Who doesn’t like quick and easy?
This recipe is something I have made for over 50 years, and it was one of the first things I cooked as a newly wed.
I have to say this recipe was put aside for a couple of decades until recently and I was trying to think of something to make for dinner that could be made after I come home from working at the brewery. During the Spring antique show here in Round Top, (TX) there was no time for cooking when I got home from a long day of prepping and helping out in the kitchen (and I don’t even stay until closing).
What makes this recipe fast is the “instant” rice which I gave up years ago for converted rice, black or red rice and all the other mouth-watering rices available. But, when you are in a hurry this rice will have you sitting at the table in no time enjoying a homemade meal.
I’ve addd fresh mushrooms instead of the canned mushrooms I use to use in the dish. Sauteing the bone in pork chop (I guess you could use boneless, but I love the bone) is pretty fast if you have a pork chop no thicker than 3/4″ and after bringing the water (or broth) to a boil and adding in the rice, it’s only five minutes until you are ready to pick up your fork.
Hope you will give this a try. You could also use thin boneless chicken breast or thighs if you don’t care for the pork. Give it a try and let me know how long it took you to get it on the table.
BLAST FROM THE PAST: Bacon Waffles or Bacon Belgium Waffles is something our family had quite often growing up. Once you try putting raw bacon on the griddle with the waffle batter you will never go back to a plain waffle.
If you don’t have fresh mushrooms you can substitute canned mushrooms.
Brown the mushrooms with a little butter until they are tender and cooked through. Add a few dashes of worcestershire sauce now or you can add after you have added the chops.
Salt and pepper your pork chops.
Brown your pork chops in a little oil or bacon fat about 5-6 minutes on each side. They should be about done by that time. Remove chops from skillet and put on plate until to finish.
Add the broth or water and the dried onion soup mix and bring to a boil then add in your rice, top with pork chops and cover for about 5-6 minutes until all the liquid is absorbed.
I forgot and did my pork chops before the rice so you should have your chops resting on top of this onion flavored rice.
Just like from my newlywed days.
Pork Chops and Rice -- Quick and Easy
- 2 -1/2-3/4 " bone-in pork chops
- 8 oz. carton fresh mushrooms sliced
- 2 Tbsp. butter
- 1 package Lipton Dry Onion Soup Mix
- 2 Tbsp. olive oil
- 1 1/2 c. Minute Rice not regular rice
- 1 1/2 c. chicken broth
- 1 Tbsp. Worcestershire sauce
- salt and pepper to tast
- Put the butter in a skillet and when melted add in the sliced mushrooms and saute for about 5-6 minutes or until they start to turn golden brown. Remove from skillet and set aside.
- Add the olive oil to the skillet and when hot add in the pork chops and brown 5-6 minutes per side on medium heat until almost done or within just a few minutes of being done.
- Remove pork chops to a plate and add the mushrooms back in and then the chicken broth and when this comes to a boil stir in your MINUTE rice and Worcestershite sauce and top with pork chops. Turn off heat and cover with lid for 5-6 minutes until all the liquid has been absorbed by the rice. Salt and pepper to taste.