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Friday, February 10, 2012

Pork Chops in Creamy Mushroom Sauce

The days are just passing by so fast! I can't believe it's Friday again...which only means that the weekend is here. Before I get totally carried away by the wonderful thoughts of weekend, let me first share with you this recipe that's sure to please the meat and potato lover in you!
This is simply made of browned potatoes and seasoned pork chops simmered in cream of mushroom soup. This is very easy to put together but the result is very tasty! If you are like us who don't dine out on Valentine's Day if it falls on a weekday, you can make this a part of the lovely three or four course dinner that you'll prepare for your family.

Have a fantastic Friday and a wonderful weekend everyone! No matter what you might be doing, I hope you will enjoy...


Ingredients:
  • 6 pork chops
  • 1 can cream of mushroom soup
  • ¾ cup milk
  • 2 cups fresh sliced button mushrooms
  • 2 medium-sized potatoes, sliced crosswise or lengthwise
  • 1 medium sized yellow onion, sliced into rings
  • garlic powder
  • salt and pepper to taste
  • 4 Tbsp light olive oil
  • Parsley flakes for garnish
Procedure: 
1. Sprinkle pork chops with garlic powder, salt and pepper. Let sit for at least 30 mins.
2. In a pan over medium heat, fry pork chops in olive oil until both sides are light brown. Remove from pan and set aside.
3. In the same pan, fry potatoes until almost cooked. Remove from pan and set aside.
4. Saute the mushrooms in the same pan until almost cooked. Add onion and saute until translucent. Set aside.
5. Put cream of mushroom soup, milk and 2 tsps garlic powder in a large sauce pan. Mix well and let simmer for 3 minutes while stirring. Add salt and pepper to suit your taste.
6. Add the pork chops. Cover pork chops with mushroom sauce. Reduce heat to medium low and simmer until pork chops are tender, about 15 minutes. Transfer pork chops to serving plate.

7. Add mushroom, onion and potatoes into the sauce. Simmer until potatoes are done. 
8. Pour mixture onto the pork chops. Garnish with parsley flakes. Serve with steamed rice. 
 
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