Evenly ladle the soup mixture over the chops.Place the pork chops back into the large, empty pot.Transfer the soup mixture to a medium-size bowl and set aside.Add the Worcestershire sauce and Tabasco.Add the cream of mushroom soup and stir until full incorporated.In the same pot over medium-high heat, cook the onions, garlic and mushrooms in the leftover pork chop juice for 10 minutes.Brown the pork chops for about 20 minutes, flipping occasionally so the browning occurs on both sides. Over medium-high heat, pour in the chicken stock.Season to taste with salt, pepper and cayenne. Drizzle in a bit of olive oil to cover all of the chops. Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery. So, I sautéed baby carrots and green beans to go with grilled cherry vine tomatoes. I also wanted to liven up the plate because, let’s face it, pork chops in mushroom sauce is pretty…brown. It ain’t Cajun if there isn’t some sort of cream soup or Velveeta cheese involved. I added chopped Bella mushrooms and, since the recipe calls for cream of mushroom soup, tossed in some French fried onions for garnish to get that delicious green bean casserole flavor. Once I secured the pork, I decided to get a little creative with the other ingredients. Heinen’s partners with Where Food Comes From to third party verify all of the beef, pork and chicken that sports their label, so when I decided to bring back this childhood favorite dinner, I knew exactly where my pork was coming from. Heinen’s holds itself to the highest sourcing standards and with over 92 years in the meat industry, they know how to source quality product.
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