Railroad
Routinely Derailed
I found the following Recipe for Mushroom Dijon Pork on Allrecipes.com, made a few minor modifications to suit what I had, and made it and served it this evening for the first time. I know we're into grilling season for pork chops, but I was in a "something different" mood this afternoon. At the end of the recipe I'll tell you what changes I made and the ingredients involved.
Directions
I substituted EVOO for the vegetable oil and kept the quantity the same.
The pork chops were frozen, so I dusted them with meat tenderizer and thawed them in the microwave.
I didn't have Lemon Pepper, so instead I used Garlic Pepper and sprinkled the thawed chops with lemon juice on both sides.
I didn't have raw mushrooms, and I didn't want to use Cream of Mushroom soup because I had a large carton of heavy cream that needs to be used. So here's what I did:
1 4-oz can of sliced mushrooms
1-1/3 cups of heavy cream
3 Tablespoons of white cooking wine
1 heaping tablespoon of Dijon mustard
1-1/2 Teaspoon of Turmeric
1-1/2 Teaspoon of Cumin
1 Teaspoon of Paprika
I whisked all those ingredients together and added them as instructed above for the mushroom mixture, wine, and milk, and cooked as described above. However in retrospect I should have added the wine to the pan first to break loose the residue from cooking the pork chops, then added the rest of the mixture and stirred it until it boiled. Also, after a taste test I decided to add a little more garlic pepper, and a dash of Turmeric and Cumin.
I served the above with mixed squash/zucchini slices (boiled) and egg noodles, although now I think I'd have done better with rice or potatoes than the egg noodles.
- 4 boneless pork chops, 3/4-inch thick
- 1/2 teaspoon lemon pepper seasoning
- 1 tablespoon vegetable oil
- 1 cup sliced mushrooms
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
- 1/4 cup milk
- 2 tablespoons Chablis or other dry white wine
- 1 tablespoon Dijon-style mustard
Directions
- Season chops with lemon pepper.
- Heat oil in skillet. Add chops and cook until browned. Remove chops.
- Add mushrooms and cook until tender.
- Add soup, milk, wine and mustard. Heat to a boil. Add chops. Cover and cook over low heat 10 minutes or until done.
I substituted EVOO for the vegetable oil and kept the quantity the same.
The pork chops were frozen, so I dusted them with meat tenderizer and thawed them in the microwave.
I didn't have Lemon Pepper, so instead I used Garlic Pepper and sprinkled the thawed chops with lemon juice on both sides.
I didn't have raw mushrooms, and I didn't want to use Cream of Mushroom soup because I had a large carton of heavy cream that needs to be used. So here's what I did:
1 4-oz can of sliced mushrooms
1-1/3 cups of heavy cream
3 Tablespoons of white cooking wine
1 heaping tablespoon of Dijon mustard
1-1/2 Teaspoon of Turmeric
1-1/2 Teaspoon of Cumin
1 Teaspoon of Paprika
I whisked all those ingredients together and added them as instructed above for the mushroom mixture, wine, and milk, and cooked as described above. However in retrospect I should have added the wine to the pan first to break loose the residue from cooking the pork chops, then added the rest of the mixture and stirred it until it boiled. Also, after a taste test I decided to add a little more garlic pepper, and a dash of Turmeric and Cumin.
I served the above with mixed squash/zucchini slices (boiled) and egg noodles, although now I think I'd have done better with rice or potatoes than the egg noodles.