Easy Baked Pork Chops and Rice Casserole Recipe
This is an easy recipe for baked pork chops and rice casserole with a creamy dill sauce. It's a flavorful and comforting dish that marries juicy pork chops, tender rice, and a creamy, herby sauce all cooked in one pan.
Ingredients
- 4 Boneless Pork Chops 2" thick
- 1 ⅔ cups Parboiled Wild Rice
- 2 ½ cups Chicken Broth reduced-sodium
Creamy Dill Sauce
- 1 cup Heavy Whipping Cream
- 2 tablespoons Dijon Mustard
- 1 tablespoon Lemon Juice
- 1 tablespoon Minced Garlic
- 2 teaspoons Dill
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Preheat oven to 350℉. Lightly spray a 13"x9" casserole dish with nonstick cooking spray.
- Rinse wild rice in water and drain. Add rice and chicken broth to the casserole dish.
- In a bowl, whisk together the dill sauce ingredients. Pour all but ⅓ cup of the sauce into the casserole dish and stir.
- Place the pork chops on top of the rice in the casserole dish and sprinkle the tops with salt and pepper.
- Tightly wrap the casserole dish with aluminum foil and bake in the oven for 70 minutes or until pork chops reach an internal temperature of 145℉.
- Serve each pork chop with the remaining dill sauce.
Notes
For more tips, see above the recipe card for all my advice on cooking Instant Pot pork chops and rice.
This recipe was made using the 6-quart Instant Pot. Cooking times may vary with different sizes and brands.
Nutrition
Calories: 341kcalCarbohydrates: 13gProtein: 24gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 105mgSodium: 541mgPotassium: 521mgFiber: 1gSugar: 2gVitamin A: 596IUVitamin C: 2mgCalcium: 45mgIron: 1mg