Battered Pork Chops in Cream of Mushroom over Mashed Potatoes

There’s a certain comfort that comes from simple, hearty meals, especially those passed down through generations. My grandmother, a woman who could coax flavor out of almost anything, used to make this dish on Sunday afternoons. The aroma of frying pork and simmering mushroom soup would fill her tiny kitchen, drawing us all in like moths to a flame. It wasn’t fancy, but every bite was a warm hug on a plate, a taste of home and family that I cherish to this day.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 5-6
• Yield: 6 servings
• Dietary Type: Not Gluten-Free

Ingredients

• 6-7 potatoes
• 1 cup flour
• 2 tablespoons Lawry’s Seasoned Salt
• 2 tablespoons ground black pepper
• 2 eggs
• 2 cups milk
• 5-6 boneless pork chops
• 1/3 cup oil (vegetable or canola)
• 4 (10 3/4 ounce) cans cream of mushroom soup

Equipment Needed

• Large pot
• Potato masher or electric mixer
• Mixing bowls
• Large skillet
• Large saucepan

Instructions

1. Begin by preparing the mashed potatoes. Peel the potatoes and place them in a large pot. Cover with water and boil until tender, about 15-20 minutes.
2. While the potatoes are boiling, prepare the battering station. In a medium bowl, combine the flour, Lawry’s Seasoned Salt, and ground black pepper. Whisk to ensure the ingredients are evenly distributed.
3. In a separate medium bowl, whisk together the eggs and milk. This will form the wet batter for the pork chops.
4. Trim any excess fat from the boneless pork chops and cut them into bite-sized pieces, about 1-inch squares. This ensures even cooking and easier eating.
5. Place the pork chop pieces in the egg and milk mixture, ensuring they are well coated. Then, transfer the soaked pork to the flour mixture, pressing gently to coat them thoroughly on all sides. Make sure they are fully coated; this is what gives them that crispy, delicious crust.
6. In a large skillet, heat the oil over medium-high heat. The oil is ready when a small piece of flour sizzles immediately upon contact. Be careful not to overheat the oil, or the pork will burn before it cooks through.
7. Carefully place a single layer of the breaded pork chops into the hot oil. Avoid overcrowding the skillet, as this will lower the oil temperature and result in soggy, rather than crispy, pork.
8. Fry the pork chops for about 3-4 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 145°F (63°C).
9. While the pork chops are frying, prepare the cream of mushroom sauce. In a large saucepan, combine the 4 cans of cream of mushroom soup with 2 cans of milk. You can use the empty soup cans to measure the milk for convenience.
10. Mix the soup and milk well. If you prefer a thinner sauce, you can add more milk to reach your desired consistency. Remember, you can always add more, but you can’t take it away!
11. Place the cream of mushroom mixture over low-medium heat and simmer, stirring occasionally to prevent scorching. The sauce should be heated through, but not boiling rapidly.
12. As the pork chops are finished frying, transfer them directly from the skillet into the cream of mushroom soup. This will keep them warm and allow them to absorb some of the delicious sauce.
13. Repeat the frying process until all of the pork chops are cooked and added to the cream of mushroom soup.
14. Once the potatoes are tender, drain them well. Mash the potatoes to your liking. You can add butter, milk, cream, salt, and pepper to taste. Some people prefer lumpy mashed potatoes, while others prefer them smooth and creamy – the choice is yours!
15. Ensure the cream of mushroom and pork chop mixture is warm before serving.
16. Serve the cream of mushroom and pork chop mixture generously over a bed of mashed potatoes.

Expert Tips & Tricks

• For extra crispy pork chops, try double-dredging them. This involves dipping them in the egg mixture, then the flour mixture, then back into the egg mixture, and finally back into the flour mixture.
• To prevent the breading from falling off the pork chops, pat them dry with paper towels before dipping them in the egg and flour mixtures. This helps the batter adhere better.
• If you find the cream of mushroom soup too thick, try adding a splash of chicken broth instead of milk for a richer flavor.
• For a more intense mushroom flavor, consider sautéing some sliced mushrooms in butter before adding them to the soup.
• If you’re short on time, you can use pre-made mashed potatoes, but homemade always tastes better!

Serving & Storage Suggestions

Serve the battered pork chops in cream of mushroom over mashed potatoes immediately for the best flavor and texture. This dish pairs well with steamed green beans, corn on the cob, or a simple side salad. Don’t forget the hot rolls for soaking up that delicious sauce!

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pork chops and sauce in a saucepan over low heat, or microwave in short intervals, stirring occasionally. The mashed potatoes can be reheated separately in the microwave or oven. Note that the battered pork chops may lose some of their crispness upon reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	950 kcal	48%
Total Fat	45g	69%
Saturated Fat	12g	60%
Cholesterol	200mg	67%
Sodium	1800mg	75%
Total Carbohydrate	80g	26%
Dietary Fiber	6g	24%
Sugars	5g	N/A
Protein	55g	110%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour for the batter.
• Dairy-Free: Substitute plant-based milk (almond, soy, or oat milk) for cow’s milk in both the batter and the mashed potatoes. Use a dairy-free butter alternative for the mashed potatoes.
• Spicier: Add a pinch of cayenne pepper or a dash of hot sauce to the flour mixture for a bit of heat.
• Different Protein: You can substitute chicken cutlets for the pork chops. Adjust cooking time as needed to ensure the chicken is cooked through.
• Soup Variation: Experiment with different cream-based soups, such as cream of celery or cream of chicken, for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use bone-in pork chops?
A: Yes, you can use bone-in pork chops, but you may need to adjust the cooking time to ensure they are cooked through. Cutting them into smaller pieces will help.

Q: Can I make this ahead of time?
A: While the battered pork chops are best served immediately, you can prepare the mashed potatoes and cream of mushroom sauce ahead of time and reheat them before serving. Fry the pork chops just before serving for optimal crispness.

Q: How do I prevent the breading from falling off the pork chops?
A: Make sure to pat the pork chops dry before breading them, and ensure the egg and flour mixtures are well adhered. Double-dredging can also help.

Q: Can I bake the pork chops instead of frying them?
A: While frying provides a crispier result, you can bake the pork chops at 375°F (190°C) for about 20-25 minutes, or until cooked through. However, they won’t be as crispy as fried.

Q: Can I freeze the leftovers?
A: Freezing is not recommended as the texture of the battered pork chops and mashed potatoes can change upon thawing. The sauce may also separate.

Final Thoughts

This battered pork chops in cream of mushroom over mashed potatoes recipe is more than just a meal; it’s a memory, a comfort, and a taste of home. I encourage you to try it, tweak it to your liking, and share it with the people you love. Food is a powerful way to connect and create lasting memories. Don’t hesitate to leave a comment and let me know what you think, or if you have any questions. Maybe try pairing this with a crisp apple cider or a simple glass of chilled white wine for a truly comforting experience. Enjoy!