Braised Pork Chops With Mushroom Sauce — This meal is a riff on Judith Hannemann’s recipe which can be found at The Midnight Baker
Take two pork chops and salt and pepper them. Slice an onion and about five white mushrooms. Open a can of Campbell’s Pork Gravy that has been sitting on shelf for three years and add a can of water to it.
Heat up the old Dutch oven on your stovetop and put in a tablespoon of butter and a generous splash of olive oil. Sear the chops on both sides and remove them. Put in the onion and mushrooms along with a couple of good shakes of powdered garlic.
Stir until the onions are soft, then add a half cup of white wine to deglaze.
Add the gravy/water mix.
Return the chops, bring to a boil then let simmer while covered for 40 minutes.
The big guy thought the chops were a little tough and could have used more simmering. He was probably right but we will report what happened. The taste was great.
A slow cooker might have been better than the Dutch oven.
It was served with white bread, butter, homemade applesauce and a delicious Cabernet Sauvignon.
Braised Pork Shops With Mushroom Sauce
The taste was perfect. Never had a better taste. but the next time we will try it in the slow cooker. in this vertion the meat came out too tough !