Pork Chop Rice Cream Of Mushroom Recipe: Tender Chops With Creamy Grains

This recipe delivers tender pork chops and creamy rice in one satisfying dish. The chops stay juicy while soaking up rich mushroom sauce.

Simple ingredients come together with minimal effort. The result is a hearty, comforting meal with perfectly cooked rice and flavorful pork.

Ingredients for Pork Chop Rice Cream of Mushroom

Hearty pork chops, creamy rice, and earthy mushrooms create this comforting one-pan dish.

The pork chops are the foundation. Opt for bone-in, center-cut with good marbling—this ensures tenderness and flavor. Most Whole Foods or Costco butchers will cut them to your preferred thickness (aim for 1-inch). For the mushrooms, cremini offer deeper flavor than button, but either works in a pinch. Fresh thyme is ideal, but dried at one-third the amount is acceptable.

Need to swap the wine? Additional chicken broth with a splash of lemon mimics the acidity. Heavy cream can be replaced with half-and-half for a lighter sauce (though it won’t be as rich). For gluten-free, use cornstarch at half the amount instead of flour. If using pre-sliced mushrooms, pat them dry first—they release less moisture when cooking.

Leftovers keep for 3-4 days in the fridge, though the rice may absorb more liquid over time. Reheat gently on the stove with a splash of broth. This dish doesn’t freeze well—the cream sauce tends to separate. For best results, cook the rice fresh and store components separately if prepping ahead.

Step-by-Step Instructions for Pork Chop Rice with Cream of Mushroom

This method ensures tender chops and velvety rice with rich mushroom depth.

Step 1: Sear the Bone-In Pork Chops

Heat the 1 tbsp olive oil in a large skillet over medium-high heat. Pat the 4 whole Bone-In Pork Chops dry with paper towels, then season both sides with 1 tsp black pepper and 1 tsp kosher salt (reserve the remaining 0.5 tsp kosher salt for later).

Sear the chops for 4-5 minutes per side until they develop a deep golden-brown crust. The pork should release easily from the pan when ready to flip. Remove the chops to a plate, leaving the rendered fat in the skillet.

Step 2: Build the Cream of Mushroom Base

In the same skillet, melt 2 tbsp unsalted butter over medium heat. Add the 1 whole Yellow Onion (finely diced) and cook for 3-4 minutes until translucent. Stir in the 8 oz Cremini Mushrooms (sliced) and cook for 5-6 minutes until they release their moisture and turn golden brown.

Add the 3 cloves Garlic Cloves (minced) and 1 tbsp Fresh Thyme Leaves, cooking for 30 seconds until fragrant. Sprinkle the 2 tbsp All-Purpose Flour over the mixture and stir for 1 minute to form a light roux. This thickens the sauce and removes any raw flour taste.

Step 3: Deglaze and Create the Sauce

Pour in the 0.5 cup Dry White Wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by half, about 2-3 minutes. This step adds depth and acidity to balance the richness.

Slowly whisk in the 2.5 cups Chicken Broth and 1 cup Heavy Cream, then add the remaining 0.5 tsp kosher salt. Simmer for 5 minutes until the sauce thickens enough to coat the back of a spoon. Stir in the remaining 2 tbsp unsalted butter until melted.

Step 4: Cook the Rice and Finish the Dish

Stir the 1.5 cups Long-Grain White Rice (rinsed) into the sauce, ensuring it’s fully coated. Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed. Avoid stirring during cooking to prevent breaking the rice grains.

Return the seared bone-in pork chops to the skillet, nestling them into the rice. Cover and let everything steam together for 5 minutes to finish. The chops should reach an internal temperature of 145°F, and the rice should be fluffy with a creamy, mushroom-infused sauce.

Troubleshooting Great pork chop rice cream of mushroom

Sauce Too Thin

If your cream of mushroom sauce isn’t thickening, the roux likely didn’t cook long enough. Let it cook for a full 1-2 minutes until golden. For a quick fix, mix 1 tbsp cornstarch with 1 tbsp cold water and stir into the simmering sauce. It’ll thicken in 1-2 minutes. 💡

Rice Undercooked

Check that your simmer is gentle—boiling vigorous can leave rice crunchy. If underdone after 20 minutes, add ¼ cup hot broth, cover, and cook for 5 more minutes. Always use a tight-fitting lid to trap steam.

Dry Pork Chops

Overcooked chops are often the result of high heat. Sear at medium-high, not high, and pull them at 145°F internal temperature. Let them rest on the rice for 5 minutes—they’ll finish cooking while staying juicy.

Sauce Breaking

If your sauce separates, it may have boiled too hard. Lower the heat and whisk vigorously. For prevention, avoid letting the sauce reach a rolling boil. A splash of cold cream can sometimes bring a broken sauce back together.

Mushrooms Watery

Pat mushrooms dry before cooking and don’t crowd the pan. Cook in batches if needed. If they still release too much liquid, cook them separately first to evaporate moisture, then add to the onions.

This ensures maximum flavor concentration. ✨

Frequently Asked Questions