Dump & Bake Smothered Pork Chop Casserole

A dump-and-bake smothered pork chop casserole — boneless pork chops baked over jasmine rice in a creamy mushroom-and-onion sauce with green beans and melty mozzarella. Everything goes in one dish, no pre-cooking.

Prep Time10

Cook Time1 40

Total Time1 50

Course: Dinner, Main Course

Cuisine: American

Keyword: The Cooking Mawma

Servings: servings

Ingredients

4-6 boneless pork chops
1 10.5 oz can cream of chicken soup
1 10.5 oz can cream of mushroom soup
1 14.5 oz can cut green beans, drained
2.5 cups chicken broth
1.5 cups long-grain rice jasmine
1/2 package French onion dip mix
1 cup sliced mushrooms
1/2 cup shredded mozzarella cheese

Instructions

Preheat the oven to 350°F and spray a 9x13-inch baking dish with nonstick spray.
In the baking dish, stir together both cans of soup, the drained green beans, chicken broth, rice, French onion dip mix and sliced mushrooms until combined. Lay the pork chops on top in a single layer (do not overlap) and press them down to submerge in the liquid.
Cover tightly with foil and bake for 90 minutes total. After the first 60 minutes, uncover, scatter the shredded mozzarella over the top, and bake another 10 minutes or so, until the rice is tender, the internal temperature of the pork reaches 145°F, and the cheese is melted. Serve.

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