Nikki's Pork Chops with a Mushroom Cream Sauce over White Jasmine Rice

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.

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!

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.

Very good.

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.

Very tasty! I always love the green pepper-pork chop combo. Only change is I added more mushrooms. Will make again!

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. :)

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.