Ingredients
- 4 thick cut pork chops (bone-in or boneless is fine)
- 1 jar sliced mushrooms, drained
- 1/4 cup cold water
- 1 (10.5 oz) can condensed cream of mushroom soup, NOT diluted
- 2 cups beef broth – or 2 cups water and 2 tsp beef base
- 1 cup uncooked long grain white rice*
- ¼ teaspoon garlic powder
- ¼ teaspoon dried chives
- ¼ teaspoon onion powder**
Directions
- Preheat oven to 350 degrees F. Lightly oil a 9 x 13-inch baking dish.
- Trim pork chops***. Pat dry. Season generously with salt and pepper on both sides.
- In a large skillet, heat just enough oil to cover the bottom of skillet over medium-high heat. Sear pork chops in oil on both sides until golden with some sear marks – about 3 minutes per side. Can brown in batches, if not all chops fit in skillet at once. Remove chops to a plate.
- Pour 1/4 cup cold water into skillet to deglaze, scraping up brown bits with a spatula. Add mushrooms, garlic powder, chives, and onion powder to skillet. If not enough oil remains, add a little butter (you don’t want it drowning, but enough to keep things from sticking). Sauté mushroom until warm through and starting to brown – 2-4 minutes.
- Add beef broth (or 2 cups water and 2 tsp beef base) to skillet, stir. Turn off heat and add cream of mushroom soup, stir until incorporated.
- Add rice, stir well. Pour this into prepared baking dish.
- Place pork chops on top of the rice mixture – they will sink a little. Salt and pepper pork chops again, if desired.
- Cover dish with aluminum foil and bake for 45 minutes to an hour – or until rice is tender and most of the liquid is absorbed.
- Fluff the rice with a fork and serve with the pork chops.
Notes
*I do not recommend using Minute Rice for this, but if you do… use 1.5 cups rice.
**Can use fresh diced onion – about 1/4 cup – follow recipe as directed, sauté in step 4 until onion is translucent.
***To trim chops – leave a thin layer (1/8-1/4 inch) of fat around the outside edge, but cut away any excess (most chops will have the right amount of fat and will not need excess cut away, but if your chops have thick fatty rims, you may need to trim some). Then, use scissors to cut through this fat perpendicularly every inch or so around the perimeter of the chop (this will keep the fat from shrinking and pulling your chop up in the middle from flat when browning)