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Overhead shot of boneless pork chop and rice in a bowl with creamy mushroom sauce and fresh parsley
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5 from 4 votes

Pork Chops and Rice with Creamy Mushroom Sauce

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!
Course Dinner
Cuisine American
Keyword pork chops and rice, pork chops and rice skillet, pork chops and rice with onion soup mix
Prep Time 5 minutes
Cook Time 25 minutes
0 minutes
Total Time 30 minutes
Servings 4 people
Calories 513.7kcal
Author Blair Lonergan


  • 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
  • cup whole milk or half-and-half
  • Cooked rice, for serving
  • Optional garnish: chopped fresh parsley


  • 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.


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.


Serving: 1/4 of the pork chops and sauce | Calories: 513.7kcal | Carbohydrates: 11.2g | Protein: 49.6g | Fat: 29g | Saturated Fat: 11.2g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 11.8g | Cholesterol: 145.1mg | Sodium: 523mg | Potassium: 965.3mg | Fiber: 1.3g | Sugar: 2.2g