INGREDIENTS:
* 1 1/2 tablespoons butter
* 1 1/2 tablespoons olive oil
* 1 cup matchstick carrots
* 8 ounces sliced mushrooms
* 1/2 cup chopped onion
* 2 ribs celery, sliced
* 6 to 8 boneless pork chops
* 1/2 cup white or blush wine
* 1 envelope pork gravy mix
* 1 cup water
* 2 to 3 cups cooked rice, heated
PREPARATION:
In a large skillet over medium heat, melt butter with oil. Add carrots, onions, and celery; sauté just until tender. Add mushrooms and sauté until mushrooms are browned. Add pork chops; cook, turning, until chops are browned.Add wine; simmer until wine has almost cooked off; stir in gravy mix. Add water and cook until thickened and bubbly. Place hot rice in a 2-quart casserole; top with chops and vegetables with sauce. Preheat oven to 325°. Bake pork chops with rice for about 20 to 25 minutes.
Pork chop recipe serves 4 to 6.
