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There are several things that I only cook for my husband, and the following recipe is one of them. His mother is one of the coolest people I've ever known and gave me a fantastic family cookbook for our wedding (among many other things) with short stories about who the recipe came from, complete with photos. It has turned into the gift I will give each of my kids as they marry. It's pretty special and I use it all of the time. This particular recipe is heavily influenced by a recipe of hers. Thanks, Mom! You're a genius.
I realize that some people shudder to use butter or cream or pork. I normally don't cook pork or heavy foods, but for a weekend with manual labor involved, the calories burn much faster. Be brave. Every once in a while, indulge. Perhaps eat salad plate portions instead. This recipe is a keeper.
Ingredients:
2 large shallots
1 pint button mushrooms
2 boxes Uncle Ben's original wild rice
2 cans cream of mushroom soup
2 cans milk or half & half
3-6 pork chops (I used bone in, medium thickness chops this time.)
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1 stick unsalted butter (You won't go to hell for it. I promise.)
1 tablespoon olive oil
salt & pepper
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First, I chop the shallots very small and try not to cry. Next, I dice the mushrooms. I use actual, real butter and organic ingredients. The flavor is most robust this way. I saute the shallots on medium heat in 2 tbspn. butter until they are almost carmelized, just past the translucent phase when they begin to brown. I saute the mushrooms in 3 tbspns. butter until they are softened, but not until they are golden, as I don't want them to be mushy in the rice, but firm and flavorful. Preheat the oven to 350 degrees. Next, mix one can of cream of mushroom soup in a medium mixing bowl with one can of half & half until it is well blended. Dump seasoning packets and wild rice into the creamy soup mix. Spoon shallots and mushrooms into the rice/soup mix. Stir until it incorporates well.
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Pour into a 9X13 inch baking pan. Cook your pork chops on medium to medium high heat. Season your chops with salt and pepper {optional: rub with minced garlic, then salt & pepper} generously on both sides. Melt 1 tablespoon of butter and pour 1 tablespoon of olive oil into your pan. For this meal, I use cast iron. Cook the chops for 3-4 minutes per side, depending on thickness. They should be slightly seared and golden when you flip them.
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Once they are seared, move them over to the baking dish. Mix the remaining soup can with a can of milk and pour it into the skillet on low heat, scraping the bits of mushroom, shallot and pork chop off the bottom. {This is called deglazing the pan.} Once the pan is deglazed and the sauce is mixed well, pour the mixture over the pork chops in the baking dish and cover it with foil.
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before baking |
Pop it in the oven for 45 minutes and prepare yourself for an old fashioned hearty meal. When you have about 15 minutes left on the timer, make a salad or some green beans or asparagus. You'll want something green to eat as a side with this meal. It will make you feel slightly less guilty for the stick of butter we used. Really, it will.
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after baking |