Jump to RecipeJump to VideoLeave a ReviewPin Recipe

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

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.

Overhead shot of boneless pork chop and rice in a bowl with creamy mushroom sauce and fresh parsley

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…

Front shot of a bowl of pork chops and rice smothered in creamy mushroom sauce

Ingredients:

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.

Process shot of browning boneless pork chops in a cast iron skillet

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.

Lipton Onion Soup Mix to be used in a pork chop and rice recipe

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.

Can of mushrooms for pork chop and rice 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).

Whisking a creamy mushroom sauce in a cast iron skillet

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.

Spatula serving pork chops and rice with creamy sauce

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:

Overhead shot of a bowl of pork chops and rice topped with a mushroom sauce

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.
Front shot of pork chops and rice served in blue and white bowls on a wooden table

More pork chop recipes that you might enjoy:

Overhead shot of boneless pork chop and rice in a bowl with creamy mushroom sauce and fresh parsley

Pork Chops and Rice with Creamy Mushroom Sauce

5 from 4 votes
Prep: 5 minutes
Cook: 25 minutes
0 minutes
Total: 30 minutes
Servings 4 people
Calories 513.7 kcal
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!

Ingredients
  

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

The nutritional information provided below is just an estimate based on the pork chops and all of the sauce in the pan. It does not include any rice that you serve with the meal.
  • 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.

Nutrition

Serving: 1/4 of the pork chops and sauceCalories: 513.7kcalCarbohydrates: 11.2gProtein: 49.6gFat: 29gSaturated Fat: 11.2gPolyunsaturated Fat: 2.8gMonounsaturated Fat: 11.8gCholesterol: 145.1mgSodium: 523mgPotassium: 965.3mgFiber: 1.3gSugar: 2.2g
Keyword: pork chops and rice, pork chops and rice skillet, pork chops and rice with onion soup mix
Course: Dinner
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

Square overhead shot of hands serving a chicken pot pie recipe with biscuits
Overhead image of a bowl of chili mac on a dinner table with cornbread
Hands serving a platter of sheet pan sausage and potatoes

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    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.