This is, indeed, a fabulous weeknight meal, but the cooking directions are just plain wrong. I've been cooking for 50 years, so I know that if you brown a one inch, boneless pork chop for five to seven minutes a side, it's DONE - further cooking will just dry it out and make it tough.
Instead, skip flour on chops and SEAR them on both sides over high heat for a minute or two until they develop a brown coat, then remove to a plate. Lower heat to medium (I remove pan to get it to cool faster), add butter and sautee mushrooms until they give up their liquid (a half a finely chopped onion would deepen the flavor here) and brown. Deglase pan with sherry, add soup and stir with whisk until smooth; place chops in baking pan, add juices on plate to sauce in skillet , stir, and pour over chops. Bake in 375 degree oven until sauce is bubbly, about 15 minutes (don't cover with foil). Alternately, you could just dump the chops back in the skillet and simmer for 10 to 15 minutes.
As to the optional cheese, go for it; I used parmigiano reggiano to add some depth and bite. Cream of mushroom soup is bland, and so is the cheese she recommends (the button I would need to spell motsarella and deglase properly is stuck). If using Golden Mushroom, I'd use both! - or some sour cream to go for a Russian vibe. Oh, and experiment with spices - sage and thyme go well. Serve over garlic mashed potatoes or egg noodles.
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This is, indeed, a fabulous weeknight meal, but the cooking directions are just plain wrong. I've been cooking for 50 years, so I know that if you brown a one inch, boneless pork chop for five to seven minutes a side, it's DONE - further cooking will just dry it out and make it tough.
Instead, skip flour on chops and SEAR them on both sides over high heat for a minute or two until they develop a brown coat, then remove to a plate. Lower heat to medium (I remove pan to get it to cool faster), add butter and sautee mushrooms until they give up their liquid (a half a finely chopped onion would deepen the flavor here) and brown. Deglase pan with sherry, add soup and stir with whisk until smooth; place chops in baking pan, add juices on plate to sauce in skillet , stir, and pour over chops. Bake in 375 degree oven until sauce is bubbly, about 15 minutes (don't cover with foil). Alternately, you could just dump the chops back in the skillet and simmer for 10 to 15 minutes.
As to the optional cheese, go for it; I used parmigiano reggiano to add some depth and bite. Cream of mushroom soup is bland, and so is the cheese she recommends (the button I would need to spell motsarella and deglase properly is stuck). If using Golden Mushroom, I'd use both! - or some sour cream to go for a Russian vibe. Oh, and experiment with spices - sage and thyme go well. Serve over garlic mashed potatoes or egg noodles.
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Wow look at the reviews! "Sounds extra tasty" "Looks delicious" one disparaging Campbell's Soup and Cooking Sherry. Kind of disappointing that not many people will actually make the recipe. I read reviews to help get better understanding of how the recipe worked and how people may tweak it based on their experience with actually making it. As for me I made it exactly as called for. I really enjoyed this recipe and the optional cheese will be optioned out next time around no need for it in my opinion. The chops were perfect exactly as the cook intended and the sherry gave a nice mellow flavor to the sauce. This is an easy weeknight recipe that delivers great flavor for the effort put into it.
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Made it exactly like the recipe except I was out of cream of mushroom soup so I used cream of celery. It was fantastic! I cooked the chops first in my frying pan then used my Longaberger baking dish. I buttered the sides of the dish first then after putting in the chops which I had to layer I poured the gravy mixture over and put on the lid to the casserole. 35 min at 350 and they were moist and perfect.
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Made this and it was scrumptious! Didn t have sherry used apple juice. Men in house raved about dish even got up during night & ate leftovers!! It s a winner Here in Texas.
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This is an excellent recipe and very simple to make. I've made it for years. The only thing I add is a couple of minced garlic cloves and sliced onion which I sautee with the mushrooms. The onion and garlic perk up the blandness of the pork. Also I leave out the cheese. I serve it with mashed potatoes.
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Great easy weeknight meal. I defrosted a small pork loin and this was in my Inbox. So instead of boneless pork chops I used the pork loin cut in medallions. I also didn't have fresh mushrooms so I used canned. Not much difference once you brown them in butter and put all the trimmings over it.
