Baked Pork Chops In A Mushroom Sauce

Baked Pork Chops In A Mushroom Sauce

Mushroom Pork & Potato Bake 

Pork chops baked with potatoes in a creamy mushroom and onion sauce.

INGREDIENTS

  • 6 pork chops
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • garlic powder to taste
  • 2 tablespoons butter
  • 2 large onions, finely chopped
  • 1 to 2 cloves garlic
  • 1 large can of mushrooms or sliced fresh mushrooms
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 1/4 cups milk
  • 4 cups thinly sliced potatoes (You can leave skin on or remove)

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
  2. Rub pork chops with salt, pepper, and garlic powder. Melt butter in a skillet over medium-high heat, add chops, and brown on both sides. Remove from skillet. Place onions and garlic in skillet, and cook until browned. Add mushrooms and cook until done. Pour in mushroom soup and milk; stir until blended. Remove from heat, and set aside.
  3. Arrange sliced potatoes evenly in prepared baking dish. Arrange chops on top of potatoes. Pour soup mixture over chops.
  4. Bake, covered, for 30 minutes in the preheated oven. Uncover, and bake 30 minutes more, or until potatoes are tender.

Nutritional Information

Servings Per Recipe: 6
Amount Per Serving:
Calories: 339
Total Fat: 15.1g
Cholesterol: 52mg
Sodium: 1145mg
Total Carbs: 32.2g
Dietary Fiber: 2.9g
Protein: 18.9g

Notes: I am going to try this recipe with chicken breasts next time. I added the mushrooms and the garlic to this recipe. I used sliced portabella mushrooms and it was great!

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Artichoke Tomato Salad

Artichoke Tomato Salad

8 large tomatoes (about 2 pounds) cut into wedges
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar marinated quartered artichoke hearts, drained
1 can sliced ripe olives, drained
2 Tablespoons minced fresh parsley
2 tablespoons white wine vinegar
2 garlic cloves, minced

Directions

Arrange tomatoe wedges on a large serving platter; sprinkle with salt and pepper. In a small bowl combine the remaining ingredients. Spoon over tomatoes. Refrigerate the leftovers.

Nutritional Facts
Per serving: 3/4 cup
Calories: 74
Fat: 5 g (1 g sat)
Cholesterol: 0
Sodium: 241 mg
Carbohydrates: 7 g
Fiber: 2 g
Protein: 1 g
Diabetic Exchanges: 1 vegetables, 1 fat
Serving Size: 8

Potato Salad

3 to 4 medium potatoes, cooked, peeled and cubed
3 eggs, hard-boiled, chopped
1 small onion chopped
2 stalks celery, chopped
1/4 cup chopped dill pickles or dill pickle relish
1 teaspoon salt
1 teaspoon celery salt
3/4 cup mayonnaise (I use Miracle Whip)
In a large bowl, combine all ingredients; mix well. Cover; refrigerate until serving time. (I like to make mine a day ahead of time.)

Shrimp Veggie Pasta Salad

Shrimp Veggie Pasta Salad

Veggie Pasta Salad Recipe

8 ounces cooked tricolor spiral pasta, rinsed
1 pound small shrimp, boiled, peeled and deveined
3 small tomatoes, chopped
1 cup chopped onions
1 cup chopped celery
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1 small cucumber, chopped 
1 cup carrots, chopped 
1 small can of black olives, rinsed
1 small bottle of your favorite Italian Dressing
1 teaspoon salt
1/8 teaspoon pepper
  
In a large bowl, combine all ingredients. Cover and refrigerate for at least 2 hours before serving. (I like to make this a day ahead of time)

Minestrone Soup

Minestrone Soup

Preparation time: 20 minutes

Cooking time: Low 8 hours

Yield: 6 servings

3 tablespoons olive oil          

1 medium onion, chopped                                   

1 tablespoon dried Italian seasoning     

2 cans (14.5 ounces) Italian flavored tomatoes      

1 cup finely diced carrots           

1 cup finely diced celery 

1 cup finely diced zucchini         

1 can cut green beans

1 cup peeled and finely diced potatoes

1 tablespoon salt

3 cloves garlic, minced

1/2 teaspoon freshly ground black pepper

8 cups water

1 can (19 ounces) red kidney beans, drained and rinsed under cold water

1 1/2 cups uncooked ditalini (small, tube-shaped pasta)

1/3 cup freshly grated Parmesan or Romano Cheese            

                          

1Spray a 6-quart slow cooker with vegetable oil cooking spray.

2Heat the olive oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook until soft, 7 to 8 minutes. Add the Italian seasoning, tomatoes, carrots, celery, and zucchini and cook for 5 minutes.

3 Place the cooked vegetable mixture in the slow cooker. Add the string beans, cabbage, potatoes, salt, pepper, and water. Stir to combine.

4 Cover and cook on low for 8 hours. Add the kidney beans and pasta 20 minutes before serving. Cook until the pasta is tender.

5 Stir in the cheese and serve immediately.

 

Per serving: Calories 297 (From Fat 27); Fat 10g (Saturated 2g); Cholesterol 4mg; Sodium 1770mg; Carbohydrate 42g (Dietary Fiber 9g); Protein 12g.

*I add cooked pork chunk and kielbasa sausage to this and it came out great. Next time I make it I plan on adding some canned minced clams to it instead.