We’ve all been there, the week was busy and you just didn’t have time to get to the grocery store. The cupboards are looking pretty bare but your family is clamoring for dinner. So what’s a busy working mom to do?
This dinner is one of those pantry meals that you can whip up when you haven’t been to the store in a while. You can keep all the ingredients in the pantry and freezer for those nights when you need something quick and tasty without a lot of fuss.
If you are anti-canned soup, then this meal is not for you. I’m personally not a big fan of using canned soups but I do whip out this recipe on occasion when I’m in a pinch and need to get dinner on the table in short order. Let’s face it, some nights we just don’t have the time or the energy to cook up an elaborate meal. Even though this easy to prepare meal uses canned soup, it’s still a better option to serve your family than anything you can pick up at a fast food drive thru.
Make the Rice:
Since the rice takes the longest to cook, start by getting the rice going. This will give you plenty of time to cook up the pork chops and the sauce.
Melt a tablespoon butter in a saucepan over medium heat. Once the butter has melted add the rice. Stir and cook until translucent, about 2-3 minutes.
Add 2 cups chicken broth and increase heat to high.
Bring to a boil. Cover and reduce heat to lowest setting. Cook for 20-25 minutes or until all liquid is absorbed by the rice. Remove lid and fluff rice with a fork to serve.
TIP: If rice finishes cooking before you are done with the pork chops, just remove the pan from the heat and leave it covered until ready to serve. The rice will stay warm and ready for about 20-30 minutes. When ready to use, remove the lid from the pan and fluff the rice with a fork to serve.
If you’re new to cooking and want to learn how to cook rice without any fancy equipment, check out my Cooking Basics 101 blog post series, for the simple, step-by-step instructions about How To Cook Rice. Follow the simple steps for perfectly cooked, fluffy rice every single time!
Make the Mushroom Sauce:
Combine, cream of mushroom soup, sliced mushrooms, Worcestershire sauce, and milk in a mixing bowl. Stir to combine and set aside.
For the Pork Chops:
TIP: Cut up pork tenderloin into 1/2 thick slices. Lay them out in a single layer in a 1 gallon freezer bag. Squeeze out excess air and seal the bag. Freeze flat. When it’s time to cook, drop the bag into your kitchen sink filled with hot water. The meat will thaw and be ready to use in just a few minutes.
Season sliced pork tenderloin with salt and pepper on both sides.
Heat 2 tablespoons butter or vegetable oil in a large skillet. Cook pork chops in the pan over medium heat until lightly golden brown on both sides.
Add the mushroom sauce and stir to coat pork chops. Continue to simmer over low heat until heated through, about 5-10 minutes.
To serve, top rice with pork chops and sauce.
I cook a lot of amazing meals and this humble dish is one of my family’s favorites! It comes together quickly using basic ingredients you most likely have on hand. An easy weeknight meal that you can get on the table in about 30 minutes. Add a crisp green salad or a side of your favorite vegetable and you have a complete well rounded meal in about 30 minutes. Gotta love that!!!
This recipe was originally posted April 2019, updated July 2022 with new photos, a printable recipe, and clearer, easier to follow, detailed instructions.
Mushroom Pork Chops & Rice
Ingredients
- 1 pork tenderloin, cut into ½ inch thick slices
- 2 cans cream of mushroom soup
- 1 tbsp Worcestershire sauce
- 1 cup milk
- 2 tbsp butter
- salt and pepper
- 1 can sliced mushrooms, drained
For the Rice:
- 1 cup long grain rice
- 2 cups chicken broth
- 1 tbsp butter
Instructions
Make the rice:
- Melt a tablespoon butter in a saucepan over medium heat.
- Once the butter has melted add the rice. Stir and cook until translucent, about 3-4 minutes.
- Add chicken broth and increase heat to high.
- Bring to a boil. Cover and reduce heat to lowest setting.
- Cook for 20 minutes or until all liquid is absorbed by the rice.
- Remove lid and fluff rice with a fork to serve.
Make the Mushroom Sauce:
- Combine, cream of mushroom soup, sliced mushrooms, Worcestershire sauce, and milk in a mixing bowl. Stir until all lumps are gone. Set aside.
For the Pork Chops:
- Season sliced pork tenderloin with salt and pepper on both sides.
- Melt 2 tablespoons butter in a large skillet.
- Cook pork chops in the pan over medium heat until lightly golden brown on both sides.
- Add mushroom sauce and stir to coat pork chops. Continue to simmer over low heat until heated through, about 5-10 minutes.
- To serve, top rice with pork chops and sauce.
Notes
Did You Make This?
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