Bacon smothered pork chops

Confession:  I am NOT a fan of bacon.  I have tried and tried and put on a happy face about it, but the truth is, it’s just not happening for me!  I am also not good at cooking it.  My husband Nick is on deck when bacon is in order.  My boys are all fans of pork chops, and I am always game to try new pork chop recipes.  When I came across this one a few years ago I knew they would love it.  And I was right!  This is easy, and a great spin on a classic pork chop casserole recipe we all know and love.  I hope you’ll try it because I think you’ll give it two thumbs up!


• 4 boneless pork chops

• 1/2 teaspoon Tony’s Creole seasoning

• 1 tablespoon oil

• Flour for dredging

• 2 cups cooked rice

• 1 can cream of chicken soup

• 1 1/4 cups milk

• 2 cups Velveeta shreds

• 8 slices of bacon, cooked and chopped


Preheat oven to 375 degrees. Spray a 9×13 baking dish with cooking spray. Spread cooked rice in dish evenly. 

Sprinkle pork chops with Tony’s and dredge in flour. Heat oil in cast iron skillet and brown pork chops. You do not need to cook all the way through. I also added more Tony’s to each side while cooking. Place on rice.

Mix soup and milk. Pour over chops. 

Bake 25 minutes. Remove from oven and sprinkle cheese evenly. Return to oven and bake 5-10 more minutes.

(Ashley Madden Rowton is a wife, mom and cookbook author.)

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