Cream of Mushroom Pork Chops is a simple and comforting dish with fork tender meat and a succulent savory Mushroom Gravy. This recipe is oven braised Pork Chops, with an unthickened Mushroom Gravy used to braise and thickened right before serving. Although there are different ways, this dish can be made, from simmering stove top, to just quick seared pork chops with either Mushroom Sauce or Mushroom Gravy mentioned in the notes. Sauté some sliced Mushrooms, diced or slivered Onions & minced Garlic and add them in for a boost of Umami or as a garnish. Maybe a bit of Leek too, which is really nice. Add additional Herbs if you'd like to add a herbal note to the Sauce.
Servings: 2 portions
Equipment
- 1 Skillet
- 1 Casserole
- 2 Bowls
Ingredients
- 2-4 1/2 Inch Pork Chops - Fat Trimmed off to render out
- 2 Tbl Neutral Oil - or rendered fat, more if needed
- 1 Portion Mushroom Gravy
- To Taste Salt & Pepper
- 2 Tbl Cornstarch & Water - Combine separately in a small bowl and added last
Mushroom Gravy
- 2 C Water
- 1 Cube Mushroom Bouillon
- 1 Can Condensed Cream of Mushroom Soup
- 1/4 C Sake & 10 % Cream - each
- 1 Tbl Butter
- 2 tsp Worcestershire & Dijon Mustard - each
Instructions
- Preheat the Oven to 350 F with the rack in middle position.Combine the ingredients for the Mushroom Gravy in a bowl and set aside until needed. Add additional herbs as you see fit.
- Trim the Fat off of the Pork Chops and set the Pork Chops aside for about 30 minutes while the oven preheats. Render the Fat in the skillet over medium to medium low heat out until the crackling is golden brown and crisp. Scoop out the crackling. You want about 2 Tbl of Fat, Add in Lard or Neutral Oil if needed to top off.
- Set the heat to medium high. When the Fat is smoking, Sear the Pork Chops for about 3 minutes per side and place into the casserole.Optionally add in Mushroom to sear with 1 Sliced Onion & 2 Garlic Cloves.
- Add the Mushroom Gravy. Mix well, scraping the bottom to lift the fond up. Empty the Mushroom Gravy over the Pork Chops in the casserole dish. Cover and braise for about 45 minutes, or longer, until fork tender. A short cook time (about 20 minutes) will produce firmer Pork Chops, while 45 minutes or longer will produce fork tender pork chops.
- Remove the Pork Chops and empty the Mushroom Gravy back into the same pan used for searing the Pork Chops and bring to a boil, then reduce the heat to medium to simmer. While simmering, add in the Starch Slurry to thicken the Gravy. Adjust the seasoning if needed with Salt & Pepper.Either Plate the Pork Chops and ladle gravy on top, or add the Pork Chops back into the Mushroom Gravy and serve. Optionally garnish with Parsley, Aleppo, Green Onions.
Notes
Mushroom Sauce, which omits the 2 Cups of Water and 1 Mushroom Bouillon Cube, is a great pan sauce for seared pork or as a sauce that will only be simmered for a short time, about 10 minutes. Mushroom Gravy without the thickener is better for braising or simmering for a long time to get fork tender meat.