Entree: United States – Pork Chops with Mushroom Gravy

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Ingredients

- 4 pork chops, approx. 6 oz (170 g) each; approx. 1.5 lb (680 g) total
- salt, to taste
- black pepper, to taste
- 1 can (10.5 oz (298 g)) condensed cream of mushroom soup
- 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1-inch (2.54 cm) pieces
- 1/2 cup (120 ml) whole milk
- 4 tbsp (56 g) unsalted butter, divided
- 8 oz (225 g) French green beans, trimmed
- 2 tbsp (30 ml) water (optional, to thin gravy)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prep: Place a 4- to 5-quart (4.8 L) pot of salted water (enough to cover) over high heat and bring to a boil for the potatoes. Preheat a 12-inch (30 cm) heavy skillet over medium-high heat.
2. Boil potatoes: Add the Yukon Gold potatoes to the boiling water and cook until fork-tender, about 15–20 minutes. Drain and keep covered.
3. Season chops: Pat the pork chops dry and season both sides with salt and black pepper.
4. Sear pork chops: Melt 2 tbsp (28 g) of the butter in the preheated skillet until foaming. Add the pork chops and sear 3–4 minutes per side until well browned. Remove chops to a plate and tent loosely with foil.
5. Make mushroom gravy: Reduce heat to medium. Add the condensed cream of mushroom soup to the skillet, add 2 tbsp (30 ml) water if a looser sauce is desired, then stir in 1 tbsp (14 g) butter and 1/4 cup (60 ml) of the milk. Scrape browned bits from the pan and bring to a gentle simmer until the sauce is smooth and slightly thickened, about 2–3 minutes.
6. Finish chops in sauce: Return the pork chops to the skillet, spoon sauce over them, cover, and simmer over low–medium heat until chops reach 145 F (63 C) measured in the center with an instant-read thermometer, about 6–8 minutes depending on thickness. Remove chops and let rest 3 minutes before serving.
7. Finish potatoes: While chops simmer, mash drained potatoes in their pot with the remaining 1/4 cup (60 ml) milk and 1 tbsp (14 g) butter; season with salt and black pepper to taste. Keep warm.
8. Green beans: In the pot you used for potatoes (or a separate pot), blanch the French green beans in boiling water for 3–4 minutes until bright and tender-crisp; drain and toss with the remaining 1 tbsp (14 g) butter and season with salt and black pepper to taste.
9. Serve: Plate mashed Yukon Gold potatoes, place a pork chop atop or beside the mash, spoon mushroom gravy over the chop, and serve with the buttered French green beans. Ensure pork has rested 3 minutes before cutting.

1. Prep: Place a 4- to 5-quart pot of salted water (enough to cover) over high heat and bring to a boil for the potatoes. Preheat a 12-inch heavy skillet over medium-high heat.
2. Boil potatoes: Add the Yukon Gold potatoes to the boiling water and cook until fork-tender, about 15–20 minutes. Drain and keep covered.
3. Season chops: Pat the pork chops dry and season both sides with salt and black pepper.
4. Sear pork chops: Melt 2 tbsp (28 g) of the butter in the preheated skillet until foaming. Add the pork chops and sear 3–4 minutes per side until well browned. Remove chops to a plate and tent loosely with foil.
5. Make mushroom gravy: Reduce heat to medium. Add the condensed cream of mushroom soup to the skillet, add 2 tbsp (30 ml) water if a looser sauce is desired, then stir in 1 tbsp (14 g) butter and 1/4 cup (60 ml) of the milk. Scrape browned bits from the pan and bring to a gentle simmer until the sauce is smooth and slightly thickened, about 2–3 minutes.
6. Finish chops in sauce: Return the pork chops to the skillet, spoon sauce over them, cover, and simmer over low–medium heat until chops reach 145 F (63 C) measured in the center with an instant-read thermometer, about 6–8 minutes depending on thickness. Remove chops and let rest 3 minutes before serving.
7. Finish potatoes: While chops simmer, mash drained potatoes in their pot with the remaining 1/4 cup (60 ml) milk and 1 tbsp (14 g) butter; season with salt and black pepper to taste. Keep warm.
8. Green beans: In the pot you used for potatoes (or a separate pot), blanch the French green beans in boiling water for 3–4 minutes until bright and tender-crisp; drain and toss with the remaining 1 tbsp (14 g) butter and season with salt and black pepper to taste.
9. Serve: Plate mashed Yukon Gold potatoes, place a pork chop atop or beside the mash, spoon mushroom gravy over the chop, and serve with the buttered French green beans. Ensure pork has rested 3 minutes before cutting.