Smothered Chops with gravy and rice

Lynn Socko


This was a spare of the moment idea for cooking lunch today. Low maintenance but totally delicious and satisfying!

★★★★★ 4 votes
15 Min
45 Min


2-3 lb
boneless pork chops
1 c
long grain and wild rice, uncooked
1 c
grated carrots, divided in half
1 c
celery, finely chopped, divided in half
1 small
onion, chopped and divided in half
4 Tbsp
1/4 c
canola oil
mrs. dash original blend
3-4 c
chicken broth, low salt
salt and pepper to taste
1/4-1/2 c


1PORK CHOPS: In an oven proof skillet add about 1/4c canola oil and heat. Season chops with Mrs. Dash then lightly brown on both sides. Add 1/2 c of chopped onions, 1/2 c chopped celery and 1/2 c shredded carrots on top of chops. Add 1-2 c of chicken broth, depending on how many chops you have. You want the chops almost covered with broth. Cover and bake on 400° for about 45 min. Remove from oven and move chops to one side of pan, add flour into broth and stir well to make a gravy, mix chops back in with gravy.
2RICE: Add 4 tbs of butter to sauce pan and melt. Add 1/2 c of shredded carrots, 1/2 c of chopped celery and 1/2 c chopped onions. Simmer for about 10 min. till they start to become tender.
3Add 1 c of long grain and wild rice and 2 c. of chicken broth. Bring to a boil, then return to simmer and cook with lid on for 45-55 min. till tender.
4Serve a helping of rice with some pork chops and gravy on top.

About this Recipe

Main Ingredient: Pork
Regional Style: American
Other Tag: Healthy