By IJustThrewItTogether on February 23, 2005
Photo by Chef shapeweaver �
Photo by Chef shapeweaver �
"This is a super fast, delicious recipe. My mother made it when I was young and now I serve it to my husband. You may use boneless chicken in place of pork."
Serving Size: 1 (299 g)
Servings Per Recipe: 4
"Wonderful with a pinch of dried thyme and a little wine or dry sherry added to the gravy."
"My mother made this for us growing up. As a bachelor it's one of the few recipes I can make that impresses female dates. It's a showstopper!
My mom used pork chops but I use boneless chicken breasts. Safer choice -- some people don't eat pork but everybody eats chicken.
When I season the meat, I use salt, pepper, garlic -- but instead of rosemary I use Italian seasoning with rosemary in it. Nice blend of spices.
I season the meat, and brown it in oil. then I put it in the pot of Golden Mushroom gravy and let it simmer for about 30 minutes. Finishes cooking the meat and the seasoning flavors the gravy too.
Serve by ladling some of the gravy over the chicken and also with mashed potatoes. The gravy is delicious! I use at least two cans of soup because people always want seconds of the mashed potatoes and gravy.
(Do NOT use rice -- only mashed potatoes works with this recipe. Trust me on this. Here's why: with rice, it's just "OK", with mashed potatoes, it's great. I've tried both, I've had friends try both. Rice is just not as good. However, you can use instant mashed potatoes! One friend LOVED my dish, then tried to make it for her parents and she said it didn't turn out as good as when I made it for her. Under questioning she admitted she used rice -- even though I specifically told her not to. It's just not the same.)
Also when ladling the gravy, don't just scoop from the top of the pot. The mushrooms tend to sink to the bottom during the simmering -- so go down deep to find them! :)
I'm glad this recipe is online for others to enjoy!
After I specifically said not to use rice, only mashed potatoes, someone else here said they used rice but then complained dish was not a "show stopper". Wonder why? They used rice. :)"
"Don't miss this one!
I made this recipie last night and my husband loved it. Things I did different:
1. Cooked boneless chops (6) until golden brown in cooking oil that has the cloves of garlic sitting in it with a sprig of rosemary. I make this up from my garden. Basically it's garlic oil.
2. Cooked until nice dark golden brown, flip, and shake on salt pepper and the garlic powder again, like in the directions, but I added TWO beef bullion cubes to it for extra flavor. Wow
3. I did not have golden mushroom soup, only cream of celery, so ....
4. It worked just fine, and a can of water and...
5. cooked in a covered skillet pan for 1 hour for full tenderness.
I served it with 1/2 acorn squash each in brown sugar and a nice tossed salad and a roll. Yummy!"
"My mother, too, has made this for years but we brown, season the chops then bake them slowly for about 45 minutes in low oven. Makes a warm, cozy oven meal on a cold night. I serve with potatoes or rice...kids grew up loving this meal."
"I used 6 boneless pork loin chops,since I wanted leftovers for my SO's lunch.This is how I prepared the recipe.I spinkled each side lightly with garlic powder,pepper,and seasoning salt.Lightly browned them in a little canola oil,after they were browned, then poured the soup and 3/4 cup of water (added a little more water since I used 6 chops).Then I sprinkled a heaping 1/4 teaspoon of rosemary over each chop,covered and let simmer for about 10 to 15 minutes.I served these with Recipe#26306,Recipe#143683,and Recipe#161470.All the recipes combined made a very good "comfort meal".This recipe will be made again,thank you for posting."Keep Smiling:)""
"This was a nice dish. I don't know if I'd call it a "showstopper," but it was a good "Tuesday night" sort of dish. I added sauteed mushrooms and onions and used the Italian seasoning. Definitely a repeat, because it was easy to make while the kids watched a quick video on a night when DH wasn't home for dinner. It as also bonus that they liked it!! Also, I used rice and it was yummy. Not sure why the person said NOT to use rice. Rice is much easier to make if you have small children underfoot, like I do. I think that, minus the herbs, this soup would make a good simmering sauce for cubed steak."
"I can't wait to try this. My mom used to make something similar, and now so do I. Using hamburger patties and marjoram instead of pork and rosemary. This sounds like a great alternative."
"When I met my DH 27 years ago he could make about 4 dishes, and this was one of them. We've been enjoying them ever since. I use 1/2" pork chops, season them, and cook them 45 min to 1 hour in the soup and water to get them fall-off-the-bone tender. I made them with the rosemary tonight, and it was extraordinary. It took a dish we loved to a new flavor level. Very nice. Thanks for sharing so we could improve on an old recipe."