Nikki's Delicious Pork Chops with Mushroom Sauce over Jasmine Rice

Ingredients 0/18

Step 1

Cook the rice: combine the water, rice, and a pinch of salt in a saucepan and bring it to a boil. Once boiling, turn the heat down to low, cover, and let it simmer gently for about 20 minutes, or until the rice is tender. When it’s done, take it off the heat and stir in a tablespoon of butter to make it nice and fluffy.

Step 2

While the rice is cooking, preheat your oven to 350°F. If you’re using a countertop induction oven, set it to the "Combo 1" setting. Place the pork chops in a baking dish or grill pan, drizzle them with olive oil, and season both sides with Creole seasoning, salt, and pepper. Then, scatter the green bell pepper and onion slices on and around the chops.

Step 3

Pop the pork chops into the oven. Bake until they reach an internal temperature of 145°F—this usually takes about 20 minutes in a regular oven or 10 to 15 minutes for the induction oven. When they’re done, cover them loosely with foil to keep warm.

Step 4

Melt the butter in a large skillet over medium heat. Add the mushrooms and chopped onion, cooking until the onions turn translucent, which should take about 5 minutes. Pour in the half-and-half, then slowly whisk in the flour. Keep stirring until the sauce thickens up nicely, about another 5 minutes.

Step 5

Pour this creamy mushroom sauce over the pork chops, making sure to mix in any pan juices for extra flavor. Return everything to the oven for a few more minutes—around 3 to 5—so the flavors meld together.

Step 6

Serve the pork chops and mushroom sauce over the fluffy jasmine rice, and sprinkle a little paprika on top for a pop of color and a hint of warmth. Enjoy!