Pork Chops Wmushroom Gravy Rice For Two Food

"PORK CHOPS W/MUSHROOM GRAVY & RICE" (FOR TWO)

Steps:

• 1. Pre-heat oven to 350 degrees. Get all your ingredients together.
• 2. Take sage , white pepper, garlic and kosher salt, and mix in a small bowl---
• 3. to make a paste. Let sat for about 10 minutes.
• 4. Wash pork chops and get the water off by shaking a little. Take pork chops and place on plate. Take the sage mixture and put on both sides of the pork chops. Let stand, while you get everything else ready.
• 5. Take Pam and spray the casserole dish well!!
• 6. Take 1/2 cup of rice and place evenly in casserole dish.
• 7. Pour 1-1/2 cup of water on rice.
• 8. You may have to get a wooden spoon, to put the rice and water evenly in casserole dish. Let stand about 10 minutes.
• 9. Meanwhile, chop your celery fine. Place in small bowl.
• 10. Chop your onion fine.
• 11. Put the onion in with the celery, and with your fingers, mix!!!
• 12. After about 10 minutes on the rice and water together, take the onion/celery mixture --
• 13. and spread it evenly over rice.
• 14. If you have a bone in your pork chops, cut it out.
• 15. Place pork chops on the rice and onions. Let set while you do the soup.
• 16. In a medium bowl, place the soup and hot water.
• 17. Whisk---
• 18. until smooth!!
• 19. Pour onto the pork chops.
• 20. Smooth out. Place in Pre-heated oven.
• 21. After 45 minutes, take out of oven. Take the pork chops off of rice, stir the rice, onion and mushroom soup.
• 22. Turn the pork chops over, and place back on rice. Put back in oven for 25 minutes more, or, until pork chops are done.
• 23. Let rest for 5 minutes before serving.

SMOTHERED PORK CHOPS WITH GRAVY AND RICE

Steps:

• Sprinkle pork chops with seasoning salt, salt and black pepper. Place in a baking dish.
• In a medium bowl mix cream of mushroom soup, sour cream, worcestershire sauce and milk. Pour over pork chops.
• Bake covered in a 350 degree oven for 1 hour. Remove from oven and sprinkle onion rings on top. Bake uncovered for 8 to 10 minutes.
• Serve pork chops and gravy over cooked rice.
• ENJOY!

PORK CHOPS WITH MUSHROOM GRAVY

Steps:

• Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tablespoons flour. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add the chops and cook until golden and just cooked through, 3 to 4 minutes per side, adding 1/2 tablespoon olive oil to the skillet between batches. Transfer the chops to a plate and keep warm.
• Heat the remaining 1/2 tablespoon olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes. Sprinkle in the remaining 1/2 tablespoon flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.
• Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley. Season with salt and pepper; spoon over the pork. Serve with cornbread.

PORK CHOPS WITH MUSHROOM GRAVY

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt 2 tablespoons butter in a large skillet over medium-high heat. Add pork chops and cook until golden brown, 3 to 5 minutes per side. Transfer to a baking dish.
• Bake in the preheated oven chops are no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Meanwhile, melt remaining 1 tablespoon butter in a small saucepan over medium heat. Add mushrooms, shallot, and garlic and saute until mushrooms are crisp-tender, about 5 minutes.
• Whisk 1/2 cup chicken broth and flour together in a small bowl until a smooth, thin paste forms. Slowly add flour paste to the mushroom mixture, stirring to combine. Add remaining 1 1/2 cups broth, wine, and bouillon cube. Reduce heat to medium-low and cook until thickened and bubbly, 5 to 10 minutes. Add parsley, salt, and pepper. Serve over pork chops.

PORK CHOPS IN MUSHROOM GRAVY

Steps:

• Slice mushrooms.
• On med-high heat, saute in 2 Tbls.
• butter until cooked through.
• As mushrooms are cooking, season both sides of the pork chops with the spices evenly and rub the spices into the chop.
• Remove the cooked mushrooms from the pan.
• Add the second 2 Tbls.
• butter and allow to melt, but not smoke.
• On med-high heat, brown chops well on both sides.
• Remove from pan; reduce heat to medium.
• Add cream of mushroom soup and the jar of baby pearl onions WITH the juice to the pan.
• Stir well, scraping the fond (little brown bits) off the bottom of the pan.
• Stir in the cooked mushrooms and blue cheese.
• Continue stirring until the cheese in melted and thoroughly incorporated.
• Add chops back to pan and simmer in sauce for 20 minutes.
• Serve with noodles or rice and a vegetable.

PORK CHOPS AND MUSHROOM GRAVY

Steps:

• In a large skillet, brown pork chops in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm. , Toss mushrooms with lemon juice. In the same skillet, saute the mushrooms, onion in remaining butter until tender. Add garlic; cook 1 minute longer., Stir the flour, salt and tarragon into the skillet until blended. Gradually stir in the broth, wine and, if desired, browning sauce, scraping up any browned bits from bottom of pan. Bring to a boil. Return chops to skillet. Reduce heat; cover and simmer for 10-15 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving.,