Thursday, April 30, 2009

dn's Pork Chops with Mushroom Rice

This recipe has been a family favourite since I was a kid! Like most of the recipes I have posted, it has been tweaked a bit, but it is still a very simple and delicious supper dish that will have everyone wanting second helpings - especially of the rice!


a little oil and margarine for browning chops
4 boneless pork loin chops
1 medium onion - finely chopped (about 1 - 1 1/2 cups)
1/2 red bell pepper, chopped (about 1/2 - 2/3 cup)
1 1/2 cup sliced FRESH mushrooms
1 cup brown rice - DO NOT use instant rice!
1 Tablespoon light (low sodium) soya sauce
2 teaspoons fresh minced garlic (2 to 3 cloves)
1 284ml/10oz can Cream of Mushroom soup (low fat)
1 cup chicken broth (low sodium)
1 cup water

- Preheat the oven to 375F
- Spray a 2 Litre/quart casserole dish with a non stick coating such as Pam
- In a fry pan, lightly brown the chops in the oil and margarine. Remove to a plate lined with a paper towel.
- Add the onions and red pepper to the fry pan and saute for a couple of minutes.
- Add the mushrooms and garlic and continue to saute another minute or two.
- Combine the rice, soup, soya sauce, broth and 1/2 cup of the water in the casserole dish.
- Stir in the sauteed vegetables.
- Add the last 1/2 cup of the water to the fry pan and stir over low heat just long enough to lift all the drippings from the bottom of the pan.
- Pour the liquid and drippings into the casserole and stir till everything is well mixed.
- Place the pork chops in a single layer in the casserole (they will sink closer to the bottom).
- Cover and bake for 50 - 60 minutes or until rice is thoroughly cooked.

Serve with a green salad or steamed vegetable such as broccoli, asparagus or green beans.

Yield: 4 servings



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