Thursday, February 11, 2010

One Skillet Creamy Chops and Rice

  • 4-6 pork chops (boneless/or bone in)
  • 2 cups regular long grain rice
  • 2 cans Cream of Mushroom Soup
  • 2 cans water
  • Salt and pepper
  • 2 tbsp. olive oil
  • 8 oz. frozen peas


Place the olive oil in a large skillet over medium heat.

Season Pork chops with salt and pepper. Cook the pork chops in the skillet for about 5 minutes per side, or until cooked through. It all depends on the size of the chops.

Remove the Pork chops from the pan and place on a plate.

Hmm....not my plate. I need to give that back to Granny.

Whisk together the 2 cans of soup and the 2 cans of water. Pour into skillet. Heat the soup mix until boiling.

So I'm not perfect. I did spill on my stove. That is what cleaner is for.

Add rice, cover and reduce heat to medium/low. Allow rice to cook for approx. 15 minutes.

Remove lid and add peas, stir. Place pork chops on top of veggies and rice. Cover and allow the food to cook for another 5 minutes.

Remove lid and Serve!

Recipe via

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