I’m always looking for new ways to make pork chops! I especially love finding casseroles or slow cooker idea’s…so this delicious creamy wild rice, mushroom, and Pork Chop Casserole is a great recipe!
Several years ago I stumbled upon this recipe at Allrecipes.com. I was instantly crazy about it and my kids loved it! (An even bigger bonus!)
I love that it is made with wild rice and not long grain, although I love both. I think the nutty, rich flavor of the wild rice is perfect pairing with pork chops!
This recipe comes together in a matter of minutes, and is super easy to make! Lastly, I love that this is a “hearty” dish. One of those “stick to your ribs” comfort kind of meals.
The wild rice portion of this recipe would make a wonderful side dish by itself! It’s rich, creamy, and totally addictive.
A little 411. I’ve never been to Minnesota. I’m not sure how this recipe comes by its name?
Maybe because it’s cold there and this is such a warm comfy dish?! Anywho…dontcha know…(that’s as Minnesota as I get folks!) I made this dish exactly as called for in the recipe. I’ve done a little tweaking to make it even better! This is comfort food at its best and a perfect “Fall” Pork Family Casserole.
Ingredients for Wild Rice Casserole
- 6 pork chops
- Salt and pepper to taste – about 1/2 teaspoon each
- 2 Tablespoons Olive oil – you can use vegetable oil as well.
- 1 cup uncooked wild rice, rinsed – you can use a comb whole grain rice.
- 1¾ cups of water – you can substitute chicken broth for water
- 1 (8 oz.) can mushrooms, or 1 ½ cup of fresh mushrooms – I prefer using fresh.
- 1 Tablespoon chicken bouillon granules, or two crushed chicken bouillon cubes.
- 1 (10.75 ounce) can condensed cream of mushroom soup
How To Make Wild Rice and Pork Chop Casserole
Begin by rinsing the wild rice in a fine mesh colander. Once rinsed place rice in the bottom of a greased casserole dish. ( Don’t you just love all the beautiful color in this wild rice? It even looks like Fall! )
Searing Pork Chops
In a large skillet, over medium-high heat, add 2 Tablespoons Olive Oil. Place pork chops in hot oil. Sear your pork chops until golden brown! About 2–3 minutes per side. You do not want to cook the pork chops. They will finish cooking in the oven.
TIP: There is one thing I wasn’t crazy about with the original recipe. This is it … this recipe calls for wild rice, and it’s a “whole grain”. It takes longer to cook wild rice than long grain rice. This recipe has you place everything into one dish all at once then bake it.
Unless you’re cooking a 4-inch thick frozen pork chop with this wild rice you are going to end up with one dried out pork chop! This casserole bakes for 1 hour and 45 minutes! That’s too long for a pork chop!
TIP: The secret to great pork is never over cooking it! Since it is such a great casserole I came up with a solution so keep reading! One little change is going to make this a “perfect” recipe!
Once you have your pork chops seared a beautiful golden brown, place on a plate, and set aside.
Preheat oven to 350°.
Add 1½ cups of fresh mushrooms on top of your wild rice.
Tip: You can use canned mushrooms. I just prefer fresh.
Pour 1¾ cups of water over rice and mushrooms. Sprinkle with 1 Tablespoon of chicken bullion crystals. Please note you can substitute water with chicken broth.
Tip 2: If you don’t have chicken bouillon crystals you can use two chicken bouillon cubes smashed up! Which is exactly what I did because I was out of crystals.
The original recipe calls for you to place the seared pork chops on top of the rice and mushrooms and then cover it with your can of cream of mushroom soup.
However, let’s hold off on putting the pork chops in until the last 30 – 45 minutes of bake time!
Go ahead and add ½ the can of soup over the mushrooms and rice, cover with foil, place it in the oven to bake for 1 hour and 15 minutes.
Remove casserole dish from the oven and add pork chops. Add the rest of the soup. I drop it by the spoonful over the top of the pork chops.
Cover again and place back in the oven for an additional 30 minutes. (The recipe will reflect these changes! I don’t want you having pork chop leather!)
Take the casserole from the oven and CAREFULLY remove the foil. Allow the casserole to rest for 10 minutes.
By waiting to add the pork chops till the last 30- 45 minutes of bake time you end up with a nice juicy pork chop which is perfect with that amazing rice!
One thing I love about this recipe…you can cut it in half and make a wonderful meal for two! When I do this I use two – three thicker pork chops, bone-in, with half the rice mixture. Same bake time!
The soup on top of the pork chop creates a “gravy” topping and the rice is so moist and flavorful. Such a delicious casserole.
I serve this Creamy Pork Chop Casserole with green beans. It’s the perfect meal combo!
A nice juicy pork chop with a side of mushroom wild rice and a serving of green beans. What more could you ask for?! This casserole is so easy to put together and so flavorful!
