No Peek Pork Chops and Rice
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By Alyssa Rivers
on Oct 09, 2024 |
No Peek Pork Chops and Rice is comfort food at its best! Creamy, savory rice and tender pork chops are baked together in the same pan with less than 10 minutes of prep. This dish is a go-to for busy weeknights and is perfect when you need a tasty meal without much hassle!
Reasons You’ll Love This Recipe
- One-Pan Recipe: You will love how convenient this is to make and serve because everything bakes in one big dish. As an added plus, you can easily transport it to potlucks and family gatherings, and clean-up is a breeze.
- Budget-Friendly: Everything comes together with just 7 key ingredients, and most of them are inexpensive pantry staples.
- Family-Friendly: This simple pork and rice dish is one of my favorite meals to prepare for my family. Everyone enjoys it because it’s so warm and cozy and tastes amazing!
Ingredients for No Peek Pork Chops and Rice
This pork chops and rice recipe only requires simple ingredients that are easy to find at your local grocery store. No need to pre-cook the pork chops or the rice! It all cooks together for a warm, comforting meal! Find the measurements below in the recipe card.
- Pork Chops: You’ll need 4 large boneless pork chops for this recipe.
- Rice: The rice will conveniently cook with the pork chops, so there’s no need to cook it ahead of time.
- Mushroom Soup: You can use store-bought, or you can try making this delicious homemade cream of mushroom soup.
- Cream of Chicken Soup: You can use store-bought, or you can try making this delicious homemade cream of chicken soup.
- Chicken Broth: Adds flavor and moisture.
- Italian Seasoning: You can use store-bought or make your own homemade Italian seasoning.
- Salt and Pepper: Brings all the flavors together.
- Onion Soup Mix: This adds herbs and spices to give the pork savory flavor. Try making your own blend for the best flavor possible!
No Peek Pork Chops and Rice Recipe
Besides putting all your ingredients in a pan, the only extra step is to stir together the rice with the sauce. This recipe could not be easier!
- Prep: Preheat the oven to 350 degrees Fahrenheit. Grease a 13 x 9 x 2-inch baking dish with nonstick spray. In a medium-sized bowl add the rice, cream of mushroom, cream of chicken, chicken broth, and dry onion soup mix.
- Make the Rice Mixture: Stir the rice and sauce ingredients together until smooth and combined. Pour the mixture into the prepared baking dish.
- Add Pork Chops: Place the pork chops on top of rice mixture and season with Italian seasoning, salt, and pepper.
- Bake: Cover dish with aluminum foil and bake for 1 hour or until the pork is cooked through and no longer pink. No peeking!
Tips for the Perfect Pork Chops and Rice Dinner
This no peek pork chops and rice dish makes the perfect family dinner! It’s one of those meals that your family will request again and again! Here are some of my top tips, so it’s absolutely perfect!
- Don’t Peek: This dish is covered with foil while it bakes. Be sure to keep it covered, so it has time to steam under the foil. However, it is okay to lift it up at the end of cooking, so you can check the temperature of the pork.
- Pork Temperature: All raw pork chops should be cooked to a minimum internal temperature of 145°F as measured with a food thermometer before removing meat from the heat source.
- Chicken: In the mood for chicken? Try my No Peek Chicken and Rice recipe next!
- Serving Suggestions: Don’t forget to make a few sides to go with this delicious meal! A few of my tried and true favorites are this asparagus, these yummy smashed Brussels sprouts and these super easy 1-hour dinner rolls!
Storing and Reheating Leftovers
This No Peek Pork Chops and Rice makes incredible leftovers! The flavors get even tastier the next day. Follow my instructions below for storing and reheating leftovers.
- In the Refrigerator: Stored in the refrigerator, leftovers will last for 3-4 days. Store in an airtight container for the best results!
- To Reheat: Reheat any leftovers in the microwave until warmed through. Add a splash of chicken broth to help moisten the rice if needed. I don’t recommend reheating leftovers in the oven because it will dry out quickly.
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Preheat the oven to 350 degrees Fahrenheit. Grease a 13 x 9 x 2-inch baking pan.
In a medium-sized bowl add the rice, cream of mushroom, cream of chicken, chicken broth, and onion soup mix.
Stir the rice and sauce ingredients together until smooth and combined.
Pour the mixture into the prepared baking pan.
Place the pork chops on top of the rice mixture and season with Italian seasoning, salt, and pepper.
Cover with aluminum foil and bake for 1 hour or until the pork is cooked throughout and no longer pink. No Peeking!
Calories: 548kcalCarbohydrates: 74gProtein: 36gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 90mgSodium: 94mgPotassium: 615mgFiber: 1gSugar: 0.1gVitamin A: 14IUVitamin C: 0.02mgCalcium: 44mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.