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No Peek Pork Chops and Rice Bake
Need a simple dinner idea? Try these No Peek Pork Chops and Rice! Tender pork chops over creamy mushroom rice, all in one pan with minimal effort. The "no peek" method ensures perfectly cooked results every time!
Servings: 4 servings
Calories: 600kcal
Equipment
Ingredients
- 4 thick cut boneless center cut pork chops about 2 pounds total
- 1 stick ½ cup butter
- Salt and Pepper
- 2 cups chicken stock
- 6 ounces white or portabella mushrooms chopped
- 1 packet onion soup mix
- 2 10.25 ounce cans of cream of mushroom soup
- 2 cups Jasmine rice uncooked
- Fresh parsley for garnish if desired
Instructions
- Preheat the oven to 350 degrees F.
- In a large cast iron skillet over medium-high heat, melt the stick of butter. Place the pork chops in the pan and sear them on each side.
- Remove the pork chops and deglaze the pan with the chicken stock, scraping up any of the little brown bits from searing the chops. Add in mushrooms, onion soup and cream of mushroom soup, stir until combined.
- Remove about ½ of the liquid, stir the rice into the pan, place the pork chops back into the skillet, and pour the reserved liquid over the pork chops. Cover with a lid or foil and place in the oven to bake for about 45 minutes. Check the internal temperature of the pork chops, they should be 145 degrees F.
- Serve hot from the pan.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months.
Nutrition
Serving: 1 | Calories: 600kcal | Carbohydrates: 80g | Protein: 40g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 266mg | Potassium: 870mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg