This Pork Chops and Rice skillet is smothered in a creamy mushroom sauce for an easy dinner recipe that’s ready in about 30 minutes! Add a simple green salad or your favorite veggie on the side for a quick weeknight meal that the whole family will enjoy.
Thick-cut boneless pork chops are an affordable cut of meat that’s readily available and quick cooking — making them a staple in so many kitchens. If you’re tired of the same old ho-hum boneless pork chop recipe, let me introduce you to these smothered Pork Chops and Rice that are finished with a cream of mushroom sauce. It’s a classic down-home comfort food recipe that will get you out of the weeknight rut!
How to make Pork Chops and Rice:
The sauce that coats these pork chops is made from scratch without a can of cream of mushroom soup. Instead, the secret ingredient for a rich and flavorful dish is the onion soup mix that’s whisked into the gravy! Let me show you how to pull together this delicious dinner in about 30 minutes…
Ingredients:
- Boneless pork chops
- Celery
- Dry onion soup mix seasoning
- Garlic
- Canned mushrooms
- Flour
- Parsley
- Half-and-half or whole milk
- Cooked rice
First, brown the pork chops in butter and oil in a large skillet. This is just to give the pork chops extra flavor and color (and add flavor to the sauce), so you don’t need to worry about cooking them all of the way through at this point.
Remove the pork chops from the skillet for a few minutes while you whisk together water, celery, onion soup mix and garlic powder. Scrape up the browned bits from the bottom of the skillet to add even more flavor to the sauce.
Add the pork chops back to the skillet, cover, and simmer over low heat for about 15-20 minutes. Once the pork chops are cooked through, remove them to a plate and prepare the creamy mushroom sauce.
I use canned mushrooms for a shortcut, but you can also use sautéed sliced fresh mushrooms if you prefer. You’ll just want to cook the fresh mushrooms first so that they’re soft when you add them to the sauce.
By coating the mushrooms with flour before adding them to the sauce, the flour blends smoothly into the gravy without making it lumpy (the flour also thickens the sauce).
Return the cooked pork chops to the skillet just until they’re warmed through, and spoon sauce over top!
What temperature should pork chops be cooked to?
The total length of cooking time for your pork chops will vary depending on the size and thickness of the meat. That’s why I always rely on a meat thermometer to know when my pork chops are ready to come out of the skillet. The National Pork Board recommends cooking pork chops to an internal temperature of 145 degrees F.
What goes with Pork Chops for dinner?
These smothered pork chops are perfect served with rice and garnished with a touch of fresh parsley. On the side, try serving your pork chops and rice with any of the following easy options:
- Slow Cooker Southern Green Beans
- Garlic Oven Roasted Broccoli
- A simple green salad dressed with Balsamic Vinaigrette or Buttermilk Dressing
- Fried Cabbage with Apples and Onion
Cook’s Tips and Recipe Variations:
- I love my rice cooker for perfectly fluffy white rice; however, when I want a quick weeknight dinner and I don’t have time to prepare a batch of rice in the cooker, I turn to microwaveable packets of rice (such as Uncle Ben’s Ready Rice). I’ve shown the microwaved rice here, since it’s a great way to get this dinner on the table in about 30 minutes.
- Pick your favorite type of rice to pair with the pork chops — white rice, wild rice, or brown rice will all work well!
- The cooking time may vary depending on the size and thickness of your pork chops. It can take anywhere from 15 minutes (for smaller chops) to 30 minutes for large, thick pork chops, so a meat thermometer is always the best way to know when your pork is done. The National Pork Board recommends cooking pork chops to an internal temperature of 145 degrees F.
- You can use bone-in pork chops for this recipe as well! You may need to extend the cooking time to up to 30 minutes for the bone-in chops, so check the internal temperature with a thermometer to know when they’re done.
- Have leftovers? The pork chops will keep in the refrigerator for 3-4 days. I do not recommend freezing this recipe, since the dairy-based sauce will “break” when thawed.
More pork chop recipes that you might enjoy:
- Pork Chops and Rice Casserole
- Crock Pot Smothered Pork Chops
- Dump-and-Go 4-Ingredient Baked Pork Chops
- Boneless Pork Chops in the Oven
- Pork Chops with Stuffing
- Cream of Mushroom Pork Chops
Did you make this recipe?
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Pork Chops and Rice with Creamy Mushroom Sauce
Ingredients
- 4 thick-cut boneless pork chops (about 2 lbs. total)
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- ¾ cup water
- ½ cup diced celery
- 2 tablespoons dry onion soup mix (half of a 1-oz packet)
- ¼ teaspoon garlic powder
- 4 ounce can mushrooms, drained
- ¼ cup all-purpose flour
- 1 tablespoon dried parsley
- 2/3 cup whole milk or half-and-half
- Cooked rice, for serving
- Optional garnish: chopped fresh parsley
Instructions
- 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.
Notes
- I love my rice cooker for perfectly fluffy white rice; however, when I want a quick weeknight dinner and I don’t have time to prepare a batch of rice in the cooker, I turn to microwaveable packets of rice (such as Uncle Ben’s Ready Rice). I’ve shown the microwaved rice here, since it’s a great way to get this dinner on the table in about 30 minutes.
- Pick your favorite type of rice to pair with the pork chops — white rice, wild rice, or brown rice will all work well!
- The cooking time may vary depending on the size and thickness of your pork chops. It can take anywhere from 15 minutes (for smaller chops) to 30 minutes for large, thick pork chops, so a meat thermometer is always the best way to know when your pork is done. The National Pork Board recommends cooking pork chops to an internal temperature of 145 degrees F.
- You can use bone-in pork chops for this recipe as well! You may need to extend the cooking time to up to 30 minutes for the bone-in chops, so check the internal temperature with a thermometer to know when they’re done.
- Have leftovers? The pork chops will keep in the refrigerator for 3-4 days. I do not recommend freezing this recipe, since the dairy-based sauce will “break” when thawed.
forget the specialty rice 2 cups water 1 cup long grain rice 12 minutes in microwave…do not forget to fluff. I use a mug (1 1/2 cups instead) and leave in for 15 minutes. perfect every time. Great with stir fry teriyaki chicken. it is Done when stir fry is done.
Good idea to use the microwave for the rice. Thanks for that tip!
Made this tonight . We dont like real mushroomed so used condensed soup. Very tasty. Thank you for the recipe.
Thanks, Faye! I’m glad that you made it work — sounds like a perfect solution!