Boneless pork chops are not my favorite – I think the bone adds a lot of flavor – but they will go on sale, and I will have a coupon… *sigh*
Not to worry, tho’, for I’ve found a recipe that more than makes up for any flavor lost along with the bones, and really, who could argue with ‘shrooms and blue cheese?
Certainly not me. Add a wedge salad with blue cheese dressing, and I am one very happy camper.
•4 boneless chops
•1/2 cup flour
•2 tsp dry mustard
•2 tsp garlic powder
•2 tsp onion powder
•’Shroom Soup Substitute*
•1/2 cup water
•1/2 cup milk
•1 tsp paprika
•1 tsp hot sauce (this one is nice)
•2 tbsp Worcestershire sauce
•1/4 cup ‘sup! (or ketchup)
•4 oz blue cheese, crumbled
*This substitute for canned cream of mushroom soup is really not all that hard to toss together, and sooo much better tasting than the stuff from a can, bit, if you don’t feel like dealing with it, use three cans of the condensed stuff.
And, ermmm, mebbe bump up your seasonings a bit.
Trust me, just make the substitute, you will be much, much happier.
Heat the oven to 350º.
Whisk together the seasoned flour ingredients in a large, flat bottomed bowl, then dip the chops in the flour to coat.
Heat the vegetable oil in a large skillet over medium-high heat, then add the chops and cook just until both sides are crisped and browned. Remove the chops and discard any pan drippings.
Return the pan to the (still medium-high) heat, then deglaze the pan by adding the 1/2 cup water, scraping up any tasty browned bits stuck to the pan.
Stir in the ‘shroom soup substitute, 1/2 cup milk, paprika, hot sauce, Worcestershire sauce, ‘sup!, and the blue cheese.
Add the reserved pork chops, pushing down into the soup mixture to cover, or at least coat all sides of the chops with the soup.
Cover the pan and pop into the hot oven for one hour.
Nice chops – in my not-s0-very-humble opinion, the ‘shroom soup substitute and the blue cheese make this dish.
Especially with that wedge salad and a bit of blue cheese dressing on the side.