Name: Nikki's Pork Chops with a Mushroom Cream Sauce over White Jasmine Rice
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Water - 2 cups; White jasmine rice - 1 cup; Salt - ½ teaspoon; Butter - 1 tablespoon; (1/2-inch thick) pork chops - 4; Olive oil, or to taste - 1 tablespoon; Creole seasoning, or to taste - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon; Green bell pepper, sliced - 1; Onion, sliced - ½ small; Butter - ¼ cup; Sliced fresh mushrooms - ½ cup; Chopped onion - ¼ cup; Half-and-half - 2 cups; All-purpose flour - 1 tablespoon; Ground paprika, or to taste - ½ teaspoon

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

1. Water 2 cups

2. White jasmine rice 1 cup

3. Salt ½ teaspoon

4. Butter 1 tablespoon

5. (1/2-inch thick) pork chops 4

6. Olive oil, or to taste 1 tablespoon

7. Creole seasoning, or to taste ½ teaspoon

8. Salt and ground black pepper to taste ½ teaspoon

9. Green bell pepper, sliced 1

10. Onion, sliced ½ small

11. Butter ¼ cup

12. Sliced fresh mushrooms ½ cup

13. Chopped onion ¼ cup

14. Half-and-half 2 cups

15. All-purpose flour 1 tablespoon

16. Ground paprika, or to taste ½ teaspoon

How to cook deliciously - Nikki's Pork Chops with a Mushroom Cream Sauce over White Jasmine Rice

1 . Stage

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.

2 . Stage

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

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.

6 . Stage

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

7 . Stage

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