The delicious Fireside Mayonnaise adds the zip to this comforting dish of pork chops, mushrooms and onions. While the recipe gets its name from its hearthside origins, this dish can easily be started on the stove-top and cooked in the oven.
Fireside Pork Chops
Ingredients:
- 4-6 pork chops (either center cut or bone-in)
- 1 large red onion, sliced in rings
- 1 box (approximately 2 cups) of sliced white mushrooms
- 1 10.75 ounce can of cream of mushroom soup
- 1/2 cup red wine
- 1/2 cup Fireside Mayonnaise (recipe below)
- 4-5 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
Directions:
- Preheat the oven to 350 degrees Fahrenheit.
- Coat the bottom of a Dutch oven with the olive oil. Heat the oil.
- Slice the onion into 1/4 inch rings; add to the oil and saute until the onion is just softened.
- Wash and dry the mushrooms and add them to the onions.
- Cook the mushrooms and onions for another 2-3 minutes until they are slightly caramelized. Remove them from the pan, cover, and set aside.
- Season the pork chops with the salt, pepper, and paprika, rubbing the spices into the meat.
- Place the pork chops in the Dutch oven, and brown them on both side.
- Turn off the heat, and cover the Dutch oven.
- In a separate bowl, combine the cream of mushroom soup, the red wine, and the Fireside Mayonnaise; whisk to combine.
- Pour the soup and mayonnaise mixture over the pork chops, being sure that each chop gets covered.
- Sprinkle the onions and mushrooms over the pork chops.
- Cover the Dutch oven and place in the oven. Cook for 1 hour.
- Remove the cover, return to the oven and continue cooking until the sauce is reduced and the mushrooms are browned, about 30 minutes.
To cook this recipe over an open fire, make sure that you have a hot bed of coals. Place a cooking grate over the fire, or if you are using a cooking arm attached to the fireplace, hook a cast iron Dutch oven to the arm. Heat the oil in the Dutch oven, add the onions, then the mushrooms. Remove them when browned, and brown the seasoned chops. Add the mushrooms, onions, and cream sauce to the pot, cover, and let cook, stirring occasionally. When the pork chops feel tender, uncover the pot and let the sauce cook down to the desired consistency. Cook time will be approximately 1-1 1/2 hours, depending on the heat of the coals.Variations on this recipe:
- After you brown the pork chops, remove them from the pan.Add another 2 tbsp of olive oil and layer 4 russet potatoes, sliced thinly, in the bottom of the pan. Add salt and pepper to taste, then put pork chops back on top of the potatoes; follow the rest of the recipe as written.
- For extra gravy, double the amounts of mushroom soup, red wine and mayonnaise.
Fireside Mayonnaise
Ingredients:
- 1 32 ounce jar of mayonnaise (not salad dressing)
- 3-4 tbsp ketchup
- 3-4 tbsp liquid smoke
Directions:
- Place mayonnaise in a large bowl.
- Add ketchup and liquid smoke.
- Whisk together very well, until all ingredients are completely absorbed.
- Add more ketchup or liquid smoke according to personal preference.
This mayonnaise adds a richness and body to cream based recipes. It also makes a wonderful addition to sandwiches and tastes great by itself on french fries and onion rings.
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