Pork Chops in Mushroom Gravy

READY IN: 45mins
Bergy
Recipe by Amy - Ellie's Mommie

I came up with this recipe because mom likes "soup food", and I get bored with it. Opened the cupboard and fridge and thought blue cheese and nutmeg sounded like they might work together. It sounds weird, but it tastes really good! The blue cheese adds just a little bit of tanginess to contrast with the sweetness from the nutmeg and garam masla (I used a store bought blend from McCormick - how authentic, who knows, but it tastes good!). I also used a cast iron skillet, which browns the meat very well.

Top Review by Katie Kat

didn't care for the blue cheese myself but otherwise it was very good! one tip i think might be useful- adding a little milk in with the cream of mushroom soup so its not so thick. i like it more of a gravy-like consistency. thanks!

Ingredients Nutrition

Directions

  1. Slice mushrooms.
  2. On med-high heat, saute in 2 Tbls.
  3. butter until cooked through.
  4. As mushrooms are cooking, season both sides of the pork chops with the spices evenly and rub the spices into the chop.
  5. Remove the cooked mushrooms from the pan.
  6. Add the second 2 Tbls.
  7. butter and allow to melt, but not smoke.
  8. On med-high heat, brown chops well on both sides.
  9. Remove from pan; reduce heat to medium.
  10. Add cream of mushroom soup and the jar of baby pearl onions WITH the juice to the pan.
  11. Stir well, scraping the fond (little brown bits) off the bottom of the pan.
  12. Stir in the cooked mushrooms and blue cheese.
  13. Continue stirring until the cheese in melted and thoroughly incorporated.
  14. Add chops back to pan and simmer in sauce for 20 minutes.
  15. Serve with noodles or rice and a vegetable.

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