Sunday Dinner! Smothered Pork Chops in Cream of Mushroom Gravy, Buttery Mashed Potatoes, Green Beans

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: canned cream of celery soup

Canned cream of celery is often less expensive and provides a similar creamy texture.

pork chops

🥗Healthier: chicken breasts

💰Cheaper: bone-in pork shoulder

Bone-in pork shoulder is cheaper and can be more flavorful.

Wash 8 ounces of mushrooms thoroughly, removing any brown stems, and slice them.

Mince 1/2 onion finely.

Peel garlic using a browning bottle method and mince it small.

Chop fresh thyme, rosemary, and sage until finely chopped.

Wash the pork chops until the water runs clear, then soak in 3 tablespoons of vinegar for 15 minutes and dry thoroughly with a paper towel.

Season the pork chops with olive oil, 1 teaspoon of poultry magic, garlic powder, and black pepper on both sides.

Heat a cast iron skillet over medium heat, adding olive oil and butter to prevent burning.

Sear the pork chops for 2-3 minutes on each side, or 4 minutes for thicker cuts, in batches to avoid crowding the pan.

Remove the pork chops and set aside, scraping burnt bits from the skillet with a spatula.

Add more olive oil and butter to the skillet, then sauté the mushrooms and onions for 3-4 minutes without salt.

Add minced garlic and toast for 30 seconds, then add Creole seasoning to taste.

Stir in 1 tablespoon and 1/2 of flour to thicken the gravy.

Add 1 can of cream of mushroom soup, 3/4 cup of half and half, and about 3/4 of a can of water, mixing with the pork juices.

Season with 2 teaspoons of low sodium chicken bouillon and add 1/4 cup of dry white wine (optional).

Add three pork chops to the gravy, ensuring they are coated, then set them aside and add the remaining three pork chops.

Stack the pork chops in the gravy, then transfer the skillet to the oven preheated to 400 degrees for 20 minutes (25-30 minutes for thicker chops).

Remove from the oven, mix the gravy to combine any oil separation, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens