When my daughter, Amy, was little, she loved the way I made Baked Pork Chops using condensed cream of mushroom soup.  Much to her delight, I had her special dish waiting for her when she got home from her weekend confirmation retreat when she was 12 years old. I thought she might come home too tired to eat dinner and want to go straight to bed but I was wrong. She acted like she was starving to death and couldn’t wait to dive into her favorite pork chops.

Times were different for our household then. I worked full-time plus took classes. Sometimes I worked two jobs and took classes. Both of our daughters were busy with school, church and other activities. I always made sure we sat down together for meals when we were home at supper time. Getting a meal on the table at the right time required organization and planning. I used more shortcuts than I do now.  I believe you should do what you need to do to get a meal ready so your family and sit down together.  Those busy stressful times haven’t been forgotten and I still have  a heart for all young active families who want to enjoy meals together.

Our lifestyle is much different now. All the young’uns have fledged and have lives of their own. My husband and I enjoy our lives as busy retirees. Honestly, we are as busy now as we’ve ever been but we’re busy doing anything we want to do and nothing we don’t want to do. Plus, we only have ourselves to worry about. We can eat anytime we get ready to eat.

I have more time on my hands to cook from scratch. That’s my choice. There’s not a thing in this world wrong with using shortcuts.  I still use them,on rare occasion. Scratch cooking is my preference. You decide what’s best for your kitchen and your family.

So, I updated this dish by sautéing fresh mushrooms, onions and garlic and making a gravy from scratch. Plus, I cooked everything in my favorite cooking implement: my big ol’ cast iron skillet.

I want to share my new version with Amy and see what she thinks about it. I betcha a dollar to a doughnut she’ll think it’s just fine.

Y’all come see us!

Baked Pork Chops with Mushroom Onion Gravy

yield: 4 servings

Preheat oven to 350 degrees.

You may omit wine and use 2 cups of chicken stock. I wash mushrooms  in a colander right before using them.  Drain them well and beat the colander on the side of the sink. If you feel you must wipe down each little mushroom and are afraid to rinse them, God bless your sweet loving heart. I’ve never had a problem with the  mushrooms absorbing too much water if they’re rinsed quickly, beaten on the side of the sink and then cooked immediately. I would advise washing mushrooms while they’re whole. 

4 (1 to 1/2 inch thick) bone-in loin chops

salt and pepper

2 tablespoons bacon drippings

1 medium sweet onion, thinly slicedpork ch

8 ounces fresh mushrooms, sliced

2 cloves garlic, finely diced

2 tablespoons all-purpose flour

1/2 cup dry white wine, your choice

1 1 /2 cups chicken stock

Liberally season both sides of  pork chops with salt and pepper one hour before cooking. Set aside.

Melt bacon drippings in 12 inch cast iron skillet over medium high heat. When skillet is hot, add pork chops.  Seer 3 to 5 minutes on one side until golden brown. Flip and repeat on the other side.  The chops don’t need to cook thoroughly, only brown.

Remove to a platter.

Reduce heat to medium.

Add onions and mushrooms. Saute for 5 minutes or until onions have started to soften and mushrooms have cooked down by one half. Add diced garlic and sauté for 2 additional  minutesm.

Sprinkle flour over vegetables. Stir constantly until all the liquid is absorbed and all the white from the flour is no longer visible.

Slowly pour in wine, stir constantly until all bits are scraped  from the bottom of the pan.

Slowly pour in chicken stock.  Stir occasionally until gravy starts to thicken, about 3 to 4 minutes.

Place pork chops and juices back in the skillet.  Spoon some gravy over the top. Cover and cook in a preheated 350 degree oven for one hour.

Serve over hot buttered rice.

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5 from 1 vote

Baked Pork Chops with Mushroom Onion Gravy

Author: Jackie Garvin

Ingredients

• Baked Pork Chops with Mushroom Onion Gravy
• yield: 4 servings
• Preheat oven to 350 degrees.
• You may omit wine and use 2 cups of chicken stock. I wash mushrooms in a colander right before using them. Drain them well and beat the colander on the side of the sink. If you feel you must wipe down each little mushroom and are afraid to rinse them God bless your sweet loving heart. I've never had a problem with the mushrooms absorbing too much water if they're rinsed quickly, beaten on the side of the sink and then cooked immediately. I would advise washing mushrooms while they're whole.
• 4 1 to 1/2 inch thick bone-in loin chops
• salt and pepper
• 2 tablespoons bacon drippings
• 1 medium sweet onion thinly slicedpork ch
• 8 ounces fresh mushrooms sliced
• 2 cloves garlic finely diced
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine your choice
• 1 1 /2 cups chicken stock

Instructions

• Liberally season both sides of pork chops with salt and pepper one hour before cooking. Set aside.
• Melt bacon drippings in 12 inch cast iron skillet over medium high heat. When skillet is hot, add pork chops. Seer 3 to 5 minutes on one side until golden brown. Flip and repeat on the other side. The chops don't need to cook thoroughly, only brown.
• Remove to a platter.
• Reduce heat to medium.
• Add onions and mushrooms. Saute for 5 minutes or until onions have started to soften and mushrooms have cooked down by one half. Add diced garlic and sauté for 2 additional minutesm.
• Sprinkle flour over vegetables. Stir constantly until all the liquid is absorbed and all the white from the flour is no longer visible.
• Slowly pour in wine, stir constantly until all bits are scraped from the bottom of the pan.
• Slowly pour in chicken stock. Stir occasionally until gravy starts to thicken, about 3 to 4 minutes.
• Place pork chops and juices back in the skillet. Spoon some gravy over the top. Cover and cook in a preheated 350 degree oven for one hour.
• Serve over hot buttered rice.

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