This recipe elevates the simple combination of pork chops, rice, and cream of mushroom soup into a comforting and flavorful meal that's perfect for a busy weeknight. We'll explore variations and answer common questions to ensure your dish is a resounding success.
What Makes This Recipe So Appealing?
This dish strikes a perfect balance: it's incredibly easy to prepare, requiring minimal ingredients and cooking time, yet delivers a surprisingly rich and satisfying taste. The cream of mushroom soup adds a creamy texture and umami depth, while the pork chops provide protein and heartiness. The rice soaks up the delicious sauce, creating a complete and satisfying meal. It's a classic for a reason!
Ingredients You'll Need:
- 4 bone-in or boneless pork chops (about 1 inch thick)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk or chicken broth
- 1 cup cooked rice
- Optional: 1/4 cup shredded cheddar cheese, fresh parsley for garnish
Instructions:
- Prepare the Pork Chops: Season both sides of the pork chops generously with salt and pepper.
- Sear the Pork Chops: Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 3-4 minutes per side, or until nicely browned. For thicker chops, you may need to adjust cooking time. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
- Create the Sauce: Reduce the heat to medium-low. Pour the cream of mushroom soup and milk (or broth) into the skillet, stirring to combine. Bring to a gentle simmer.
- Simmer and Combine: Add the cooked rice to the skillet and stir gently to coat it with the creamy sauce. Simmer for 5-7 minutes, or until the sauce has thickened slightly and the flavors have melded.
- Serve: Serve immediately, garnished with shredded cheddar cheese and fresh parsley, if desired.
Frequently Asked Questions (FAQ)
Can I use boneless pork chops?
Absolutely! Boneless pork chops will cook slightly faster than bone-in chops. Just adjust the cooking time accordingly, ensuring the internal temperature reaches 145°F (63°C).
What kind of rice is best?
Any type of cooked rice will work well, but long-grain white rice or medium-grain rice are good choices. They hold their shape well in the creamy sauce.
Can I add vegetables?
Yes! This recipe is easily customizable. Consider adding sauteed mushrooms, onions, or peas for extra flavor and nutrition. Add these vegetables to the skillet along with the cream of mushroom soup.
How can I make this recipe healthier?
To reduce the fat content, you can use a reduced-fat cream of mushroom soup or substitute some of the soup with chicken broth. You can also trim excess fat from the pork chops before cooking.
Can I make this in a slow cooker?
While not traditionally a slow cooker recipe, you could adapt it. Brown the pork chops as directed, then transfer them to a slow cooker. Combine the cream of mushroom soup, milk (or broth), and rice in the slow cooker. Cook on low for 4-6 hours or until the pork chops are cooked through and the rice is tender.
Tips for Success:
- Don't overcrowd the pan: If you're cooking multiple pork chops, cook them in batches to ensure they brown properly and cook evenly.
- Use a meat thermometer: This is the best way to ensure your pork chops are cooked to a safe internal temperature.
- Adjust seasonings to taste: Feel free to add more salt, pepper, or other spices to suit your preferences.
This simple yet satisfying recipe is sure to become a family favorite. Enjoy!
