How do I make mushroom gravy pork chops without using mushroom soup?
Here is a recipe for homemade mushroom soup – I use it over my chicken and pork all the time instead of that over salted canned mushroom soup. 1 package baby portabella mushroom (or whatever you like) 2 cups water 1 can evaporated milk 1 teaspoon white wine 1 small onion 1/4 cup butter salt and pepper 1/4 cup flour or cornstarch, to thicken Directions 1Cut up mushrooms however you like (I just sliced them and it was fine, you could even buy the mushroom presliced) Melt butter in a medium saucepan and cook onions to soften. 2Add mushrooms and cook about 2 or 3 minutes just to extract a little flavor. 3Add the milk, water, wine and flour. 4Cook over medium heat stirring constantly until the soup boils. 5You want to heat it slowly to avoid burning the milk. 6Once the soup reached a boil, I turned the heat down to simmer and let the soup simmer a little to thicken it more and concentrate the flavors, but that is optional.
Mushroom pork chops INGREDIENTS 1 tablespoon butter 1 clove garlic, pressed 6 pork chops salt and pepper to taste 1 (8 ounce) can mushrooms, drained 1 cup dry sherry 1 (10.5 ounce) can beef broth 2 tablespoons cornstarch 2 tablespoons water DIRECTIONS Preheat the oven to 350 degrees F (175 degrees C). Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking pan or Dutch oven. Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil. Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a servin
Saute your mushrooms in a little oil and S&P first, top seared pork chops (to give the chops a little color). Then top the mushrooms w/ a homemade white sauce and bake. I think a little sour cream would be good mixed in w/ the white sauce, too, for flavor (maybe ½ cup?) Basic White Sauce: 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup milk In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more or less milk depending on desired consistency.
