No Peek Pork Chops and Rice
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Looking for a simple comfort meal with minimal fuss? These No Peek Pork Chops and Rice combine tender pork chops with flavorful rice in one pan for an easy dinner that’s perfect for busy weeknights.
If you are looking for a comforting and easy dinner recipe idea, I have you covered right here with these deliciously tender baked pork chops and rice. I have been making pork chops this way since my kids were little, and it’s always been a family favorite dinner. Thick cut pork chops, seared in melted butter, then baked with a savory mushroom sauce over rice for a one pot meal that the whole family will love.
This post is sponsored by Iowa Pork but my opinions and my lifelong love of pork recipes and Iowa Pork is all my own.
No Peek Pork Chops and Rice
This no peek pork chop casserole is pure comfort food that comes together with simple ingredients from your pantry. The beauty lies in the hands-off cooking process—after a quick sear, everything cooks together in the oven without needing to check on it. Less dishes and less fuss make this perfect for busy nights!
If you love these no fuss pork chops, you are sure to love my recipe for Pork Roast and Gravy and this amazing Cream of Bacon Soup!
Pork Chops and Rice Recipe
This pork chops and rice in the oven dish has become one of my family favorites. The combination of onion soup mix, cream of mushroom soup, and white rice creates the perfect base for juicy boneless pork chops. Everything cooks together, allowing the rice to absorb all those delicious flavors while the pork chops become fork-tender on top.
The “no peek” technique is key—covering the dish tightly and resisting the urge to check on it during cooking ensures perfectly tender pork and fluffy rice every time.
Pork Chop, Mushroom, and Rice Bake Ingredients
For complete ingredients and instructions, scroll to the bottom of this post for the full printable recipe.
- Boneless pork chops – Thicker cut chops work best to maintain a nice texture.
- Butter – Creates a rich base for searing and adds flavor to the rice and the gravy.
- Chicken broth – Adds moisture and flavor; beef broth works too.
- Mushrooms – White, cremini, or portabella add an earthy flavor.
- Onion soup mix – Provides instant flavor; Lipton onion soup mix is what I use.
- Cream of mushroom soup – Creates a creamy sauce.
- Jasmine rice – Uncooked rice that cooks in the oven; minute rice or long-grain rice work as substitutes.
- Fresh parsley – Optional garnish for freshness.
Keep reading for tips and tricks about this easy pork chop and rice recipe!
How to Make No Peek Pork Chops and Rice
This recipe comes together quickly, and the oven does most of the work! Some recipes don’t require the searing portion that my recipe uses, but I promise you, it’s worth the extra 10 minutes to sear in those juices, and the flavor it gives your gravy and rice is out of this world!
Preheat your oven to 350°F. Melt butter in a cast iron skillet over medium-high heat, then season pork chops with salt and pepper. Sear the pork chops on both sides until golden.
Remove the pork chops and deglaze the pan with chicken broth, scraping up the brown bits. Add mushrooms, onion soup mix, and cream of mushroom soup, stirring until combined.
Remove half of the liquid and set aside. Stir the uncooked rice into the remaining liquid in the pan.
Place the seared pork chops on top of the rice mixture and pour the reserved liquid over the chops. Cover tightly with foil or a lid.
Bake for 45 minutes without peeking! The internal temperature of the pork chops should reach 145°F.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Love it? Pin it!
If you love this No Peek Pork Chops and Rice Recipe, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!
Substitutions
- Instead of jasmine rice, try minute rice or wild rice
- Bone-in pork chops can replace boneless pork chops
- To make this completely from scratch, make your own Cream of Mushroom Soup and Onion Soup Mix
FAQs about No Peek Pork Chops and Rice
- What vegetable goes best with pork chops and rice? Asparagus, green beans, roasted Brussels sprouts, sweet corn, or a simple side salad all pair perfectly with this comforting dish.
