The Latin Lover worked through lunch, so we’re dining early tonight. The Goddess had needed a quick-fix. So pork chops over rice, that’s enriched with white wine and stock, as well as sautéed onions and mushrooms. Into the oven and about 30 minutes later…dinner! This is seriously simple and loaded with all sorts of good flavors. I know that
sheep sheet pan (that a whole different scene!) dinners are all the rage these days. I get it. One pan clean up, and I guess that’s great if you have a group. But I don’t…it’s just The Spicy Honey and me. The good news, this will work well for three to four people (or two, with leftovers) and what’s not to love about dinner in a cast iron skillet? As I said, simple…season the chops as you wish. Cajun seasoning, poultry seasoning or a combination of salt, pepper, garlic and onion granules and a bit of sugar (maple sugar is particularly nice) is a terrific all-purpose seasoning for most different meats/poultry. Brown the chops on each side in a small amount of oil, ghee, bacon fat, or whatever fat you prefer. This will take a couple of minutes per side. Set the chops aside; they won’t be fully cooked.
Remove all but 2 tablespoons of fat from the skillet (or add extra, as needed); add the onions, mushrooms and garlic. Sauté for a few minutes, stirring occasionally. You want them to wilt, maybe pick a little color, but not be fully cooked. Dump the converted rice on top; stir it into the onion mixture.
Drop the bay leaves on top. Combine the white wine and broth. Pour the broth into the rice mixture. The liquid will be slightly above the mixture. Return the chops to the pan, placing them snugly on top of the rice. Slide the pan into the oven. Roast for 35 minutes or until done. I check them after about 20 minutes, and if the liquid has evaporated, then add about 1/2 cup, pouring it around the edge of the skillet, not over the chops. About 5 minutes before the meat is fully cooked, sprinkle liberally with shredded Parmesan cheese. I like to let the chops stand for about 5 minutes after I remove the skillet from the oven. Serve a chop and a large spoonful (about 3/4 cup) per serving. Sprinkle with coarsely chopped toasted walnuts (and please do toast them–they’re just so much better). Serve with green beans. Dinner is served in no time flat!
Skillet Pork Chops on a Bed of Onions and Mushrooms
- 3-4 bone-in or boneless pork loin chops (I prefer bone-in)
- Olive oil (I used about 3 tablespoons in total)
- 1-2 teaspoons seasoning blend of your choice (see NOTE)
- 1 small onion, diced or sliced
- 5-6 mushrooms, sliced
- 4-5 cloves garlic, sliced or chopped
- 1 cup converted or long-grain rice
- 2 bay leaves
- 1/2 cup dry white wine
- 1 1/2 cups broth (I used beef)
- Parmesan cheese, shredded
- Coarsely chopped toasted walnuts, for service
Preheat the oven to 350°F.
Place a cast iron skillet over medium heat. Add 1 tablespoon olive oil. Place the pork chops in a single layer, snugly together. Season with your choice; just sprinkle it over the chops. Continue to cook for about 2 minutes, or until they just begin to brown nicely. Turn; season the second side and cook for 2 minutes. Remove the chops from the pan; set aside. While the meat cooks, combine the wine and broth; set aside.
Add some additional oil (I used 2 tablespoons); add the onions and mushrooms, stirring and sautéing briefly. Add the garlic and rice (I used converted rice). Stir until the rice is coated and is combined with the onions and mushrooms. Add the bay leaves. Return the pork chops to the pan, fitting them in snugly on top of the rice mixture. Gently pour the broth/wine mixture around the edges. The liquid will come up above the rice a bit. Season the chops with salt and pepper.
Slide the skillet into the preheat oven. Bake for about 35 minutes or until the pork is done and rice is tender. You may need to add a bit more liquid; check about 20 minutes. During the last 5 minutes of roasting, sprinkle the chops with shredded parmesan cheese; return the skillet to the oven. The cheese should melt and become slightly browned.
Remove the skillet from the oven (USE CAUTION — that handle is screaming hot!), cover and let stand for 5 minutes.
Place a chop on each plate and serve with a spoonful or two of rice on the side. Excellent with green beans or a salad.
NOTE: Season the chops with Cajun seasoning, Poultry Seasoning or Jerk Seasoning. Salt, black pepper, garlic and onion granules and a bit of brown sugar is also delicious.
Skillet Pork Chops on a Bed of Onions and Mushrooms Recipe©Marcia Lahens 2019. All rights reserved.