I’m still not quite up to par and really wishing this bug to go away. So, I asked my family to help make dinner. I just guided them and took pictures. Fun right? I thought so.
Plus, I love being able to pass down my recipes and give them a little piece of being independent in their adult life – cooking for themselves!
My brother taught me a smothered pork chop recipe several years ago, which we all love. We’ve changed it up a bit though, adding our own flare to it.
Here are the ingredients:
4 bone in pork chops, salt,pepper, flour, dry garlic spread (or garlic powder and dried parsley). Olive Oil and butter. 1/2 of a container of baby bella mushrooms, sliced. 1/2 of a sweet onion – cut into slivers. One can of cream of mushroom with roasted garlic soup. Chicken broth or stock.
Preheat oven to 375 degrees.
Season both sides well with salt and pepper. Pour some flour into a pie plate or bowl. Season it with salt, pepper, and Johnny’s Garlic Spread. (or use Garlic Powder and dried parsley) Heat a couple tablespoons of olive oil and butter (please use real butter, not margarine) in an oven proof pan (I use a cast iron pan) Lightly dredge each pork chop in the flour mixture. Shake off any excess.
Fry pork chop on each side until lightly golden brown. Do not cook them all the way as they will finish cooking in the oven. You may need to do them in batches if there are more than 4. Once all have been cooked, return all to the same pan (layering if necessary)
Add the sliced mushrooms and slivered onions on top of the chops. Drop dollops of the cream of mushroom soup on top each port chop and spread a little bit. Then add a splash of chicken broth (couple turns of the pan)
Cover the pan with an oven proof lid or aluminum foil. Bake in the oven for 35 minutes. Remove from the oven and let rest (still covered) for 10 minutes
One of the sides was my daughter’s mac-n-cheese. I’ll admit, I was a little unsure of how she wanted to make it, but part of learning to cook is testing it your way as well, right?
You’ll need elbow noodles, cheddar cheese 1 1/4 c, Monterey jack cheese 1 1/4 c, milk 1 1/2 c, crushed red pepper, salt, pepper, spicy brown mustard (strange I know, but it only adds a little zip to the flavor, not a mustardy flavor)
Boil the noodles per package directions. Reduce heat to medium. Drain and put back in the same pot. Add about 1 1/2 cups of milk(use whole milk), add 1/2 of the cheeses, 1/2 tbsp. spicy brown mustard, pinch of crushed red pepper, salt and pepper. Mix thoroughly. Continue to simmer until milk reduces, add the remaining cheese and stir thoroughly. Yummy gooiness!
I always try to balance out our meals, so for this one, we had French style green beans. I buy frozen veggies because I find the flavor is better. But you can use whatever veggie you are in the mood for. Then we had left over dough from making cheesy puffed pastries, so we made those too (see recipe below)