I love dinners like this! I had pork chops defrosted but wasn’t sure how I was going to make them. So I decided to pull out some pantry items and just experiment.
Boy did I get “the face” from both husband and child!
The Little Guy especially had that there’s-no-way-I’m-eating-that expression as he sat down at the table. I gave him the stern look and said, “Try it, before you decide.” There was also a “don’t give me any crap” mixed in there too as I have no patience when it comes to people turning up their noses to food that’s prepared for them, but I digress.
Well after one bite, he declared, “Oh this is pretty good.” and continued to clean his plate. You can kind of see it here in a picture I snapped of him and the Little Bean after dinner. All that’s left is one bite of pork. :)
The husband also said it was “good” but I know him. He’s not a fan of one pot mish mosh meals. He ate it though, with minimal complaint. As for me? I thought it was AWESOME! It was exactly what I wanted for dinner. :)
Here’s what I did.
- 5 Boneless pork loin chops about 4 oz each (Note: I only used 3 pork chops for us but the rice/pea side dish makes 5 1 cup servings. So I’m listing 5 chops in the recipe to even everything out.)
- Kosher Salt & Black Pepper
- Garlic powder
- Onion powder
- Dried thyme
- 1 tbsp olive oil
- 1/2 sweet onion chopped
- 3 cloves of garlic diced
- 1 15oz canned tomatoes
- 1 10z can healthy request cream of mushroom soup
- 2 and 1/2 cups of cooked brown rice (350g)
- 2 cups frozen peas (267g)
Heat a large skillet over medium-high heat and spray with a bit of non-stick cooking spray.
Sprinkle both sides of the pork chops with salt, pepper, garlic powder, onion powder and thyme.
Place the pork chops in the heated skillet and cook for about 2 minutes a side just to get a good sear. They will not be cooked through and that’s ok. Remove from the skillet and set aside.
Add the olive oil to the skillet. Brown the onion and garlic for a few minutes.
Pour in the can of diced tomatoes and deglaze the pan. Then add the mushroom soup plus 1/2 can of water. Stir to combined everything together.
Put the pork chops back in the pan and smother in the creamy sauce. Cover and lower the heat to medium-low. Cooking for at least 20 minutes.
Once the chops are cooked though remove them from the skillet again and set aside. Then add the rice and peas to the skillet. Stir to combine everything and cook until the peas are warmed through.
Serve 1 chop with 1 cup of creamy rice/pea mixture.
Note: I don’t have more pictures becuase I wasn’t really planning on posting. It was the Litte Guy’s reaction that convinced me other wise. ;)
|Servings||Amt per Serving|
|5||1 chop and 1 cup of the rice mixture|
|355||11g||5g||old: 7||new: 9|