If you don't have all the ingredients listed above, here are some great substitutes to use for this pork and rice recipe! Seasoning - Garlic powder, dried chives, onion powder, salt, and pepper are all you need to add flavor to the sauce and pork chops.īone-in pork chops - Thick-cut pork chops are best for this dish and will stay juicy when cooked in the sauce. Long-grain white rice - Gives you a creamy and fluffy bed for your pork chops. With a can of soup, a few spices, long-grain rice, broth, and pork chops, you can create this delicious and comforting pork chops and rice recipe!Ĭondensed cream of mushroom soup - This is the base of our creamy mushroom sauce and gives it a rich, comforting flavor.īeef broth - Adds even more depth of flavor to the mushroom sauce and makes a thinner. Your family will love this dish for its flavor and convenience.įor more delicious meat recipes, check out this marinated pork tenderloin, pork meatballs, Southern meatloaf, and easy no-boil lasagna. It's one of our favorite pork chop recipes because the chops stay juicy when cooked in the sauce because all of the flavors get absorbed into the meat as they cook. The star of this dish is the creamy mushroom sauce - it's rich, flavorful, and so comforting! Plus, baking everything in one pan means minimal prep work and cleanup. These delicious pork chops also bake on a bed of white rice, so each bite gives you the perfect mix of meat, sauce, and fluffy rice. The juicy pork chops are seasoned with garlic powder, dried chives, and onion powder before being baked in a creamy mushroom sauce made from condensed cream of mushroom soup and beef broth. It's a one-pan dish that's super easy to prepare but still screams comfort food! This easy pork chops and rice recipe is the perfect dinner for busy weeknights. Store leftover pork chops with mushroom cream sauce in the refrigerator for up to 3 days.This easy- baked pork chops recipe takes a little over an hour to make and is so delicious and creamy - your family is gonna love it! You'll get tender pork chops smothered in a creamy mushroom sauce, served on a bed of fluffy white rice, and the oven does all the work! Contents.You can substitute the bourbon for white wine, brandy or sherry, or omit the alcohol altogether and substitute it with additional chicken stock. The bourbon adds a layer of flavor, and while it’s not totally pronounced, you can definitely taste it if you know what you’re looking for.Allow the pork chops to come to room temperature for 30 – 60 minutes as they’ll cook more evenly.Cooking time will vary based on the thickness and whether your pork chops are boneless or bone-in. Boneless pork chops may be used if you prefer. Pro tip: Bone-in pork chops have more flavor and are less apt to become dry.This dish can be enjoyed with a simple side salad such as butter lettuce salad or spinach apple salad.Mashed butternut squash and mashed cauliflower make great lower carb side dishes as well! This dish is great for Sunday dinner served with parsnip purée or yukon gold mashed potatoes.Serve on busy weeknights with a side of rice pilaf and air fryer broccoli.These pork chops with mushroom cream sauce are very versatile and can be served up with your favorite side dishes. Pro tip: Bone-in pork chops have more flavor and are less apt to become dry. The chops are pan seared, then the mushroom cream sauce is prepared in the same pan. There’s just 10 minutes of prep involved for these delicious mushroom pork chops, and the recipe goes very quickly from there. It may be substituted with your favorite herbs such as rosemary, parsley or chives, or omitted altogether. Fresh thyme adds another layer of flavor. A half a cup of heavy cream (or heavy whipping cream) creates a sauce that is rich and luxurious. Use your favorite variety of chicken stock, or sub with vegetable stock if you don’t have any on hand. If you prefer not to cook with alcohol, substitute it with the same amount of chicken broth. The flavor of bourbon works so well with the pork, mushrooms and cream, but it may be substituted with your favorite alcohol such as white wine, sherry or brandy. If you don’t have shallot on hand, you can use small diced yellow onion or omit it entirely. Shallot and garlic are added to provide a layer of flavor to the sauce. I used cremini mushrooms, but any variety works in this mushroom sauce. Thinner chops will cook very quickly, so be sure to check the temperature early on to prevent them from overcooking. This recipe calls for 1 – 1 1/2″ thick bone-in pork chops, but boneless pork chops or thinner chops work as well.
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