Busy Day Pork Chop and Rice Casserole
This pork chop and rice casserole is an easy main dish you can throw together in 10 minutes!
Ingredients
- 1 tablespoons butter
- 1 1/2 tablespoons olive oil, divided
- 1 cup diced carrots
- 8 ounces mushrooms, sliced
- 1 small onion, chopped
- 2 ribs celery, sliced
- 6 pork chops
- 1/2 cup dry white wine, or water or stock
- 1 packet pork gravy mix
- 1 cup chicken stock, unsalted, or water
- 5 to 6 cups cooked rice
Instructions
- Preheat the oven to 325 F.
- Melt the butter with about 1 tablespoon of olive oil in a large skillet over medium heat. Add carrots, onions, and celery to the skillet and cook just until tender, stirring frequently. Add mushrooms and cook until the mushrooms are tender. Remove the vegetables to a plate and set aside.
- Add the pork chops to the skillet along with the remaining 1/2 tablespoon of olive oil; brown on both sides. Add the vegetables back to the skillet along with the wine; simmer until the wine has almost cooked off; stir in gravy mix. Add the water or stock and cook until thickened and bubbly.
- Place the cooked rice in a shallow 2-quart casserole; top with the pork chops, vegetables, and sauce.
- Bake the pork chops with rice for about 25 minutes, or until hot.
Nutrition
Calories: 472kcalCarbohydrates: 42gProtein: 35gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 96mgSodium: 152mgPotassium: 775mgFiber: 1gSugar: 2gVitamin A: 125IUVitamin C: 2mgCalcium: 35mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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