Nikkis Pork Chops With A Mushroom Cream Sauce Over White Jasmine Rice Recipes

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NIKKI'S PORK CHOPS WITH A MUSHROOM CREAM SAUCE OVER WHITE JASMINE RICE



Nikki's Pork Chops with a Mushroom Cream Sauce over White Jasmine Rice image

This is my recipe for pork chops baked in the oven with green bell pepper and onion then covered in a mushroom cream sauce and served with rice. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!

Provided by Nikki D Lovely

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h18m

Yield 4

Number Of Ingredients 16

2 cups water
1 cup white jasmine rice
½ teaspoon salt
1 tablespoon butter
4 (1/2-inch thick) pork chops
1 tablespoon olive oil, or to taste
½ teaspoon Creole seasoning, or to taste
salt and ground black pepper to taste
1 green bell pepper, sliced
½ small onion, sliced
¼ cup butter
½ cup sliced fresh mushrooms
¼ cup chopped onion
2 cups half-and-half
1 tablespoon all-purpose flour
½ teaspoon ground paprika, or to taste

Steps:

  • Combine water, rice, and 1/2 teaspoon salt in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, about 20 minutes. Remove from heat and add 1 tablespoon butter; stir until rice is fluffy.
  • Preheat oven to 350 degrees F (175 degrees C). (If using a countertop induction oven, preheat on the "Combo 1" setting.)
  • Place pork chops in a 9-inch baking pan (or grill pan if using the countertop induction oven). Drizzle olive oil on top. Sprinkle Creole seasoning, salt, and pepper over both sides. Arrange green bell pepper and onion slices on and around pork chops.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 20 minutes in the conventional oven and 10 to 15 minutes in the countertop induction oven. Cover with aluminum foil.
  • Melt 1/4 cup butter in a large skillet over medium heat. Add mushrooms and chopped onion; cook and stir until onion is translucent, about 5 minutes. Pour in half-and-half. Stir in flour slowly; cook and stir until sauce thickens, about 5 minutes.
  • Pour sauce over pork chops; stir to incorporate juices in the pan.
  • Return pork chops to the preheated oven and bake until flavors combine, 3 to 5 minutes. Serve over rice. Sprinkle paprika on top.

Nutrition Facts : Calories 672.9 calories, Carbohydrate 48.9 g, Cholesterol 141.9 mg, Fat 38.8 g, Fiber 1.7 g, Protein 31.5 g, SaturatedFat 20.8 g, Sodium 580.4 mg, Sugar 1.9 g

PORK CHOPS WITH CREAMY MUSHROOMS



Pork Chops with Creamy Mushrooms image

Smother pan-seared pork chops in a mushroom sauce finished with sour cream and parsley.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
4 center cut boneless pork chops, about 1-inch thick (about 1 1/4 pounds total)
Kosher salt and freshly ground black pepper
4 ounces mixed sliced mushrooms
1/2 red onion, chopped
1 garlic clove, finely chopped
1/4 cup brandy or white wine
1/4 cup low-sodium chicken broth
3 tablespoons sour cream
1 tablespoon chopped fresh flat-leaf parsley
Steamed green beans, for serving, optional

Steps:

  • Preheat the oven to 400 degrees F. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Sprinkle the pork chops all over with salt and pepper and cook, flipping once, until golden brown, 2 to 3 minutes per side. Transfer to a baking sheet lined with foil and bake until cooked through and but still slightly pink inside, about 5 minutes.
  • Add the remaining 1 tablespoon oil to the skillet and reduce the heat to medium. Add the mushrooms and cook, stirring, until soft, about 4 minutes. Add the onions, garlic, and a pinch of salt and cook until translucent, about 2 minutes. Remove the skillet from the heat, add the brandy, and use a wooden spoon to scrape up any brown bits that cling to the pan. Return to the heat and cook until the liquid is almost completely evaporated, about 1 minute. Add the chicken broth, and cook until saucy, about 2 minutes more. Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper.
  • Spoon the mushrooms and sauce over the pork chops. Serve with steamed green beans if desired.

NIKKI'S PORK CHOPS WITH A MUSHROOM CREAM SAUCE OVER WHITE JASMINE RICE



Nikki's Pork Chops with a Mushroom Cream Sauce over White Jasmine Rice image

This is my recipe for pork chops baked in the oven with green bell pepper and onion then covered in a mushroom cream sauce and served with rice. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!

