I’ll be the first one to admit that I’m not the best cook in the world. My mom however is a great cook! I really wish I had spent for time learning to cook from her when I was younger. I learned the basics and that was about it.
This recipe is one of the stapes we ate all the time when I was young and a personal favorite. It’s very simple and easy to master even for someone who isn’t that experienced like me.
Pork chops and rice
- 6 pork chops
- 1 1/2 cup uncooked rice
- 1/2 cup sliced mushrooms
- 3 cups of water
- 3 chicken bouillon cubes
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1/2 cup flour
- sprinkle of garlic salt
- Preheat oven to 325 degrees
- Place uncooked rice and mushrooms at the bottom of a 9×13 Pyrex pan
- Heat oil in nonstick pan on medium heat
- Sprinkle chop with garlic salt and dredge in four
- Brown chops slightly in oil and place in casserole on top of rice and mushrooms
- In the same nonstick pan boil water with Bouillon cubes and Worcestershire sauce
- Pour on top of pork chops
- Cover with Tin foil and bake at 325 degrees for 50 minutes
This recipe can can be cut in half, doubled, rewarmed, and frozen.
Giving all the credit for this recipe to my amazing mother! Enjoy!!