Pork Chops Rice And Cream Of Mushroom Soup Recipe
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Description
This delicious and easy-to-make pork chops rice and cream of mushroom soup recipe is perfect for dinner any night of the week. The pork chops are juicy and tender, while the rice and cream of mushroom soup add a satisfying texture and flavor to the dish. It's a one-pot meal that is both filling and comforting.Prep Time
The prep time for this dish is approximately 10 minutes.Cook Time
The cook time for this dish is approximately 40 minutes.Ingredients
- 4 bone-in pork chops
- 1 can of cream of mushroom soup
- 1 cup of uncooked white rice
- 1 1/2 cups of chicken broth
- 1/2 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of dried thyme
- 1/2 teaspoon of paprika
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
Equipment
- A large skillet with a lid
- A wooden spoon
- A measuring cup
- A measuring spoon
- A knife and cutting board
Method
- Heat the vegetable oil in a large skillet over medium-high heat.
- Season the pork chops with salt, pepper, and paprika on both sides.
- Add the pork chops to the skillet and cook for about 3-4 minutes on each side, until browned.
- Remove the pork chops from the skillet and set them aside on a plate.
- Add the chopped onion and minced garlic to the skillet and sauté for about 2-3 minutes, until the onion is translucent.
- Add the uncooked rice, chicken broth, cream of mushroom soup, and dried thyme to the skillet and stir everything together.
- Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
- Cook for about 20 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Return the pork chops to the skillet and spoon some of the rice mixture over them.
- Cover the skillet again with the lid and cook for another 10-15 minutes, or until the pork chops are cooked through and the rice is fully cooked.
- Serve hot and enjoy!
Notes
- If you don't have chicken broth on hand, you can use water instead.
- If you prefer boneless pork chops, you can use those instead of bone-in.
- You can also add some frozen peas or green beans to the skillet when you add the rice mixture for some added color and nutrition.
Nutrition Info
This recipe makes 4 servings. Each serving contains approximately:- Calories: 550
- Protein: 30g
- Fat: 24g
- Carbohydrates: 55g
- Fiber: 2g
- Sugar: 2g
Recipes FAQ
Can I use brown rice instead of white rice?
Yes, you can use brown rice instead of white rice. Just keep in mind that brown rice takes longer to cook, so you may need to adjust the cook time accordingly.Can I use a different type of soup instead of cream of mushroom?
Yes, you can use cream of chicken or cream of celery soup instead of cream of mushroom, if you prefer.Can I make this dish in the oven instead of on the stovetop?
Yes, you can transfer the skillet to a preheated 350°F oven after step 8 and bake for 20-25 minutes, or until the pork chops are cooked through and the rice is fully cooked.Recipe Tips
- Make sure to brown the pork chops well on both sides before removing them from the skillet. This will help them to retain their juices and flavor during the rest of the cooking process.
- Stir the rice mixture occasionally as it cooks to prevent it from sticking to the bottom of the skillet.
- If the rice mixture seems too dry, you can add a little more chicken broth or water as needed to keep it moist.
- Let the pork chops rest for a few minutes before serving to allow the juices to redistribute through the meat.
Enjoy this delicious and easy-to-make pork chops rice and cream of mushroom soup recipe for a comforting and satisfying dinner any night of the week!
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