This comforting dish combines juicy pork chops with a rich, creamy mushroom sauce that’s full of flavor. Paired with fragrant jasmine rice, it’s an easy meal that feels special enough for any night of the week.
Start by bringing water, rice, and a pinch of salt to a boil in a saucepan. Once it’s boiling, turn the heat down to low, cover the pot, and let it simmer until the rice is tender, about 20 minutes. When it’s done, take it off the heat and stir in a tablespoon of butter to make it nice and fluffy.
While the rice cooks, preheat your oven to 350°F (175°C). If you’re using a countertop induction oven, set it to the "Combo 1" setting. Place the pork chops in a 9-inch baking dish or a grill pan if that’s what you have. Drizzle them with olive oil, then sprinkle both sides with Creole seasoning, salt, and pepper. Scatter the sliced green bell peppers and onions around and on top of the chops.
Pop the pan in the oven and bake until the pork reaches an internal temperature of 145°F (63°C). This usually takes about 20 minutes in a regular oven, or 10 to 15 minutes with the induction oven. Once done, cover the pan loosely with foil to keep everything warm.
While the pork is resting, melt a quarter cup of butter in a large skillet over medium heat. Add the mushrooms and chopped onions, cooking until the onions become translucent, about 5 minutes. Slowly whisk in the half-and-half, then stir in the flour bit by bit, cooking until the sauce thickens, which should take another 5 minutes or so.
Pour the creamy mushroom sauce over the pork chops, giving the pan a little stir to mix in the flavorful juices. Return everything to the oven for just a few minutes—3 to 5 should do—to let the flavors meld together.
Serve the pork chops and mushroom sauce over the fluffy jasmine rice, and finish with a sprinkle of paprika for a little extra color and warmth.
- Pat the pork chops dry before cooking to get a nice sear and lock in juices.
- Use a mix of mushrooms for extra depth of flavor in the sauce.
- Let the sauce simmer gently to thicken without curdling the cream.
This dish offers a comforting blend of tender pork chops and rich mushroom cream sauce that feels both elegant and homey. The jasmine rice adds a fragrant, fluffy base, making each bite satisfying and well-balanced.
Serve with a simple green vegetable like steamed broccoli or sautéed spinach to add freshness and color. A crisp side salad with a light vinaigrette can also complement the richness and make the meal feel complete.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring the sauce to keep it smooth. The rice can be refreshed with a splash of water while reheating.
