This is an easy way to whip up scrumptious tender pork chops with some fresh ingredients and help from condensed soup. It is definitely comfort food, easy to make and a crowd pleaser. You can use any cut of pork chop, which ever you like.
Recipe: Pork Chops with Pink Mushroom Sauce
Prep Time: 10 Minutes | Cook Time: 40 Minutes | Yield: 4 servings | Level: Easy
- 4-6 pork chops, 4 large or 6 small
- 1/2 cup flour
- 2-3 Tbsp vegetable oil
- 1/2 diced onion
- salt and pepper
Pink Mushroom Sauce
- 1 can cream of mushroom soup
- 1/4 cup ketchup
- 2 Tbsp Worcestershire Sauce
1 Fire up a frying pan to med high. Dredge chops with flour and season with salt and pepper. Add oil and then the chops browning on both sides.
2 Toss in the onions and cook till softened.
3 Meanwhile mix all the pink mushroom sauce ingredients together in a bowl then glop over the chops. It will be pretty thick.
4 Turn the heat down to simmer and cover. Simmer for about 20-30 minutes. Stir the sauce around about 3 times during braising. As it simmers, the moisture and steam will loosen the pink sauce and create a tasty gravy. The chops become very tender and coated with sauce. Serve the sauce over rice or baked potatoes.
Pink Sauce – A pink sauce is made of some combination of cream/milk and tomato. Here the blend of a cream soup with ketchup makes the sauce turn pink. Once cooked, the pan drippings turn the pink sauce into a rich caramel color.
Doubling and Freezing – If you have another frying pan you can have a double recipe going at the same time without adding much time to the prep. Once it is done, cool the second pan and put one chop with some sauce in a quart freezer bag and freeze. It will give you 4-6 individual main dishes ready to go. On a busy night, defrost and heat the chop and bake a potato in the microwave. Add a leftover veg or a garden salad and you have a quick, easy individual dinner.
- Exchange pork chops for boneless, skinless chicken breasts.
- Exchange cream of mushroom for cream of celery or chicken soup.
Inspiration – Kim Duncan
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: May 2, 2012