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AMAZING! I accidentally made these with bone-in pork chops. It didn't change how awesome this recipe is. The sherry adds just the right amount of undertone to the mushroom gravy to make the flavor pop. This is one of those rare recipes hubby and I both love.
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I enjoyed making this dish EXACTLY AS THE RECIPE CALLED FOR. My son and I enjoyed it but we felt it was lacking in the flavor department a little bit. But since we've tried it and liked it we'll now begin to tweak it to our liking. Next time I plan to add some herbs and maybe a little bit of spice via some red pepper flakes. THANK YOU Yoly for a wonderful recipe!
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is, indeed, a fabulous weeknight meal, but the cooking directions are just plain wrong. I've been cooking for 50 years, so I know that if you brown a one inch, boneless pork chop for five to seven minutes a side, it's DONE - further cooking will just dry it out and make it tough.
Instead, skip flour on chops and SEAR them on both sides over high heat for a minute or two until they develop a brown coat, then remove to a plate. Lower heat to medium (I remove pan to get it to cool faster), add butter and sautee mushrooms until they give up their liquid (a half a finely chopped onion would deepen the flavor here) and brown. Deglase pan with sherry, add soup and stir with whisk until smooth; place chops in baking pan, add juices on plate to sauce in skillet , stir, and pour over chops. Bake in 375 degree oven until sauce is bubbly, about 15 minutes (don't cover with foil). Alternately, you could just dump the chops back in the skillet and simmer for 10 to 15 minutes.
As to the optional cheese, go for it; I used parmigiano reggiano to add some depth and bite. Cream of mushroom soup is bland, and so is the cheese she recommends (the button I would need to spell motsarella and deglase properly is stuck). If using Golden Mushroom, I'd use both! - or some sour cream to go for a Russian vibe. Oh, and experiment with spices - sage and thyme go well. Serve over garlic mashed potatoes or egg noodles.
Wow look at the reviews! "Sounds extra tasty" "Looks delicious" one disparaging Campbell's Soup and Cooking Sherry. Kind of disappointing that not many people will actually make the recipe. I read reviews to help get better understanding of how the recipe worked and how people may tweak it based on their experience with actually making it. As for me I made it exactly as called for. I really enjoyed this recipe and the optional cheese will be optioned out next time around no need for it in my opinion. The chops were perfect exactly as the cook intended and the sherry gave a nice mellow flavor to the sauce. This is an easy weeknight recipe that delivers great flavor for the effort put into it.
Made it exactly like the recipe except I was out of cream of mushroom soup so I used cream of celery. It was fantastic! I cooked the chops first in my frying pan then used my Longaberger baking dish. I buttered the sides of the dish first then after putting in the chops which I had to layer I poured the gravy mixture over and put on the lid to the casserole. 35 min at 350 and they were moist and perfect.
Made this and it was scrumptious! Didn t have sherry used apple juice. Men in house raved about dish even got up during night & ate leftovers!! It s a winner Here in Texas.
This is an excellent recipe and very simple to make. I've made it for years. The only thing I add is a couple of minced garlic cloves and sliced onion which I sautee with the mushrooms. The onion and garlic perk up the blandness of the pork. Also I leave out the cheese. I serve it with mashed potatoes.
Great easy weeknight meal. I defrosted a small pork loin and this was in my Inbox. So instead of boneless pork chops I used the pork loin cut in medallions. I also didn't have fresh mushrooms so I used canned. Not much difference once you brown them in butter and put all the trimmings over it.
AMAZING! I accidentally made these with bone-in pork chops. It didn't change how awesome this recipe is. The sherry adds just the right amount of undertone to the mushroom gravy to make the flavor pop. This is one of those rare recipes hubby and I both love.
I enjoyed making this dish EXACTLY AS THE RECIPE CALLED FOR. My son and I enjoyed it but we felt it was lacking in the flavor department a little bit. But since we've tried it and liked it we'll now begin to tweak it to our liking. Next time I plan to add some herbs and maybe a little bit of spice via some red pepper flakes. THANK YOU Yoly for a wonderful recipe!
