The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
This is a particularly delicious Cajun meal that I grew up eating. My mom used to make this at least once a week. We just couldn’t get enough of it.
My parents were and still are very frugal shoppers, so they always got the mealtime basics, which included packs of pork chops for quick and satisfying dinners. What I’ve found in shopping at Heinen’s is that you don’t have to break the bank or search the city for the best meat.
Heinen’s holds itself to the highest sourcing standards and with over 92 years in the meat industry, they know how to source quality product. Heinen’s partners with Where Food Comes From to third party verify all of the beef, pork and chicken that sports their label, so when I decided to bring back this childhood favorite dinner, I knew exactly where my pork was coming from.
Once I secured the pork, I decided to get a little creative with the other ingredients. I added chopped Bella mushrooms and, since the recipe calls for cream of mushroom soup, tossed in some French fried onions for garnish to get that delicious green bean casserole flavor. It ain’t Cajun if there isn’t some sort of cream soup or Velveeta cheese involved.
I also wanted to liven up the plate because, let’s face it, pork chops in mushroom sauce is pretty…brown. So, I sautéed baby carrots and green beans to go with grilled cherry vine tomatoes. It created the perfect pop of color.
- Cook time:
- Prep time:
- Total time:
- 5-6 Heinen's thin-cut center loin pork chops
- 1 onion, diced
- 8 oz. baby bella mushrooms, chopped thick
- 1, 8 oz. can cream of mushroom soup, low sodium if possible
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. Tabasco
- Salt, black pepper and cayenne, to taste
- 4 garlic cloves, minced
- 1/4 cup chicken stock
- 1/2 cup French fried onions, for topping
- Add the pork chops to a large pot. Drizzle in a bit of olive oil to cover all of the chops. Season to taste with salt, pepper and cayenne.
- Over medium-high heat, pour in the chicken stock. Brown the pork chops for about 20 minutes, flipping occasionally so the browning occurs on both sides.
- Remove chops from heat and set aside.
- Set oven to 375°F.
- In the same pot over medium-high heat, cook the onions, garlic and mushrooms in the leftover pork chop juice for 10 minutes.
- Add the cream of mushroom soup and stir until full incorporated.
- Add the Worcestershire sauce and Tabasco.
- Transfer the soup mixture to a medium-size bowl and set aside.
- Place the pork chops back into the large, empty pot.
- Evenly ladle the soup mixture over the chops.
- Place a foil lid over the pot and bake at 375°F for 35 minutes.
- Remove from the oven and plate with sides of your choice. I chose sautéed baby carrots and grilled cherry vine tomatoes
- Garnish with the fried onion pieces and serve!