Pork Chops Wmushroom Gravy Rice For Two Recipes

PORK CHOPS AND MUSHROOM GRAVY

Steps:

• In a large skillet, brown pork chops in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm. , Toss mushrooms with lemon juice. In the same skillet, saute the mushrooms, onion in remaining butter until tender. Add garlic; cook 1 minute longer., Stir the flour, salt and tarragon into the skillet until blended. Gradually stir in the broth, wine and, if desired, browning sauce, scraping up any browned bits from bottom of pan. Bring to a boil. Return chops to skillet. Reduce heat; cover and simmer for 10-15 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving.,

PORK CHOPS AND RICE WITH CREAMY MUSHROOM SAUCE

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.

PORK CHOPS IN MUSHROOM GRAVY

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.

SMOTHERED PORK CHOPS WITH GRAVY AND RICE

Steps:

• Sprinkle pork chops with seasoning salt, salt and black pepper. Place in a baking dish.
• In a medium bowl mix cream of mushroom soup, sour cream, worcestershire sauce and milk. Pour over pork chops.
• Bake covered in a 350 degree oven for 1 hour. Remove from oven and sprinkle onion rings on top. Bake uncovered for 8 to 10 minutes.
• Serve pork chops and gravy over cooked rice.
• ENJOY!

"PORK CHOPS W/MUSHROOM GRAVY & RICE" (FOR TWO)

Steps:

• 1. Pre-heat oven to 350 degrees. Get all your ingredients together.
• 2. Take sage , white pepper, garlic and kosher salt, and mix in a small bowl---
• 3. to make a paste. Let sat for about 10 minutes.
• 4. Wash pork chops and get the water off by shaking a little. Take pork chops and place on plate. Take the sage mixture and put on both sides of the pork chops. Let stand, while you get everything else ready.
• 5. Take Pam and spray the casserole dish well!!
• 6. Take 1/2 cup of rice and place evenly in casserole dish.
• 7. Pour 1-1/2 cup of water on rice.
• 8. You may have to get a wooden spoon, to put the rice and water evenly in casserole dish. Let stand about 10 minutes.
• 9. Meanwhile, chop your celery fine. Place in small bowl.
• 10. Chop your onion fine.
• 11. Put the onion in with the celery, and with your fingers, mix!!!
• 12. After about 10 minutes on the rice and water together, take the onion/celery mixture --
• 13. and spread it evenly over rice.
• 14. If you have a bone in your pork chops, cut it out.
• 15. Place pork chops on the rice and onions. Let set while you do the soup.
• 16. In a medium bowl, place the soup and hot water.
• 17. Whisk---
• 18. until smooth!!
• 19. Pour onto the pork chops.
• 20. Smooth out. Place in Pre-heated oven.
• 21. After 45 minutes, take out of oven. Take the pork chops off of rice, stir the rice, onion and mushroom soup.
• 22. Turn the pork chops over, and place back on rice. Put back in oven for 25 minutes more, or, until pork chops are done.
• 23. Let rest for 5 minutes before serving.