I do not remember if I have said this before, but I will definitely let you know right now… I am so not a big fan of pork chops. I don’t know what it is, but when I envision porkchops, I see bland or fried. And neither of those are appetizing to me.

With that being said, I buy porkchops quite a bit. Why?

1. They always seem to be on sale & I am always on a budget.
2. I like to mix up our proteins in this house… I mean, there’s only so many days in a row we can eat boneless, skinless chicken.

So when I make porkchops, I have to get creative. Here is one of my recipes for tender & delicious porkchops (& it’s pretty freaking healthy, too!) that can be cooked in one pan! (Because I love easy cleanup!)

Ingredients:

• 4 porkchops (I used bone-in)
• 8 oz package mushrooms, sliced
• 1/2 cup wild rice
• 1 Tbsp olive oil
• 3 cloves garlic, minced
• 1/2 onion, diced
• 2 cups chicken stock
• 2 tsp Italian seasoning
• salt & pepper, to taste

First, heat the olive oil in large pan with tall sides to a medium high heat. Sear the pork on both sides; about a minute each & remove from pan. They won’t cook all the way in this step.

Next, add the mushroom to the pan. Saute for about 5 minutes.

Now add the rice, garlic, onion, Italian seasoning to the pan with the mushrooms. Cook for a few minutes.

Add the chicken stock and salt & pepper. Bring to a slight boil, then add the porkchops back into the pan by placing on top of rice.

Cover and let cook for about 25 minutes, or until rice is tender. For this recipe I used wild rice which takes a little bit longer to cook (& also gives the food a slight purple tint!).

That’s it! Make yourself a plate of porkchops, rice & mushrooms and enjoy for dinner!