This dish offers chops smothered in seasoned mushrooms and jalapeno Monterey pepper jack cheese served over bbq rice.
This one is really delicious and can be added to in so many ways. If you like more kick, add a teaspoon of red pepper flakes to the mushrooms while they’re cooking.
4 Pork Chops
2 c. cooked Rice (Hot)
1 pkg Fresh Mushrooms (8-10oz)
2 cloves garlic, minced
4 Slices Jalapeno Pepper Jack Cheese
1/2 c. BBQ Sauce (whatever kind you have/like)
1 T. Olive Oil
Salt & Pepper
Heat the oil in a large skillet over medium-high heat. While the skillet is heating, season the chops with salt and pepper. Fry the chops in the oil for about 6 minutes (total), turning once. (Never turn meat more than once, it makes it tough and lets the juices drain out).
Once the chops are browned (and fully cooked), place them on a plate. Add mushrooms to the hot skillet (that the chops were cooked in), and saute for about 4 minutes. Add the minced garlic cloves, reduce heat and continue cooking for a minute. In the meantime, add the bbq sauce to the hot rice, stirring well.
Place a slice of jalapeno pepper jack cheese on each chop, place each chop on a healthy serving of rice and top generously with garlic mushrooms.
Serve with salad or steamed veggie of your choice. (Here I chose fresh spinach from the garden!).
Grocery Budget101 Breakdown:
4 (1 1/2#) chops- $2.37
Pepper Jack Cheese .40 (Pkg of 20 slices $2.09 /20 slices = .10slice)
BBQ Sauce .25
Olive oil .05
Mushrooms .99 (we actually paid .49- but typical price is .99 this time of year)
Total Meal $4.60, serves 4 = $1.15 per person
FYI:On the pork chops, we frequently purchase pork for $1.58 pound when we purchase it seasonally & in bulk (around Memorial day and 4th of July for the BEST deals!).