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Thursday, 1 October 2015

Mushroom pork

Just on a quick note, this is a recipe I've made quite a few times very casually, so I don't have all perfect measurements but I will do my best <3

1 can of condensed cream of mushroom soup
3 tbsp (maybe more if you're feelin it) sour cream
1 splash of milk
2 large pork chops (usually these ones have the bone in them) or 4 small/medium
salt and pepper
a little bit of margarine or butter or oil

(Note - I prefer to brine my pork, I find it helps it stay nice and tender. I usually do a couple peeled and crushed cloves of garlic, a tbsp of salt, a tbsp of brown sugar, and maybe a little squirt of lemon juice with enough water in a bowl or container to cover the pork chops and leave them for at least one hour)

1. Heat the butter in a pan over medium heat. Pre-heat oven to 350f.
2. Pat down with paper towel and add pork chops to the pan once butter is melted and sizzling or your oil is doing that shimmery thing. Sprinkle with salt and pepper on one side only. Cook on each side for about 3 minutes for boneless, 5 minutes for bone in.
3. Combine the milk, soup, and sour cream in a bowl - try to smooth out any lumps but don't get too stressed over it.
4.  Spread a layer of the soup mix in a glass baking dish, whatever size you think will fit your chops even if they rest on top of each other a bit. Put the pork chops on top of that layer and spread the rest over top of them - if they overlap a little, put some between them too so you don't miss an inch of exposed pork.

5. Cook for 50 minutes to an hour, covered by tin foil. If you feel like it, remove the tin foil for the last 10 minutes
6. Serve over/with rice or mashed potatoes! I've done both and I love it. Favourite veggie to serve with this is green beans.

So... much... rice. I'm terrible at measuring normal rice
after months of just being lazy and using minute rice.

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