Cream Of Mushroom Pork Chop Dinner
"This was a common meal in the 1970s. Everyone made something like this with buttered wide egg noodles, (ok they used margarine) instant mashed potatoes or instant rice. Women were working and this was fast, and they used peas, corn or green beans frozen or canned. Now my mom did not add mushrooms, as a matter of fact she used cream of celery soup. lol"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (510.7 g)
- Calories 1201.8
- Total Fat - 72.5 g
- Saturated Fat - 24.4 g
- Cholesterol - 305.2 mg
- Sodium - 918.2 mg
- Total Carbohydrate - 64.3 g
- Dietary Fiber - 2.9 g
- Sugars - 34.7 g
- Protein - 70.2 g
- Calcium - 244.5 mg
- Iron - 3.8 mg
- Vitamin C - 0 mg
- Thiamin - 1.6 mg
Step by Step Method
Step 1
Season pork chops lightly.
Step 2
Put flour in brown paper bag with seasoning.
Step 3
In large skillet heat oil and butter together.
Step 4
When hot, shake the pork chops in the closed bag hard but leave some flour it helps thicken the gravy.
Step 5
Shake off excess flour.
Step 6
Add to oil-butter mixture.
Step 7
Brown well.
Step 8
Flip.
Step 9
Brown again.
Step 10
Add water and scrap off bottom of pan, (deglaze).
Step 11
Add 1 cup milk to chops.
Step 12
Then add soup.
Step 13
And rinse out cans with remaining milk.
Step 14
Some folks add a can of mushroom here (not my mom lol).
Step 15
Cover and simmer for 15 minutes, adding water as needed.
Step 16
Stirring so it doesn't stick and a heavy gravy forms.
Step 17
While this is cooking you make your starch and vegetables so it all comes together at the same time.
Tips
No special items needed.
1 Reviews
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