Fried Pork Chops w/ Creamy Mushroom Sauce ⭐️⭐️⭐️

Skillet-Fried Pork Chops with Creamy Mushroom Sauce, White Rice, and Buttered Baby Peas

Servings: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

For the Pork Chops:

• 4 pork chops (thawed)

• 1 egg

• 1/2 cup all-purpose flour

• 1/2 tsp each of your common seasonings

• 2 tbsp vegetable oil or butter (for frying)

For the Creamy Mushroom Sauce:

• 1 can (10.5 oz) cream of mushroom soup

• 1/4 cup milk

• 1 clove garlic (minced, optional)

• Salt and pepper (season to taste)

For the White Rice:

• 1 cup basmati rice

• 1 1/2 cups water

• Pinch of salt

For the Buttered Baby Peas:

• 1 can of sweet peas (15 oz), drained

• 1 cup water

• 1 chicken bouillon cube

• 1 tbsp butter

• Salt and pepper (season to taste)

Instructions:

Step 1: Start the White Rice

1. In a saucepan, bring 1 1/2 cups water to a boil.

2. Stir in 1 cup basmati rice and a pinch of salt.

3. Reduce heat to the lowest setting, cover, and simmer for 20 minutes without opening or stirring.

4. Remove from heat and let sit, still covered, for 5 minutes. Fluff with a fork before serving.

Step 2: Prepare the Pork Chops

1. In a shallow bowl, whisk the egg with a pinch of salt and pepper.

2. In another shallow bowl, mix flour with garlic powder, onion powder, and additional salt and pepper (season to taste).

3. Dip each pork chop into the egg wash, then coat it in the seasoned flour mixture.

Step 3: Fry the Pork Chops

1. Heat 2 tbsp vegetable oil or butter in a large skillet over medium heat.

2. Fry the pork chops for 3-4 minutes per side until golden brown and crispy.

3. Remove from the skillet and place on a wire rack or plate lined with paper towels to keep them crispy.

Step 4: Prepare the Mushroom Sauce

1. In a small saucepan, heat a small amount of butter or oil over medium heat.

2. Add minced garlic (if using) and sauté for 30 seconds until fragrant.

3. Stir in the cream of mushroom soup and 1/4 cup milk.

4. Heat until smooth and warm, stirring occasionally. Season with salt and pepper to taste.

Step 5: Cook and Season the Baby Peas

1. In a small pot, bring 1 cup of water to a boil. Add 1 chicken bouillon cube and stir until dissolved.

2. Add the drained peas to the pot and simmer over medium heat for 5 minutes until warmed through.

3. Drain the peas, return them to the pot, and stir in 1 tbsp butter. Season with salt and pepper to taste.

Step 6: Serve

1. Plate the crispy fried pork chops and drizzle the creamy mushroom sauce over the top or serve it on the side.

2. Serve the pork chops alongside the fluffy white rice and buttered baby peas.

Enjoy!

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