Recipe: Easy Smothered Creamy Mushroom-Garlic Pork Chops

Yes, a really long title. I might change it. We'll see. Or maybe I'll add one more word with 2 syllables. Then it will be the correct cadence for a song. 😆

How about: "Easy Smothered Creamy Dreamy Mushroom-Garlic Pork Chops?" 😆

This recipe has been in meal rotation here for many, many, many years. It comes up every once in a while. It is not a weekly thing. I can't remember where it came from. I don't remember if it was family related. I know I didn't get it from a cookbook, though it is likely that it's in one (or 10,000) somewhere. And if not, then it should be. 

It's easy, and it can get even easier and still be tasty. The version in the pic above took a little more time, but not that much. This recipe serves 2, if you're planning on each person getting 2 chops (which is always a fair amount, though it is over the recommended amount). And when I say "fair amount," I mean fair as in evenly divided and fair as in a large amount, but not too large (unless you are following the chart re: servings of meat per meal or per day). 

They turned out so tender and lovely. No knife required. Great flavor. 

You'll need: 

4 pork chops (thinly sliced. You can use thicker, but add extra cooking time)

Mushroom soup (canned or equivalent amount of homemade)

Milk (which you won't need if you use homemade mushroom soup)

*****1 med. garlic clove - use fresh if you have it! The powder just doesn't cut it for this one.

S&P

Oil for sautéing (extra virgin olive oil, avocado oil, or whatever you normally use) 

Approx. 3/4 c A/P flour for dredging. 

You can do this in one pan if the pan you are using is oven friendly. Otherwise, a baking dish large enough to hold the chops will be necessary. 

Method: 

• Sprinkle both sides of chops with S&P. The salt should be to your taste, but go heavier on the pepper. (Also, be careful with the salt if you use canned mushroom soup. Some of them have too much salt.)

• Rub the S&P in, then let them sit for a few minutes (this is a short dry brine, but with cuts of meat like this, you don't really need a long one). 

• Mince the garlic clove(s).

• Place the flour in a bowl or whatever you use for dredging. Add 1 tsp. black pepper and mix well.

• Start heating the oil in the frying pan, medium heat. You don't need a lot of oil, just 1/4 inch (or so) depth. 

• Dredge the chops & brown them on both sides, placing them on a plate  or sheet pan until all are browned. 

• Drain off the oil, but leave the good bits in the bottom of the pan (leave the "fond," if you need chef-speak. lol). 

• Dump the mushroom soup in the pan. If you're using canned, fill the can 3/4 of the way up with milk and dump that in too. Stir until well combined.***

• Place chops in pan. Divide minced garlic into fourths & use 1/4 for each chop (sprinkle over each). Spoon some of the mushroom soup over the chops to cover the garlic. 

• Put a lid on the pan and put it in the oven. Set oven to 350 degrees. You can preheat the oven, but it really isn't necessary. 

• Bake for 30-40 minutes. Check for tenderness at the 30 minute mark. They should already be tender. I usually leave them in for another 5 or 10 minutes after that check. (Your oven mileage may vary. 😄)

If you are using a separate baking pan, just put a small amount of the soup on the bottom, then the chops, sprinkle with garlic, then pour the rest of the soup over the top & cover before baking. 

You can also make this dish without sautéing. I have done it more than once in the past when I just didn't have time or energy to brown the chops. It is still really good this way, but it is over the top good if you brown the chops first. Over the top & beyond if you use homemade mushroom soup. 

I'm not sure if I ever posted a good mushroom soup recipe on the blog, but if I haven't, I'll do that real soon. It's pretty easy. The biggest PITA is chopping the shrooms. 😄 Other than that, it's NBD. 

***Alternatively, you can just make a mushroom gravy/sauce  if you toss some sliced shrooms in the pan (4 to 6 oz.) After pulling the chops out, drain the oil until 2-3 Tbsps. remain and sauté until slightly brown. Let most of the liquid evaporate. Then toss in some flour (2-3 Tbsps.). Keep stirring & let flour cook for 3 minutes (still the sweet spot for getting rid of the raw flour taste, as far as I know.) 

Add milk a little at a time until the sauce is thick enough to coat the back of a spoon. You can also use a little water or stock if you don't want to go crazy with the milk. Add a little heavy cream too, if you have any. Maybe 1/4 c or so.

Taste & adjust salt if needed. Then proceed with the rest of the recipe. That amount should be enough for the dish. I'll run a check on it & adjust here if needed (hopefully I won't have to, but it's possible).