Pork Chops W Rice and Mushroom Soup
Transform dinner into a comforting one-pan feast with this irresistible Pork Chops with Rice and Mushroom Soup recipe. Tender, bone-in pork chops are perfectly seasoned and seared to golden perfection before being nestled into a savory blend of long-grain rice, creamy mushroom soup, and your choice of chicken or beef broth. Infused with aromatic garlic, paprika, and sautéed onions, this hearty dish bakes in the oven until the rice is tender and infused with rich, meaty flavors. With minimal prep and cleanup, this comforting classic is ideal for busy weeknights or satisfying family meals. Garnish with a sprinkle of fresh parsley for an elegant touch, and serve it hot for the ultimate stick-to-your-ribs dinner. Keywords: pork chops with rice, mushroom soup recipes, one-pan dinners, comfort food recipes, easy weeknight meals.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 cup long-grain white rice
- 2 cans (10.5 oz each) cream of mushroom soup
- 2 cups chicken or beef broth
- 1 piece medium onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the pork chops with salt, black pepper, paprika, and garlic powder on both sides.
Heat the olive oil in a large oven-safe skillet or frying pan over medium-high heat.
Sear the pork chops for 2-3 minutes on each side or until golden brown. Remove the pork chops from the skillet and set aside.
In the same skillet, add the chopped onion and sauté for 2-3 minutes until softened and fragrant.
Add the uncooked rice to the skillet and stir to coat it in the remaining oil and onion. Let it toast for 1 minute.
Stir in the cream of mushroom soup and chicken or beef broth, mixing well to combine.
Bring the mixture to a gentle simmer, then remove the skillet from the heat.
Nestle the seared pork chops into the rice and soup mixture in the skillet.
Cover the skillet with a lid or tightly with foil and transfer it to the preheated oven.
Bake for 40 minutes or until the rice is tender and the pork chops are cooked through (internal temperature of 145°F/63°C).
Carefully remove the skillet from the oven and let it rest for 5 minutes, covered.
Garnish with fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
2856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.7 g | 211% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 6783 mg | 295% | |
| Total Carbohydrate | 108.6 g | 39% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 22.3 g | ||
| Protein | 216.8 g | 434% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 587 mg | 45% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3600 mg | 77% | |
*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.