- I don’t have a cast-iron skillet, can I still make this recipe? Of course! Follow the same instructions, but put the ingredients into a 9×13 baking dish before placing it in the oven.
- Can I make this recipe ahead of time? Yes! You can prepare everything up to the baking step, cover, and refrigerate for up to 24 hours. When ready to cook, add an extra 10-15 minutes to the baking time since you’re starting with cold ingredients.
- How do I know when the pork chops are done? The safest way is to use a meat thermometer – pork chops are done when they reach an internal temperature of 145°F. If you don’t have a thermometer, cut into the thickest part of a chop; it should be slightly pink in the center, and the juices should run clear.
Internal Temperature of Pork
There are so many different cuts of pork to enjoy, and I have many pork recipes on my website for you to try. Different cuts require different cooking techniques and internal cooking temperatures, too. Iowa Pork makes it easy for you to figure out those internal temperatures with their Pork Cooking Temperature Guide.
Iowa Pork suggests checking doneness properly, using a digital cooking thermometer to measure
the temperature at the thickest part of the cut without touching any bone. Once you have reached the
desired internal temperature, remove from heat and let it rest for three minutes.
Tips & Tricks
- Use boneless chops that are at least 1-inch thick for best results
- Don’t skip searing the pork chops—this adds tremendous flavor
- Seal your baking dish tightly to trap steam for perfectly cooked rice
- For picky eaters, you can omit the mushrooms
- This recipe is perfect for busy weeknights when time is limited, but pretty enough for a dinner party
The Love of Pork
Even though I didn’t grow up on a farm in Iowa like my husband did, growing up, we ate pork a lot. My Mom’s Pork Chops and Mushroom Gravy were one of my favorite comfort meals as a kid, and I still make them all of the time for my kids. Little do they know that while they are enjoying my pork recipes, I am internally smiling because I am aware of Pork’s nutritional value.
More Pork Recipes to Love
If you love this pork chop and rice casserole, I know you will love my Baked Pork Chops With Stuffing pictured above and my viral Dr. Pepper Pork Ribs recipe. Grilling season is upon us, and you won’t want to miss the opportunity to make my Double Smoked Glazed Ham and my perfectly Smoked Pork Loin. Nobody can refuse these Meat Lovers Baked Beans filled with bacon and bratwurst, and of course, lazy weekend mornings always call for Homemade Biscuits and Sausage Gravy!
If easy recipes are your jam, I have an entire section dedicated to them here on my website. Check out my easy meals
Be sure to follow along with Iowa Pork on Instagram, Facebook, Pinterest, and Twitter for delicious pork recipes year-round!
This No Peek Pork Chops and Rice is the ultimate comfort food! With just one pan and pantry staples, you’ll have a hearty meal the whole family will love. The combination of tender pork chops and flavorful rice creates a satisfying dinner perfect for any night of the week.
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No Peek Pork Chops and Rice Bake
Equipment
Ingredients
- 4 thick cut boneless center cut pork chops about 2 pounds total
- 1 stick ½ cup butter
- Salt and Pepper
- 2 cups chicken stock
- 6 ounces white or portabella mushrooms chopped
- 1 packet onion soup mix
- 2 10.25 ounce cans of cream of mushroom soup
- 2 cups Jasmine rice uncooked
- Fresh parsley for garnish if desired
Instructions
- Preheat the oven to 350 degrees F.
- In a large cast iron skillet over medium-high heat, melt the stick of butter. Place the pork chops in the pan and sear them on each side.
- Remove the pork chops and deglaze the pan with the chicken stock, scraping up any of the little brown bits from searing the chops. Add in mushrooms, onion soup and cream of mushroom soup, stir until combined.
- Remove about ½ of the liquid, stir the rice into the pan, place the pork chops back into the skillet, and pour the reserved liquid over the pork chops. Cover with a lid or foil and place in the oven to bake for about 45 minutes. Check the internal temperature of the pork chops, they should be 145 degrees F.
- Serve hot from the pan.
