Monday, October 4, 2010

Bad pictures, Good food

Warning -- my camera batteries were dead and I didn't really feel like looking for Brian's amazing camera, so I pulled out my Kodak Playsport which takes decent but not wonderful still pictures. Now as far as video goes, it's amazing! AND waterproof! Highly recommend :-)

On to the point of this post. Dinner tonight was a long time favorite of my family's. I started "Full Teach Week" today and after a long night was pretty exhausted when I got home. This meal is PERFECT for a quick preparation meal -- it does take about an hour to cook/simmer, but seriously about 10 minutes to prep. AMAZING!

We used to eat pork chops all the time when I was younger. Silly me -- I seriously thought it was because we were tight with money when we were younger and I thought pork chops were cheap. They're really not "cheaper" by the pound, except for the fact that you use less pounds of pork to make a meal so in all, it really is cheaper. I'm very picky about eating pork chops and this is actually the only meal I can think of that I will eat pork chops besides grilled pork chops -- which I haven't had since I was about 12 years old. We maybe she try that soon!

Enough chitter-chatter -- on to the show!

Saucy Pork Chops

6 pork chops (I used 8)
1 med onion, thinly sliced
1 10 1/2 oz can condensed cream of chicken/mushroom soup
1/4 cup catsup
3 tsp Worcestershire sauce

Season pork chops with salt and pepper.

In skillet, brown chops on both sides in small amount of hot oil (about 30 seconds on each side). 

At this point I removed the pork chops from the skillet and turned off the burner until everything else was ready. Top chops with onion slices.  Combine remaining ingredients in bowl. Place pork chops in bottom of skillet and pour liquid ingredients over chops. 
(It does not look like there will be enough liquid in the skillet at first, but with the onions releasing so much water, it gets more liquid-like within about 15 minutes. Make sure your burner is on low.)

Cover; simmer 45 to 60 minutes, or till done (when the onions are translucent). 

Normally this is served over egg noodles or mashed potatoes -- I was out of egg noodles and forgot I had potatoes in the pantry so I put it over spiral noodles. Same concept, still delicious! I got created with the frozen vegetables and combined sweet corn with broccoli -- delicious choice!

This meal is relatively healthy when using the healthy soup and whole wheat pasta. Great for large families -- seeing as how one pork chop, some pasta, and vegetables does a great job of filling!