beanCooking: Pork Chops in Soup with Buttery Mashed Potatoes

This is comfort food that doesn’t just feed you — it whispers “love you", and then you drift into the happiest kind of food coma. If you don't eat pork, you could replace it with chicken.

For the pork chops, I like to sear them in a skillet until golden brown, then cover them with condensed mushroom soup and let them simmer low and slow until fork-tender. The mushroom soup turns into a rich, savoury gravy that’s perfect for spooning over potatoes.

Now, about those potatoes… these aren’t just any mashed potatoes. They’re 60% potato, 40% butter — the ratio of champions. You can thank the French for this level of indulgence.

Ingredients

• Thin pork chops (as many as desired)

• 1 can condensed mushroom soup (undiluted)

• Butter for searing

Cooking Pork Chops with Mushroom Soup (Skillet → Oven Method)

1. Preheat your oven to 350°F (175°C).

2. Trim and season the pork chops lightly with salt & pepper (add garlic for extra flavour).

3. Heat a skillet over medium-high heat and add a small amount of butter.

4. Sear the pork chops for 2–3 minutes per side, until golden brown. Thin chops cook quickly, so don’t overdo it — you’re just building flavour and colour.

5. Transfer the chops to an oven-safe baking dish.

6. Pour condensed mushroom soup (straight from the can, undiluted) over the pork chops. Spread it evenly so each chop is covered.

7. Bake uncovered for 15–20 minutes, or until the chops reach an internal temperature of 145°F (63°C) and are tender.

8. Serve hot, spooning the creamy mushroom sauce over the chops and your buttery mashed potatoes.

Ingredients (Mashed Potatoes)

• 1 kg potatoes

• 454 g unsalted butter, cut into cubes

• ¼ cup milk

• Salt to taste

  
  

Instructions (Mashed Potatoes)

1. Boil unpeeled potatoes in a large pot of water until tender (35–40 minutes).

2. Drain, peel, and let cool slightly.

3. Mill the potatoes on the finest setting and return them to the pot.

4. Heat over medium, stirring until steam rises.

5. Incorporate butter in small additions, letting each portion melt completely before adding more.

6. Mix in warm milk and whisk vigorously until fluffy.

7. Season with salt. Smooth the top with a spoon and resist licking it clean (I’m not judging).

   
   

Serve the pork chops alongside a generous scoop of buttery mashed potatoes, with extra mushroom gravy poured over the top. This dish is hearty enough for Sunday dinner but easy enough for a Tuesday when you want something delicious and familiar.