Easy porkchops with rice and mushrooms

July 12, 2012 § 3 Comments

Dave and I spend more time at our offices than we’d like, and when we get home at the end of the day, the last thing we want to do is spend a lot of time in the kitchen cooking dinner.  We made these porkchops recently.  They were very easy, and also were delicious.  Although I quite liked the tomatoes, Dave suggests that we vary the recipe on occasion, substituting chicken broth for the tomatoes.

Easy porkchops with rice and mushrooms

2-4 porkchops

¼ cup flour

Olive oil

1 pound mushrooms, quartered

4 cloves garlic, minced

1 cup white wine

1 teaspoon Herbs de Provence

Pinch red pepper flakes

Pepper, salt to taste

1 cup brown rice, uncooked

1 14.5 ounce can diced tomatoes with jalapeno peppers (undrained)

Roll the porkchops in the flour.  Saute briefly in the olive oil in a frying pan, browning the chops lightly on both sides.  Remove porkchops to a plate.  Add the mushrooms and garlic to the pan, and saute until the garlic is soft.  Pour in the white wine; sprinkle on the Herbs de Provence, red pepper flakes, pepper, and salt.  Remove from heat, and set aside.

Pour 1 tablespoon olive oil in the bottom of a heavy glass baking dish. Pour the rice on top of the oil.  Pour over the white wine mixture from the frying pan.  Top with the reserved pork chops, then the undrained can of diced tomatoes.  Cover with foil, and bake in a 300-degree oven for an hour, until the porkchops are cooked through and the rice is tender.

Serves 2-4.

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