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Pork Chop and Mushroom Soup Casserole




Source of Recipe


Internet


List of Ingredients




1 tablespoon vegetable oil
Four 6- to 8-ounce center cut pork chops
Salt and freshly ground black pepper, to taste
8 ounces fresh mushrooms, sliced
1 medium shallot, minced
1/4 cup dry sherry
One 10 3/4-ounce can cream of mushroom soup
1/2 cup milk, or more if needed
Sour Cream Mashed Potatoes (Recipe Followa)


Recipe



Heat the oil in a very large skillet over medium heat. Season the pork chops with salt and pepper. Cook in the skillet, turning once, until browned on both sides, about 4 minutes. Transfer to a plate.

Add the mushrooms to the skillet and cook, stirring occasionally, until they give off their liquid and start to brown, about 5 minutes. Stir in the shallot and cook until softened, about 1 minute. Add the sherry and bring to a boil. Stir in the soup and milk and bring to a boil. Return the pork chops to the pan and reduce the heat to low.

Cover tightly and simmer until the pork chops are cooked through, about 15 minutes. If the sauce is too thick, add more milk to thin it to the desired consistency. Serve the pork chops with the sauce, and don't forget the mashed potatoes!

Sour Cream and Chive Mashed Potatoes:
3 pounds baking potatoes (such as russet, Idaho, Burbank, or Eastern)
Salt
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 cup sour cream, at room temperature
2 tablespoons chopped fresh chives
Freshly ground pepper, preferably white pepper

Fill a large pot halfway with cold water. Peel the potatoes, cut into chunks about 1 1/2-inch square, and drop them into the pot. Add more cold water to completely cover the potatoes by 1 to 2 inches. (The potatoes can be prepared up to this point up to 4 hours ahead and stored at cool room temperature.)

Stir in enough salt until the water tastes mildly salted. Cover tightly and bring to a boil over high heat, about 20 minutes.

Reduce the heat to medium-low and set the lid askew. Cook at a moderate boil until the potatoes are tender when pierced with the tip of a small sharp knife, about 20 minutes; add more boiling water, if needed, to keep the potatoes covered. Do not overcook the potatoes.

Drain the potatoes well and return to the warm cooking pot. Add the butter. Using a hand- held electric mixer set at medium speed, add the butter and mash the potatoes (or use an old- fashioned potato masher). Mix in the sour cream and chives. Season with salt and pepper. Transfer to a warmed serving dish and serve immediately.