Questions and Answers
- Can this casserole be made in a slow cooker? Yes! Follow the recipe for the rice exactly the same and cook on low for 4 hours. Add seared pork chops and remaining soup and cook for an additional hour to two hours.
- Can this recipe be cut in half? Yes! It works beautifully!
- What type of pork chops work best in this recipe? You can use bone-in or boneless pork chops. Pork Loin or Rib Chops will both work.
- How do you cook Pork Chops, so they aren’t tough or dry? Searing the pork chops over high heats helps to seal in the juices before roasting or baking the pork.
Other Family Favorite Casserole Recipes
- Mexican Tater Tot Casserole
- Slow Cooker Chicken Layered Enchilada Casserole
- Chicken Florentine Casserole
- Cashew Chicken Casserole
- Easy Ground Beef Enchiladas
- Cheesy Broccoli, Ham, and Hash Brown Casserole
- Smothered Pork Chops from Julia’s Simply Southern
I’m including the free printable below. Have a fantastic day, and thanks for stopping by my Nest!
Minnesota Pork Chop Casserole
A rich, hearty, and comforting dish this pork chop and mushroom wild rice casserole will quickly become a family favorite!
- 6 pork chops
- salt and pepper to taste
- 1 cup uncooked wild rice, rinsed
- 2 Tablespoons Olive Oil
- 1¾ cups of water
- 1 (8 oz.) can mushrooms or 1½ cup of fresh mushrooms
- 1 Tablespoon chicken bouillon granules
- 1 (10.75 ounce) can condensed cream of mushroom soup
- Preheat oven to 350 degrees
- In a hot skillet with a small amount of olive oil, quickly sear the pork chop. Season with salt and pepper.
- Spray a 9 x 13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in the bottom of the dish.
- Add water and mushrooms. Sprinkle with chicken bouillon granules. Spoon 1/2 of the cream of mushroom soup over the mushrooms and rice. Cover with foil and bake for 1 hour and 15 minutes.
- Remove casserole, carefully uncover, add the pork chops, spoon remaining soup over pork chops. Cover casserole again and place back in the oven for an additional 30-45 minutes or until pork chops are done.
This could also be made in a crock pot on low. Do the rice, water, mushrooms, bouillon and soup for 4 hours on low then add the seared pork chops for another 2 hours or until done.
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Staub 40511-924 Ceramics Rectangular Baking Dish Set, 2-piece, Rustic Turquoise
Serving Size:1 ½ cups
Amount Per Serving: Calories: 403Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 134mgSodium: 748mgCarbohydrates: 12gFiber: 2gSugar: 1gProtein: 44g
Thursday 27th of April 2023
Making this tonight with all wild rice. I have thinner, boneless pork chops,so I will add them closer towards the end. Excited as I love this combo and mushrooms.
Tuesday 2nd of May 2023
Hi Alexandra! I'm making this again this week so I can take new photos of the recipe. I love, love, love your helpful tip to add the pork chops towards the end of the bake time so that they don't dry out! That is the perfect solution when cooking with pork chops! I hope you enjoyed this recipe. My kids have always loved it! Come back again soon! Norine
Monday 2nd of May 2022
Hi I’m not fond of mushrooms can you use broccoli? Boxed wild rice with seasoning or uncooked white rice?
Monday 9th of May 2022
Hi Marisa! You can skip the mushrooms. I'm not sure how broccoli would work in this recipe. Boxed wild rice with seasoning. ;) Hope this helps. Enjoy! Norine
Sunday 3rd of April 2022
I love this recipe!!! I do 2 cans cream of mushroom to make more "gravy"!
Monday 4th of April 2022
Hi Deb! Thanks! I love this recipe...but more than that...my kids LOVE this recipe. It's always nice when you make a dish and know that everyone will eat it. I think that's half the battle when you're feeding a family. Have a Great Day and Thanks again for stopping by and sharing. Norine
Friday 5th of March 2021
Like your recipe, my only contribution/addition is I use a little less water and substitute white cooking wine.
Tuesday 9th of March 2021
Hi William! I like how you think! I really like how you cook! I'm going to try the white cooking wine the next time I whip up this recipe! What a fantastic addition! Thanks so much for taking the time to stop by and share. Hope you have a great week. Happy Nesting! Norine
Sunday 1st of November 2020
I believe the dish being named after Minnesota comes from the wild rice. Wild rice is a native species of rice unlike all other rices brought over from Asia and is also much higher in protein content than other rices. A lot of Minnesota wild rice is still harvested by tribes in the same way as their ancestors did for thousands of years.
Thanks for sharing your recipe and methods Norine!
Tuesday 3rd of November 2020
Hi Aaron! Thank you SO much for sharing this fascinating information. I found it so interesting. I have a new appreciation of Wild Rice! Amazing, truly amazing. I'm so grateful for their efforts. Wild Rice is one of my favorites. I hope you'll stop by again soon. Have a wonderful week. Norine