It is another cool morning here along the Pacific coast...57 degrees I believe...along with an overcast sky. The weather is ok though because CJ and I are snug in our wee comfortable home. I am listening to "Sacred Concert" on KDFC. CJ is stalking squirrels. At any moment I could be startled by a loud thud as he most assuredly will hurl himself at the window!
Yesterday afternoon after watching a great movie ("The Illusionist"), I tried out a new recipe for pork chops that is what I would call "a keeper." Delicious, simple, comforting on a cool and gray day. Here it is:
One Skillet Pork Supper
4 boneless pork chops (1 to 1 1/2 inches thick)
2 tablespoon extra lite olive oil
1 (10.75 ounce) can condensed tomato soup
1/2 cup chicken or vegetable broth
1 teaspoon Worcestershire sauce
1/2 teaspoon salt*
3 potatoes quartered**
1 medium onion coarsely chopped
4 small carrots cut into 2 inch pieces
1/4 to 1/3 sliced fresh mushrooms
In a large skillet brown the pork chops in the olive oil 4 minutes each side. When browned, remove from pan and add the chopped potatoes, carrots, onion, and mushrooms and saute for about 5 to 7 minutes. Meanwhile combine the broth, soup, and Worcestershire sauce.
When vegetable are done with the saute, nestle the pork chops back into the pan along with the vegetable. Pour soup mixture over all. Bring to a boil, cover tightly, reduce heat to medium low and simmer for 45 minutes.***
* I used "Good With Everything Herbed Sea Salt" and used it on the pork chops when browning as well as the vegetables.
**The potatoes I had were large so I only used two that I cut into 1/8s
***I simmered it for one hour and it was perfect...
Yesterday afternoon after watching a great movie ("The Illusionist"), I tried out a new recipe for pork chops that is what I would call "a keeper." Delicious, simple, comforting on a cool and gray day. Here it is:
One Skillet Pork Supper
4 boneless pork chops (1 to 1 1/2 inches thick)
2 tablespoon extra lite olive oil
1 (10.75 ounce) can condensed tomato soup
1/2 cup chicken or vegetable broth
1 teaspoon Worcestershire sauce
1/2 teaspoon salt*
3 potatoes quartered**
1 medium onion coarsely chopped
4 small carrots cut into 2 inch pieces
1/4 to 1/3 sliced fresh mushrooms
In a large skillet brown the pork chops in the olive oil 4 minutes each side. When browned, remove from pan and add the chopped potatoes, carrots, onion, and mushrooms and saute for about 5 to 7 minutes. Meanwhile combine the broth, soup, and Worcestershire sauce.
When vegetable are done with the saute, nestle the pork chops back into the pan along with the vegetable. Pour soup mixture over all. Bring to a boil, cover tightly, reduce heat to medium low and simmer for 45 minutes.***
* I used "Good With Everything Herbed Sea Salt" and used it on the pork chops when browning as well as the vegetables.
**The potatoes I had were large so I only used two that I cut into 1/8s
***I simmered it for one hour and it was perfect...
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