One Pot Pork Chop and Rice Casserole with Tomatoes
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Pork chop and rice casserole is an easy one-pan dinner. Pork chops, rice, vegetables, and tomatoes cook together in the same skillet. The rice absorbs all the flavor as it bakes, creating a delicious, comforting meal with very little work. It’s a simple, satisfying dinner that works especially well on busy weeknights.,
Updated December, 2025 for content and tips.
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Recipe Highlights
Prep Time: 15 Minutes (chop veggies & sear meat)
Cook Time: 45-50 Minutes (oven) + 5 Minute Sear
Total Time: 1 hour
Serves: 4 – Easy to scale up or down
Tastes good with: A simple arugula salad or sautéed zucchini
Ingredient List
- Boneless pork chops bone-in will work too – cook time will need to be adjusted for bone-in.
- Uncooked rice (brown or white)
- Medium-sized onion
- Bell peppers (any combination of green, yellow, orange or red)
- Chicken broth, beef broth or vegetable broth
- Diced tomatoes (freshly chopped or canned)
- Herbs de Provence
- Olive oil
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make Pork Chops with Tomatoes and Rice
- Prepare: Chop the veggies and heat a heavy oven-proof skillet over medium-high heat.
- Sear the Pork Chops: Once the skillet is hot, sear the chops on each side until they turn golden brown. Remove them from the skillet and set them aside.
- Toast the Rice: Reduce the heat to medium and add the rice. Toss the rice around the pan for a few minutes to lightly toast it and turn the heat off.
- Assemble the Casserole: Place the pork chops on top of the rice, then top the pork chops with the veggies, broth, and herbs. Cover and bake.
A Note About Cooking Pork
This is an old family recipe from back when pork was often cooked well done. Today, the USDA recommends cooking pork to 145°F, which helps keep it tender and juicy.
If you prefer cooking pork to this temperature, you can slightly adjust the method in this recipe. After searing the pork chops, remove them from the skillet and cook the rice and vegetables until the rice is tender. Then return the chops to the pan and place everything back in the oven until the pork reaches 145°F.
Tips
- Swap the rice with pearled couscous for an even faster dinner.
- Use boneless pork chops that are at least an inch thick to ensure juicy pork chops for the best results.
- Before adding the casserole to the oven, make sure the cover of the dish has a tight seal so that the tender rice cooks properly.
- If you prefer more tender pork chops, adjust the cooking time by giving the rice a head start to cook for about 40 minutes; then add the pork chops; cover and cook until the rice is ready and the pork chops are cooked to an Internal Temperature of at least 145 degrees.
NOTE: If you don’t have an oven-proof skillet, this recipe can also be browned in a skillet and the ingredients placed into a covered casserole dish.
What to Serve with Pork Chops and Rice Casserole
This one-pan Pork Chop Rice Casserole is almost a full meal, but we like to add a vegetable side dish. Here are some suggestions:
- steamed or sauteed zucchini,
- steamed broccoli or roasted broccoli,
- arugula salad with pistachios,
- green beans with almonds.
If you love one-pan dinners, try this Pork Chops and Vegetable recipe.
How to Store Leftovers
- Store leftover pork chops in an airtight container in the fridge for up to 4 days.
- To reheat, cover and bake in the oven at 350 degrees with a bit of water, tomatoes, or broth until warm. You can also use the microwave. Do not freeze.
Leftover Ideas
- Fiesta Pork Fried Rice: Chop pork and veggies into bite-size pieces, cook over medium heat, add a drizzle of oil, stir in the rice, and cook until heated through. Add a splash of soy sauce (optional)
- Rice Bowl: Chop pork and veggies small, heat the rice in a skillet, and place it into a bowl. Toss the chopped pork and veggies in the skillet and place it on top of the rice in teh bowl, add a sprinkle of freshly grated cheese of your choice.
Frequently Asked Questions About Pork Chop and Rice Casserole with Tomatoes
Yes, you can make this pork chop and rice casserole in a slow cooker. Brown the pork chops in a skillet first, then toast the rice in the same pan. Transfer the seared chops, toasted rice, vegetables, tomatoes, broth, and herbs to a slow cooker. Cover and cook on low. The post mentions about 3 1/2 to 5 hours on low, so start checking for doneness around 3 1/2 hours and cook until the rice is tender and the pork reaches 145°F.
Yes, you can use white rice instead of brown rice in this recipe. Brown rice takes longer to cook, so if you swap in white rice, reduce the baking time by about 15 minutes. Check that the rice has absorbed the liquid and is tender before removing the casserole from the oven.
Boneless loin pork chops that are about 3/4 inch to 1 inch thick work best for this casserole. Thicker chops stay juicy while they bake over the rice. If your chops are very thin, they can dry out in the oven. You can also use bone-in pork chops if you prefer and adjust the cooking time as needed until they reach 145°F internal temperature.
Yes, you can make this pork chop and rice casserole in a slow cooker. Brown the pork chops in a skillet first, then toast the rice in the same pan. Transfer the seared chops, toasted rice, vegetables, tomatoes, broth, and herbs to a slow cooker. Cover and cook on low. The post mentions about 3 1/2 to 5 hours on low, so start checking for doneness around 3 1/2 hours and cook until the rice is tender and the pork reaches 145°F.
Use boneless pork chops that are at least 3/4 inch to 1 inch thick and sear them quickly over medium-high heat before baking. Keep the casserole covered tightly in the oven so the rice and pork cook in steam. If you like very tender pork, you can bake the rice alone for about 25 minutes first, then add the pork chops on top, cover again, and continue baking until both the rice and pork are done.
Store leftover pork chops and rice in an airtight container in the fridge for up to 4 days. To reheat, cover the casserole and warm it in a 350°F oven with a splash of broth, tomatoes, or water until heated through. You can also reheat single servings in the microwave. This recipe does not freeze well, so keep it refrigerated instead of freezing.
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Click on serving size to scale this recipe
Pork Chops with Rice and Tomatoes
Equipment
- Oven-proof skillet
Ingredients
- 1 pound boneless pork chops
- 3/4 cup brown rice uncooked
- 1 medium onion sliced
- 2 bell peppers julienne sliced
- 1 cup chicken broth
- 1/2 cup diced tomatoes fresh or canned
- 1/2 tablespoon herbs de Provence
- 1/2 tablespoon olive oil
Instructions
- Preheat the oven to 350 degrees
- Swirl the olive oil in a skillet, once the oil is hot, add the pork chops. Cook for 2 to 3 minutes and flip them over and cook for another 2 to 3 minutes. Remove the pork from the pan and set it aside.
- Reduce the heat to medium, add the rice to the bottom of the skillet, and toss it around for a few minutes until it begins to turn golden.
- Turn the heat off and place the onions and peppers on top of pork chops, next the tomatoes and broth and sprinkle on the herbes de Provence.
- Cover the pan and place the casserole in the oven and bake for 50 minutes until the rice has absorbed the liquid.
Video
Notes
- Swap the rice with pearled couscous for an even faster dinner.
- Use boneless pork chops that are at least an inch thick to ensure juicy pork chops for the best results.
- Before adding the casserole to the oven, make sure the cover of the dish has a tight seal so that the tender rice cooks properly.
- If you prefer more tender pork chops, adjust the cooking time by giving the rice a head start to cook for about 25 minutes; then add the pork chops; cover and cook until the rice is ready and the pork chops are cooked to an Internal Temperature of at least 145 degrees.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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