No Peek Pork Chops & Rice

No-Peek Pork Chops and Rice – super easy dinner recipe! Pork chops, seasoned pepper, rice, cream of chicken soup, cream of mushroom soup, chicken broth, onion soup mix. Mix everything in the baking dish and pop in the oven. SO easy and everyone cleaned their plate! Even our picky eaters!! 

pork chops and rice in a baking dish

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Baked Pork Chops with Onion Soup Mix

These No Peek Pork Chops & Rice are a favorite in our house. They are super easy to make and they taste great!!! The pork chops are super tender, and I absolutely LOVE the rice. I could just eat this yummy rice and be happy! This No-Peek Pork Chops and Rice has become our go-to Sunday dinner. I love that I can just mix it up, pop it in the oven and forget it! Whip up some green beans or asparagus while the casserole is cooking and dinner is done!

pork chops and rice in a baking dish

How to Make One Pan Baked Pork Chops and Rice

As I said, this No-Peek Pork Chops and Rice Casserole is super easy to make. Just mix everything right in the pan, cover, and bake. It doesn’t get much easier than that! Feel free to add some chopped broccoli to the rice mixture if you want an all in one dinner!

I used onion soup mix and a can of cream of chicken soup and a can of cream of mushroom soup. If you aren’t a fan of cream of mushroom, you can substitute your favorite cream of soup – another can of cream of chicken or a can of cream celery would work great too!

Please note – I used regular uncooked rice in this No-Peek Pork Chops and Rice recipe. I know some of you like to use brown rice. I have NOT made this with brown rice. I am sure you can use brown rice, but you will need to tweak the baking time and maybe the liquid. Brown rice takes longer to cook than regular white rice.

pork chops and rice on a plate

What to Serve with Easy Baked Pork Chops & Rice

We love these Easy Baked Pork Chops and Rice. We usually serve them with some green beans or asparagus and a roll. Here are a few of our favorite recipes from the blog that go great with these delicious pork chops and rice:

Easy Broccoli Cornbread

Broccoli Cornbread – seriously delicious! SO simple and tastes great! Perfect for all your summer cookouts and potlucks! Broccoli, Jiffy…

French Onion Biscuits

French Onion Biscuits – only 5 ingredients! The hardest part of making these biscuits is resisting the urge to snack…

No-Peek Pork Chops and Rice

Yield: 8 people
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
No-Peek Pork Chops and Rice – super easy dinner recipe! Pork chops, seasoned pepper, rice, cream of chicken soup, cream of mushroom soup, chicken broth, onion soup mix. Mix everything in the baking dish and pop in the oven. SO easy and everyone cleaned their plate! Even our picky eaters!! #porkchop #casserole #pork



  • Preheat oven to 350ºF. Lightly spray a 9x13x2-inch baking dish with cooking spray.
  • Pour cream of chicken soup, cream of mushroom soup, chicken broth, rice and onion soup mix in the bottom of the baking dish. Whisk together. (you can do this in a bowl and pour it into the baking dish if you prefer).
  • Season both sides of pork chops with seasoned pepper. Place on top of rice mixture.
  • Cover tightly with foil and bake for 1 hour 15 minutes to 1 hour 30 minutes.


  • Can season pork chops with salt and pepper in place of seasoned pepper.
  • To avoid sticky rice, rinse your rice before adding it to the dish. Rinsing the rice removes excess start that causes the rice to plump and stick together.
  • You can use any flavor combination of condensed cream of soups. Cream of Chicken soup, cream of mushroom soup or cream of celery soup all work great.
  • I use regular long-grain white rice.
    • I have not made this with brown rice, so I can not say what adjustments need to be made.


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baking dish of pork chops and rice
plate of pork chops and rice
spatula of pork chops and rice



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  1. I would like to add : (1) fresh (not frozen) carrots and (2) frozen peas. (1) Should I precook the carrots? (2) Since frozen peas are already cooked, should I add them after about 1 hour into the cooking time? Looking forward to making it!

    1. I have not made this recipe with cauliflower rice, so I can not say. My guess is that it won’t work in this particular recipe since this recipe uses uncooked rice. Cauliflower rice is usually a substitute for cooked riced now raw rice.

