Mushroom Pork Chops & Rice
A tasty meal that comes together lickety quick and the whole family will love.
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
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.