The other night, I made a pork chop skillet, which I served with pan roasted brussel sprouts. We love brussel sprouts and this is a quick and easy way to make them!
We do occasionally buy fresh brussel sprouts, but more times than not I buy frozen ones. On the bag, it says to steam in the microwave (and we do cook them that way a lot), but in my opinion pan roasting them is even better!
Just let them thaw out a little bit, then slice them in half.
In a hot skillet, add the brussel sprouts and some avocado oil, salt and pepper. Let them sit for a bit, to get some browning and then toss them a bit, to allow for more browning. Cook until they are warmed through and have good color.
I thawed out some pork chops in the fridge for dinner tonight. Originally, I was planning to do something with pesto that I need to use up, but that didn’t sound appealing to everyone – so, I put my thinking cap on and tried to come up with something different.
It’s been a bit of a trying day – you know – the kind of day that you want some good old comfort food. For me, that usually means something creamy, starchy and that reminds me of meals I loved as a kid (casseroles or one pot meals!). But, I had to use the pork chops, since I’d already thawed them out – enter Pork Chop Skillet!
For creamy, I decided to use some cream of chicken soup and heavy cream. For starchy, I decided to use some jasmine rice. Add in the pork chops, some veggies and spices and I think we’re on our way.
I chopped my veggies so that they would be ready to go when I needed them.
To help the pork chops brown (and to give a little extra flavor), I lightly coated the chops in a mixture of flour and umami seasoning. I always like to do this in a gallon size storage bag (easy clean up!).
I started by browning off the pork chops in the skillet, with a little bit of avocado oil and butter, shaking off any excess flour before putting them in the pan. I didn’t need to cook the pork chops through, but I did want to ensure that they were nicely browned on both sides – when they were, I removed them from the pan.
I had 1/4 of an onion in the fridge, so I knew I would use that. I also had a few stalks of celery and some carrots (from the chicken noodle stew I made the other day), so these were the veggies I chose. I added the chopped veggies with some garlic and seasonings and let it cook in the skillet until the vegetables were starting to soften.
Then I added in the rice, mushroom soup, chicken stock and heavy cream and brought the skillet up to a boil.
Then, I reduced to a simmer – added the pork chops back in, covered and allowed the it to cook for 30 minutes.
Once done, I added some chopped green onions and we were ready to eat!
We ate the pork chops and rice/veggies with some roasted brussel sprouts (I’ll share my recipe for that in another post – couldn’t be easier!).
Pork Chop Skillet
4-6 boneless pork chops
1 tbsp Umami seasoning
3 tbsp all purpose flour
1 can cream of mushroom soup
2 stalks of celery, chopped
2 carrots, chopped
1/4 of a medium sized onion, chopped
1 tbsp garlic
2 cups rice (I used Jasmine, as that is what I had on hand)
3 cups of chicken stock
1/2 cup heavy cream
2 tsp salt
1 tsp paprika
Avocado oil spray (or other cooking spray)
2 tbsp butter
green onions to garnish
Add flour and Umami seasoning to plastic bag and lightly coat pork chops
Add avocado oil spray and butter to pan – heat until butter is melted
Brown the pork chops (on both sides) and remove from pan
Add onion, garlic, celery, carrots, salt, pepper and paprika to pan – cook until vegetables start to get tender.
Add rice and stir for 3-5 minutes, coating the rice
Add stock, heavy cream and can of cream of mushroom soup and stir and bring to a boil
Return pork chops to pan, reduce heat, cover and cook for 30 minutes