Every time I prepare this recipe, I am transported back to my childhood, sitting around the dinner table with my family. The aroma of mushrooms searing in the pan and the zesty lemon scent filling the air are iconic and irresistible. This dish holds a special place in my heart, as it reminds me of the countless memories shared over delicious meals. So let’s dive into this savory journey together and relish the classic flavors of mushroom and lemon gravy topped pork chops on a bed of wild rice, accompanied by roasted broccoli.

Ingredients:

For the pork chops:
– 4 bone-in pork chops (about 1-inch thick)
– 2 tablespoons olive oil
– Salt and black pepper, to taste

For the mushroom and lemon gravy:
– 8 ounces cremini mushrooms, sliced
– 2 cloves garlic, minced
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1½ cups chicken or vegetable broth
– Juice and zest of 1 lemon
– Salt and black pepper, to taste
– Fresh parsley, chopped (for garnish)

For the wild rice:
– 1 cup wild rice
– 2 cups water
– Salt, to taste

For the roasted broccoli:
– 2 heads broccoli, cut into florets
– 2 tablespoons olive oil
– Salt and black pepper, to taste

Instructions:

1. Prepare the wild rice:
– Rinse the wild rice under cold water.
– In a saucepan, combine the rinsed wild rice, water, and salt.
– Bring to a boil, then reduce the heat, cover, and simmer for about 45 minutes or until the rice is tender and the water is absorbed. Set aside.

2. Roast the broccoli:
– Preheat your oven to 400°F (200°C).
– Toss the broccoli florets in olive oil, salt, and black pepper.
– Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned. Set aside.

3. Pan-sear the pork chops:
– Season both sides of the pork chops generously with salt and black pepper.
– Heat olive oil in a large skillet over medium-high heat.
– Sear the pork chops for about 4-5 minutes on each side, or until nicely browned and cooked through. Transfer to a plate and tent with foil to keep warm.

4. Prepare the mushroom and lemon gravy:
– In the same skillet used for the pork chops, melt the butter over medium heat.
– Add the sliced mushrooms and minced garlic, and sauté until the mushrooms are browned and tender.
– Sprinkle the flour over the mushrooms and stir well for about 1 minute.
– Gradually pour in the chicken or vegetable broth while continuously whisking to avoid lumps.
– Stir in the lemon juice and zest, and season with salt and black pepper to taste.
– Simmer the gravy for 5-7 minutes, or until it thickens slightly. Remove from heat.

5. Assemble and serve:
– Place a scoop of wild rice on each plate as the base.
– Top with a seared pork chop, ladle the mushroom and lemon gravy over the chop, and sprinkle with fresh parsley for a pop of color.
– Serve alongside a generous portion of roasted broccoli.

Tips and Suggestions:
– For a vegetarian twist, substitute pork chops with thickly sliced portobello mushrooms or firm tofu.
– Enhance the flavor of the wild rice by sautéing it with diced onion and garlic before adding the water.
– Experiment with different mushroom varieties like shiitake or portobello to give your gravy a unique, earthy taste.
– If you prefer a creamier gravy, stir in 1/4 cup of heavy cream right before removing it from the heat.

This mushroom and lemon gravy topped pork chops on wild rice with roasted broccoli recipe will surely become a memorable dinner for your loved ones. Savor the flavors and create new memories as you gather around the table and indulge in this comforting and delicious dish.