Have you ever read the ingredients on the back of a can of cream of mushroom soup? The list includes things like sugar, modified food starch, and “flavouring”, to name a few. Cream of mushroom soup is a favourite with my kids (ooh! future blog recipe idea!), and none of those ingredients have a place in my pot. So when I make the classic “pork chops in mushroom soup”, I don’t want those unnecessary ingredients in my pan either.
This is an easy, clean take on the popular soup can version. I serve this with a side of veggies, and potatoes or rice (while I personally avoid most grains in my diet due to sensitivity issues, I do occasionally eat rice, especially when I’m training for a race and need the extra carbs).
Pork Chops in Creamy Mushroom Sauce
4 butterflied pork chops
1 small onion, diced
1-2 cloves garlic, minced
8 oz. mushrooms, diced (I used cremini, but any assortment of mushrooms would work)
2-3 sprigs fresh thyme
1/3 cup dry white wine (optional, can sub chicken stock)
1/2 cup heavy cream
(I use Organic Meadow 35% MF Whipping Cream. It’s only ingredient is cream. The other popular brands found in major grocery stores contain sugars, emulsifiers, and stabilizers.)
1-2 tbsp Extra virgin olive oil
Salt and pepper
Reduce heat to medium. In the same pan, add the onions, garlic, mushrooms, and thyme, stirring frequently to release any bits from browning the meat (that’s flavour!) Season lightly with salt and pepper. Cook the mushroom mixture 8-10 minutes, until the liquid released from the mushrooms is evaporated and the mushrooms are starting to brown.
Add the wine (or chicken stock) to the pan and bring to a boil. Add the heavy cream, and then the pork chops in a single layer. Be sure to add any juices from the meat that were released on the plate.
Simmer uncovered for 8-10 minutes until the pork chops are cooked through.
To serve, remove and discard thyme sprigs. Transfer meat to a plate and spoon sauce over.