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Pork Chops with Rice and Gravy

A quick gravy that makes this meal taste slow cooked is your secret weapon. Short on time, but big on flavor.
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Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6-8 pieces bone-in pork chops
  • salt and pepper to taste
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 3 cups instant rice
  • 8 oz mushrooms sliced
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups chicken broth
  • Vegetable of choice

Method
 

    For efficiency, start the rice first. While you wait for the water to boil, get the pork chops seasoned and the grill hot. Once the rice is cooking, and the pork chops are grilling, you can make the gravy.
Cook the Rice
  1. Bring 3 cups water to a boil.
  2. Pour in 3 cups rice, cover pot with lid, and turn off heat.
  3. Allow to sit for about 10-12 minutes, until all liquid is absorbed.
Make the Gravy
  1. Put a drizzle of oil or butter in a skillet and brown the mushrooms.
  2. Do not season until they are brown, then season with salt and pepper.
  3. In this skillet, melt butter and stir in flour to make a roux.
  4. Whisk in broth and bring to a simmer.
  5. Season with salt and pepper to taste.
  6. Simmer until thick enough to coat a spoon.
Grill Porkchops
  1. Preheat grill to 400 degrees.
  2. Season pork chops with salt, pepper, garlic, and paprika.
  3. For 1-inch-thick chops, grill for 8-12 minutes, flipping once halfway through. Grill to internal temp of 140-145 degrees.
    4. If you would rather, you can pan fry in a little olive or avocado oil, for the same time and internal temperature.

Notes

Serve pork chops over bed of rice and gravy, with vegetables of choice (green beans, broccoli, zucchini, or salad) on the side.