Easy Tender Pork Chops with Savory Mushroom Gravy Sauce Recipe
Tender, flavorful pork chops smothered in creamy, savory mushroom gravy (or sauce), on a bed of hot, steaming white rice.
This dish is a longtime favorite in my household. Dinner guests have equated it to a restaurant-quality meal, without the expense.
This recipe is very easy, and requires very few ingredients. The gravy is not typical gravy – so, even if you’ve never made gravy before, you can make this recipe.
If you are fortunate enough to have any leftover… it tastes even better the next day. And, the leftovers are very microwave-friendly.
- 4 boneless pork chops, about 1/2-inch thick (approx. 1-1/2 pounds)
- 1 tablespoon vegetable or canola cooking oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3-1/4 cups water, divided
- 1/2 cup sliced mushrooms, canned (optional)
- 1/2 cup half-and-half cream (may use light cream or milk)
- 1 can (10.75 oz.) Campbell's® condensed cream of mushroom soup
- Thoroughly rinse the pork chops. (Trim fat from the meat, if desired.) In a large 12-inch skillet or frying pan, heat oil over medium heat. Place chops in the heated oil, and sprinkle half of the salt and pepper on top of the chops. Cook the chops for approximately 5 to 8 minutes, or until lightly browned on the bottom. Turn the chops over, sprinkle tops with the remaining salt and pepper, and cook an additional 5 to 8 minutes, or until lightly browned on the other side.
- Add 2 cups of water to the skillet and bring to a boil. Reduce heat to medium, cover the skillet with a lid, and simmer the chops for about 45 minutes, or until very tender; turning once halfway through the cooking time. [TIP: The thicker the chops, the longer they need to cook to tenderize.]
- IMPORTANT: DO NOT skip this step. It is what gives the dish its 'oomph factor'. Remove the lid and allow the remaining water to cook-off (evaporate), and further brown the chops; turning as needed. [TIP: Chops should be nicely browned, but not burned.]
- Add 1/4 cup of water to the skillet; allow it to sizzle and simmer a few minutes, creating a brown broth. Again, turning the chops as needed. (If desired, you may add the sliced mushrooms at this time and allow them to simmer in the brown broth for 3 to 5 minutes.)
- In a medium-size mixing bowl, combine the soup, cream, and 1 cup of water. Pour soup mixture over the pork chops and stir slightly. [TIP: It makes a thin, lightly golden-brown gravy, but the gravy will thicken somewhat.] Reduce heat to medium-low, cover and simmer gently for 20 minutes; stir occasionally. Salt and pepper to taste, if needed. [TIP: Should the mushroom gravy become too thick, you can stir in a small amount of water until desired consistency is reached.]
Serve over hot, cooked long grain white rice. Makes 4 servings.
Serving Suggestion: Add a fresh garden salad, or steamed vegetables, and garlic bread to complete the meal.
Reheating Tip: The leftovers are very microwave-friendly. When refrigerated, cooked rice tends to dry out a little, and gravy usually thickens. So, you may want to mix a dab of water into your leftovers before reheating.
Personal Note: For leftovers, I prefer to cut-up or cube any leftover pork chops, and mix them, the mushroom gravy and rice all together before reheating. It seems to heat quicker and more evenly that way. (The initial meal can even be served in this manner.)
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© 2012 DC Ziese