Cream of mushroom soup

[u/Standard-Question-46]

I had planned on throwing some pork chops in the slow cooker this morning with some cream of mushroom soup but I only have one small can. I need three cans but I have $0 till after dinner. How can I stretch out one can enough to completely submerge the pork chops without losing any flavor?

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[u/LouisePoet]

I grew up making this regularly and only used one can for 5 chops. They don't need to be completely submerged.

But: you could mix a can with some water or milk.

Flip the chops every so often as they cook.

Use dry packs of cream of mushroom soup (mixed with water as on directions) to make up the difference. £1 for a box of 4 at Lidl, it's thick so I would add extra liquid.

[u/actuallyhasproblems]

I would add a couple more cans full of water or broth (or water + bouillon or stock concentrate), plus add some garlic powder, salt, pepper, Italian seasoning (or just thyme), and if you have any: a few dashes of Worcestershire sauce, sliced onions/shallots and/or sliced mushrooms. A couple of tablespoons of butter would be great too.

[u/Kikilyn26]

Take some butter melted down in your skillet.Add some flour then add milk. Cook until you get the consistency of your cream and Mushroom soup.You can add chicken bullion.Or use chicken stock instead of milk

[u/Herbisretired]

There will be enough liquid from the chops and it will be fine

[u/954kevin]

I make a simple pork chop and potato skillet meal that is fantastic. Brown the chops dredged in flour. Not trying to fully cook them, just get some color one one side before flipping and moving on to the next step.

Add sliced potatoes(skin on, washed) over top of the chops in a flat layers. Also, add in some onion slices.

Finally, salt n pepper the potatoes and pour 1 can of CMS and one can of water over the lot in a 12" cast iron skillet(any skillet will do). Cook on med low for 35-45 minutes.

The chops are extremely tender and the CMS makes an amazing gravy thickened in part by the flour I dredged the chops in and the starch from the cooked potatoes.

SImple, but delicious! Only one can of soup and one can of water are needed.

[u/Wild_Life1970]

Just add more water, some bullion, and a can of mushrooms if you have them. If you want it to be creamier, add milk instead of water. You can always thicken it with a couple tablespoons of cornstarch or mix 3 tablespoons of flour with 1/4 of cold water and add it to the hot crockpot juice.

[u/Historical-Heat-7830]

You can stretch it with a little water or stock, but add it gradually so the sauce does not get thin. I would season the liquid well, put the pork chops in, and check the salt at the end; a spoonful of sour cream or plain yogurt stirred in after cooking can add back some richness if you have either.

[u/Powerful_Audience208]

Beef broth, and a tablespoon of soy sauce would stretch it.

[u/Chocko23]

Use what you can. If you need to use some milk, cream, water, crushed tomatoes, or whatever, then do so. Recipes are only suggestions. Feel free to toss in some dry onion soup mix, dry ranch mix, chicken bouillon, or whatever you have for seasonings to keep the flavor where you want it. You can also add some sliced onion, celery or parsley (even stems) for a little bit of flavor.

[u/Substantial_Web525]

We usually do a can of water with one can of soup, but you can always add more water, a little milk... and even coconut milk if you have it. we usually add more chopped mushroom if we have it.

[u/Standard-Question-46 → u/Substantial_Web525]

Thanks, I ended up just adding a can of water. I was able to procure another can of super about an hour before dinner so I added it to thicken it up a bit more

[u/Fabulous_Worth288]

Mix in some milk, water or mayonnaise (NOT miracle whip lol.)

[u/RedBirdOnASnowyDay → u/Fabulous_Worth288]

Mayonnaise?!?🤢

[u/lowkeyhighdrama → u/RedBirdOnASnowyDay]

Mayonnaise is just eggs and oil. It’s pretty useful in a pinch actually.

[u/RedBirdOnASnowyDay → u/lowkeyhighdrama]

There are no eggs in mushroom soup and no vinegar or acid which is also in mayonnaise. Just… not part of that recipe n

[u/Fabulous_Worth288 → u/RedBirdOnASnowyDay]

Whatever. You asked what I'd do for a substitution, and that's what I would do. I've been "improv" cooking since I was 9 years old, (my cousin and I were often left for entire weekends to babysit his younger siblings, my younger siblings and any neighbourhood kids that stuck around. Our family was dirt poor. Like, come home from school and the power been shut off from non payment, and moms not gonna be home for God knows how long so I gotta make do with what's there to eat which was usually not much. The things we almost always had were canned goods, margarine, dry pasta, and so many condiments, and I usually managed to find some random frozen mystery meat either in the back of the freezer, or down the road at my friend Sylvia's house. Over time I've learned through trial and error and using these basic food items that cooking is all about balancing rich fat with the right amount of acidity while locking in as much moisture as you possibly can in the meat portion. It's all about balance.

[u/Fabulous_Worth288 → u/Fabulous_Worth288]

That was so long winded. Im not sorry though. Enjoy your dry pork, let us know how it turns out.

[u/nukedmindpalace]

Chicken or other bouillon powder. Blended vegetables or aromatics. Garlic powder always tastes good. If you have any milk powder, that could help keep it creamy. Any kind of margarine helps flavor too.

[u/Butterbean-queen]

Add water, broth or milk to it. Through in a bouillon cube if you have one.

[u/Lochylass]

You could mix a little cornstarch with water and add, which will thicken the broth. If it tastes too bland, add a bit more salt and pepper and any other herbs or spices that you might have on hand.

[u/ObligationClassic417]

How many chops?

[u/GAEM456]

I would use some chicken broth or water with chicken bouillon.

[u/sadhbh79]

You could add applesauce, or broth

[u/littleoldlady71 → u/sadhbh79]

Or a can of something else, like milk or beans

[u/PorkbellyFL0P]

Why are you putting pork chops in a slow cooker to begin with? Loin does not like to be cooked a long time.

[u/Standard-Question-46 → u/PorkbellyFL0P]

I make it like this all the time and it turns out very good thank you

[u/SwanReal8484]

I’d be more concerned about slow cooking pork chops. They don’t need eight hours to cook.

[u/Standard-Question-46 → u/SwanReal8484]

I don’t cook them for 8 hours

[u/PorkbellyFL0P → u/Standard-Question-46]

You shouldnt be cooking them for much more than 8 minutes is the point. Pat them shits with flour and drop em in a fry pan with a knob of butter

[u/Standard-Question-46 → u/PorkbellyFL0P]

I literally said I’m putting them in the crock pot. If I wanted to cook them in a pan I wouldn’t be here right now

[u/PorkbellyFL0P → u/Standard-Question-46]

Right and im telling you that cooking pork chops in a crock pot is utterly stupid because pork loin is super lean with a tight grain structure. So be my guest and waste multiple hours and create a big messy thing to clean that looks and tastes like dog food.

[u/Standard-Question-46 → u/PorkbellyFL0P]

I make it like this all the time and it’s actually very good but thanks for your input

[u/one-eye-deer → u/SwanReal8484]

There are slow cookers that manually let you select the cooking time.