  2. Made this several times now. I add sliced baby Bella mushrooms and substitute Weber Chop and Steak seasoning for the pepper. Its super simple and wonderfully delicious! Thanks for a great recipe.

  3. Made this last night & everyone loved it! Wondering if anyone has tried it with chicken breasts instead of pork chops?

  4. Steph, i have been making your individual potato gratin cups for years now on a regular basis. This pork and rice recipe is another to-die-for dish. Already made it 3x this month as written. Thank you for another great recipe!

  5. Does anyone know if you can double the rice in this recipe? If so how long did you cook it for and did you just double the soup/chicken broth? Thanks Trying to make this tonight but wondering if 1 1/2 cups of rice will be enough. Also did it work in the same size cooking dish?

    1. 1 1/2 cups of rice will yield at least 4 1/2 cups of cooked rice. If you double the rice, you will absolutely need to use a larger pan. As you can see, the 9×13-pan the recipe is made in is pretty full.

      1. Onlhad 3 big chops and in a rush so increased temp to 375 then 400 and cooked less than 1 hr. Also used 1 can chicken noodle soup in place of cream of chicken. All turned out super delicious and rice with chicken noodle soup turned out like rice-a-roni

    2. I made this tonight, most delicious, it makes alot of rice, used 3 bone in pork chops, turned out fabulous, been looking for easy recipes after my husbands 3rd stroke, leftovers are essential, he absolutely loved it!!

    1. I haven’t tried that, so I cannot say. I don’t know if the rice would absorb all of the liquid before cooking or not. ??? If you try it, let us know how it turns out.

  6. This was SO good ! I don’t alter recipes; as the expressions goes, “I don’t fry water without looking in the cookbook.” but, got brave and threw in some sliced mushrooms. I could make a meal of the rice alone.

    1. I add mushrooms all the time and also make it with chicken and add a jar of pimientos as well as the mushrooms. Yumm

    1. What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  7. Followed the recipe minus the packet of dry onion soup mix and used bone-in pork chops. My family loved it. I loved it because it was easy to make! Thank you.

      1. Bone-in pork chops will take longer to cook. Check them at the time listed for an internal temperature of 145ºF

  8. I used cream of chicken with herbs and golden mushroom soup and added half a bag of frozen mixed veggies. Smells wonderful!

  9. My son & I love this recipe. It’s amazing & sometimes have enough for the next day but very seldom because my son will devoir it all in one sitting 😂😂❤️❤️❤️

  10. Can I make this with out the dry onion mix? That’s the only thing I don’t have. I made this before & my son & I love it!

    1. Yes you can. You can leave it out completely or you can add different spices in place of it. Its just for flavor and should not effect the cooking time. I did without it tonight and it was fine

  11. Do you know or think this recipe could be baked in the Ninja XL smart grill. It has a 9X13 cooking pan? Looks fantastic.

  12. I am on my church’s meals ministry team. This is my go-to recipe. I can’t begin to tell you how many people have called me and ask me for the recipe. It is a bit too salty for me so I use about 3/4 of the dry soup mix rather than the entire packet. Other than that I love this recipe!

  13. Making this now and also doing one with boneless chicken thighs. I added some saffron threads to both. Can’t wait to taste it.

  14. I love this recipe, so easy and delicious. I can eat the rice alone cause all the flavors. My sons love it . Thank you for the recipe.

  15. Recipe, if followed, is PERFECT!! I hate to see people change the recipe and complain. Reading some of the posts I feel like I am in the twilight zone. Keep posting your awesome recipes. I support you

    1. I agree it is an amazing recipe me & my son love it!!! I’m making it tonight but only thing is I don’t have the dry onion mix & wondering if I skip that if it will turn out …

      1. Hi Debbie. I didn’t have an envelope of the onion soup mix tonight and I googled substitute for dry onion soup mix. I had everything in my pantry luckily. Hopefully you will also if you’re making again and realize that you were out of premix.

    1. What would be your suggestions on reheating this recipe? I prep food one day and the meal is completed the next day to feed 50 homeless people.

  16. I am on my church’s Meal Ministry. This is my go to recipe. I have actually had people call me and asked me for the recipe once I have taken it to them. Not only is it easy but it is very good and feeds a lot of people.

