This recipe is very easy and quite tasty. I have made it every year for the last 25 years. Children seem to love it. The rice has a wonderful flavor.

BELVEAL
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 375 degrees F (190 degrees C).

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  • Heat the oil in a large skillet over medium heat; brown the pork chops on both sides. Remove the pork chops from the skillet, reserving the drippings in the skillet; add the onion soup mix and the water to the drippings; cook and stir until hot.

  • Spread the rice evenly into the bottom of a 2 quart casserole dish. Lay the pork chops atop the rice. Pour the mixture from the skillet over the pork chops and rice; cover.

  • Place covered dish in preheated oven and bake 45 minutes. Remove cover and bake until the pork is no longer pink in the center, another 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts

397.9 calories; 25.4 g protein; 41.3 g carbohydrates; 54.3 mg cholesterol; 657.4 mg sodium. Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/14/2009
When I make this recipe, I omit the oil and add cream of mushroom soup and a can of peas. I spread the cream soup on the bottom of the pan, sprinkle the onion soup mix over top, then the can of drained peas, then the rice then the browned chops. Then pour boiling water over top. The cream soup mixes with the onion soup and then comes up through the rice and over the chops. I also use 1 1/2 cups of long grain rice for the 3 cups of water. Yummy Read More
(55)

Most helpful critical review

Rating: 2 stars
10/19/2010
Rice tasty but my thick pork chops were so dry even with 45 minutes of baking with lid on and at a lower temperature. Needs a gravy to eat it and definatly less time at baking.Maybe 25 minutes would have sufficed. Sorry won't be saving this recipe Read More
(9)
38 Ratings
  • 5 star values: 19
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
07/14/2009
When I make this recipe, I omit the oil and add cream of mushroom soup and a can of peas. I spread the cream soup on the bottom of the pan, sprinkle the onion soup mix over top, then the can of drained peas, then the rice then the browned chops. Then pour boiling water over top. The cream soup mixes with the onion soup and then comes up through the rice and over the chops. I also use 1 1/2 cups of long grain rice for the 3 cups of water. Yummy Read More
(55)
Rating: 4 stars
07/14/2009
When I make this recipe, I omit the oil and add cream of mushroom soup and a can of peas. I spread the cream soup on the bottom of the pan, sprinkle the onion soup mix over top, then the can of drained peas, then the rice then the browned chops. Then pour boiling water over top. The cream soup mixes with the onion soup and then comes up through the rice and over the chops. I also use 1 1/2 cups of long grain rice for the 3 cups of water. Yummy Read More
(55)
Rating: 5 stars
09/25/2009
This recipe is so easy to make little mess & my family absolutely loves it!!! I would recommend this to anybody it's awesome!!! Read More
(19)
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Rating: 4 stars
01/21/2010
Double the recipe and added one more pork chop for my large family baked in a large baking pan. Thought the onion soup might overpower but they sweetened up. Turned out pretty yummy but the one pork chop on top got a bit dry. The others that were "under neath" were tender and delicious. Thank belveal. I will be making this again Read More
(15)
Rating: 2 stars
10/19/2010
Rice tasty but my thick pork chops were so dry even with 45 minutes of baking with lid on and at a lower temperature. Needs a gravy to eat it and definatly less time at baking.Maybe 25 minutes would have sufficed. Sorry won't be saving this recipe Read More
(9)
Rating: 4 stars
07/05/2011
4 stars for a soup recipe is pretty good although this one is almost a 3. The rice ( I used Basmati ) had a wonderful flavour but was perhaps just ten minutes overcooked. I'd suggest 1/3 cup less water and 10 minutes less cooking. The chops were delicate and juicy but not all that flavourful so next time I'll brine before searing and ramp up the soup mix with a caramelized onion/beef broth reduction. A little extra salt wouldn't hurt either. Read More
(8)
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Rating: 5 stars
10/05/2010
I followed the recipe exactly and it was yummy! It was very tender and flavorful and my rice was perfectly done. My husband and 13 month old gobbled it up. I will be making this again. Read More
(8)
Rating: 4 stars
03/19/2010
I seasoned the pork chops with salt pepper and garlic before browning. I also added a can of cream of mushroom soup to the rice mixture before topping with the pork. Very good recipe! Read More
(8)
Rating: 5 stars
03/30/2011
Yummy! Added a can of cream of mushroom as well. Chops were tender and juicy. Read More
(7)
Rating: 4 stars
08/19/2010
This was pretty good. I'd have liked it to have more flavor but the meat and rice were tender and moist. Read More
(7)