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.

See Also

Pork Chops with Apples

Pork Chops with Sweet Potatoes

Pork Chops with Cabbage

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

• Prep Time: 0 minutes
• Cook Time: 25 minutes

• Total Time: 25 minutes

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.

More Pork Chops

Stuffed Pork Chops
Pork Chop and Stuffing Casserole
Stuffed Pork Chops With Dried Cherries and Apples
Easy Pan-Grilled Pork Chops With Spicy Rub
Country-Fried Pork & Peppers

Pork Chops and Rice
Pork Chops With Chutney Sauce
Pork Chops with Tomatoes and Garlic
Skillet Cranberry Pork Chops
Favorite Pork Chop Recipes
Pork Chop Recipes


Pork Chop Recipe Index
Pork Recipe Index
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