No Peek Pork Chops and Rice Bake

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Close up of No Peek Pork Chops and Mushrooms on rice.

5 from 1 vote

Need a simple dinner idea? Try these No Peek Pork Chops and Rice! Tender pork chops over creamy mushroom rice, all in one pan with minimal effort. The "no peek" method ensures perfectly cooked results every time!

Prep Time10

Cook Time45

Course: Pork

Cuisine: American

Keyword: casserole, easy, Jasmine rice, mushrooms, pork chops, rice dish

Servings: servings

Calories: 600kcal

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.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months.

Nutrition