork Chop Casserole
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No Fuss Pork Chop Casserole is a great recipe to make for your family any night of the week. This oven baked pork chop recipe is a super easy, yet hearty casserole recipe that will make you rethink the way you prepare pork chops.

Lightly breaded pork chops, golden mushrooms and beef broth come together with other ingredients for a truly tasty casserole that is perfect for a casual night at home, yet fancy enough for a special occasion.

Serve these pork chops over rice and the soup broth absorbs into the rice and chops as they bake. This is a hearty meal that will satisfy everyone in your family and have them going back to the kitchen for a second helping. This dish is perfect for parties, and would even do nicely at a holiday potluck.


Cooking Time45 min

Cooking MethodCasserole, Oven

Cooking Vessel Size9 x 13-inch bake dish


  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 one-inch, thick boneless pork chops
  • 2 tablespoons vegetable oil, divided
  • 8 ounces mushrooms (2 cups sliced)
  • 1 cup finely chopped onion
  • 2 tablespoons chopped fresh basil
  • Salt and pepper
  • 1 (14-1/2-ounce) can beef broth
  • 1 1/2 cup rice mix *see note
  • 1 (10-1/2-ounce) can golden mushroom soup
  • 1 1/2 cup rice mix (see note)

Pork Chop Casserole Recipe


  1. Preheat oven to 350 degrees F. Lightly spray a 9 x 13-inch bake dish with cooking spray.

  2. Place flour, salt and pepper into a zip-top plastic bag and shake to mix. Add pork chops and shake to lightly coat the pork.

  3. In a heavy skillet large enough to hold all of the pork chops, heat 1 tablespoon of the oil over medium high heat until the oil shimmers. Add the pork chops and brown about 3 minutes a side until golden brown.

  4. Remove the chops to a plate and add the remaining oil to the pan. Saute the onions and mushrooms until the onions are translucent and the mushrooms begin to brown, about 5 minutes. Sprinkle with additional salt and pepper and the fresh basil.

  5. In a bowl, mix the broth and soup until well combined. Microwave for 2 minutes on high until hot.

  6. Place the rice into the bake dish and pour the soup mixture over. Arrange the pork chops on top and spoon the mushroom mixture over and around the chops. Cover with foil and bake about 45 minutes until rice is tender and has absorbed most of the liquid.

  7. If there is too much liquid remaining, remove foil and return to the oven uncovered for 10 minutes.


Any type of rice will work here, but we prefer a mixture of long grain and wild rice for its color, flavor and nutritional value.

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I just looked at this recipe and I DON'T SEE the rice or golden mushroom soup in the ingredient list.

Hi Bethsara! The recipe has been updated. You will need 1 10.5 oz can of golden mushroom soup and 1.5 cups of rice (see note about our preferred blend of rice). Sorry for the inconvenience and thank you for commenting! Enjoy the recipe. Kristin, Editor for

I just read this recipe and I DON'T SEE

Golden mushroom soup? Is there a difference between this and cream of mushroom soup?

I really liked this pork chop recipe! The pork chops weren't dried out, the flavor was amazing, and the rice was a perfect addition!

This meal was so flavorful! I'm not even a huge fan of pork chops, but I enjoyed how all of the ingredients in this dish came together.


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