Pan Fried Pork Chops And Creamy Mushroom Rice Food

PORK CHOPS AND RICE WITH CREAMY MUSHROOM SAUCE

Steps:

• Pat pork chops dry with a paper towel. Season liberally with salt and pepper on all sides.
• Heat butter and oil in a large skillet over medium heat. Brown pork chops on both sides (about 2-3 minutes per side). Remove pork chops from the skillet; drain fat off the pan, but leave browned bits in the bottom (you don't need to wipe it clean).
• Add water, celery, onion soup mix, and garlic powder; stir to combine, scraping up the browned bits from the bottom of the pan to add flavor to the sauce. Return pork chops to the skillet; cover, and cook over low heat for about 15-20 minutes (or until the pork chops reach an internal temperature of 145 degrees F). Remove chops from the skillet and set aside on a plate.
• In a separate bowl, toss mushrooms with flour.
• Add mushrooms and flour, parsley, and milk to the skillet. Whisk and cook over low heat, just until sauce thickens (about 2 minutes). Return pork chops to the skillet and heat just until warmed through. Spoon sauce over chops and serve with cooked rice. Garnish with fresh parsley, if desired.

PAN FRIED PORK CHOPS AND CREAMY MUSHROOM RICE

Steps:

• 1. In a medium to large skillet (depending on size and number of pork chops) preheat the oil.
• 2. Season both sides of each pork chop to taste with each of the seasonings. Over medium brown the pork chops until each side is golden (watch them carefully as they burn quickly).
• 3. When each chop is browned on both sides, add enough water to the bottom of the pan (I pour between the chops) and cover the pan. Don't use too much water as it will wash the seasonings off the meat. Reduce heat to low. This steams the chops, cooking them without burning. NOTE: you will still need to turn them and rotate them and watch the water in the pan. You don't want to dry out the pan and burn your chops.
• 4. While the chops are cooking (usually only take about 8 minutes or so so watch them carefully or else they dry out), add rice and water to the pan and cook according to the package directions. You can use minute or instant rice if you would prefer or a rice cooker will also work.
• 5. When the rice is done and the pork chops are cooked, remove the chops from the pan and pour your cooked rice into the pork chop pan. You want all of the seasonings and drippings from the meat so don't pour that out. Stir the seasoning mixture and rice together and add the two cans of mushroom soup. The rice should be creamy so if it's looking dry, add 1/4 can(I use the empty soup can) of milk at a time until the rice mix is creamy-not watery. Heat until rice and sauce are hot. Serve with your favorite veggie. Enjoy!

MUSHROOM PORK CHOPS

Steps:

• Season pork chops with salt, pepper, and garlic salt to taste.
• In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.

EASY PORK CHOPS WITH CREAM OF MUSHROOM SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix together flour, salt, and pepper in a rimmed plate. Dredge pork chops in flour mixture; shake off excess.
• Heat oil in a large skillet over medium-high heat. Add pork chops and cook, turning halfway, until browned on both sides, about 2 minutes per side. Place chops in an 11x17-inch baking dish.
• Stir canned soup and water together in a small bowl until well blended. Pour over pork chops and sprinkle with 1/2 of the fried onions.
• Cover and bake in the preheated oven until bubbling, about 50 minutes. Stir in sour cream and top with remaining onions.
• Return to the oven and bake, uncovered, until sauce is hot, about 10 minutes more.

CREAMY PORK CHOPS AND RICE DISH--COMFORT FOOD!

Steps:

• Preheat the oven to 350°F and spray a 9x13 glass pan with non-stick spray.
• Brown the pork chops in oil and garlic. Season liberally with garlic salt and black pepper.
• While the pork chops are cooking, combine the remaining ingredients in a bowl and pour into the 9x13 pan.
• Place pork chops on top of the rice mixture and pour the pan dripping over the pork chops.
• Bake uncovered at 350°F for 40 minutes.
• Let stand for 5 minutes before serving.

PORK CHOPS W/RICE AND MUSHROOM SOUP

Steps:

• sprinkle some salt and pepper on the chops.
• brown in large pan or skillet.
• remove chops from skillet.
• add can of mushroom soup to skillet and mix in the chicken broth.
• once well mixed add the rice and cook covered on low heat for approx 20 min or until all liquid is absorbed with the rice.
• add the pork chops back in with the rice half way through cooking. You should estimate the length of cooking by the thickness of the pork chops. Generall I find that pork chops do not take so long and will become dry if overcooked.