Friday, December 18, 2009

Creamy Ranch Pork Chops with Rice

This recipe has become one of or favorite comfort foods. It is an adaptation of this recipe found on Recipezaar. I am not a fan of condensed soups, so I try to make substitutions when they are called for.

4 boneless pork chops, cut 1 inch thick
salt and pepper
2 T olive oil
6 T butter, divided
1/4 cup + 2 T all purpose flour
8 oz mushrooms, fresh chopped or drained from a can in a pinch is fine
3 cups liquid (I use 2 cups milk, 1 cup chicken stock)
1 package dry ranch dressing mix

1. Heat oven to 350
2. Heat olive oil and 2 T butter in a large skillet
3. Season chops with salt and pepper and sear on both sides. They do not need to be cooked through, they are going into the oven also.
4. Transfer seared chops to 9x13 baking dish, set aside
5. Put remaining 4 T butter into skillet - do not drain or clean pan
6. If using fresh mushrooms, saute them in the butter
7. Add flour to skillet and cook 5 minutes until smooth and starting to brown
8. Add liquid and ranch mix, slowly, while whisking. If using canned mushrooms, add them now. Simmer until desired consistency. We like ours about the same as a gravy.
9. Pour sauce over chops and bake 15-20 minutes or until chops are cooked through.

I serve these with brown rice and broccoli. Enjoy!

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