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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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.

In Hog Heaven

We hit the mother lode yesterday afternoon. One of my husband’s friends called and asked if we wanted some wild hog that they killed over the weekend. I, being the one who does all the grocery shopping, of course said yes.
We got the meat yesterday. Luckily it was quartered out for us. I don’t think I could have handled looking at the face or anything like that. Obviously I am not a hunter! We cut the meat up this morning in about 3 hours. I think I have 25 meals worth in my freezer now. Most of it is chunk meat for soups, casseroles, stir-frying. We did get 2 meals of tenderloins and 4 meals of boneless chops.

Now I need to go find some pork recipes so the kids don’t complain about eating the same thing over and over again!

“th-th-th-that’s all folks!”

Ribs To Die For…

I found this recipe over at The Kitchen Sink. The ribs came out awesome! I will admit that being a bit lazy, I did not make the Bourbon Glaze but I instead used a really good BBQ sauce. The key is to cooking the ribs in the pineapple juice! My youngest daughter doesn’t like BBQ sauce so we left hers plain and she ate every last piece!

Bourbon-Glazed Baby Back Ribs
Bon Appetit

5 tablespoons honey
1/4 cup bourbon
1 1/2 tablespoons hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon plum sauce
1 1/2 teaspoons mild-flavored (light) molasses
1 1/2 teaspoons soy sauce
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon hot chili paste (such as sambal oelek)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 2 1/4- to 2 1/2-pound racks baby back pork ribs
1 cup unsweetened pineapple juice

Whisk first 11 ingredients in small bowl.

Do ahead: Glaze can be made 1 day ahead. Cover and refrigerate.

Preheat oven to 350°F. Place long sheet of heavy-duty foil on each of 2 large rimmed baking sheets. Sprinkle rib racks on all sides with salt and pepper. Place 1 rib rack on each foil sheet. Fold up sides of each foil sheet around rib rack to form boat-like shape. Pour 1/2 cup pineapple juice over each rib rack. Fold up foil to seal packets. Bake until ribs are tender, about 2 hours.* Remove ribs from foil packets. Transfer to roasting pan; pour any juices from foil over and cool.

Do ahead: Can be made 1 day ahead. Cover with plastic wrap; refrigerate.

Prepare barbecue (medium heat). Cut each rib rack in half. Grill until browned, brushing frequently with glaze and turning often, about 10 minutes. Cut racks between bones into ribs.

* The original recipe calls for baking the ribs for 1 hour, but Epicurious commenters suggested 2 hours.