baked pork chops with rice asparagus and mushrooms on a blue plate
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Baked Pork Chops with Rice Asparagus and Mushrooms

Full of flavor, baked pork chops and rice with asparagus and mushrooms. This comfort food favorite is a one pan meal baked in a casserole dish. 
Prep Time7 mins
Cook Time45 mins
Total Time47 mins
Course: Main Course
Cuisine: American
Keyword: baked pork chops and rice, mushrooms and asaparagus
Servings: 3
Author: Courtney Lopez


  • 3 pork chops 1 1/2 inch thick fresh cut
  • 1 can cream of mushrooms soup
  • 3/4 cup rice
  • 1 cup water
  • 1/2 teaspoon garlic granulated
  • 1/2 teaspoon onion granulated
  • 1/2 teaspoon parsley dried
  • 1/4 teaspoon teaspoon pepper
  • 5 baby bella mushrooms chopped
  • 5 spears asparagus chopped


  • Preheat the oven to 350 degrees F.
  • In a medium sized bowl mix together the rice, cream of mushrooms soup, water, asparagus, mushrooms, and seasoning
  • Pour the rice mixture into a casserole dish. 
  • Season the pork chops with salt and pepper and then also some parsley, garlic, and onion. 
  • Place the pork chops on top of the rice mixture and then cover the dish with aluminum foil.
  • Bake for 40-45 minutes or until the pork and rice is fully cooked.
  • To brown the pork, you can either sear before or after cooking a large skillet with a little oil. 


  • Don't like mushrooms? Use cream of celery soup.
  • Want more fiber? Use brown rice.
  • Garnish with a little freshly chopped parsley to bring even more color to the dish.