Tuesday, May 17, 2011

Pork Chops and Rice

This recipe is one that I grew up on.  It was my favorite meal as a child and now my kids love it anytime I make it.  I would not consider it gourmet but if it is done right, it is ultimate comfort food!!


6 boneless pork chops
2 TBS olive oil
onion powder
salt and pepper
2 cans cream of mushroom soup
2 cups of milk
1 small can of sliced mushrooms
long grain rice

The most important step in this meal is preparing the meat.  If done wrong, you will get a very tough piece of pork.  On both sides of the pork you want to sprinkle with onion powder, salt and pepper.  In a large skillet on medium high heat, add the olive oil.  Heat the oil until just smoking.  Add pork and brown, about 2 minutes on each side.  Then cover the skillet with a lid and turn the heat down to low.  You want to cook for about 20 to 30 minutes, turning once.  A lot of liquid will accumulate in the pan during this time.  You will know it is ready when the meat is nice and tender.  Once it is done, take off the lid and turn the heat up to high.  By doing this the water will evaporate and condense all the yummy juices.  Once all of the water is evaporated put the pork chops into a 9x13 inch casserole pan.  Make sure to put the rendered juices in the pan as well.  

In a separate bowl combine the soup and milk. (I can tell a big difference on what brand of soup.  Don't get the cheap stuff for this recipe) Add 1/2 tsp kosher salt and 1/4 tsp pepper.  Whisk together and pour over the pork chops.  Drain the mushrooms and sprinkle over the top.  Bake at 350 degrees until the mushroom sauce is bubbly and golden brown.

While the pork chops are cooking in the oven prepare the rice according to the package.  Serve with mushroom sauce.

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