This one-pan Mushroom Pork Chop Bake hits all the right notes! Tender pork chops, cheesy vegetable-filled wild rice pilaf, and a creamy mushroom gravy that ties everything together. It’s comfort food you can make without babysitting a bunch of side dishes.
Mushroom Pork Chops with Vegetables
The pork stays juicy, the rice soaks up all the flavor, and the oven does most of the work. Perfect for a busy weeknight or a no-fuss Sunday dinner when you still want something that feels a little special.
The wild rice and basmati combo gives this dish great texture. You get nutty chew from the wild rice and soft fluffiness from the basmati.
A quick browning on the pork locks in flavor, and the mushroom gravy brings everything together in the oven.
The vegetables and cheese go right into the rice, so you’re not juggling extra sides. Just scoop, serve, and eat.
Leftovers reheat like a dream, and the whole pan is hearty enough to feed a full table.
Why You’ll Love This Dish#
- All-In-One Meal – Protein, rice, veggies, and sauce bake together in one dish.
- Big Flavor, Minimal Effort – Quick stovetop prep, then it finishes in the oven.
- Cheesy Rice Pilaf – Colby jack cheese melts right into the veggie-packed rice.
- Creamy Mushroom Sauce – Adds moisture and savory flavor to every bite.
- Perfect For Leftovers – Tastes even better the next day.
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Wild Rice – Adds nutty flavor and texture. Simmered until tender with optional bouillon for depth.
- Basmati Rice – Light and fluffy, it balances the chew of the wild rice.
- Chicken Bouillon (Optional) – Boosts flavor in the wild rice.
- Garlic Salt, Onion Powder, Dried Parsley, Salt – Seasonings for the rice.
- Petite Mixed Vegetables – A mix of corn, carrots, green beans, and peas for color and balance.
- Colby Jack Cheese – Melts into the rice and adds creamy richness.
- Pork Chops – Small to medium-sized, well-seasoned and pan-seared for flavor.
- Canola Oil – For browning the pork chops.
- Crimini Mushrooms – Earthy and meaty, they form the base of the gravy.
- Butter – Rich base for the mushroom roux.
- Flour – Thickens the gravy.
- Chicken Stock – Forms the body of the sauce.
- Cream – Adds richness and rounds out the sauce.
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Cook The Rice: Simmer wild rice until tender. Partially cook basmati rice in a rice cooker with seasoning.
- Assemble The Base: In a greased 9×13 pan, mix cooked wild rice, basmati rice, and vegetables. Top with shredded cheese.
- Sear The Pork: Brown seasoned pork chops in a skillet and layer over the rice.
- Make The Gravy: Sauté mushrooms in butter, add flour, then stir in chicken stock and cream. Simmer and pour over the pork and rice.
- Bake: Cover and bake at 325°F for 45 minutes until pork is cooked through and everything is hot and bubbly.
Recipe FAQ
You can, but stick with long-grain varieties that won’t go mushy. Jasmine or plain long grain work well in place of basmati.
Yes. Prep everything up to the baking step, cover tightly, and refrigerate for up to 24 hours. Bake when ready to serve.
Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until hot.
Yes. Just watch the cooking time—they may bake faster than bone-in chops.
Broccoli florets, diced bell peppers, or chopped spinach can be added to the rice mixture before baking.
More Pork Chop Recipes
- Grilled Pork Chops with Guinness Barbecue Sauce
- Creamy Mushroom Pork Chops
- Traeger Brown Sugar Pork Chops
- Blackstone Pork Chops
- Grilled Teriyaki Pork Chops
- Grilled Marinated Pork Chops
- Traeger Stuffed Pork Chops
- Grilled Bacon-Wrapped Pork Chops with Rosemary
Mushroom Pork Chops with Vegetable Wild Rice Pilaf
This easy pork chop bake makes its own side dish. You're going to love the cheesy rice and these tender pork chops!
Ingredients
- 1/2 cup uncooked wild rice
- 4 cups water
- 2 teaspoons chicken bouillon, optional
- 2 cups uncooked basmati rice
- 3 cups water
- 1/2 teaspoon garlic salt
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/8 teaspoon salt
- 1 package Mixed Vegetables (Corn, Carrots, Green Beans, and Peas)
- 2 cups shredded colby jack cheese
- 8 small to medium-sized pork chops seasoned liberally with salt, pepper, garlic salt, and onion powder
- 4 teaspoons canola oil
- 3 cups sliced crimini mushrooms
- 1/2 cup butter
- 1/8 cup flour
- 1 quart chicken stock
- 1/2 cup cream
Instructions
- Place wild rice and 4 cups water in a covered saucepan. Add 2 teaspoons chicken bouillon to the water (optional) for flavor. Simmer over medium heat for 30 - 45 minutes, or until the hulls have cracked open and it is tender but still with bite left in it when tested. Drain well and set aside.
- Place the basmati rice into a rice cooker along with the water, garlic salt, onion powder, parsley, and salt. This is not enough water to fully cook basmati rice. I know this. You want it a bit undercooked so it can finish in the oven with the chops without getting mushy.
- Spray a 9x13 inch nonstick pan with cooking spray, and place the cooked basmati, wild rice, and vegetables inside. Sprinkle the colby jack cheese on top, and set aside.
- Preheat a large nonstick or cast iron skillet and add 2 teaspoons oil. Brown the seasoned pork chops in batches on both sides, and place into the baking dish.
- In the same pan as you cooked the pork chops, place the butter and mushrooms. Cooke over medium to medium-high heat until the mushrooms are lightly browned. Sprinkle the flour on the top and give them a few stirs to combine the flour into the butter. Add the chicken stock and cream, and simmer over low heat for 10 minutes. Pour over the pork chops and bake in a preheated 325 degree oven for 45 minutes, or until the pork is cooked through, the cheese is melted, and everything is hot and bubbly.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 452Total Fat: 32gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 93mgSodium: 840mgCarbohydrates: 24gFiber: 1gSugar: 4gProtein: 18g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!