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I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
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Saturday, February 09, 2013

Pork Loin Chops in Mushroom Sauce

Here it is the end of the first week of February and we are in the midst of a rather nasty winter storm with freezing rain, heavy snow fall, and high winds creating white out conditions.  These are the days meant for staying indoors, catching up with a few indoor activities and enjoying warm, comfort foods.  One of our long time favourite comfort foods has been pork paired with mushroom sauce.  While the sauce uses commercially condensed cream of mushroom soup, the rest is magic! The lactic acid in the milk tenderizes the meat while the soup adds a rich creamy and comforting sauce.

pork loin chops with potatoes in mushroom sauce
The beauty of pork loin chops in mushroom sauce is after the pork loin chops are browned, the dish can be cooked in the skillet, in the slow cooker or in the oven which makes this a rather versatile dish.  Each give slightly different results but all are very tasty!  In general, the skillet gives a bit richer sauce, the oven in mid-way and the slow cooker slightly less.

I use boneless pork loin cut into about half-inch slices.  Browning the pork chops adds extra flavour and colour.  Sometimes I add in browned sliced mushrooms.  I normally add either cubed or sliced potatoes to the mixture.  From there I only need add a side, a salad and bred for a complete meal.

Here's how to do this dish using each method:

You will need: browned boneless pork loin chops, 3 - 4 tins of condensed mushroom soup, 1 to tins of milk, 1 c browned sliced mushrooms (optional), 4 medium sized potatoes (chopped or sliced)

  • skillet - Brown the meat then drain.  Return meat to skillet.  Prepare the potatoes as desired and add to the skillet.  Mix the mushroom soup with the milk and pour over the pork chop and potato mixture.  Cover the skillet with tented foil then cook on medium heat, stirring often until sauce caramelizes and the meat is tender.  Remove from skillet and ladle extra sauce over the pork chops and potatoes for serving.
  • oven - Brown the meat and drain.  Prepare the potatoes as desired.  Pour the potato and pork  chop into an oven proof baking dish.  Mix the mushroom soup with the milk and pour over the pork chop and potato mixture.  Tent the baking dish with aluminium foil.  Bake at 350°F until meat is cooked through, potatoes are tender and sauce is bubbly.  Remove the foil tent.  Continue baking 15 minutes to develop a bit of caramelization.  Remove from oven.  Plate using the extra sauce as a gravy.
  • slow cooker - Brown the meat and drain.  Place the meat and soup mixture into the slow cooker.  Set on low and cook for about 4 hours.  Prepare the potatoes as desired and mix into the meat and sauce.  Turn the temperature setting to high.  Continue cooking until potato are tender.  Plate using the extra sauce as gravy.

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