Pork Chop with Mushroom Sauce is a certified yummy dish that I want to share. This is the first time that I made this dish. I used thick pork chop steaks for this recipe. The dish is made up by lightly frying the pork chops then simmering it with Campbell’s Cream of Mushroom before adding the sliced button mushrooms. You cannot go wrong using the canned mushroom condensed soup in cooking beside the ease of using ingredients that are already prepared. I used fresh button mushrooms but if it is not available canned mushrooms will do. I did not have fresh parsley so I used dried parsley. Here is the recipe of my Pork Chop with Mushroom Sauce.
1 kilo pork chop
1 big can/420grams Campbell’s Cream of Mushroom
250 grams fresh mushroom, sliced
1/2 cup milk
2-3 tbsp. dried parsley
2-3 clove garlic chopped
1 small size onion chopped
salt and pepper
Dust and rub pork chops with salt and pepper, let stand for 10 to 15 minutes. In a frying pan fry the pork chop in batches for 2 to 3 minutes each side or until seared. Remove from frying pan and keep aside. Using the same frying pan sauté garlic and onion until fragrant, return the fried pork chop, add in the dried parsley, 1/2 cup of water and cream of mushroom. Bring to a boil and simmer for 10 to 15 minutes at moderate to low heat. Add in the button mushrooms during the final five minutes of simmering. Season with salt and pepper to taste. Now add in the milk and cook for another 2 to 3 minutes. Serve with mixed vegetables.