Provided by Nikki D Lovely

Categories     Baked Pork Chops

Time 1h18m

Yield 4

Number Of Ingredients 16

2 cups water
1 cup white jasmine rice
½ teaspoon salt
1 tablespoon butter
4 (1/2-inch thick) pork chops
1 tablespoon olive oil, or to taste
½ teaspoon Creole seasoning, or to taste
salt and ground black pepper to taste
1 green bell pepper, sliced
½ small onion, sliced
¼ cup butter
½ cup sliced fresh mushrooms
¼ cup chopped onion
2 cups half-and-half
1 tablespoon all-purpose flour
½ teaspoon ground paprika, or to taste

Steps:

  • Combine water, rice, and 1/2 teaspoon salt in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, about 20 minutes. Remove from heat and add 1 tablespoon butter; stir until rice is fluffy.
  • Preheat oven to 350 degrees F (175 degrees C). (If using a countertop induction oven, preheat on the "Combo 1" setting.)
  • Place pork chops in a 9-inch baking pan (or grill pan if using the countertop induction oven). Drizzle olive oil on top. Sprinkle Creole seasoning, salt, and pepper over both sides. Arrange green bell pepper and onion slices on and around pork chops.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 20 minutes in the conventional oven and 10 to 15 minutes in the countertop induction oven. Cover with aluminum foil.
  • Melt 1/4 cup butter in a large skillet over medium heat. Add mushrooms and chopped onion; cook and stir until onion is translucent, about 5 minutes. Pour in half-and-half. Stir in flour slowly; cook and stir until sauce thickens, about 5 minutes.
  • Pour sauce over pork chops; stir to incorporate juices in the pan.
  • Return pork chops to the preheated oven and bake until flavors combine, 3 to 5 minutes. Serve over rice. Sprinkle paprika on top.

Nutrition Facts : Calories 672.9 calories, Carbohydrate 48.9 g, Cholesterol 141.9 mg, Fat 38.8 g, Fiber 1.7 g, Protein 31.5 g, SaturatedFat 20.8 g, Sodium 580.4 mg, Sugar 1.9 g

NIKKI'S PORK CHOPS WITH A MUSHROOM CREAM SAUCE OVER WHITE JASMINE RICE



Nikki's Pork Chops with a Mushroom Cream Sauce over White Jasmine Rice image

This is my recipe for pork chops baked in the oven with green bell pepper and onion then covered in a mushroom cream sauce and served with rice. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!

Provided by Nikki D Lovely

Categories     Baked Pork Chops

Time 1h18m

Yield 4

Number Of Ingredients 16

2 cups water
1 cup white jasmine rice
½ teaspoon salt
1 tablespoon butter
4 (1/2-inch thick) pork chops
1 tablespoon olive oil, or to taste
½ teaspoon Creole seasoning, or to taste
salt and ground black pepper to taste
1 green bell pepper, sliced
½ small onion, sliced
¼ cup butter
½ cup sliced fresh mushrooms
¼ cup chopped onion
2 cups half-and-half
1 tablespoon all-purpose flour
½ teaspoon ground paprika, or to taste

Steps:

  • Combine water, rice, and 1/2 teaspoon salt in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, about 20 minutes. Remove from heat and add 1 tablespoon butter; stir until rice is fluffy.
  • Preheat oven to 350 degrees F (175 degrees C). (If using a countertop induction oven, preheat on the "Combo 1" setting.)
  • Place pork chops in a 9-inch baking pan (or grill pan if using the countertop induction oven). Drizzle olive oil on top. Sprinkle Creole seasoning, salt, and pepper over both sides. Arrange green bell pepper and onion slices on and around pork chops.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 20 minutes in the conventional oven and 10 to 15 minutes in the countertop induction oven. Cover with aluminum foil.
  • Melt 1/4 cup butter in a large skillet over medium heat. Add mushrooms and chopped onion; cook and stir until onion is translucent, about 5 minutes. Pour in half-and-half. Stir in flour slowly; cook and stir until sauce thickens, about 5 minutes.
  • Pour sauce over pork chops; stir to incorporate juices in the pan.
  • Return pork chops to the preheated oven and bake until flavors combine, 3 to 5 minutes. Serve over rice. Sprinkle paprika on top.

Nutrition Facts : Calories 672.9 calories, Carbohydrate 48.9 g, Cholesterol 141.9 mg, Fat 38.8 g, Fiber 1.7 g, Protein 31.5 g, SaturatedFat 20.8 g, Sodium 580.4 mg, Sugar 1.9 g

NIKKI'S PORK CHOPS WITH A MUSHROOM CREAM SAUCE OVER WHITE JASMINE RICE



Nikki's Pork Chops with a Mushroom Cream Sauce over White Jasmine Rice image

This is my recipe for pork chops baked in the oven with green bell pepper and onion then covered in a mushroom cream sauce and served with rice. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!

