Monday, August 18, 2014

Pork Chops with Mushrooms and Cream



Almost everyone has a comfort food favourite.  A recipe passed on from generation to generation, everyone adding their own special touch, making it their own.  

If you’re like me, your grandparents lived in a time when pre-prepared foods were fairly new and industrially canned ingredients were used in many, if not most recipes of the time.  This was of course fine 50 years ago, but times have changed. 




Now commercially prepared foods have lost their quality and have morphed into something more along the lines of commercially prepared food-like substances.   You practically need a PHD in chemical engineering to understand food labels.  

Many are now opting for a more basic approach.  Making our family favourites the way we used to before the First World War, completely from scratch.  Maybe this takes a few minutes more, but in the end, the quality of these dishes can be tasted in the very first bite. 

A great example of a comfort food dish, known and loved by most North Americans, is pork chops with cream of mushroom soup.  In this version, everything is scratch made, so I’ve taken the liberty of re-naming this recipe, Pork Chops with Mushrooms and Cream.

Pork Chops with Mushrooms and Cream
½ tablespoon butter
8 thick boneless pork chops
Smoked paprika
Salt and pepper to taste
4 pints of mushrooms, washed and sliced
1 cup of green onions, chopped
1 cup duck or chicken stock
Cream 500 ml
Olive oil mister


Generously sprinkle smoked paprika, salt and pepper on both sides of chops.

Melt butter in pan and add chops, browning over medium high heat.  Once brown, place in a slow cooker sprayed with olive oil.

In the same pan, sauté mushrooms, allowing the natural liquids to evaporate.  Once evaporated add the duck stock and allow to evaporate almost completely.  Once there is only a small amount of liquid left about a few tablespoons, bring the heat down to low and add  half the cream and green onions.  Stir frequently so that cream does not form skin and reduce until almost no cream is left.  Add the remaining cream and sprinkle with smoked paprika to taste, blending all of the ingredients.

Transfer the mushroom mixture to the crock pot.  Cook on low for 4 hours.  

 
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