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Thursday, December 19, 2013

Creamy Pork Chops with Mushrooms and Rice

First of all, I must warn you, I haven't attempted making pork chops in....forever! Okay, maybe not forever but it has been a long time! And I must say, I think it turned out great! My family agreed...everyone enjoyed this meal. 
Note:  As you can see, this meal serves 8.

Yummy! To make this comfort meal you will need:
8 medium-thick cut pork chops
1 large onion, diced
8 oz package mushrooms, diced
2 cups white rice
4 cups beef broth (or 4 cups water and 3 boullion cubes)
2 cans cream of mushroom (or sour cream)
1 1/2 Tblsp butter
1 Tblsp olive oil
1/2 cup beer
salt, pepper, and garlic powder

First you will need to season your chops. While you are seasoning your pork chops, heat a large skillet on medium-high heat with the butter and olive oil.

Place your pork chops in the hot skillet and brown them on each side for about 2 minutes. 
While you are browning them, slice your mushrooms and dice your onion.
After the chops are browned, place them in a dish.

After your chops are removed, pour the beer in the hot pan. You only need about a half cup of beer...what you do with the rest of the beer is completely up to you. :) Turn the heat down to medium. Scrape all the bits off the bottom of the pan. Then add your mushrooms and onion. Cook for 3-4 minutes or until soft. Salt and pepper to taste. Turn off heat.

Add the cream of mushroom soups. If you prefer not to use condensed soups, I think sour cream would make a fantastic substitute!
Mix well. Divide in half.

Divide your mixture between 2 greased 9x13 pans. Add 1 cup rice and 2 cups beef broth to EACH pan.

Whisk well.

Place your pork chops in the pans. 

Top each pork chop with the remaining mushroom mixture. Cover with aluminum foil. Bake at 350 degrees for about an hour or until the pork is thoroughly cooked and the rice is done.


1 comment:

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