Smothered Pork Chops with Rice & Veggies
Juicy pan-seared pork chops smothered in a rich onion-mushroom gravy, served over yellow rice with steamed broccoli, cauliflower, carrots, and a bright red cabbage slaw. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 580
- Protein
- 48g
Ingredients
- 2 chops pork chops (bone-in, 1-inch thick)
- 1 medium yellow onion, sliced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 2 cups cooked yellow rice
- 1 cup frozen broccoli florets
- 1 cup shredded red cabbage
Instructions
- 1
Pat pork chops dry. Season both sides generously with salt and black pepper.
- 2
Heat oil in a 12-inch skillet over medium-high until shimmering. Sear pork chops 3 minutes per side without moving—edges should brown.
- 3
Remove chops to a plate. Add onion and mushrooms to the skillet. Cook 4 minutes, stirring occasionally, until softened.
- 4
Pour in beef broth, scraping up browned bits from the pan. Return pork chops to the skillet. Simmer 5 minutes until gravy thickens slightly.
- 5
While the pork cooks, microwave broccoli according to package. Toss cabbage with 1 tbsp vinegar and a pinch of salt.
- 6
Serve pork chops and gravy over warm rice alongside steamed broccoli and red cabbage slaw.
Tools you’ll need
- 12-inch skillet
- chef's knife
- cutting board
- microwave-safe bowl
- spoon
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