Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, pork chops, broccolli, rice, and mushroom gravy. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Return pork chops to the skillet. Remove lid and continue cooking until gravy has reached desired thickness and pork chops are no longer pink in the center. For a thicker gravy, mix in more flour.
Pork Chops, Broccolli, Rice, and Mushroom Gravy is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Pork Chops, Broccolli, Rice, and Mushroom Gravy is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook pork chops, broccolli, rice, and mushroom gravy using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Pork Chops, Broccolli, Rice, and Mushroom Gravy:
- Get 4 Cups Steamed Rice
- Take 4 Pork Chops
- Get to taste Salt, Pepper, and Sage
- Make ready 1/4 Cup butter
- Prepare 2-10 oz. cans Mushroom Soup
- Prepare 1 can (10 oz.) water
- Make ready 4 oz. fresh sliced Mushrooms (optional)
- Prepare 4 Cups steamed Broccolli Crowns
Heat the oil in. the salt and pepper. Place your frozen pork chops on top of the rice and gently immerse the chops into the soup and cover it completely so that the pork chops don't dry out. Remove the pork chops from the pan, cover and keep warm. Serve chops over the rice and drizzle with the sauce and garnish with almonds if using.
Instructions to make Pork Chops, Broccolli, Rice, and Mushroom Gravy:
- Steam the rice first and keep warm til serving. Prepare according to your rice cooker instructions or use minute rice and steam on top of stove. When using minute rice, use equal amounts of water and rice. Boil water first. Then place rice in pan of water, remove from heat, cover with lid, and let set for 10 minutes before it is ready to serve. Stir rice before serving. I prefer regular rice (Jasmine is my favorite) done in the rice cooker.
- Salt, Pepper, and rub a tiny amount of sage on each pork chop. Brown both sides of chops, then slow cook in butter.
- While Pork Chops are cooking use whip to blend Mushroom Soup with the can of water until it takes on a gray consistency.
- When Pork Chops are done, pull them from skillet and plate them.
- Pour Mushroom Gravy into skillet and stir. Add about a tablespoon of worcestershire to the gravy and stir again. This adds color appeal and enhances the flavor of the gravy. If you opted to add fresh sliced mushrooms, add them now.
- At this point, place Pork Chops back in the gravy, cover with a lid, and "simmer" on low. Do not allow gravy to boil. Boiling will make the chops tough.
- While Pork Chops simmer, steam broccolli in a steaming basket in a covered pot of boiling water. Steam until broccolli is tender. (approximately 15 minutes after water comes to a boil) Be careful to not over cook.
- When Pork Chops and Gravy, Rice, and Broccolli are done, serve while warm. Spoon gravy over rice. I love to serve applesauce with this meal. No dessert needed!
Instant Pot pork chops are perfect with gravy and rice. So, be sure to follow along towards the bottom of this post for Instant Pot pork chops and gravy and Instant Pot rice. How to Make Instant Pot Pork Chops and Gravy. Pork chops come from the loin of the pig, which can be roasted whole or cut into chops or cutlets. If the chops you have are thicker than this, use the flat side of a meat tenderizer to thin them out.
So that’s going to wrap it up with this exceptional food pork chops, broccolli, rice, and mushroom gravy recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
