Seared chops in a deep onion-mushroom gravy over fluffy rice

$3.32/serving$3.35at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• pork chop2 thick chops
• long grain rice1 cup
• white mushroom1 tray
• yellow onion1 ea
• chicken stock1½ cups
• all purpose flour2½ tbsp
• butter2 tbsp
• thyme leaves1 tsp
• green bean2 handfuls

Method

1Rice on

• •Rinse the rice under cold water until the water runs clear.
• •Add the rice to a pot with 1½ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 15 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

2Sear the chops

• •Meanwhile, pat the pork chops dry and season generously with salt and pepper.
• •Dust them with 1 tbsp of the flour.
• •Heat 1 tbsp oil in a large pan over medium-high heat.
• •Sear the chops 3 to 4 minutes per side until golden, then move to a plate.

3Onion-mushroom gravy

• •Melt the butter in the same pan.
• •Thinly slice the mushrooms and onion and cook 6 to 7 minutes until deeply browned.
• •Sprinkle in the remaining flour and the thyme and stir 1 minute.
• •Gradually stir in the chicken stock, scraping up the browned bits, and simmer 2 minutes until thick.

4Smother

• •Nestle the chops back into the gravy with any juices.
• •Cover and simmer gently 8 to 10 minutes until they read 145F in the middle.
• •Season to taste.

5Green beans and plate

• •Cook the trimmed green beans in a covered pan with 1/4 cup water 3 minutes until crisp-tender, then drain and season.
• •Plate the rice, lay the chops on top, and spoon the gravy generously over everything.
• •Serve the green beans alongside.