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

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

Nikki D Lovely

"This is my recipe for pork chops baked in the oven with green bell pepper and onion then covered in a mushroom cream sauce and served with rice. This recipe appears on an episode of the Dinner Spinner TV Show on The CW!"
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1 h 18 m servings 673 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 673 kcal
  • 34%
  • Fat:
  • 38.8 g
  • 60%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 31.5 g
  • 63%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 580 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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. Preheat oven to 350 degrees F (175 degrees C). (If using a countertop induction oven, preheat on the "Combo 1" setting.)
  3. 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. 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. 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. Pour sauce over pork chops; stir to incorporate juices in the pan.
  7. Return pork chops to the preheated oven and bake until flavors combine, 3 to 5 minutes. Serve over rice. Sprinkle paprika on top.

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Read all reviews 8
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Very tasty! I always love the green pepper-pork chop combo. Only change is I added more mushrooms. Will make again!

used ingredients as listed and cooked almost as posted. I did this all in one pan. I used an oven proof skillet, I browned the chops, and removed from the heat.I then cooked the onion, pepper, a...

We liked this very much. I did make two minor changes: calrose rice rather than jasmine and orange bell peppers rather than green---both personal preferences (you fix what your husband will ea...

Very good.

I cooked bacon until it was still pliable and wrapped the bacon around each pork chop. I also used a little of the bacon grease with the butter when making the sauce. Wonderful recipe even wit...

We thought this was delicious! I did season the sauce a bit b/c I felt it was a little bland, but other than that I made this as written. Very easy to make and very tasty over the Jasmine rice, ...

This was delicious, and very easy to make. The only modification I made was to add some garlic powder and salt into the heavy cream and flour mixture (as I tend to do whenever I am making a grav...

This is a great, homemade weeknight meal. I don't usually make cream sauce, but this one was really nice. And the peppers and onions add a nice crunch to the dish.