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Pork Chops & Rice

PorkStove-TopGastro-Pub

Time: 30 minutes

Yield: 4 servings

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About

Dinner cannot come quick enough when this dish is on the menu! Pork Chops & Rice is the kind of meal you look forward to all week, and you are going to love it! These fork-tender pork chops are simmered in a stick-to-your-ribs, savory, mushroom-and-onion sauce that definitely sets these chops apart from the rest. When paired with some fluffy rice, Pork Chops & Rice can be a romantic dinner for two (with leftovers) or a meal made to share with your favorite guests. No matter the reason, these chops are the perfect answer to the dinner conundrum call. Enjoy one tender forkful at a time!

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Ingredients

  • 4 (8-ounce) pork chops, boneless and thick-cut, patted dry
  • salt, to taste
  • black pepper, to taste
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 3/4 cup water
  • 1/2 cup celery, diced
  • 2 tablespoons dry onion soup mix
  • 1/4 teaspoon garlic powder
  • 1 (4-ounce) can mushrooms, drained
  • 1/4 cup all-purpose flour
  • 1 tablespoon dried parsley
  • 2/3 cup whole milk or half-and-half
  • rice, to taste, cooked and warm, for serving
  • fresh parsley, optional, to taste, chopped, for garnish

Directions

Step 1 -Generously season the pork chops with the salt and the black pepper.

Step 2 -In a large skillet over medium heat, add the butter and the vegetable oil.

Step 3 -Add the seasoned pork chops to the butter-oil mixture and brown on both sides, about 2-3 minutes per side.

Step 4 -Transfer the browned pork chops to a paper-towel-lined plate to drain.

Step 5 -Drain the fat from the skillet, leaving the browned bits at the bottom. Do not wipe clean.

Step 6 -Add the water, the celery, the onion soup mix, and the garlic powder to the skillet and stir to combine.

Step 7 -Add the browned pork chops to the sauce mixture, cover, and cook over low heat until the meat reaches an internal temperature of 145 degrees F, about 15-20 minutes.

Step 8 -Transfer the cooked pork chops to a clean plate.

Step 9 -In a large bowl, add the mushrooms and the flour and toss to combine.

Step 10 -In the same skillet with the sauce mixture over low heat, add the mushroom mixture, the dried parsley, and the milk and cook, whisking occasionally, just until the sauce thickens, about 2 minutes.

Step 11 -Place the cooked pork chops in the sauce mixture and cook just until they are warmed through.

Step 12 -Serve the pork chops over the warm rice, topped with the mushroom sauce and the chopped parsley.

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