Nikki's Pork Chops in Creamy Mushroom Sauce on Jasmine Rice

Ingredients

• Rice:
• 2 cups water
• 1 cup white jasmine rice
• ½ teaspoon salt
• 1 tablespoon butter
• Pork Chops:
• 4 (1/2-inch thick) pork chops
• 1 tablespoon olive oil, or to taste
• ½ teaspoon Creole seasoning, or to taste
• salt and ground black pepper to taste
• 1 green bell pepper, sliced
• ½ small onion, sliced
• Cream Sauce:
• ¼ cup butter
• ½ cup sliced fresh mushrooms
• ¼ cup chopped onion
• 2 cups half-and-half
• 1 tablespoon all-purpose flour
• ½ teaspoon ground paprika, or to taste

Step 1

Cook the rice: combine the water, rice, and half a teaspoon of salt in a saucepan and bring it to a boil. Once boiling, lower the heat, cover, and let it simmer for about 20 minutes until the rice is tender. Take it off the heat, stir in a tablespoon of butter, and fluff it up.

Step 2

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 using the induction oven). Drizzle olive oil over them, then season both sides with Creole seasoning, salt, and pepper. Scatter the sliced green bell peppers and onions on and around the chops.

Step 3

Pop the pork chops in the oven and bake until they reach 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. Cover the dish with foil while they cook.

Step 4

Melt a quarter cup of butter in a large skillet over medium heat. Toss in the mushrooms and chopped onion, cooking and stirring until the onions turn translucent, about 5 minutes. Pour in the half-and-half, then gradually whisk in the flour. Keep stirring as the sauce thickens, which should take another 5 minutes or so.

Step 5

Pour the creamy mushroom sauce over the pork chops, mixing it gently with the pan juices. Return everything to the oven for a few more minutes—3 to 5 should do—to let the flavors meld together.

Step 6

Serve the pork chops and sauce over the fluffy jasmine rice, and finish with a sprinkle of paprika on top for a little extra color and flavor.