This pork chop and rice casserole recipe is a simple one-pan pork chop recipe that is made with only 7 ingredients and takes very little time to prepare! It's perfect for busy weeknights and a dinner that everyone will love!
One-dish meals are so convenient to make and easy to clean up too. And this recipe couldn't get much easier.
Tender pork chops are quickly seared and then cooked slowly in the oven with a mixture of tomatoes and peppers which helps to keep the pork moist for a super flavorful and comforting pork chop casserole.
If you love one-pan dinners, try this Pork Chops and Vegetable recipe.
- It's an easy dinner to make! Just place all (7) of the ingredients into a skillet and then into the oven.
- It's healthy and made with fresh peppers, onions, tomatoes, and brown rice.
Here is What You Will Need
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This is an overview of the ingredients and instructions that you will need to make this recipe. Scroll down a bit further for ingredient substitutions and complete printable cooking instructions which are on the recipe card at the bottom of this post.
- boneless pork chops
- uncooked brown rice
- medium-sized onion
- bell peppers
- chicken broth
- diced tomatoes
- herbs de Provence
- olive oil
- large cast iron skillet
- chef knife
- cutting board
- covered casserole dish (optional)
How to make pork chop casserole with tomatoes and rice
Prepare the ingredients: Cut up the vegetables, measure the rice and seasoning.
Step 1. Brown the meat
Heat oil in a large skillet over medium to high heat. Add the boneless pork chops and sear the pork chops on each side (about three minutes) until they turn golden brown. Remove the chops from the skillet and set them aside.
Step 2. Add rice
Reduce the heat to medium heat and add the rice. Toss the rice around the pan for a few minutes to lightly toast it, and turn the heat off.
Step 3. Assemble the casserole
Place pork chops on top of the rice.
Step 4. Add the veggies
Top the pork chops with slices of peppers and onions.
Step 5. Add tomatoes and broth
Add the broth, tomatoes, and herbs de Provence; cover and bake.
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.
Ingredient Notes & Substitutions
Pork - Boneless loin chops that are approximately ¾ inch thick work well in this recipe. If the chops are too thin, they might become dry.
You can also use bone-in chops or boneless chicken breasts or thighs.
Brown Rice - Brown rice has a nutty flavor and has more health benefits than white rice. You can substitute white rice for brown rice, and reduce the cooking time by about 10 minutes.
Bell Peppers - Any color of bell peppers can be used in this recipe. Green bell pepper, or red bell pepper or mix them up.
Broth - Chicken broth can easily be substituted with vegetable or beef broth.
Tomatoes - Fresh chopped tomatoes or low-sodium diced canned tomatoes can be used in this recipe.
Herbs de Provence is an aromatic spice blend typically made with thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf.
If you don't have this spice blend, you can add a pinch of any combination of rosemary, basil, oregano, thyme, or marjoram.
Check out ButcherBox for humanely raised high-quality meat!
One pan pork chop and rice casserole with tomatoes is almost a meal in itself, but we like to serve a side of vegetables with it such as sauteed or steamed zucchini, steamed broccoli, arugula salad with pistachios, or green beans with almonds.
Storing and Using Leftovers
Store these leftover savory pork chops in the refrigerator in an airtight container for up to 4 days.
Reheat it in the oven covered at 350 with a little bit of added liquid such as water, tomatoes, or broth until it is heated through, or you can reheat it in the microwave.
Freezing is not recommended.
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This is one of those great recipes that you can customize and make your own. Here are some suggestions.
Low sodium pork chop and rice casserole - Replace the chicken broth with white cooking wine or water.
Spicy pork chop and rice casserole - Add a teaspoon or two of red pepper flakes or a few slices of jalapeno pepper to the casserole before baking it in the oven.
- Use boneless pork chops that are at least an inch thick 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 rice cooks properly.
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Yes, you can. Brown the chops in a skillet and toast the rice on top of the stove. Place the ingredients into a slow cooker cover and cook on low for 3 ½ hours.
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Click on serving size to scale this recipe
- 1 pound boneless pork chops
- ¾ cup brown rice uncooked
- 1 medium onion sliced
- 2 bell peppers julienne sliced
- 1 cup chicken broth
- 1 cup diced tomatoes fresh or canned
- ½ tablespoon herbs de Provence
- ½ tablespoon olive oil
- 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.
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Check out more of our Pork Recipes Here!
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