Tonight my boyfriend's dad came over for dinner. I made boneless pork loin chops (Hormel), topped with slices of seared mushrooms and chicken stock gravy. I put the pork chops on piles of white rice in order to soak up any "stray" gravy. All in all - completely delicious!
Step 1: Sear the mushroom slices in extra virgin olive oil in medium heat until browned, season. Set the mushrooms aside in a bowl.
Step 2: After seasoning the boneless pork chops on both sides - I used steak seasoning because it has salt & pepper & herbs, etc. all in one- sear them in the same pan used to cook the mushrooms. You may have to add a bit more olive oil to the pan first. About 4 minutes on each side (medium heat) will cook the pork chops perfectly, depending on the thickness of the meat. Look for golden brown color!
Step 3: You want to start cooking your rice while you sear the pork chops. I used white rice, although the recipe called for brown rice. Bring the water to a boil; remove from heat and add rice. Let soak - covered - for 6 minutes. Drain.
Step 4: After removing pork chops from the frying pan, pour chicken stock into the pan and heat. About two tablespoons of flour (depending on amount of stock) must be mixed in gradually, using a wisk. This will thicken the stock into a gravy, along with letting the stock & flour bubble for a full minute. Add the mushrooms you've set aside and mix.
Step 5: Plate. Place a small pile of rice in center of plate. The boneless pork chop leans against the rice, and the mushrooms & gravy will be poured on pork chop and rice.
It was so good, I'm not kidding! My pork chops were juicy and well seasoned. Perfection. My mushrooms were not overcooked OR undercooked. But I've always had a problem with eating rice without soy sauce, personally. It tastes bland. Maybe I should have added some salt? Still....anyway - that's what I've recently cooked up! Stay tuned for more recipe projects. =)
