Last night I had pork chops to cook and felt like something gravy-like with mashed potatoes. I was also watching the debates so wanted to make something that didn’t take a lot of attention in the kitchen. I remembered this old dish for pork chops with mushroom “gravy” I used to make when the girls were young. I don’t often use cans of cream of mushroom (or whatever) soup but do keep a can or two in the pantry for when I’m too lazy to make my own. I forgot about the onions last night but I think they add a good flavor and texture. Also, I’ve made it without the ketchup and Worcestershire before and it’s good that way too.
Until I bought a potato ricer (affiliate link), I never would have thought to make mashed potatoes for just one person. But the ricer makes it super easy. Just peel your potato and simmer in water until cooked through. (Cutting it in pieces makes it cook faster if you’re in a hurry.) Pop the potato into the ricer and squeeze it into a bowl, then stir in some butter, salt, and milk. That’s it!
Easy Pork Chops with Mushroom “Gravy”
- 2-4 pork chops
- salt and pepper
- garlic powder optional
- 1 onion, sliced thinly optional
- 1 can cream of mushroom soup
- 1 Tablespoon Worcestershire sauce
- 1/4 cup ketchup
- Season the pork chops with salt and pepper and garlic powder. Heat a small bit of oil in a skillet large enough to fit your chops in one layer. Brown the chops on both sides over medium heat. If you’re using the onion, take the chops out and brown the onion in the pan juices.
- Stir the soup, Worcestershire and ketchup together in a small bowl, then pour over the chops. Bring to a simmer, cover and cook for 30-45 minutes (depending on how thick your chops are), until done.
- The sauce goes great over mashed potatoes.