Pork Chops Rice Mushroom Soup: A Real Easy Peasy Dinner
Alright, listen up, y’all. I’m gonna tell ya how to make this pork chop rice mushroom soup thing. It ain’t fancy, ain’t got no complicated stuff, just plain good eatin’. My grandkids, they love it, and I reckon you and yours will too. It fills ya up good, ya know? Sticks to your ribs.
First off, you gotta get yourself some pork chops. Don’t matter if they’re bone-in or boneless, thick or thin, whatever’s on sale is fine by me. I usually get the ones that look kinda pink and not too much fat, but hey, you do you. Get about four or five, depends on how many mouths you gotta feed.
Now, you need some rice. Plain white rice is what I use, nothin’ fancy. Just that cheap stuff from the store. Follow the directions on the bag, ya hear? Usually, it’s like two cups of water for every cup of rice. Get that cookin’ while you’re doin’ the other stuff.
- Pork Chops: 4-5, whatever kind you like.
- Rice: White rice, enough to feed your family.
- Cream of Mushroom Soup: Two cans, the regular kind, not that healthy stuff.
- Water: About a cup, maybe a little more, depends how thick you want it.
- Onion: One, chopped up small. If you don’t like onion, leave it out, I ain’t gonna judge.
- Salt and Pepper: To taste, ya know? Just sprinkle it in till it tastes right.
- Garlic Powder: A little bit, if you got it. Don’t go crazy.
Okay, so you got your pork chops, right? Sprinkle ‘em with some salt, pepper, and a little bit of that garlic powder if you got it. Don’t use too much, just a little sprinkle will do. Get yourself a big ol’ pan, put a little oil in it, and get it hot. Not too hot, you don’t want to burn nothin’. Fry them pork chops up ‘til they’re nice and brown on both sides. They don’t gotta be cooked all the way through, just browned up a bit. Then take ‘em out and set ‘em aside.
Now, in that same pan, throw in your chopped-up onion. Cook it ‘til it’s soft and kinda see-through. Don’t burn it, just get it nice and soft. Then dump in your two cans of cream of mushroom soup. That’s the good stuff, right there. The stuff that makes everything taste better. Add in your cup of water, stir it all up good. You want it to be kinda soupy, but not too thin.
Important Tip: If you want it extra creamy, you can add a little bit of milk or sour cream. Just a spoonful or two, not too much. I usually don’t bother, but some folks like it that way.
Alright, now put them pork chops back in the pan, right in that soup mixture. Turn the heat down low, cover it up, and let it simmer for a while. You want them pork chops to cook all the way through and get nice and tender. And you want all that mushroom soup flavor to soak into ‘em. It usually takes about half an hour, maybe a little longer. Just keep checkin’ on it, ya know? Make sure it ain’t burnin’. And that rice should be done about now, so take it off the stove too.
When them pork chops are done, they’ll be fall-apart tender. And that sauce, oh that sauce will be somethin’ else. Thick and creamy and full of flavor. Now, you can serve this up two ways. You can put a big scoop of rice on your plate and then put a pork chop on top of it with some of that sauce. Or you can mix the rice right into the pan with the pork chops and sauce. I usually just mix it all together, makes it easier.
And that’s it, y’all. Pork chop rice mushroom soup. It ain’t fancy, but it’s good home cookin’. It’ll fill ya up good and it tastes mighty fine. My grandkids, they always ask for seconds. And my husband, bless his heart, he’d eat it every day if I let him. It’s a real easy peasy dinner. You don’t need no fancy cookbook or nothin’. Just some pork chops, rice, and that good ol’ cream of mushroom soup. Now go on and make yourself some, ya hear? You won’t regret it.
Some Extra Ideas if you’re feeling fancy:
If you wanna add some vegetables, go right ahead. Peas, carrots, green beans, whatever you got on hand. Just throw ‘em in when you’re cookin’ the onion. Or, if you want it a little spicier, you can add a pinch of red pepper flakes. And if you really want to get crazy, you can sprinkle some shredded cheese on top right before you serve it. But honestly, it’s good just the way it is.
I’ve been makin’ this for years, and it always comes out good. Sometimes I use chicken instead of pork chops, that’s good too. You can even use ground beef, if that’s what you got. The secret is that cream of mushroom soup, it just makes everything taste better. And don’t forget the salt and pepper, that’s important too. You gotta season your food, ya know? Otherwise it’ll taste like nothin’.
So, there you have it. My recipe for pork chops rice mushroom soup. It’s easy, it’s cheap, and it’s good. What more could you want? Now go on and try it, and let me know what you think. I bet you’ll love it just as much as we do.
