Primal alternative to cream of mushroom soup for pork chops? page

[Matil]

Hi everyone, does anyone have a cream of mushroom soup alternative to use with baking pork chops?

Also Im having trouble getting my pork chops tender, I use a meat thermometer and cook them to the right temp but they still come out tough.

I know I have had way softer ones before and Im trying to remember how the person cooked them.

From what I remember they baked them in a baking pan covered with aluminum foil and cream of mushroom soup. Does this sound familiar? I think they baked them at a low temp for a long time but Im not sure. They always came out super tender though.

Any other suggestions for liquids to cook it in are welcome I dont care if its not cream of mushroom soup.

[longing2bfit]

I feel ya on this I cooked so much with CoM soup in my old life it was one of the first things I figured out how to make!

It's easy but sounds complicated. Tools needed: Cast iron skillet or one that can create blackened drippings. Ingredients: Mushrooms, heavy whipping cream, butter, quality salt and pepper, garlic powder and the my big helper is dry onions.

Method:
In your large skillet melt the butter, and fry up mushrroms, The amounts are personal but I use only enough butter to easily sautee the mushrooms. Add the dry onions and spices and you will need to use a metal or strong utensil and be moving things around and scraping pan bottom. After you get a nice coat of drippings and the mushrooms are very cooked. remove the mushrooms or push to one side and turn off the heat. Add another spoon of butter and splash of cream, it will instantly bubble the drippings loose so be stirring and scraping. Turn burner back on. Keep adding heavy cream a little at a time and you should notice that mixture is thick and creamy. Stop when you feel you have enough. If it gets to thin you can add an egg yolk or two by adding some of the hot 'gravy' to the yolks first to temper then adding to the pan. Or if all else fails add 1/2 tsp tapioca flour to some water and pour into pan (this is my least favorite). Do this on a low enough heat that you are in control at all times. and you can turn the heat off and on or remove from burner any time. This method works for all kinds of sauces and thick juicy toppings. Fry some bacon then just add buitter, wine or water to the drippings and get a nice sauce. Or add balsamic, butter and cream! Any liquids works with a nice layer of pan drippings. Good luck..

[BennettC]

Usually for chicken breast or porkchops I brine overnight and that will for sure make them tender and guarantee they wont dry. out. but for the method your trying to use, i would try to make a homemade version. Cook down the mushies in butter, deglaze with balsamic, and add heavy cream. reduce from there and finish with fresh herbs, maybe a bit more butter. wont be like the store bought but will be much better. braising is the best technique to make meat tender which is basically what your trying to do. you could braise in straight up chicken stock if you wanted to

[Dr. Bork Bork]

I've never in my life had my pork chops baked with cream of mushroom soup... my mom always breaded them and served with applesauce. I recommend a good sear and homemade applesauce for yours as well.

[Leida]

Don't bake them, just broil them for 4-6 min on one side and about the same on the other side, depending on weather you got a crappy boneless ones, or the real nice ones with fat and bone. The key is not to over-cook them. You can also use slow cooker. An alternative to mushroom soup is mushrooms cooked with onions and finished with cream as a sauce for your chops. Bonn Appetite!

[BennettC]

broiling will just dry them out unless brined first

[Leida]

Nope, never dries mine out Never brine any meats. Totally pointless process if you have a cut with a good amount of fat.

[BennettC]

true, im thinking of lean boneless pork chops

[Blackcatbone]

Definitely look for those with the bone in, as they're rib cuts. The boneless are shoulder cuts so less fat and drier. If you can afford/can find a farmer raising heritage breed hogs they tend to have a lot more fat marbling and are juicier. I was leery of the boneless chops from the farmer I bought from but she reassured me, and yes, they need no treatment other than a sprinkling of seasoning (I like just a touch of garlic powder) then I throw them on the grill.

[Sandra in BC]

Depends on the cut of pork...shoulder, blade or "butt" chops/steaks are darker and fattier and cook up more tender IMO. You can cook them low and slow and get the pulled pork effect, or hot and fast on the grill till cooked thru. They're also the cheapest cut.

Pork loin chops are the 'white meat' of pork and need to be cooked high temp and fast or they are dry and grainy.