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!
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.
