My mom makes a Rice-a-Roni and mushroom side dish every Christmas Dinner and it is great, especially when doused with Worcestershire sauce. I thought I might take it to the next level and add blackened pork chops. Started on the range, then covered with foil and cooked the rest of the way in the oven.

2 boxes Rice-a-Roni Fried Rice
1 12 oz package sliced fresh mushrooms
1 stick butter
4 center cut pork chops
1 tsp Ground pepper or to taste
1 tsp Zatarain’s Creole Seasoning or to taste
1 tsp garlic powder or to taste
1 tsp oregano or to taste
1 tsp paprika or to taste
2 Tb vegetable oil

Preheat oven to 375.

Heat oil in large skillet over medium heat (I prefer large cast iron). Season pork chops with spices. Brown for about five minutes on each side. Remove from skillet to a plate. Cool skillet down a bit and wipe out with paper towels.

Melt 1/4 stick of butter in another small skillet and sauté mushrooms until browned and soft. In the meantime, melt 3/4 stick butter in large skillet and prepare Rice-a-Roni as directed on package. Once Rice-a-Roni is browned, add sautéed mushrooms and butter they were cooked in to the large skillet with rice. Add 4 cups water and both seasoning packets. Bring to a simmer and stir well.

Add pork chops to the rice mix and submerge in liquid. Cover skillet with foil and bake for 45 minutes. Remove from oven, keep covered and let rest 10 minutes.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet