Grandma-style cooking’ recipes making a comeback as Americans ditch modern food trends
(Jessica Randhawa/The Forked Spoon)
Cream of mushroom pork chops
Some recipes shouldn’t be reinvented, Randhawa said, such as her dad’s cream of mushroom pork chops.
The dish is made with pan-seared pork chops simmered in canned cream of mushroom soup and milk, just as he cooked it when he was feeding his kids on a tight budget.
“It is pure, nourishing, easy and accessible comfort food,” Randhawa said.
How to Make Cream of Mushroom Pork Chops
- Generously season both sides of each pork chop with salt and pepper.
- Dredge in flour. Yes, you can skip this step, but no, I don’t recommend it.
- Sear each side until golden brown, approximately 3-4 minutes.
If your pork chops are especially thick (like mine shown here) they will not be fully cooked after they’ve been seared. You can continue to cook them in an oven preheated to 350 degrees F, or you can let them simmer in your mushroom sauce.
- Grab some cream of mushroom soup and milk. YES, canned cream of mushroom soup. No homemade mushroom sauce here.
- Add the cream of mushroom soup and milk to your pan or skillet and bring to a gentle simmer. Stir frequently.
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Nestle the pork chops into the sauce and allow everything to simmer for 2-3 minutes, or until everything is cooked and heated through.
- Pork should be cooked to 145 degrees F as measured with an instant-read thermometer.
Oh, and egg noodles. Buttery egg noodles are a must.
Ingredients
- 3 pounds pork chops, about 6 pork chops
- salt and pepper, to season
- ½ cup all-purpose flour
- 2 tablespoon olive oil, divided
- 2 tablespoon butter, divided
- 3 (10.5 ounce) cans cream of mushroom soup
- 1½ cups milk, I used 2% milk
Instructions
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Pat dry each pork chop with a paper towel to remove any moisture and season each side with salt and pepper (optional seasoning – garlic powder, onion powder, paprika, or cayenne).
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Add the flour and the pork chops to a large zip lock bag. Seal tightly and gently shake to coat each pork chop in flour.
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Add the olive oil and butter to a large Dutch oven or skillet set over medium-high heat. Working in batches, if necessary, add the pork chops and sear for approximately 3-4 minutes on each side, or until a golden-brown crust forms on each side.
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Note: If your pork chops are especially thick (more than 1-inch) remove them to a baking dish lined with parchment paper and finish cooking in a preheated 350-degree Fahrenheit oven until the internal temperature registers 145°F as measured by a digital meat thermometer. Remove from the pan and set aside on a plate.
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Return the same skillet or Dutch oven to medium heat. Add the cream of mushroom soup plus 1½ cups of milk (heavy cream is not recommended). Mix well to combine and bring to a gentle boil before immediately reducing heat to a simmer. Season with additional salt and pepper, to taste.
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Nestle the pork chops into the cream of mushroom soup gravy. Cook for an additional 3 minutes, or until everything is heated through.
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Remove from heat and serve with cooked egg noodles and a side of sweet corn.
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