pork chops with sour cream gravy
This is a new variation of my Creamy Pork and Rice Skillet. I do believe that I like this one even better than the original. I forgot to take a picture of the meal before we ate it, so this photo is from pillsbury.com.
prep time
10 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 2 - boneless pork chops
- - salt and pepper to taste
- 1/2 cup all purpose flour
- 2 tablespoons cooking oil
- 1 can (10.25 oz.) cream of celery soup
- 1 can (soup can) milk
- 1 can (soup can) water
- 8 ounces sour cream
- 1 package brown rice, raw
How To Make pork chops with sour cream gravy
-
Step 1Place pork chops on a flat surface and sprinkle with salt and pepper to taste. Coat chops with flour on both sides, covering completely.
-
Step 2In a large skillet, heat oil. Add chops; brown on both sides until golden brown. Drain.
-
Step 3Place chops back in skillet and add the soup, sour cream, milk and water. Stir to blend.
-
Step 4Cover the skillet and bring to boil over medium heat; reduce heat to low and simmer for 60 to 70 minutes. Add rice and blend in with liquid. Bring to a boil.
-
Step 5Reduce heat and cook, covered, for another 20 to 30 minutes or until rice is done and chops are fork-tender.
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