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  • Writer's pictureMichael Laxer

Simmered stovetop pork chops with garlic, mushroom and onion gravy

Photographs by Julia Laxer

Today we are going to do a version of a classic North American comfort food dish. Look through just about any American or Canadian general cookbook from the sixties and seventies and you are very likely to find some version of pork chops that have been simmered or baked in cream of mushroom soup. It is a style of making them that has been around for decades.

Classic dishes are classics for a reason. They generally match various flavours in a way that has an enduring appeal. When I make a simmered or smothered pork chop dish that uses cream of mushroom, however, I like to add onion soup mix and beef broth for a gravy that is rich and delicious.

I also like to add fresh mushrooms and garlic.

For our dish today I used six chops that were a mix of boneless and bone-in and that were relatively thin cut.

To begin, season your chops liberally with garlic powder, onion powder and sea salt and let sit at room temperature for 30 minutes.

Heat some olive oil in a large saucepan and brown the chops in batches for around 2-3 minutes a side removing them to a plate when done.

Without cleaning the pan or removing any liquid add some more olive oil and sauté some sliced fresh mushrooms and 2 or 3 large cloves of minced fresh garlic for around 5 minutes or until the mushrooms are done to your liking.

Meanwhile, in a bowl stir together the following:

1 can condensed mushroom soup

1 packet of onion soup mix

1 tablespoon (or more) of a favourite hot sauce ( I used Grace's Habanero Pepper Sauce )

approx. 2 cups beef broth

I say approximately with the broth as you want to add enough so that when you add the chops back into the pan they will be just covered by the gravy.

When the mushrooms and garlic are done, add the chops back into the saucepan moving the mushrooms around so that they are mostly in between or on top of the chops. Then pour the gravy over everything so that the chops are just covered. If you need to, stir in some more beef broth.

Cover the saucepan and simmer the chops for around 20-30 minutes or until very tender. They will be fall-of-the bone after simmering and very moist.

When done remove chops to a platter and spoon sauce and mushrooms over them. I like to top this as well with some freshly chopped parsley or cilantro.

There is likely to be a lot of the gravy left in the pan which you can use on the sides.

This dish goes nicely with rice or egg noodles, but it is perfect with mashed potatoes or fries as a side.

You can spoon leftover gravy all over the mashed potatoes or fries.



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