I have no idea where this recipe originated, likely though off of a can of Campbell’s Cream of Mushroom soup. The gravy, pork and rice are a match made in heaven. This was a favorite meal in our house growing up in the 1970’s. I remember loving the slightly browned half inch of pork fat being my favorite part. I do recommend that you trim the fat away and use the more flavorful bone in chops. I have added Madeira wine for deglazing and fresh sliced mushrooms for more mushroom flavour and texture. We served this with a brussel sprout hash that Rob thought up.
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Pork Chops in Mushroom Gravy with Rice
4 thick bone in chops
1 tbsp butter
1 tbsp olive oil
1 can Campbell’s cream of mushroom soup
1/2 can of chicken stock or water (add more or less depending on how thick you want the gravy)
1-2 tbsp chopped parsley
fresh ground pepper to taste
splash of Madeira, white wine, brandy or cognac for deglazing…whatever you have on hand.
Melt butter and oil in a medium skillet. Brown chops on both sides and remove to a plate. Turn heat to medium low. Empty can of soup into pan and stir until heated. Add a little water or chicken stock to thin. Add sliced mushrooms and bring to a simmer.Add pork back and cook, covered until done, about 20 minutes. Sprinkle with parsley and serve with plain rice or rice pilaf.
Brussel Sprout Hash
This was a “make it up as you go along” dish, but here’s an attempt at formalizing a recipe:
2-3 cups of brussel sprouts, rinsed and sliced thinly
One medium onion
4 slices of thick, smoky bacon
1/2 cup dried cranberries
1/2 cup chicken or vegetable broth
2 tbsp apple cider vinegar
sale and pepper to taste
In a large pan, render bacon and cook onions over medium high heat until starting to brown
deglaze with apple cider vinegar
add sliced brussel sprouts and stir until coated by bacon fat and liquid, cook for 1 minute
add broth and lower heat to simmer, simmer for 5 minutes
Turn up heat to boil off remaining liquid. Mixture should be moist, not soggy. Stir often.