Pork Chops & Rice

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

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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.