Quick Mushroom Pork Chops

photo by:kraft

Mention you’re making this creamy pork and rice dish for dinner tonight and watch how quickly the family shows up at the table.

time

prep:

20 min

total:

20 min

servings

total:

4 servings

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What You Need

Tbsp. oil

boneless pork chops (1 lb.)

can (10-3/4 oz.) condensed cream of mushroom soup

1/2

cup milk

Tbsp. KRAFT Zesty Italian Dressing

cups frozen peas

cups hot cooked instant white rice

1/4

cup KRAFT Grated Parmesan Cheese

Make It

HEAT oil in large nonstick skillet on medium-high heat. Add chops; cook 4 min. on each side or until browned on both sides.

ADD soup, milk, dressing and peas; mix well. Cook on medium-low heat 4 min. or until meat is done (145°F), stirring occasionally. Remove from heat; let stand 3 min.

SPOON meat mixture over hot rice; top with cheese.

Kraft Kitchens Tips

Substitute

Substitute 4 small boneless skinless chicken breast halves (1 lb.) for the pork chops. Prepare as directed, increasing browning time of chicken to 5 min. on each side.

Substitute

Prepare using long-grain white rice.

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jdowens3

posted:5/8/2007

Very Bland

Mcwhirtor

posted:5/5/2007

Was out of peas, so used canned green beans instead. Worked fine. A little bland for our taste, but still worth the effort. Next time I'll add some spices to make it more lively. Pork was fairly tender.

sprucelady

posted:4/12/2007

Another fast and easy yet delicious recipe from Kraft....... Thank You :)

jadedleopard

posted:4/8/2007

This turned out quite nice. I really like how the sauce and the peas taste together. I may try adding some mushrooms next time though.

Beeker75

posted:3/28/2007

This was pretty good. I might use a little less peas, tho.

Rosiecheex

posted:3/13/2007

My whole family loved this dish, even the kids. I used basmati rice for extra flavor and it was delicious and 1 cup of peas was definitely enough. Will make it again.

cbktooth1

posted:3/10/2007

Easy weeknight meal! Thumbs up!

a cook

posted:2/28/2007

very good

goobtmi

posted:2/27/2007

very easy and I was a little surprised that the cream of mushroom and salad dressing would taste good together. I tell you this is the best website I hve found for meals and the taste is out standing

flamidwyfe

posted:2/18/2007

This is the 2nd time I made this recipe. The changes I made: I used basmati rice instead of white, garlic roasted mushroom soup and added two Tbsp of Beaujolais (red) wine, which added a yummy taste to it. I also switched asparagus, cut into 1/2" pieces for the peas. It was wonderful!