In the past weeks I have seen, repeatedly, posted a recipe for Pork Chop and Potato Casserole featuring Campbell’s Cream of Mushroom Soup. Usually, it is a photo of the completed dish with ingredients listed, just the names, not the amounts, and “Click on this link for full recipe”. Clink on the link and you are taken to a cooking blog, or a Facebook page, that will not give the full recipe unless you become a follower. While I would love to see folks click “Become a Follower” on my own food blog, I do not keep the recipes as secretive as a government agency.
Not everyone wants to join a blog, or page, just to access one recipe, and nowadays it is just easier to do a search, and find it printed elsewhere, intact with full ingredient list and directions. That is exactly what I did do, a search and read many a recipe describing the writer’s take on what the recipe should entail. While many a recipe was quite simple to accomplish, some were so complicated, it went from comfort food to Michelin star status. Well, my blog is about adventures in creating and enjoying comfort food, so that is the path I chose to create a dish of my own. Also, while many a recipe had the same name, many others used a more descriptive word in the beginning, usually “easy”, “creamy”, “smothered”, “baked”, or “tasty”.; hence this article’s title.
The combination of pork with potatoes goes back centuries, to every country, and its culture, that had the two food products available. Putting them both, into one pot, was merely a way to save time in the cooking process while other chores could be finished up. Those working outside the home environment could come back to a hearty meal, spend quality family time, before heading off to bed.
So, how did cream of mushroom soup come into the mix? Recipes for mushroom soups were made popular during the 16th century, mainly in France and Italy, for the royals and rich. It was 1934 that the American company, Campbell’s put out a canned version of a creamed soup. Open the can, put contents in a pot, add milk, heat and enjoy a bowl of smooth, filling, comfort food. Campbell’s went further in enticing housewives to buy their products by putting easy-to-make recipes on the labels. However, the recipe for the pork chop and potato casserole was not one of their creations. In fact, the only origin found was references to being influenced by French and Italian cuisines that used a smooth mushroom sauce that “smothered” the pork, and “scalloped” the potatoes at the same time, in one pan. So, who did it first? Ask anyone, and you will probably hear it was Grandma So-and-So, or Great Grandma What’s-Her-Name; and that Campbell’s Cream of Mushroom Soup was the base for the sauce.
When it comes to the pork chops, bone-in or boneless, can be used, but cooking times must be adjusted, since bone-in takes longer to cook thoroughly. Depending on the thickness of the chops, brining or soaking overnight in milk, will help loosen up the meat’s fibers. Trimming away as much outside fat as possible ensures the sauce will not become greasy. A little fat running through the chops will melt away during the searing process, so no need to add a fat to the pan. Personally, I prefer using the boneless chops that about ¼-inch thick as they need no brining or soaking; they are thin enough to absorb the flavors and moisture of sauces.
Potatoes used can be any type, from the buttery golden to the hearty russet; and cuts can be thinly sliced, cubed or chopped. However, the cut of the potato should be one that goes well with the chops being used. A thinly sliced potato will bake up much faster than a thick, bone-in chop, so you will end up with mushy or burned potatoes before the chops are done. You want the pork chops and potatoes to cook evenly, together.
After reading many a recipe, I came up with my own which pairs chopped potatoes, sliced mushrooms and boneless pork chops together. It is a simple ingredient list, easy directions, and the end result is a “easy creamy smothered baked tasty casserole”. That title is too long, so I simply call the recipe Pork Chops, Mushrooms and Potato Casserole. Enjoy!
Pork Chops, Mushrooms and Potato Casserole
Ingredients:
8 boneless pork chops, ¼-inch thick
2 Tbsp. oil (optional – use if skillet is not nonstick)
5 medium sized potatoes, peeled and chopped (1-inch pieces)
1 (10.75 oz.) can cream of mushroom soup
1 (2 oz.) packet onion soup mix
2 and ½ cups 2% milk
1 cup (8 oz.) sliced mushrooms, canned or fresh
Preparation:
Preheat oven to 400F, spray a 9x13 baking dish with nonstick buttery spray.
If not already done, peel potatoes and cut into one-inch pieces; cubes, triangles or mix of both shapes.
In a large bowl, whisk together creamed soup, soup mix and milk.
Makes 6-8 servings depending on size of chops.
Note: The creamed soup and soup mix have salt, so that is why I did not add any. There are also low sodium brands available, if you want even lesser salt.
Mary Cokenour
