Get ready for a delectable classic when you bake up this super easy “No Peek” Pork Chops & Wild Rice Casserole. Fork tender pork chops, creamy rice and a rich, savory gravy magically make themselves when you cover it all with foil and pop it the oven! Your family will love it when you serve this recipe with an easy Green Salad with Mayo Vinaigrette and Cheddar Jalapeño Cornbread Muffins.
If you love creamy rice dishes like I do, be sure you try my Cheesy Tomatoes & Rice with Chicken, Creamy Lemon Rice Chicken Casserole, Spinach Artichoke Chicken & Rice Casserole and Cheesy Broccoli Rice Casserole (with no canned soup) or any of the gems you’ll find in my collection of 23 Outstanding Rice Recipes.
Why You’ll Love This Easy One Dish Meal
- Classic Comfort Food Yums! We’re talking juicy pork chops and savory wild rice cooked in a rich sauce turned gravy. It doesn’t get anymore classic than that. Not to mention the house smells AH-mazing while it cooks!
- Creamy Risotto-Style Rice. Because the rice cooks in the sauce and is flavored by the pork chops as they bake, the result is creamy risotto-style rice that melts in your mouth and is loaded with flavor!
- No Canned Soups. With a few simple ingredients like sour cream, chicken broth, flour and a few seasonings, we’re skipping all the unwanted “extras” canned soups bring to the table.
- Easy Peasy. This is truly one of those “set it & forget it” recipes. There’s no tending, pot stirring or extra dirty dishes. Once the foil goes on to seal in the moisture and flavor, “no peeking” until it’s done!
Recipe Ingredients & Overview
I’ll walk through an overview of ingredients & steps in these next sections along with helpful tips!
Look for specifics at the end of the post in the recipe card.
- box or package of long grain & wild rice with seasoning packet
- thick cut boneless pork chops
- chicken broth
- sour cream
- salt
- pepper
- onion powder
- all purpose flour
- fresh parsley
Substitutions/ Recipe Variations: Use this recipe with chicken breasts or boneless chicken thighs instead of pork chops.
Add several sliced baby portobello mushrooms in your rice and sauce mixture before baking for an elegant, hearty dish.
Top with crispy french onions or chopped pecans before serving for a pretty topping and a tasty crunch.
How To Make No-Peek Pork Chops & Rice
Make Your Sauce/Gravy. In a large measuring cup, whisk together sour cream, chicken broth, salt, pepper and onion powder. Heat in the microwave for 2 minutes. Whisk in the flour until there are no lumps.
Add the Rice. Whisk the wild rice seasoning packet and the rice into the sauce. Pour mixture into the casserole dish. Use your whisk to make sure the rice is evenly distributed around the bottom of the dish.
Add the Pork Chops. Pat the boneless pork chops dry with a paper towel on both sides. Then season with extra salt and pepper. Nestle the pork chops down into the rice and sauce.
Bake. Tightly cover with foil or with a lid and bake in preheated oven for 1 hour. No peeking or it doesn’t work!
Serve. After an hour, uncover. Remove the pork chops and place them under the broiler for 2-3 minutes to get a nice golden color. Fluff the rice, making sure all of the gravy is mixed into the rice. Add the pork chops back the rice. Sprinkle with fresh parsley and serve.
Storing and Reheating Leftovers
When covered tightly, leftovers can be last in the refrigerator 3-4 days. To reheat, place in 350°F oven covered with aluminum foil for 20-25 minutes. Individual servings can be reheated in the microwave.
Freezing and Making Ahead
I don’t recommend freezing or making this pork chop and rice recipe ahead of time. The texture of the rice and the gravy changes after it’s been thawed, and the rice gets softer the longer it sits.
Other Easy Casserole Dinners You’ll Love
- Easy French Onion Beef & Noodles
- Cheesy Beef & Noodle Casserole
- Southern Poppy Seed Chicken Casserole
- Easy White Ravioli Casserole
- Cheesy Tuna Noodle Casserole
“No Peek” Pork Chops & Wild Rice Casserole
Ingredients
- 16 ounces sour cream
- 2 cups chicken broth
- ½ teaspoon salt
- ½ teaspoon coarse ground black pepper
- ½ teaspoon onion powder
- 3 tablespoons all purpose flour
- 6 ounce box of long grain + wild rice with seasoning packet
- 4 thick cut boneless pork chops (not small or thin cut)
- fresh parsley
Instructions
- Preheat oven to 375°℉. Lightly spray 9×13 casserole dish with a non stick cooking spray.
- In a large measuring cup, whisk together sour cream, chicken broth, salt, pepper and onion powder. Heat in the microwave for 2 minutes. Whisk in the flour until there are no lumps.
- Whisk the wild rice seasoning packet and the rice into the sauce. Pour mixture into the casserole dish. Use your whisk to make sure the rice is evenly distributed around the bottom of the dish.
- Pat the boneless pork chops dry with a paper towel on both sides. Then season with extra salt and pepper. Nestle the pork chops down into the rice and sauce.
- Tightly cover with foil or with a lid and bake in preheated oven for 1 hour.
- After an hour, uncover. Remove the pork chops and place them under the broiler for 2-3 minutes to get a nice golden color. Fluff the rice, making sure all of the gravy is mixed into the rice. Add the pork chops back the rice. Sprinkle with fresh parsley and serve.
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