Friday, January 14, 2011

Yummy Pork Chops

I have always been afraid to cook without a recipe. I like structure-- clear, precise instructions on how to do something correctly. I guess I was afraid I would mess up and ruin whatever it is I was trying to make. However, in the last couple years I have become a little more adventurous and traveled off the beaten path so to speak. I began throwing stuff together without much guidance. This was a big step for me. :)

I began cooking pork chops on a regular basis, and one day my husband tells me that he likes them cooked with cream of mushroom soup. I'd never heard of such a thing, but apparently it's pretty popular. I asked his ex-wife how she used to make them and looked up a few recipes online. Then, I just went for it. The result is a nice, juicy pork chop with a sauce that works great as a gravy for mashed potatoes.

Mushroom Pork Chops

1 tablespoon olive oil
4 center cut pork loin chops
Lawry's Garlic Salt to taste
1 can Campbell's Cream of Mushroom Soup

Warm the olive oil in a skillet over medium-high heat.

Season the chops with the garlic salt on each side and then add to the skillet. Cook until slightly browned on each side but not fully cooked.

Reduce heat to medium. Add the can of cream of mushroom soup. Bring to a boil. Reduce heat to low and cover. Simmer until fully cooked, about 15 to 20 minutes.

You can also add sliced fresh mushrooms when you add the soup to make it heartier.

Creamy Garlic Mashed Potatoes

2 baking potatoes
1/4 cup of butter
1/4 cup of milk
1 tablespoon Lawry's Garlic Salt

Peel and cube the potatoes. Place in a large saucepan and cover with water. Bring to a boil and cook until fork tender.

Drain the potatoes and place in a large bowl. Add the butter (I like to cover with the hot potatoes so it starts to melt faster), milk and garlic salt.

Mix with a hand mixer until creamy.

Serve with Mushroom Pork Chops and green vegetable of your choice.

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