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OK – hands up. Who doesn’t love pork chops with mushroom soup? For me it’s a childhood memory. It’s what I crave when I’m home sick. When I want to just curl up and whimper. When I want my mommy. Pork chops with mushroom cream sauce follows pretty much the same recipe – just upscales it. The dinner party version of the Campbell soup classic.

Choice of pork chops is key here. Thin supermarket chops aren’t going to cut it. You need time in the oven for the Maillard flavours to develop. For the meat to brown and throw a fond. Deep flavours take time. And with pork chops time isn’t something you have. I’d say 1 inch in the minimum you can get away with here.

Oven temperature is also critical. You want the juices to form a fond. Those wonderful brown bits make this dish. The flavour you get from the pan is what’s going to take this from average to delicious. You want your oven hot. 350F is not hot enough. 400F is about right.

Pork chops with mushroom cream sauce. An upscale version of the Campbell's classic.

You can play with the recipe a bit too. As written it’s good. If you want it creamier, add more cream. If you want to add a bit more heat, piment d’esplette is really nice. Truffle salt or oil – that takes it to a whole new level. That’s serious dinner party fare. Pork chops with mushroom cream sauce. Not your parent’s pork chops with mushroom soup…

Pork chops with mushroom cream sauce. An upscale version of the Campbell's classic.

 

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pork chops with mushroom cream sauce
 
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Pork chops with mushroom cream sauce. It's a grown up version of the Campbell's soup classic.
Author:
Recipe type: Main
Cuisine: American
Serves: 4
Ingredients
  • 4 inch thick pork rib or loin chop bone in, salted 4 hours before cooking if you have time
  • 1 Tbsp butter
  • 2 Tbsp olive oil
  • 12 oz white mushrooms, sliced
  • 1 large shallot or ½ small onion, diced
  • ¼ cup dry sherry (sherry you would drink) or white wine (ditto)
  • 1 cup chicken stock plus more to puree
  • 1 sprig of fresh thyme
  • pinch of cayenne
  • ½ cup 35% cream
  • A few drops of truffle oil or a sprinkle of truffle salt (optional)
  • ⅓-1/2 tsp kosher salt (to taste)
Instructions
  1. Pre-heat your oven to 400F.
Prepare the mushroom sauce
  1. Pre-heat a pan large enough to hold the chops in one layer.
  2. Add 1 Tbsp butter and 1 Tbsp olive oil to the pan.
  3. Saute the mushrooms and shallot (or onion) until the mushrooms are cooked and lightly browned.
  4. Add the wine or sherry and reduce until reduced by ⅔. This should take 2 or 3 minutes.
  5. Add the thyme and 1 cup chicken stock, reduce heat and let simmer for about 15 minutes. If the pan dries out add a bit more chicken stock.
  6. Remove the sprig of thyme then puree the mushrooms in a blender with enough stock to get it to puree. You may or may not need to add a bit more stock. It depends on how much evaporated during the simmering phase.
  7. Reserve the puree.
Prepare the pork chops
  1. Wipe out the pan. Return to medium heat.
  2. Season the chops with salt and pepper (or just pepper if you pre-salted them).
  3. Film the pan with olive oil.
  4. Pan fry the pork chops until nicely browned, about 2 minutes.
  5. Flip the chops and place them in the oven to roast until done. You are shooting for an internal temperature of about 145-155F.
  6. Remove chops from the pan and tent with foil.
  7. Heat the pan and everything that's in the pan over medium heat. Add the mushroom puree and scrape up any bits. You want all the pork goodness in your sauce.
  8. Add the cream and stir to combine. Mix in a pinch of cayenne and salt to taste.
  9. Finish the sauce with a few drops of truffle oil or salt if you have it. A sprinkle of piment d'esplette is a nice touch if you have that too.
Notes
Serve with mashed potatoes or polenta.
Truffle oil is not essential but it's very good in this dish.

 

 

6 thoughts on “pork chops with mushroom cream sauce

  1. Oh my gosh!! This is a childhood classic for me. This was what dad use to make for me all the time with Campbell’s cream of mushroom over a bed of spaghetti! Haha this is definitely an awesome and modernized recipe that is screaming to me to make it!! Such comfort.

    • Hmmm… That would make an interesting experiment. The Campbell’s version is imprinted on my childhood brain so I can’t tell if it’s terrible or not. My brain tells me it must be terrible but my heart tells me it’s great. Maybe you could try it and report back. You sear a couple chops on both sides then remove the chops. Deglaze with a can of mushroom soup (undiluted out of the can) and then return the chops to the pan. Cover and bake for about 20-25 minutes. The juices from the chop combine with the canned soup into this strangely wonderful sauce. It’s just one of those things I guess…

    • Thank you for catching this Susan. It goes in after you saute the mushrooms. I’ve corrected it in the recipe above.

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