Adventures Recipes

Friday, March 03, 2006

Mustard-Mushroom Chops over Brown and Wild Rice

Mustard-Mushroom Chops over Brown and Wild Rice
from Patti's Kitchen

2 cups beef broth
1 cup brown and wild rice
4 bone-in pork sirloin chops
coarse salt, to taste
1 tablespoon Northwoods Seasoning (Penzeys)
3 cloves garlic, minced
5 crimini mushrooms, sliced
1 can Campbell's Healthy Request Cream of Mushroom Soup
1/2 cup skim milk
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 tablespoon fresh Italian parsley, chopped

1. Place beef broth and rice in a medium saucepan and heat to boiling. Reduce heat to simmer and cover and cook until liquid is absorbed, approx 50 minutes.
2. Heat olive oil in a medium skillet. Season chops with salt and Northwoods seasoning. Brown chops on both sides in skillet. Remove chops. Add garlic and mushrooms, cook just until fragrant and soft.
3. Mix together soup, milk, and mustard. Add to skillet. Return chops to skillet. Cover and cook until chops are done, about 10-15 minutes. Serve with rice, garnish with parsley.


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