Creamy Mushroom Pork Chops with Rice
Tender bone-in pork chops baked to perfection, smothered in a creamy and flavorful mushroom sauce, served alongside fluffy instant rice. This comforting dish is a quick and easy weeknight dinner that will satisfy your taste buds and warm your soul.
ingredients
- 4 bone-in pork chops (about 8 oz each)
- Salt and black pepper, to taste
- 1 tbsp vegetable oil
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 cup sliced mushrooms
- 1 cup instant rice
- Fresh parsley, for garnish (optional)
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Season the pork chops generously with salt and pepper on both sides.
- 3.
Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until they develop a golden-brown crust. Remove from the skillet and set aside.
- 4.
In the same skillet, add the cream of mushroom soup and milk. Stir well to combine and bring to a simmer.
- 5.
Add the sliced mushrooms to the skillet and cook for 2-3 minutes until they begin to soften.
- 6.
Return the pork chops to the skillet, nestling them into the mushroom sauce. Spoon some of the sauce over the top of each chop.
- 7.
Cover the skillet with foil or a lid and transfer it to the preheated oven. Bake for 25-30 minutes, or until the pork chops are cooked through with an internal temperature of 145°F (63°C).
- 8.
While the chops are baking, prepare the instant rice according to package instructions.
- 9.
Serve the pork chops over a bed of fluffy rice, spooning the creamy mushroom sauce over the top. Garnish with fresh parsley, if desired.
