Rosemary Pork Cutlets in mushroom Gravy

Sautei onions in light olive oil
Sautei onions in light olive oil
Mushroom soup simmering as pork is addedd
Mushroom soup simmering as pork is addedd
press pork cutlets under simering soup then season with garlic salt and rosemary seasoing
press pork cutlets under simering soup then season with garlic salt and rosemary seasoing
Cover and let simmer twenty minutes
Cover and let simmer twenty minutes
after 20 minutes check pork tenderness
after 20 minutes check pork tenderness
prepare rice as discussed in my other hub
prepare rice as discussed in my other hub


One of my personal favorites is Pork chops in mushroom gravy as mentioned in my hub The Secrets of Making Great Rice. Growing up in the south, many dishes I grew up on included rice and gravy. As far as favorites go, it would be a close toss-up between country fried steaks or pork chops with gravy. But in either event I would be hard to walk away from the table hungry. So let’s talk about making this dish.


Ingredients

1 ½ to 2 lbs. pork cutlets or chops

2 cups rice

1 26oz can mushroom soup

13oz cold milk

3 cups whole green beans washed with the ends cut off (preference)

1 medium onion sliced thinly

4 cups water

Rosemary seasoning

Garlic salt


Take the pork chops and rinse them in the sink to remove any residual blood and possible glazing. Discard the packaging immediately for food safety. In a large skillet (I prefer a 12” cast iron as mentioned in my other hubs) sauté ½ the onions in olive oil until caramelized and have a nice clear somewhat braised edges.

Mix the contents of the condensed soup and ½ the milk recommended in the soup preparation instructions (we’re making gravy not soup lol). Bring the soup to a medium simmer and place all the raw pork cutlets or chops into the skillet ensuring they are covered with the mushroom gravy. Cover and let simmer for 20-25 minutes.

You can start your rice at this time, instructions can be found here: http://must65gt.hubpages.com/_24rtlf6j543y5/hub/The-Secrets-of-Making-Great-Rice

Once the rice is going, you can start the green beans. In a separate hot skillet drizzle in some Extra Virgin Olive Oil, and turn the skillet to cover the bottom of the pan. now add the rest of the onions and green beans with a tbl spoon of minced garlic, turning them occasionally to fully cook and stir in the flavor.If you choose you can also place the green beans in a steamer bag and cook on high for 6 minutes in your microwave. Either way will work but I prefer the stir-fried version.

After the rice has set for 5 minutes you’re ready to serve, enjoy and remember…eat as much as you need, not as much as you want


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Comments 4 comments

Ardie profile image

Ardie 4 years ago from Neverland

This looks like a wonderful recipe! I never know how to cook my pork chops so the kids will eat them too. I will try this. The gravy sounds like just the way to win them over :)


Lilleyth profile image

Lilleyth 4 years ago from Mid-Atlantic

Oh, this looks like a keeper. I always tinker with recipes and would probably add some sour cream to the gravy.


must65gt profile image

must65gt 4 years ago Author

thanks Ardie, it will win them over and it goes well with the rice..let me know how they like it, Make sure the cutlets or chops are thin...thicker cuts might need to be cooked longer but should be just as tender.


must65gt profile image

must65gt 4 years ago Author

Lilleyth, thanks for reading and your kind comment. Tweaking recipes is how we make them our own. But sour cream might separate with the milk and soup. also it might make the gravy too thick. But give it a try and let me know how it works...thanks again

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