I often cook pork chops because they seem fancy at dinnertime, but in actuality, they’re very affordable and simple to make.

This meal, if paired with a bagged salad kit, comes together in about 30 minutes and the bulk of the time comes from steaming the rice which can take roughly 20 minutes.  The trick is to pan cook the pork chops while the rice is steaming on the back burner.  In other words, it’s an easy weeknight meal. 🙂

 

Here are the ingredients.

Wait.  Is that a can of generic cream of mushroom soup!?!?  Maybe.  

I STRONGLY suggest using Campbell’s Cream of Mushroom soup.  I thought I had one can left in my pantry, but instead I found this generic stuff.  I was already on a roll so I went with it, but I’m telling you my dinner could have tasted much better if I had used a can of Campbell’s!

 

While you’re steaming the rice, get started on the chops!

 

Cooking the pork chops in butter makes them golden brown.

 

See??

 

Once you cook the pork chops, place them under a foil tent while you prepare the rest of the meal.

 

Here I go with the gravy…

Again…

But it’s more like a sauce…

That looks like gravy.

It’s gravysauce.

No English word for it?  Just make up your own, like Shakespeare.

 

And there it is!  Gravy Sauce!

 

Once the rice is steamed, mix in the seasonings and condensed soup and then fold in the shredded cheese.

 

Make a bed of rice to place the pork chop on, and then drizzle it with gravy sauce.  Now it looks really fancy. 😀

 

A fresh salad is a great idea for this hearty dish.

 

The rice is good the next day with a little gravy on top too. 🙂

 

The flavors are savory, but mild enough that my daughter loves it.  Definitely a quick and tasty weeknight meal sure to please them all!

Enjoy 🙂

 

 

Pan Fried Pork Chops & Cheesy Rice

• 4 thick cut, bone-in Pork Chops
• 2 tablespoons Butter
• 1/2 teaspoon Salt
• 1/2 teaspoon Onion Powder
• 1/4 teaspoon Black Pepper
• 2 tablespoons Flour
• 1 1/2 cups Milk
• 1 can Cream of Mushroom Soup, divided
• 1 cup dry White Rice
• 1 cup shredded Mozzarella Cheese
• 1/2 teaspoon Parsley
• 1/4 teaspoon dry Mustard
• 1/4 teaspoon Nutmeg
• 1/4 teaspoon Salt

In a medium sauce pan, steam one cup of dry white rice according to the package instructions (substitute water for chicken broth if you can).

While the rice is steaming, season pork chops with salt, pepper and onion powder.  In a large skillet melt butter over medium-high heat.  Add the chops to the pan and cook for for 4-5 minutes per side or until the juices run clear, temp reaching 160º F.  Set aside under a foil tent.

To make the gravy sauce:  Using the same pan over medium-high heat, add two tablespoons of flour to the drippings and whisk until frothy and golden brown, and then whisk in the milk.  Once bubbling, whisk in half a can of cream of mushroom soup until it’s sauce-like.  S&P to taste.

Once the rice is fluffy and fork tender, mix in the remaining cream of mushroom soup, adding a splash of milk to thin it out if needed.  Then mix in the parsley, dry mustard, nutmeg and about 1/4 teaspoon of salt.  Lastly, fold in the shredded cheese.

To serve – make a bed of rice, place a pork chop on top, and drizzle it in gravy sauce.  Serve with a side salad.  Enjoy! 🙂