Pork Chops in Mushroom Gravy |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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I came up with this recipe because mom likes soup food , and I get bored with it. Opened the cupboard and fridge and thought blue cheese and nutmeg sounded like they might work together. It sounds weird, but it tastes really good! The blue cheese adds just a little bit of tanginess to contrast with the sweetness from the nutmeg and garam masla (I used a store bought blend from McCormick - how authentic, who knows, but it tastes good!). I also used a cast iron skillet, which browns the meat very well. Ingredients:
2 thick pork chops, bone in is best |
1 can cream of mushroom soup |
1 jar of baby white pearl onion |
1/2 pint sliced fresh mushrooms |
3 tablespoons crumbled blue cheese |
2 tablespoons butter |
2 tablespoons butter |
1 teaspoon nutmeg |
2 teaspoons garam masala |
1 tablespoon onion powder |
salt, to taste |
pepper, to taste |
Directions:
1. Slice mushrooms.
2. On med-high heat, saute in 2 Tbls.
3. butter until cooked through.
4. As mushrooms are cooking, season both sides of the pork chops with the spices evenly and rub the spices into the chop.
5. Remove the cooked mushrooms from the pan.
6. Add the second 2 Tbls.
7. butter and allow to melt, but not smoke.
8. On med-high heat, brown chops well on both sides.
9. Remove from pan; reduce heat to medium.
10. Add cream of mushroom soup and the jar of baby pearl onions WITH the juice to the pan.
11. Stir well, scraping the fond (little brown bits) off the bottom of the pan.
12. Stir in the cooked mushrooms and blue cheese.
13. Continue stirring until the cheese in melted and thoroughly incorporated.
14. Add chops back to pan and simmer in sauce for 20 minutes.
15. Serve with noodles or rice and a vegetable.
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