Pork Chops With Rice

This flavorful recipe is easy to prepare and makes a delicious everyday family meal. Serve this pork chop dish with sliced fresh tomatoes or a tossed salad.

Cook Time: 25 minutes

Total Time: 25 minutes

Ingredients:

2 tablespoons butter
1 tablespoons olive oil
8 ounces sliced mushrooms
1 medium onion, chopped
2 carrots, thinly sliced
2 ribs celery, sliced
6 to 8 boneless pork chops, about 3/4 to 1 inch thick
1/2 cup dry white wine
1 envelope (about 3/4 to 1 ounce) pork gravy mix
1 cup water
3 cups hot cooked rice

Preparation:

Grease a 2-quart casserole. Heat oven to 325°.

In a large skillet over medium heat, melt butter with oil. Add onions, celery, and sliced carrots; saute just until vegetables are tender. Add mushrooms and saute until mushrooms are tender and browned. Remove the vegetables to a plate. Add pork chops to the skillet; cook, turning, until chops are browned. Add the vegetables back to the skillet along with the wine; simmer until wine has almost all evaporated; stir in gravy mix. Add water and cook until thickened and bubbly. Place hot rice in the preparedt casserole; top with the pork chops then spoon vegetables and sauce over the chops. Bake pork chops with rice for about 20 minutes.
Pork chop recipe serves 4 to 6.

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