When fall and winter arrives, there are not many foods that feel more comforting than pork cooked in the old classic condensed cream of mushroom soup. Well, this recipe is going to elevate what you think of that dish! It’s still pantry friendly because of the use of evaporated milk and flour to make the sauce, but not loaded with other unneccesary ingredients. You may never go back to canned again!
Smothered Pork Chops in Creamy Mushroom Sauce
4 thick cut pork chops (mine were close to 2 inches thick)
1 1/2 tablespoons kosher salt
1 teaspoon pepper, fresh cracked,
1 teaspoon garlic powder
2 tabelspoons olive oil
3 tablespoons butter, divided
8 ounces sliced mushroom (any type)
1 cup yellow onions, diced
2 tablespoons flour (all purpose or gluten-free all purpose blend)
1 -12 ounce can evaporated milk
1/2 cup chicken stock
1/2 teaspoon fresh thyme (or 1/4 teaspoon dried)
parsley to garnish (optional)
Remove the pork from your refrigerator for 15 minutes before cooking. In a small dish, combine salt, pepper, and garlic powder. Stir together and use half of the mixture to season both sides of your pork chops.
In a heavy-bottomed pan (or cast iron) heat oil and 1 tablespoon butter until shimmering. Sear pork chops for 4 minutes per-side or until golden brown. Remove the pork from the pan add the remaining 2 tablespoons of butter, mushrooms, and onions to the pan. Let cook until mushrooms are have started to turn golden brown and the onions are translucent and fully tender, about 7-10 minutes.
Add in flour and the remaining seasoning. Stir and let cook for 1-2 minutes or until the raw flour smell is gone. Whisk in the evaporated milk, chicken stock, and fresh thyme.
Add the pork chops back to the pan and bring sauce to a simmer. Simmer pork for 5 minutes on each side or unti internal temp is 145. Remove the pan from the heat and let the pork rest for 5 minutes before serving. Serve the mushroom sauce over the pork chops.