Pan Fried Pork Chops And Creamy Mushroom Rice Recipes

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ONE PAN PORKCHOPS WITH MUSHROOMS



One Pan Porkchops with Mushrooms image

One pan pork chops and rice will become one of your favorite go-to meals as soon as you try it! Juicy, flavorful porkchops simmered in a silky, creamy sauce and topped with mushrooms. Serve it over rice or mashed cauliflower!

Provided by Katherine

Categories     dinner

Time 30m

Number Of Ingredients 12

4 - 6oz porkchops, bone-in preferred*
2 tsp paprika
1 1/2 tsp black pepper
1/2 tsp sea salt
1/2 tsp chili powder
1/2 tsp garlic powder
2 tbsp olive oil
4 garlic cloves, minced
1/2 cup yellow onion, diced
1 cup sliced cremini mushrooms
1/2 cup stock (chicken or vegetable)
1/4 cup heavy cream (or whole milk)

Steps:

  • Remove porkchops from the fridge 1 hour before cooking, to allow them to come to room temperature. Pat them dry with paper towel.
  • Combine the spices together, paprika through garlic powder. Rub the spice mixture all over the porkchops, on both sides.
  • In a large skillet, heat the olive oil over medium-high heat. When the oil is hot, add the porkchops and fry, about 6-7 minutes per side, or until nicely browned and cooked through. Remove the chops from heat to a plate and cover to them to keep warm.
  • In the same skillet, add the garlic and sauté for a minute before adding in the onion and mushrooms. Sauté for 1-2 additional minutes. Add the stock and use a wooden spoon to scrape up any bits on the bottom of the pan. Keep the mixture at a simmer for 5-6 minutes, stirring occasionally, until it has reduced slightly. Add in the heavy cream and heat for an additional couple of minutes or until heated through. Add the porkchops back into the skillet, cover and cook for 1-2 minutes. Serve the chops over rice or mashed cauliflower, pouring the sauce over the entire dish!

PORK CHOPS AND RICE WITH CREAMY MUSHROOM SAUCE



Pork Chops and Rice with Creamy Mushroom Sauce image

This Pork Chops and Rice skillet is smothered in a creamy mushroom sauce for an easy dinner recipe that's ready in about 30 minutes!

Provided by Blair Lonergan

Categories     Dinner

Time 30m

Number Of Ingredients 13

4 thick-cut boneless pork chops ((about 2 lbs. total))
1 tablespoon butter
1 tablespoon vegetable oil
¾ cup water
½ cup diced celery
2 tablespoons dry onion soup mix ((half of a 1-oz packet))
¼ teaspoon garlic powder
4 ounce can mushrooms, drained
¼ cup all-purpose flour
1 tablespoon dried parsley
2/3 cup whole milk or half-and-half
Cooked rice, for serving
Optional garnish: chopped fresh parsley

Steps:

  • Pat pork chops dry with a paper towel. Season liberally with salt and pepper on all sides.
  • Heat butter and oil in a large skillet over medium heat. Brown pork chops on both sides (about 2-3 minutes per side). Remove pork chops from the skillet; drain fat off the pan, but leave browned bits in the bottom (you don't need to wipe it clean).
  • Add water, celery, onion soup mix, and garlic powder; stir to combine, scraping up the browned bits from the bottom of the pan to add flavor to the sauce. Return pork chops to the skillet; cover, and cook over low heat for about 15-20 minutes (or until the pork chops reach an internal temperature of 145 degrees F). Remove chops from the skillet and set aside on a plate.
  • In a separate bowl, toss mushrooms with flour.
  • Add mushrooms and flour, parsley, and milk to the skillet. Whisk and cook over low heat, just until sauce thickens (about 2 minutes). Return pork chops to the skillet and heat just until warmed through. Spoon sauce over chops and serve with cooked rice. Garnish with fresh parsley, if desired.

Nutrition Facts : ServingSize 1 /4 of the pork chops and sauce, Calories 513.7 kcal, Carbohydrate 11.2 g, Protein 49.6 g, Fat 29 g, SaturatedFat 11.2 g, Cholesterol 145.1 mg, Sodium 523 mg, Fiber 1.3 g, Sugar 2.2 g, UnsaturatedFat 14.6 g

SIMPLE AND DELICIOUS STOVE TOP MUSHROOM GRAVY PORK CHOPS



Simple and delicious stove top mushroom gravy pork chops image

Make and share this Simple and delicious stove top mushroom gravy pork chops recipe from Food.com.

Provided by Lady Di Shea

Categories     Pork

Time 35m

Yield 4 pork chops

Number Of Ingredients 7

4 small pork chops (2 large butt chops)
1 can mushroom soup
1 onion
garlic powder
onion powder
black pepper
1/4 cup water

Steps:

  • Brown pork chops with onions in frying pan on medium heat.
  • Season with Pepper, and garlic and onion powder to taste.
  • Mix soup with water.
  • Spread mixture over meat and mix to saturate meat.
  • Let simmer for 15-20 minutes.
  • Serve with choice of vegetables.

Nutrition Facts : Calories 268.5, Fat 15.9, SaturatedFat 5.2, Cholesterol 75, Sodium 418.2, Carbohydrate 6.6, Fiber 0.7, Sugar 1.3, Protein 23.6

PORK CHOPS W/RICE AND MUSHROOM SOUP



Pork Chops W/Rice and Mushroom Soup image

Make and share this Pork Chops W/Rice and Mushroom Soup recipe from Food.com.

