Fork-Tender Easy Mushroom Pork Chops
This is the easiest dinner ever Perfect for working moms and dads My three-year-old loves this Cooked this way the pork literally melts off of the fork and this is great served over rice or pasta I like to do rice the first night then rough chop the leftovers mix with some pasta add some garden peas sprinkle with parmesan and cook for 30 minutes as a casserole for the next day Leftovers also make a great sandwich
This is the easiest dinner ever Perfect for working moms and dads My three-year-old loves this Cooked this way the pork literally melts off of the fork and this is great served over rice or pasta I like to do rice the first night then rough chop the leftovers mix with some pasta add some garden peas sprinkle with parmesan and cook for 30 minutes as a casserole for the next day Leftovers also make a great sandwich
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (2108g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Rinse and dry pork with paper towels
- Season both sides of pork chops with seasoning salt
- Heat oil in a pan; sear pork on each side for about 1 minute
- Mix Campbell's cream of mushroom soup with milk in a slow cooker and set to low
- Add seared pork chops to the cream of mushroom soup mixture
- Cook on low for 8 hours or high for 4
Why Sear Before Braising?
Why brown meat if it is just going into a slow cooker? Searing pork chops in olive oil triggers the Maillard reaction. Amino acids and reducing sugars combine at temperatures above 300 degrees Fahrenheit to build complex savory compounds. Skipping this step leaves you with gray, flat-tasting meat. Sear each side for strictly sixty seconds to develop color without overcooking the center.
The Science of Cream Braises
Combining condensed mushroom soup with one and a quarter cups of milk creates a dairy-heavy braising liquid. Long, slow cooking breaks down tough collagen in center-cut chops into gelatin. This process coats the meat and simultaneously thickens the surrounding sauce. Cooking on low for eight hours ensures optimal protein breakdown without seizing the muscle fibers.
Common Pitfalls to Avoid
Many home cooks ruin braised pork by using high heat for too long, which squeezes out moisture and leaves the meat chalky. Another frequent error is forgetting to dry the surface with paper towels before searing. Moisture creates steam, preventing the required surface browning. Maintain a medium-high pan temperature with your oil to achieve proper contact.
