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.
Ingredients
- 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 tablespoon olive oil
- ½ sweet onion chopped
- 3 cloves of garlic diced
- 1 15oz canned tomatoes
- 1 10z can healthy request cream of mushroom soup
- 2 and ½ cups of cooked brown rice (350g)
- 2 cups frozen peas (267g)
Instructions
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 ½ 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. 😉
📖 Recipe
One Pot Creamy Braised Pork Chops with Rice and Peas
Ingredients
- 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 tablespoon olive oil
- ½ sweet onion chopped
- 3 cloves of garlic diced
- 1 15 oz canned tomatoes
- 1 10 z can healthy request cream of mushroom soup
- 2 and ½ cups of cooked brown rice 350g
- 2 cups frozen peas 267g
Instructions
- 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.5 Boneless pork loin chops about 4 oz each, Kosher Salt & Black Pepper, Garlic powder, Onion powder, Dried 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.1 tablespoon olive oil, ½ sweet onion chopped, 3 cloves of garlic diced
- Pour in the can of diced tomatoes and deglaze the pan. Then add the mushroom soup plus ½ can of water. Stir to combined everything together.1 15 oz canned tomatoes
- 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.1 10 z can healthy request cream of mushroom soup
- 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.2 and ½ cups of cooked brown rice, 2 cups frozen peas
- Serve 1 chop with 1 cup of creamy rice/pea mixture.Heat a large skillet over medium-high heat and spray with a bit of non-stick cooking spray.
Notes
- 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. 😉
Megan
Wonderful! Another great recipe of yours!
Larissa
I made this for dinner last night and it was so delicious! Definitely one I am going to add to our menu!! Both of my toddlers and my husband cleared their plates! The only thing I wish I had done differently was use pre-cooked brown rice. I made mine right from the raw brown rice grain and it took forever and was still sort of crunchy. After leaving it in the pan for 45 minutes to cook, I put it in the pan with the creamy sauce with a little more water. After about 15 minutes it was edible. We were starving at that point, so we made the decision to just eat it with a little crunch 😉
PS: I used to follow your blog religiously when I was on WW about 5 years ago. I fell off the wagon after having my kids, but I just completed my 1st week of getting back on track. I have a few of your menu items on our list for the week! Your salisbury steak recipe is a staple in our house and has been for a few years 🙂 I hope you can give me permission to post links on my blog to yours while I look for delicious and healthy meals!
http://1st-time-parents.blogspot.com
Email: [email protected]
Kasidy
Roni,
Can I just say that I love, love, love your blogs! Tried this recipe last night but did not have all the ingredients. I substituted the can of tomatoes with a can of rotel and my husband loved the extra spice. I also didnt have a onion so that was left out, although I am sure that it would have added extra flavor. It turned out great and we will definitely be having it agai:)
Candy
I made this for dinner last night, my husband said it was a good dinner. I added more thyme and pepper to the rice mixture to spice it up because I thought the rice was a little bland. My pork chops always seem to come out a little dry, but these were good and really did not take much time.
Sara Z.
I made this Friday night for dinner and it was great! One of the best things was that besides the knife and cutting board for the onion, there was only 1 dirty pan! Lol! Awesome. I did change some of the spices a bit to suit my own tastes (love Old Bay!), but it was a delicious and filling meal. Even my sorta-picky husband deemed it edible and tasty and even said I could make it again. Lol. Then my BFF wanted the recipe so she could make it for her family. Thanks, Roni! 🙂
roni
It's really not so much the flavor as the consistency. You could use any can of cream soup... chicken, celery, whatever. I use them when I need to make a meal in a pinch. They are great gravy starters.
Angie
Is there any way to substittue the mushroom soup without taking away the flavor of the dish?
Kate D.
Just made this tonight - the husband wasn't interested due to heavy snacking, but that just means left over lunches for me!
Its a great, fast recipe and easy! So delicious! I accidentally upped the peas, but hey, nothing wrong with exrat veggies. This is in my rotation now!
Eileen
I have to give the hubs some credit--at least he TRIES what you make. Mine will too, and then tell me what i did wrong. sigh...men
Kim
HOLY TOLEDO!!! Thanks for the picture of your "share" - that's quite a bit of veggies and greens!
I think I will go for a half share this first time out... if it's as plentiful as I think it will, then next year I can go for a full.
Thanks A LOT! :O)
roni
I usually weigh or go by the package. For example the minute rice says it's "about 2 cups" but they also give the grams of a cup. So I go by that.
Jzbell79
I just LOVE this photo!! That adoring look Ryan is giving his little brother is priceless.
roni
Actually I used a mixture of both. The minute is about 1 and 3/4 cups and I have 3/4 cup leftover for another meal. That's how I got to the 2 and 1/2 cups. As long as you have about that much, it will work. You need at least 2 cups to soak up the yummy sauce. Less then that it would be runny. Although you could up the peas too! 🙂
Danielle
Took pork chops out this morning and then got your email - guess this is it for dinner tonight!
Did you use the minute brown rice or the real deal? I have both and am just curious!
Thanks!
Danielle
roni
I have no idea how many pounds we got but I went with a full share. You can see a picture here of one of our weeks...
http://ronisweigh.com/2010/06/my-funk-fighting-weekend-photo-journal.html
The only thing we had a hard time with was the greens. We got SO many greens!
Kim
Looks delish! I love your "stern look" comment! I had a quick mental image of the looks between you and Ryan!
Hey - I am curious about the CSA you joined - how much did you get each week? We have one starting and they offer 1/2 share that will net 2.5-12.5 lbs of veggies a week or the full share of 5-25 lbs per week...
How much did you get?
roni
I KNOW! I had it all written before they came out with the new points. 🙁 After the conference I may add full info on the book's page..
https://greenlitebites.com/theBook/
Laura
Glad Ryan enjoyed the meal! Hey, I was wondering, how do you usually portion out your serving of rice? Do you do it by weight, by volume, or do you just eyeball a cup? I feel like I can estimate "about a cup," of something, but I usually don't measure it out to make sure.
Gail H.
Looks yummy, and I LOVE the pic of your kids...priceless! This reminds me of a pork chops & rice casserole my Mom used to make when I was a child...can't wait to try it...and I LOVE your cookbook...just wish it had info so I could calculate points+.