Provided by Deantini

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

4 lean pork chops
salt
pepper
3 cups chicken broth
1 1/2 cups parboiled rice
1 (10 ounce) can reduced-fat cream of mushroom soup

Steps:

  • sprinkle some salt and pepper on the chops.
  • brown in large pan or skillet.
  • remove chops from skillet.
  • add can of mushroom soup to skillet and mix in the chicken broth.
  • once well mixed add the rice and cook covered on low heat for approx 20 min or until all liquid is absorbed with the rice.
  • add the pork chops back in with the rice half way through cooking. You should estimate the length of cooking by the thickness of the pork chops. Generall I find that pork chops do not take so long and will become dry if overcooked.

Nutrition Facts : Calories 120, Fat 1.2, SaturatedFat 0.3, Sodium 560, Carbohydrate 20.6, Fiber 0.2, Sugar 0.5, Protein 5.4

MUSHROOM PORK CHOPS



Mushroom Pork Chops image

Quick and easy, but very delicious. One of my family's favorites served over brown rice.

Provided by mmcgee

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 40m

Yield 4

Number Of Ingredients 6

4 pork chops
salt and pepper to taste
1 pinch garlic salt, or to taste
1 onion, chopped
½ pound fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup

Steps:

  • Season pork chops with salt, pepper, and garlic salt to taste.
  • In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 9.6 g, Cholesterol 64.9 mg, Fat 8.5 g, Fiber 1 g, Protein 23.6 g, SaturatedFat 2.2 g, Sodium 924.3 mg, Sugar 3.2 g

CHOPS WITH FRIED RICE



Chops with Fried Rice image

Looking for a last-minute dinner standout? Try these juicy pork chops and fried rice from Amboy, Indiana's Donna Anderson. Simmered in a savory sauce, this delicious dish is table-ready in less than half an hour!

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 boneless pork loin chops (3/4 inch thick)
1 tablespoon vegetable oil
1 package (6.2 ounces) fried rice and vermicelli mix
2 tablespoons butter
2 cups hot water
1 jar (6 ounces) sliced mushrooms, drained
1 tablespoon soy sauce

Steps:

  • In a large skillet, brown pork chops in oil on both sides; remove and keep warm. In the same skillet, saute rice mix in butter for 2 minutes. Stir in the water, mushrooms and contents of rice seasoning packet. , Place pork chops over rice mixture; drizzle with soy sauce. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 2-5 minutes longer or until rice is tender and meat juices run clear.

Nutrition Facts :

PORK CHOPS IN MUSHROOM GRAVY



Pork Chops in Mushroom Gravy image

This is one of the easiest ways I have found to make moist and delicious pork chops. Serve over hot rice and enjoy!

Provided by jb

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 40m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
4 bone-in pork chops
1 teaspoon garlic salt
1 teaspoon ground black pepper
1 tablespoon olive oil
1 (6 ounce) package sliced fresh mushrooms
1 (10.75 ounce) can golden mushroom soup (such as Campbell's®)
2 tablespoons water

Steps:

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle pork chops with garlic salt and black pepper. Fry pork chops in the hot oil until browned, 5 to 8 minutes per side. Transfer chops to a plate.
  • Heat 1 tablespoon olive oil in skillet; cook and stir mushrooms in the hot oil until soft, 5 to 8 minutes. Scrape up and dissolve any browned bits of food into mushrooms as you stir. Pour golden mushroom soup and water into skillet and stir into mushrooms.
  • Place pork chops and accumulated juices into mushroom sauce, spooning sauce over chops. Simmer until meat is no longer pink inside and juices run clear, occasionally spooning more sauce over chops as they cook, 10 to 15 minutes.

Nutrition Facts : Calories 366.9 calories, Carbohydrate 8 g, Cholesterol 75.1 mg, Fat 23.9 g, Fiber 1.2 g, Protein 29 g, SaturatedFat 7.3 g, Sodium 1035.5 mg, Sugar 1.3 g

PAN FRIED PORK CHOPS AND CREAMY MUSHROOM RICE



Pan Fried Pork Chops and Creamy Mushroom Rice image

This is a good one for the working parents who need to feed their family in a hurry.The prep and cook times are really short. Dinner is ready in less than an hour!!!

Provided by Melissa Lambert @mlambert

Categories     Pork

Number Of Ingredients 11

4-6 - boneless (thick cut) pork chops
- vegetable oil (enough to coat the bottom of the pan)
- garlic powder
- onion powder
- paprika
- black pepper
- cavenders greek seasoning
2 cup(s) any kind of rice (i use white)
4 cup(s) water
2 can(s) campbells cream of mushroom soup (standard size cans)
1/2 can(s) milk (this is optional-see directions below)

Steps:

  • In a medium to large skillet (depending on size and number of pork chops) preheat the oil.
  • Season both sides of each pork chop to taste with each of the seasonings. Over medium brown the pork chops until each side is golden (watch them carefully as they burn quickly).
  • When each chop is browned on both sides, add enough water to the bottom of the pan (I pour between the chops) and cover the pan. Don't use too much water as it will wash the seasonings off the meat. Reduce heat to low. This steams the chops, cooking them without burning. NOTE: you will still need to turn them and rotate them and watch the water in the pan. You don't want to dry out the pan and burn your chops.
  • While the chops are cooking (usually only take about 8 minutes or so so watch them carefully or else they dry out), add rice and water to the pan and cook according to the package directions. You can use minute or instant rice if you would prefer or a rice cooker will also work.
  • When the rice is done and the pork chops are cooked, remove the chops from the pan and pour your cooked rice into the pork chop pan. You want all of the seasonings and drippings from the meat so don't pour that out. Stir the seasoning mixture and rice together and add the two cans of mushroom soup. The rice should be creamy so if it's looking dry, add 1/4 can(I use the empty soup can) of milk at a time until the rice mix is creamy-not watery. Heat until rice and sauce are hot. Serve with your favorite veggie. Enjoy!

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