Easy Cheesy Pork Chop and Rice Casserole
- TOTAL PREP TIME60 minutes
- DEGREE OF DIFFICULTYEasy
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- 4 New York (top loin) pork chops 3/4-inch thick
- 2 cups cooked long-grain white rice
- 2 cups frozen vegetable mixture thawed
- 1 cup Cheddar cheese shredded
- 1 cup ricotta cheese or cottage cheese
- Salt and pepper
- 1/4 cup Parmesan cheese grated
- 1 tablespoon olive oil plus more for casserole dish
- 1 tablespoon Italian parsley (optional)
Casseroles are perfect for a wide variety of situations: hosting, cold weather, potlucks, and more! This easy, cheesy pork chop casserole dish combines grains and protein for a meal that will give you plenty of energy with fairly little prep. It’s an easy family meal that picky eaters will likely love, as well!
Preheat the oven to 375 degrees F. Oil a 2-quart casserole dish and set aside.
In a large bowl, combine the rice, vegetables, cheddar, ricotta or cottage cheese, and salt and pepper to taste. Transfer to the prepared casserole dish, sprinkle the Parmesan on top, and set aside.
Season the pork chops with salt and pepper. In a large skillet over medium-high heat, warm the oil. Add the chops and cook until browned on one side, 3 to 4 minutes. Arrange the chops, browned side up, on top of the rice mixture and bake until the rice mixture is hot and the chops are cooked to 145 degrees F., about 30 minutes. Let stand at room temperature for 3 minutes.
Serve the chops over the rice mixture, sprinkled with the parsley, if using.
My family and I live in the southeast part of the state. We started raising hogs in the late 1940's with my grandparents, Lee and Dorothy. The second generation of our farm include my parents, Chuck and Debbie and my Aunt and Uncle, Dale and Judy. In 2008, our four families joined together in a partnership to make Springer Family foods.
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