A timeless classic for a reason! Simple, comforting, mouthwatering, spoon-tender pork chops in a creamy mushroom gravy served over hot cooked rice always just hits the spot! This time it came out better than ever, a few extra ingredients made all the difference, but still so simple that they practically make themselves!
*Not a sponsored post, just sharing the brands that I use so that it always comes out just right! *Other brands may produce a different result.
May is always so much welcome after a long, cold winter, but it can also be very unpredictable! I had originally planned on marinating and grilling these, but plans were foiled when it decided to literally POUR down buckets of little ice balls. Seriously. ICE. BALLS. Turning the street, sidewalks and ground white again. (Fixing Mother Nature a good, stiff DRINK!)
So, I decided to make us some much needed, old fashioned, (winter) comfort food instead! And boy was it ever welcome and comforting!
I think just about everyone has made this dish, or one similar, but this time it just seemed to come out better than ever! So, happily sharing and hoping that if any of you are anxious for spring, and the weather is just plain cruddy, that this will cheer you right up, too!
The ingredients are simple staples that you probably already have on hand. The usual suspects our mothers and grandmas used that still lend a helping hand in our own kitchens today!
We were lucky enough to find a nice big package of pork loin chops, thick cut, that actually came 6 to a package! This couldn’t have worked out better, as usually there’s only 4 and that just isn’t enough. Though we like a LOT of gravy, we don’t want the chops and rice to drown! So, you’ll need to make a double-batch of rice.
I’m pretty old fashioned – old school when it comes to tenderizing meats such as pork chops, and just do them in my pressure cooker. But I’m sure you could easily convert this to an Instant Pot.
Never skip searing them first until they are nicely browned on the outside. Browning creates lots of wonderful flavor and you don’t want to miss out on that! Also pepper them well on each side first. DO NOT add salt, as some of the ingredients in this recipe have plenty of salt already in them.
After browning, add chicken broth to the cooker pot, place chops inside, not overlapping, and sprinkle them with chopped fresh garlic, onions, and one packet of onion soup mix. Lastly, dot them with 2 Tbl. butter
I added a little extra time to cook them once the regulator started rocking, going 15 minutes instead of just 10, and let the temp drop on its own accord. I wanted these to truly be SPOON tender!
And boy did the house smell wonderful! Plus the comforting sound of the regulator rocking always takes me straight back in time to my childhood!
Once the chops are done, and the cooker is safe to open, remove the chops to a plate and set aside, covered, to stay warm. Try not to snitch a little piece. Just try! Ha!
Then just add the rest of the ingredients, except the rice, to the pot and whisk WELL to mix until it’s nice and creamy! I always add more pepper, too.
Lastly, make some rice! I double the rice for this one, using 4 cups chicken broth to 2 cups long grain rice, 4 Tbl. butter and 2 tsp. salt. Makes a lot, but you’ll go through it no problem! (If you should have any leftover, rice freezes well.)
To serve, just spoon a nice pile of rice onto plates, top with gravy, then a pork chop, (adding some of the onions on top), and ladle more gravy over the chop. Garnishing isn’t really necessary, but a nice pop of freshness and color goes a long way. I had green onions on hand to use, but chopped fresh parsley always looks nice, too! (After all, we eat with our eyes first! So make it pretty!)
So, if you’re longing for spring, too, but the weather is getting you down, this comforting Spoon Tender Pork Chops with Gravy Over Rice dish will cheer you right up and turn that frown upside-down! Spring will eventually get here. I think…
Spoon-tender pork chops with rich, creamy mushroom gravy served over hot, cooked rice just hits the spot!
- 6 boneless pork loin chops, 1" thick, peppered
- 2 Tbl. butter
- 1 cup chicken broth
- 2 - 4 cloves fresh garlic, finely chopped
- 1 large onion, halved, sliced into 1" wedges
- 1 envelope Lipton Onion Soup Mix
- 2 Tbl. butter
- 2 cans cream of mushroom soup, regular, Campbell's
- 1/2 cup thick sour cream, I use Daisy
- 2 Tbl. butter
- more pepper to taste
- On flat griddle pan or large frying pan, heat over high heat, add 2 Tbl. butter, melt. Pepper chops well on both sides, sear/brown in hot butter on both sides. This only takes a few minutes.
- To pressure cooker pot (or instant pot), add chicken broth. Place chops on bottom in broth, not overlapping if possible. Sprinkle with chopped garlic, onion wedges, and soup mix evenly. Dot top with 2 Tbl. butter cut up.
- Place on lid and close securely. Heat over medium-high heat until regulator starts to rock, lower heat until regulator is rocking steadily and gently. Set timer for 15 minutes. When done, turn off heat, DO NOT OPEN, let pressure drop on its own accord.
- When safe to open, remove chops to a plate, top with the onions, cover to keep warm, set aside.
- Do not discard broth and juices from pot. Add mushroom soups, sour cream, and 2 Tbl. butter, and whisk WELL to mix until very creamy and no lumps. Add more pepper to taste. Heat over very low heat to keep warm. Whisking occaisionally.
- Make a double batch of rice using 4 cups chicken broth or water, 2 tsp. salt, 4 Tbl. butter and 2 cups long grain white rice. Bring all to a boil, except rice, add rice, stir. Place on lid and turn heat down to low. Let cook for 15 minutes. DO NOT lift lid while cooking. Turn off heat and let sit for 5 minutes.
- To serve, place a pile of rice on each plate, top with a ladle of gravy, top with a pork chop and some onions, ladle more gravy on top. Can garnish with snipped green onions or chives, or finely chopped fresh parsley.
- Serve with bread and butter for sopping up every last drop of gravy! Enjoy!