Tender Pork & Mushroom Gravy Dish
- Ready In:
- 2hrs 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 14.79 ml butter
- 177.44 ml onion, diced
- 2 stalk celery, diced
- 946.36 ml chopped or chunked cremini mushrooms
- 4.92 ml dried marjoram
- 2.46 ml dry thyme leaves
- cracked black pepper
- 907.18-1133.98 g boneless pork sirloin chops
- 2 (609.51 g) can campbells mushroom soup
- 118.29 ml broth (I use beef)
- 14.79 ml Worcestershire sauce
directions
- Melt butter in a deep non-stick pan on medium high heat.
- Add the onion and celery; cook for several minutes.
- Add the 4 cups chopped mushrooms; cook until the onion is translucent.
- Mix the marjoram, thyme, and pepper into the veggie mixture.
- Remove the veggies from the pan and add the pork. Brown both sides.
- When done browning, situate the veggies around and on top of the chops.
- Slather both cans of soup over the top.
- Add the broth and worcestershire.
- Cover and cook for one hour on medium low heat.
- Flip the chops over, cover, and cook an additional 45 minutes on medium low heat.
- Uncover and chunk up the chops with a spatula.
- Boil over medium heat until the gravy has reduced to a desirable consistency.
- Serve over cooked medium egg noodles, rice, or mashed potatoes. Also great over cubed toast!
- Add cracked black pepper to taste.
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