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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 Time
7
minutes
mins
Cook Time
45
minutes
mins
Total Time
47
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
baked pork chops and rice, mushrooms and asaparagus
Servings:
3
Author:
Courtney
Ingredients
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
Instructions
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 8x11 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 40-55 minutes or until the pork and rice are fully cooked.
To brown the pork, you can either sear before or after cooking a large skillet with a little oil.
Notes
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.