Pork Chops in Mushroom Gravy
photo by Bergy
- Ready In:
- 2 thick pork chops, bone in is best
- 1 can cream of mushroom soup
- 1 jar of baby white pearl onion
- 1⁄2 pint sliced fresh mushrooms
- 3 tablespoons crumbled blue cheese
- 2 tablespoons butter
- 2 tablespoons butter
- 1 teaspoon nutmeg
- 2 teaspoons garam masala
- 1 tablespoon onion powder
- salt, to taste
- pepper, to taste
- Slice mushrooms.
- On med-high heat, saute in 2 Tbls.
- butter until cooked through.
- As mushrooms are cooking, season both sides of the pork chops with the spices evenly and rub the spices into the chop.
- Remove the cooked mushrooms from the pan.
- Add the second 2 Tbls.
- butter and allow to melt, but not smoke.
- On med-high heat, brown chops well on both sides.
- Remove from pan; reduce heat to medium.
- Add cream of mushroom soup and the jar of baby pearl onions WITH the juice to the pan.
- Stir well, scraping the fond (little brown bits) off the bottom of the pan.
- Stir in the cooked mushrooms and blue cheese.
- Continue stirring until the cheese in melted and thoroughly incorporated.
- Add chops back to pan and simmer in sauce for 20 minutes.
- Serve with noodles or rice and a vegetable.
Questions & Replies
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The spices rubbed into the chop made them brownevenly & nicely. I love Blue Cheese but I was a bit hesitant however I persevered and thank goodness I did- it just gave that added touch to the sauce - I served the chop with noodles, steamed carrots & Green Beans with carmelized onion. Great comfort food for a rainy day Thanks Amy
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I live in Florida with my mother and my daughter. I stay at home, so I have time to really get into cooking. I grew up cooking for my mom and my brother, and they both say I am one of the better home cooks they've met! But since my mom's idea of cooking is opening soup cans and my brother lives in NYC and eats out a lot, that may not be saying much! I am one of those people who reads cookbooks just for fun, even when I am not looking for a recipe. My favorite cookbook is "The American Woman's Cookbook" from 1930-something. My grandmother had a copy of it, and my mom found a copy for herself years ago (updated for the 1960's) and she gave me that copy when I moved out on my own. I like it more than "modern" cookbooks because it has actual recipes in it; not just heat and eat steps! When your recipe requires you to use your can opener and packet opening scissors more than your knife and spice cabinet, something is wrong! Right now, I am trying to learn to cook the cuisines of Asia, mostly India and Vietnam. I am also trying to learn to bake bread. My mom may not be able to cook without Campbell's soup, but she can bake homemade bread like no one else!