Wednesday, February 4, 2009

Pork chops with Cream of Mushroom and Steamed Potatoes

Pork Chops with mushroom cream soup and steamed potatoes

Ingredients for pork chops
4-5 pork chops
2 eggs beaten
1 tbsp dried garlic powder
1 tsp black pepper
1 tsp of salt
Bread crumbs
If the pork chops have lots of fat you can trim some, wash and dry, using a sharp knife cut a slit from the side to avoid crumbling when fried or baked.

Mix the spices with eggs, dip the chops then roll in the bread crumbs, you can either fry the chops in oil till browned on both sides then put them on a baking tray and continue baking for 30-40 minutes in a warm 350F oven. The health version is to dip chops them lay them in a baking tray and bake in the warm oven for 60-120 minutes, until they drain all the fat.
In the meantime prepare your cream of mushroom soup

· 10-12- ounces
fresh mix of wild mushrooms (for better flavour)
· 1 medium size
onion, finely chopped
· 1-2
garlic cloves, minced
· 1 tablespoons
· 2-3 tablespoons
flour (separated)
· 2 cups
chicken broth
· 1 cup light cream or
evaporated milk
· 1/2 teaspoon
· 1/4 teaspoon
· 1/4 teaspoon
· ¼ cup white wine (optional , I even add a tbsp of cognac)
· Clean and cut the mushrooms into slices. Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft. Blend in 2 T. flour and stir.
Add in the chicken broth and heat until slightly thickened while stirring frequently. Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Add the wine and heat to thicken while stirring frequently.
You can also use a can if you prefer.
Steamed Potatoes (you can bake the potatoes or oven roasts them)
I still have small potatoes from this summer garden (my father in law is a good farmer)
Wash and clean the potatoes and don’t peel them, put them in a pot with couple of spoons of water you can use a steaming pot also, when they cook, add a spoon of butter and some salt and continue steaming till done.
Preparing the pork chops

pork chops after baking in the oven ... (this is why I transfer them to a clean pan)

When the pork chops are completely cooked, take them out of the oven, Using a pan on top of the stove, move the pork chops one by one from the baking tray to the pan, you can even dry them on a paper towel first, add the mushroom soup over them, and cook for 15-20 minutes to thicken, you can cover the pan if you prefer , I tried once putting the saucepan back in the oven covered and continued baking lower the heat to 350F and they came out dry.
I served romain lettuce and sun dried tomatoe salad with this meal..

look at the difference between baking the chops with the sauce in the oven or cooking them in a pan on top of the stove.


Anonymous said...

Hi Arlette,
The cake was wonderful. Thank you for the take home piece. Your blog is great and the pictures are beautiful. You are a great photographer too!


Arlette said...

You are most welcome Miss Micheline