Provided by Nikki D Lovely

Categories     Baked Pork Chops

Time 1h18m

Yield 4

Number Of Ingredients 16

2 cups water
1 cup white jasmine rice
½ teaspoon salt
1 tablespoon butter
4 (1/2-inch thick) pork chops
1 tablespoon olive oil, or to taste
½ teaspoon Creole seasoning, or to taste
salt and ground black pepper to taste
1 green bell pepper, sliced
½ small onion, sliced
¼ cup butter
½ cup sliced fresh mushrooms
¼ cup chopped onion
2 cups half-and-half
1 tablespoon all-purpose flour
½ teaspoon ground paprika, or to taste

Steps:

  • Combine water, rice, and 1/2 teaspoon salt in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, about 20 minutes. Remove from heat and add 1 tablespoon butter; stir until rice is fluffy.
  • Preheat oven to 350 degrees F (175 degrees C). (If using a countertop induction oven, preheat on the "Combo 1" setting.)
  • Place pork chops in a 9-inch baking pan (or grill pan if using the countertop induction oven). Drizzle olive oil on top. Sprinkle Creole seasoning, salt, and pepper over both sides. Arrange green bell pepper and onion slices on and around pork chops.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 20 minutes in the conventional oven and 10 to 15 minutes in the countertop induction oven. Cover with aluminum foil.
  • Melt 1/4 cup butter in a large skillet over medium heat. Add mushrooms and chopped onion; cook and stir until onion is translucent, about 5 minutes. Pour in half-and-half. Stir in flour slowly; cook and stir until sauce thickens, about 5 minutes.
  • Pour sauce over pork chops; stir to incorporate juices in the pan.
  • Return pork chops to the preheated oven and bake until flavors combine, 3 to 5 minutes. Serve over rice. Sprinkle paprika on top.

Nutrition Facts : Calories 672.9 calories, Carbohydrate 48.9 g, Cholesterol 141.9 mg, Fat 38.8 g, Fiber 1.7 g, Protein 31.5 g, SaturatedFat 20.8 g, Sodium 580.4 mg, Sugar 1.9 g

NIKKI'S PORK CHOPS WITH A MUSHROOM CREAM SAUCE OVER WHITE JASMINE RICE



Nikki's Pork Chops with a Mushroom Cream Sauce over White Jasmine Rice image

This is my recipe for pork chops baked in the oven with green bell pepper and onion then covered in a mushroom cream sauce and served with rice. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!

Provided by Nikki D Lovely

Categories     Baked Pork Chops

Time 1h18m

Yield 4

Number Of Ingredients 16

2 cups water
1 cup white jasmine rice
½ teaspoon salt
1 tablespoon butter
4 (1/2-inch thick) pork chops
1 tablespoon olive oil, or to taste
½ teaspoon Creole seasoning, or to taste
salt and ground black pepper to taste
1 green bell pepper, sliced
½ small onion, sliced
¼ cup butter
½ cup sliced fresh mushrooms
¼ cup chopped onion
2 cups half-and-half
1 tablespoon all-purpose flour
½ teaspoon ground paprika, or to taste

Steps:

  • Combine water, rice, and 1/2 teaspoon salt in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, about 20 minutes. Remove from heat and add 1 tablespoon butter; stir until rice is fluffy.
  • Preheat oven to 350 degrees F (175 degrees C). (If using a countertop induction oven, preheat on the "Combo 1" setting.)
  • Place pork chops in a 9-inch baking pan (or grill pan if using the countertop induction oven). Drizzle olive oil on top. Sprinkle Creole seasoning, salt, and pepper over both sides. Arrange green bell pepper and onion slices on and around pork chops.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 20 minutes in the conventional oven and 10 to 15 minutes in the countertop induction oven. Cover with aluminum foil.
  • Melt 1/4 cup butter in a large skillet over medium heat. Add mushrooms and chopped onion; cook and stir until onion is translucent, about 5 minutes. Pour in half-and-half. Stir in flour slowly; cook and stir until sauce thickens, about 5 minutes.
  • Pour sauce over pork chops; stir to incorporate juices in the pan.
  • Return pork chops to the preheated oven and bake until flavors combine, 3 to 5 minutes. Serve over rice. Sprinkle paprika on top.

Nutrition Facts : Calories 672.9 calories, Carbohydrate 48.9 g, Cholesterol 141.9 mg, Fat 38.8 g, Fiber 1.7 g, Protein 31.5 g, SaturatedFat 20.8 g, Sodium 580.4 mg, Sugar 1.9 g

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