      1. So delicious. I made this for another family, but of course had to taste test. 😉 I immediately told my husband I was making this recipe again, but for us! Great flavor and an especially good recipe for lean pork because the moisture keeps the meat from being dry. Thanks for sharing this recipe.

  17. Omg I loved it even eating it after work , my kids loved it too . Think next time imma make it with boneless pork chops cause it cooked so well the bone started falling apart but it was delicious. Thank you.

  18. Thanks for this. I’m a single mom ( mind u my boys are grown but I live with them ) I work evenings so I don’t have much time to make dinner nor do I like make it too early so this sounds delicious that they would love .

    1. The pork chops need to be cooked until they reach an internal temperature of 145ºF. Thinner pork chops will probably cook quicker.

  19. Hi there,
    I am wondering if you have tried this recipe with brown rice? If so, did you have to alter the cooking time or the amount of liquid at all?
    Thank you.

    1. I have not made this with brown rice. White and brown rice does not cook the same. You will need to adjust the liquid and cooking time accordingly. I have not made this with brown rice, so please use your best judgment regarding substitutions and modifications.

    1. You could cook it in the slow cooker. I haven’t made this in the slow cooker, so I can’t say for sure on the time. I would start with 6 hours on LOW.

      1. I’ve made this original dish many times because it’s simple and delicious. Today I did not want the oven on so I decided to try the crockpot. I also was trying to use up things on hand. My pork chops are bone in and on the thinner side. The only uncooked rice I had was wild rice and the soup was cheese and celery. I know different appliances cook differently so I added a half of cup more broth and cooked the rice about two hour on low before adding the chops. Well the rice was close to done so I added more broth, chops, onion soup mix and a partial bag frozen sliced mushrooms on top. I cooked until the pork was the correct temp and it was all delicious but I will go back to the original oven version because it’s so easy. Thanks.

    1. What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  20. Great recipe! I love one pot/pan meals!
    I did add some chopped broccoli. That
    was an easy way to get my husband to
    eat a veggie!!!
    I’d definitely make it again!

  21. Would this be a great freezer meal if I cook it and then let it cool before wrapping it for the freezer?

  22. I used 3 cans of soup, 2 cups of water, 1 chicken cup of chicken broth and 2 1/4 cups of rice. Had 10 thin sliced pork chops and wanted a larger portion for my family. Turned out delicious! (3 cups of chicken broth was too much sodium for my liking!)

  23. Hey I only have cream of mushroom, do you think this would work with 2 cans of cream of mushroom, or is that too much.

    1. You can add broccoli. I’m not sure if it would change the liquid requirements or not. I would guess no.

    1. You will just have to test the cooking time. It is down when the rice is cooked and the pork chops reach an internal temperature of 145 degrees

    2. Thanks for the quick reply! Pork chops are always so hard to make as pork it's easy to overcook.. i'm just learning yet so anything is helpful 🙂

  24. I take an onion, and saute it in a little butter and olive oil until it caramelizes. Sometimes I add mushrooms too. Once soft, I add that to the pork chops and rice before baking. It adds flavor without adding all the extra salt. You can cut the Lipton soup mix in half. Also use low sodium broth. Broth can be very salty.

  25. Could you make this ahead of time and keep in the fridge until you are ready to cook? I’m just thinking like over night

    1. I'm not sure how the rice would be if you made it in advance. I think it would absorb a lot of the liquid, but it might be fine.

  26. Thank you for replying so quickly. I found another recipe on the website for pork chops with noodles (Slow Cooker Angel Pork Chops). I'm going to try that one…

    1. I don't know how pasta would work. There is extra liquid in the casserole to cook the rice. I don't know how to alter the recipe for pasta without further recipe testing.

  27. Great receipt I used cream of chicken with cream of celery. It was a little to salty.
    Is that the soup or the onion soup dry mix that is tipping the salt scale for me…

    1. Couldn't say, Gerald. I wish I knew you so I could help you out.
      Maybe try the Healthy Request Campbell's soup next time.

  28. This looks so good ! What thickness are your pork chops ? I'd like to make this soon, so please answer !! Costco has HUGE ones, and they go down to the 'thin' sliced ones.

  29. i'm with you on the white rice – although i usually use basmati or jasmine. this looks so good – i would double up on the cream of mushroom soup – my fav!!!

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