Baked Pork Chops with Wild Rice & Mushroom Gravy

For whatever reason, I decided to cook a giant pork chop feast for lunch. I thought I’d share the recipes with ya’ll since everything turned out AMAZING! I really can’t get enough of this wild rice and mushroom gravy!!

Baked Pork Chops


    • 4 pork chops 
    • 1 tsp kosher salt
    • 3 tbsp fresh rosemary
    • 1/2 tsp garlic powder
    • 1/2 tsp oregano 
    • drizzle of olive oil

Pre-heat the oven to 350 (or 375 if you’re up in the mountains like me). Place the pork chops in a glass baking dish. Sprinkle with the herbs and drizzle with olive oil. Place in the oven and bake for about 35-40 minutes, or until they are cooked through and crisp/browned at the edges.

You can make your side dishes while the pork chops are in the oven. I would suggest preparing the rice and apple sauce first, so you can let them cook on the back burners while you focus on the gravy at the front.


Wild Rice


    • 2 cups wild rice
    • 4 cups water
    • 1 tsp salt


Add all ingredients to a saucepan on the stove, heated to high. Bring to a boil. Once it boils, reduce heat to low, cover, and LEAVE IT ALONE until all the water is absorbed. The rice will take about 20 minutes to cook.


Apple Sauce with Raisins 


    • 3 large red apples, pealed, cored, and cut into cubes.
    • 1 tsp cinnamon
    • 1/4 cup raisins 
    • 3/4 cup of water

Add all the ingredients to a medium sauce pan. Bring the water to a boil then lower the heat, cover, and let simmer for about 30 minutes or until the apples are very soft and able to be mashed with a spoon easily. Stir occasionally and add more water if it gets too dry. Before serving, mash with a spoon or fork.


Mushroom Gravy


    • 1 large onion, chopped
    • 1 pint baby bella mushrooms, sliced
    • 1 tbsp butter
    • 1 tbsp flour
    • 3 tbsp heavy cream
    • 1 cup of water
    • salt & pepper to taste

In a large skillet, saute the onions in the butter on medium, until they are soft and slightly browned. Add the mushrooms and a quarter cup of the water. Saute until the mushrooms are soft. The water will get absorbed as you cook the mushrooms.

Once everything is cooked and browned, slowly add the flour and brown in the pan. Add the cream, and slowly add the water while you stir constantly. The sauce will thicken as you stir it. Leave on very low heat, stirring regularly, until ready to serve. If it gets too thick, add more water, if it is too thin, cook it down for a little while or add a bit more flour.


Serve the gravy over the pork chops and the rice, with the the applesauce on the side. Enjoy!!


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