Wednesday, February 13, 2008

Pork chops in mushroom sauce

For today's episode of Cooking isn't Complicated, we're digging way back into my bachelor days, before I met (and married) people with mushroom allergies. You could probably also do this dish with chicken and chicken soup, but that kinda misses the point of the whole 'pork and mushrooms' thing...

You will need:
Porkchops, bone in, the thin, fast cooking kind, 1 per person
cream of mushroom soup, a can for every 2-3 porkchops
canned and/or fresh mushrooms, volume managed by your preferences

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You already have:
frying pan
cooking oil
oven safe large pot (or casserole dish)
celery
oven
multispice


Fry the porkchops as for Salty Pork of Doom, except without using the salt and multispice. You also don't need to be super paranoid about the flipping and the cooking through, because they will also cook in the oven, later.

Preheat your oven to 350, the Universal Temperature.

Chop up your mushrooms, if they aren't already sliced. When I used to do this, I'd use a can of sliced mushrooms per can of mushroom soup; it's very shroomy, which is good. If you are using fresh mushrooms, keep a few of the prettiest slices aside.

Dump the soup and the shrooms and a half-can of water (per can of soup) into your pot/casserole. Stir it until mostly mixed. Obligatory disclaimer: I had a casserole dish; I've never tried this in the oven safe pot. My gut instinct says 'add more water'. Slice up a couple celery sticks and mix them in. Throw in the porkchops, shake some multispice (not too much) over the top, and slide the whole thing, with lid, into the oven for about an hour.

If you're feeling super fancy, I bet you could pull the chops out, and either in the oven or on the stove, keep the sauce cooking at low heat for another half hour or so to turn into a nice thick porky-mushroomy gravy.

Serves well over rice, or with potatoes on the side. Non green vegtables, like cauliflower or carrots or a mix, go well with this, but aren't strictly necessary, what with mushrooms in the main course. If you kept aside some sliced mushrooms, scatter them aesthetically over the porkchop when serving.

James
 

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posted by James at 10:52 AM

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