Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, pork chops, broccolli, rice, and mushroom gravy. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Pork Chops, Broccolli, Rice, and Mushroom Gravy is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Pork Chops, Broccolli, Rice, and Mushroom Gravy is something that I’ve loved my whole life.

Place pork chops and accumulated juices into mushroom sauce, spooning sauce over chops. Simmer until meat is no longer pink inside and juices run clear, occasionally spooning more sauce over chops as they Reviews for: Photos of Pork Chops in Mushroom Gravy. Serve pork with rice and broccoli.

To get started with this recipe, we must prepare a few ingredients. You can cook pork chops, broccolli, rice, and mushroom gravy using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Pork Chops, Broccolli, Rice, and Mushroom Gravy:

1. Make ready 4 Cups Steamed Rice
2. Prepare 4 Pork Chops
3. Prepare to taste Salt, Pepper, and Sage
4. Take 1/4 Cup butter
5. Get 2-10 oz. cans Mushroom Soup
6. Prepare 1 can (10 oz.) water
7. Make ready 4 oz. fresh sliced Mushrooms (optional)
8. Make ready 4 Cups steamed Broccolli Crowns

Pork Chops in Mushroom and Garlic Gravy. I use boneless pork chops as they are so much easier to work with, but bone-in or butterfly chops will work too. Smothered pork chops with onion gravy over rice is hearty comfort food that doesn't need much in the way of sides. Nonetheless, here are a few side dish ideas that complement the savory flavors of the dish Mushroom Gravy.

Instructions to make Pork Chops, Broccolli, Rice, and Mushroom Gravy:

1. 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.
2. Salt, Pepper, and rub a tiny amount of sage on each pork chop. Brown both sides of chops, then slow cook in butter.
3. While Pork Chops are cooking use whip to blend Mushroom Soup with the can of water until it takes on a gray consistency.
4. When Pork Chops are done, pull them from skillet and plate them.
5. 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.
6. 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.
7. 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.
8. 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!

Once the porkchops are done, the mushroom soup is a wonderful gravy to serve over the pork chops and the white rice. The pork chops are dipped in egg and then rolled in a seasoned flour mixture and then fried in the pan. I deiced to double bread the pork chops. The mushroom gravy is prepared in the same skillet and uses ingredients such as chicken broth and milk. The secret is to cook the pork in a skillet with a tight-fitting lid to keep all the moisture where it belongs in the pork chops.

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