Recipe of Homemade Pork Chops, Broccolli, Rice, and Mushroom Gravy

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Recipe of Perfect Pork Chops, Broccolli, Rice, and Mushroom Gravy. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pork Chops, Broccolli, Rice, and Mushroom Gravy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork Chops, Broccolli, Rice, and Mushroom Gravy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pork Chops, Broccolli, Rice, and Mushroom Gravy is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pork Chops, Broccolli, Rice, and Mushroom Gravy estimated approx 30 mins.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Pork Chops, Broccolli, Rice, and Mushroom Gravy using 8 ingredients and 8 steps. Here is how you can achieve that.

Growing up, this was my daughter Rachael' s favorite meal. She said, " Family tradition calls for this recipe being included in your cookbook Ma".

Ingredients and spices that need to be Make ready to make Pork Chops, Broccolli, Rice, and Mushroom Gravy:

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

Instructions to make 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!

While this is in no way the end all be guide to cooking quick and easy lunches it is great food for thought. The hope is that this will get your creative juices flowing so you may prepare excellent lunches for the own family without having to complete too much heavy cooking from the process.

So that is going to wrap this up with this exceptional food How to Prepare Homemade Pork Chops, Broccolli, Rice, and Mushroom Gravy. Thank you very much for your time. I'm confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!