Creamy Mushroom Chops and Rice
Indulge in the comforting flavors of Creamy Mushroom Chops and Rice—a hearty, one-skillet meal that's as easy to make as it is delicious! Tender, pan-seared pork chops are smothered in a velvety mushroom and garlic cream sauce, perfectly balanced with earthy cremini mushrooms and a touch of fresh parsley. Served atop fluffy, steamed white rice, this dish transforms simple ingredients into an elegant, satisfying dinner. Ready in just 50 minutes, this recipe is perfect for busy weeknights yet impressive enough for entertaining guests. With its rich flavors, creamy texture, and easy preparation, this comforting pork chop recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces pork chops (bone-in or boneless)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces white or cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1.5 cups white rice
- 3 cups water
- 0.5 teaspoons salt (for rice)
Instructions
Season the pork chops on both sides with salt and pepper. Lightly dredge them in the flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear them for 3-4 minutes on each side until golden brown. Remove the pork chops from the skillet and set aside.
In the same skillet, add the unsalted butter and let it melt. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and become golden brown.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze. Let it simmer for 3 minutes.
Reduce the heat to low and stir in the heavy cream. Mix well and let the sauce simmer for 2 minutes to thicken slightly.
Return the pork chops to the skillet, coating them in the sauce. Cover the skillet with a lid and let the chops cook in the creamy mushroom sauce for 10 minutes, flipping them occasionally.
While the pork chops are cooking, rinse the white rice in cold water until the water runs clear. In a medium pot, bring the water and salt for rice to a boil. Add the rinsed rice, reduce the heat to low, and cover tightly. Simmer for 15 minutes, then remove from heat and keep covered for 5 more minutes to allow the rice to steam.
Fluff the rice with a fork and divide it among serving plates.
Top the rice with the pork chops and generously spoon the creamy mushroom sauce over the top. Garnish with chopped fresh parsley and serve immediately.
Nutrition Facts
Calories |
2745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.5 g | 243% | |
| Saturated Fat | 86.6 g | 433% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 4425 mg | 192% | |
| Total Carbohydrate | 92.3 g | 34% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 5.5 g | ||
| Protein | 131.7 g | 263% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 225 mg | 17% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2606 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
