This is my recipe for pork chops baked in the oven with green bell pepper and onion then covered in a mushroom cream sauce and served with rice. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!

Recipe Summary

prep:
20 mins
cook:
58 mins
total:
1 hr 18 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Rice:
Pork Chops:
Cream Sauce:

Directions

Instructions Checklist
  • Combine water, rice, and 1/2 teaspoon salt in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, about 20 minutes. Remove from heat and add 1 tablespoon butter; stir until rice is fluffy.

    Advertisement
  • Preheat oven to 350 degrees F (175 degrees C). (If using a countertop induction oven, preheat on the "Combo 1" setting.)

  • Place pork chops in a 9-inch baking pan (or grill pan if using the countertop induction oven). Drizzle olive oil on top. Sprinkle Creole seasoning, salt, and pepper over both sides. Arrange green bell pepper and onion slices on and around pork chops.

  • Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 20 minutes in the conventional oven and 10 to 15 minutes in the countertop induction oven. Cover with aluminum foil.

  • Melt 1/4 cup butter in a large skillet over medium heat. Add mushrooms and chopped onion; cook and stir until onion is translucent, about 5 minutes. Pour in half-and-half. Stir in flour slowly; cook and stir until sauce thickens, about 5 minutes.

  • Pour sauce over pork chops; stir to incorporate juices in the pan.

  • Return pork chops to the preheated oven and bake until flavors combine, 3 to 5 minutes. Serve over rice. Sprinkle paprika on top.

Nutrition Facts

673 calories; protein 31.5g; carbohydrates 48.9g; fat 38.8g; cholesterol 141.9mg; sodium 580.4mg. Full Nutrition
Advertisement

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/01/2016
Very tasty! I always love the green pepper-pork chop combo. Only change is I added more mushrooms. Will make again! Read More
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/20/2016
We liked this very much. I did make two minor changes: calrose rice rather than jasmine and orange bell peppers rather than green---both personal preferences (you fix what your husband will eat---lol). I made my own creole mix from a recipe on this site and I'll have to go back and add more of the cayenne to the mix because I was going a little cautious on that one. I also added some of that seasoning to the sauce. I would definitely make this again! Thanks Nikki! Read More
Rating: 5 stars
11/01/2016
Very tasty! I always love the green pepper-pork chop combo. Only change is I added more mushrooms. Will make again! Read More
Rating: 5 stars
09/14/2016
This is a great homemade weeknight meal. I don't usually make cream sauce but this one was really nice. And the peppers and onions add a nice crunch to the dish. Read More
Advertisement
Rating: 4 stars
10/20/2016
Very good. Read More
Rating: 5 stars
09/21/2016
We thought this was delicious! I did season the sauce a bit b/c I felt it was a little bland but other than that I made this as written. Very easy to make and very tasty over the Jasmine rice which I LOVE. I will def be making this again YUM! Thanks for sharing.:) Read More
Rating: 4 stars
10/25/2016
used ingredients as listed and cooked almost as posted. I did this all in one pan. I used an oven proof skillet I browned the chops and removed from the heat.I then cooked the onion pepper and mushroom in meat juices. Added liquid and loosened pan drippings added cream simmered a minute or two and then put chops into cream mixture covered and put into an 400 degree oven for 30 minutes. Very good. Read More
Advertisement
Rating: 5 stars
09/19/2016
This was delicious and very easy to make. The only modification I made was to add some garlic powder and salt into the heavy cream and flour mixture (as I tend to do whenever I am making a gravy-like sauce). My family loved it! I also chose to use boneless pork chops but the recommended cooking time still worked just fine. Read More
Rating: 5 stars
09/24/2016
I cooked bacon until it was still pliable and wrapped the bacon around each pork chop. I also used a little of the bacon grease with the butter when making the sauce. Wonderful recipe even without the bacon. Read More
Advertisement