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Mushroom Pork Chops with Vegetable Wild Rice Pilaf

Mushroom Pork Chops with Vegetable Wild Rice Pilaf {easy meals with vegetables} takes just 20 minutes of active prep, is made of whole ingredients, and is full of veggies. Its an all-in-one casserole that’s perfect for those cold winter nights! This easily converts to a slow-cooker version.

mushroom pork chops with vegetable wild rice pilaf

Mushroom Pork Chops with Vegetable Wild Rice Pilaf

Fully back in the saddle again. I’ve been home for a week from my epically awesome trip, and I can’t believe it. It’s so awesome to get away now and then and only have to worry about looking after myself for a few days. It helps to know all the kids are in such good hands! My husband rocks at that solo parenting stuff.

Mushroom Pork Chops with Vegetable Wild Rice Pilaf

I have been kind of horrible at this cooking thing lately though – full disclosure. I’m stuck in a major dinner rut and relying on take-out, spaghetti, tacos, and various convenience items to throw on the table nightly because by the time 5pm rolls around and it’s time to get cooking? My tank is Empty. Bone dry. And it’s all I can do to just get through until bedtime some nights.

I’m okay with that.

Mushroom Pork Chops with Vegetable Wild Rice Pilaf

But I’m also trying to eat a little better and move a little more so I can be a little more comfortable in my own skin and in my day-to-day life, which means a lot LESS of those take-out containers and convenience items should be floating around the kitchen if I’d like to stay on track, and more meals like this mushroom pork chops casserole.

Mushroom Pork Chops with Vegetable Wild Rice Pilaf

Don’t let the long ingredient list scare you away. This is a really easy dish to put together, and you’ll love how it tastes!

Mushroom Pork Chops with Vegetable Wild Rice Pilaf

I love making these kinds of meals in the fall and winter when the whole family is really craving something warm out of the oven.

Mushroom Pork Chops with Vegetable Wild Rice Pilaf

Mushroom Pork Chops with Vegetable Wild Rice Pilaf

Mushroom Pork Chops with Vegetable Wild Rice Pilaf

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

This easy pork chop bake makes its own side dish. You're going to love the cheesy rice and these tender pork chops!

Ingredients

  • 1/2 cup uncooked wild rice
  • 4 cups water
  • 2 teaspoons chicken bouillon, optional
  • 2 cups uncooked basmati rice
  • 3 cups water
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon dried parsley
  • 1/8 teaspoon salt
  • 1 package &W Petite Mixed Vegetables (Corn, Carrots, Green Beans, and Peas)
  • 2 cups shredded colby jack cheese
  • 8 small to medium-sized pork chops seasoned liberally with salt, pepper, garlic salt, and onion powder
  • 2-4 teaspoons canola oil
  • 3 cups sliced crimini mushrooms
  • 1/2 cup butter
  • 1/8 cup flour
  • 1 quart chicken stock
  • 1/2 cup cream

Instructions

  1. Place wild rice and 4 cups water in a covered saucepan. Add 2 teaspoons chicken bouillon to the water (optional) for flavor. Simmer over medium heat for 30 - 45 minutes, or until the hulls have cracked open and it is tender but still with bite left in it when tested. Drain well and set aside.
  2. Place the basmati rice into a rice cooker along with the water, garlic salt, onion powder, parsley, and salt. This is not enough water to fully cook basmati rice. I know this. You want it a bit undercooked so it can finish in the oven with the chops without getting mushy.
  3. Spray a 9x13 inch nonstick pan with cooking spray, and place the cooked basmati, wild rice, and vegetables inside. Sprinkle the colby jack cheese on top, and set aside.
  4. Preheat a large nonstick or cast iron skillet and add 2 teaspoons oil. Brown the seasoned pork chops in batches on both sides, and place into the baking dish.
  5. In the same pan as you cooked the pork chops, place the butter and mushrooms. Cooke over medium to medium-high heat until the mushrooms are lightly browned. Sprinkle the flour on the top and give them a few stirs to combine the flour into the butter. Add the chicken stock and cream, and simmer over low heat for 10 minutes. Pour over the pork chops and bake in a preheated 325 degree oven for 45 minutes, or until the pork is cooked through, the cheese is melted, and everything is hot and bubbly.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 452 Total Fat: 32g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 93mg Sodium: 840mg Carbohydrates: 24g Fiber: 1g Sugar: 4g Protein: 18g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
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