I’m always looking for new ways to make pork chops! I especially love finding casseroles or slow cooker ideas…so this delicious creamy wild rice, mushroom, and Pork Chop Casserole is a great recipe!

Updated: 1/24/2025

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 a 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 of olive oil – you can use vegetable oil as well.
• 1 cup uncooked wild rice blend, rinsed – you can use a combo of whole grain rice.
• 1¾ cups of water – you can substitute chicken broth for water
• 1 (8 oz.) of mushroom, or 1 ½ cup of fresh mushrooms – I prefer using fresh.
• 1 tablespoon of chicken bouillon granules, or two crushed chicken bouillon cubes.
• 1 (10.75 ounce) can of condensed cream in mushroom soup

How To Make Pork Chop Casserole

Begin by rinsing the wild rice in a fine mesh colander. Once rinsed, place the rice on 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 of olive Oil. Place the 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 them on a plate, and set aside.

Baking Instructions

Preheat the 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 the 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.

Baking Casserole

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 the 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!

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!

Printable Recipe Card

Minnesota Pork Chop Casserole

A rich, hearty, and comforting dish this pork chop and mushroom wild rice casserole will quickly become a family favorite!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings 4 -6 servings

Calories 403 kcal

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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.

Notes

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.

Nutrition

Serving: 1½ cupsCalories: 403kcalCarbohydrates: 12gProtein: 44gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 10gCholesterol: 134mgSodium: 748mgFiber: 2gSugar: 1g

Tried this recipe?Let us know how it was!

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Photo Credit: Jenelle Lacy Photography

Hi! I'm Norine, the cook, baker, and recipe creator behind Norine's Nest. I love sharing and creating recipes that invite family, friends, and neighbors to gather around the dinner table. Sharing good food and creating memories with those we love brings me happiness. Thanks for stopping by my Nest!

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