Saturday we always like to have a slightly better meal than during the week and enjoy a bottle of wine with it. We no longer drink wine during the week. I sometimes have problems thinking about what to cook. After all there are only so many ways you can cook a fillet steak or make a roast or something. So, last weekend I kind of invented a dish - not totally original but it made a nice meal. Matt had a baked potato with it and I also did some coleslaw. Of course being the doofus I am, I forgot to take a picture. This is kind of what it looked like. I don't think there is any asparagus in the sauce though. For those of you who don't like one of my favourite foods, you can, of course leave it out.
Pork Chops, Mushrooms, Asparagus and Mushroom Sauce
Jo's Version
2 pork chops
1/2 cup sliced onions
1/2 lb sliced mushrooms
6 or more asparagus spears chopped in 1 inch pieces
1/2 small can mushroom soup
Set oven temp to 350°F. Place the pork chops in an oven proof baking dish and season slightly. The soup will contain seasoning. Scatter the sliced onions and mushrooms on top and around the chops then sprinkle with the asparagus. Pour over the half can of mushroom soup and place in the oven. Check after 45 minutes to make sure the soup is not drying out, if it is, add a little more. Be careful though, I ended up with a lot of soup on the bottom of the oven, but then I used the whole can. Cook for a total of an hour or until the chops are tender.
Have a great weekend
Pork Chops, Mushrooms, Asparagus and Mushroom Sauce
Jo's Version
2 pork chops
1/2 cup sliced onions
1/2 lb sliced mushrooms
6 or more asparagus spears chopped in 1 inch pieces
1/2 small can mushroom soup
Set oven temp to 350°F. Place the pork chops in an oven proof baking dish and season slightly. The soup will contain seasoning. Scatter the sliced onions and mushrooms on top and around the chops then sprinkle with the asparagus. Pour over the half can of mushroom soup and place in the oven. Check after 45 minutes to make sure the soup is not drying out, if it is, add a little more. Be careful though, I ended up with a lot of soup on the bottom of the oven, but then I used the whole can. Cook for a total of an hour or until the chops are tender.
Have a great weekend
I can't remember the last time I used a can of cream of mushroom soup for anything. I had some great recipes using canned soup that I made often when the kids were younger. This one sounds good, too.
ReplyDeleteI actually don't approve of doing that, using canned soup for sauces, but I hadn't anything else at the time and I was fed up with plain pork chops or oven barbecues which I like normally. I almost felt guilty using a can.
DeleteYes, now I would feel guilty too. Not just for being lazy, but because of what they add to canned soups. But hey, sometimes you do what you gotta do. Like when I am in a hurry and eat fast food.
DeleteYou are so right Denise.
Deletei'm not a meat eater but I like the idea of mushrooms with asparagus. Of course I like the idea of almost anything with asparagus.
ReplyDeleteMe too apart from cooked prosciutto with asparagus I would 100% agree. I guess I could cook asparagus and then wrap it in cold prosciutto.
DeleteSeeing all the exquisite recipes you come up with, it's hard to imagine you have problems thinking about what to cook. Have a lovely weekend, Jo.
ReplyDeleteWell having a plethora of something doesn't always mean you have the ingredients on hand and have the choice of choosing. Not only that, Vanessa, I don't always like the thought of some recipes at different times.
DeleteThat recipe looks INCREDIBLE! I'm not really a pork chop fan but I would definitely do these!
ReplyDeleteIt's simple enough JoJo. Does take the boringness of a pork chop away too.
DeleteLove mushrooms! Looks like a yummy sauce.
ReplyDeleteIt turned out better than I expected Pinky.
DeleteGMD this looks delicious! I rarely used canned soups for sauces when I cooked, but it'll be a good re-training exercise.
ReplyDeleteHaha, I can't believe you used 'doofus'. Trying to make me feel better, are we? Love you.
Yeah, well I don't recommend canned soups on a regular basis Eva, but now and again.
DeleteLove you too Eva.
Oh Jo - I would have LOVED to see a picture of your wonderful creation. Maybe next time. Happy Sunday.
ReplyDeleteWell I have the ingredients so might make it again soon Ivy. Same to you.
DeleteSounds good. I just made mint ice cream with green vedge. Not too shabby, but needs another draft.
DeleteOdd combination. You should try bacon flavoured. There is a guy in England who does odd flavours in ice cream including that one.
DeleteI'll need to try this, as I love pork chops!
ReplyDeleteIt's simple enough to do Dixie. Just be careful it doesn't boil over.
DeleteWe had pork chops on Saturday too Wish I'd seen this recipe before I cooked them. Definitely going to try this the next time we have pork chops. Thank you!
ReplyDeleteIt was worth it Pam, tasted very good.
DeleteThat looks good! I think we'll have to try this recipe. Hubby doesn't like many pork chops because they can be dry, but I don't think this recipe would have them be dry.
ReplyDeleteWe do the same with cooking something special on Sundays and enjoying a bottle of wine with it :)
betty
It was good Betty and certainly not dry. I have had the same problem with pork chops.
DeleteI like the idea of a special evening meal once a week.