Creamy Mushroom Pork Chops

We have a lot of pork chops in our freezer, so I wanted to find a new recipe I could use to make some. My husband LOVED this recipe and ate up his entire pork chop before he even thought about putting salad and potatoes on his plate.

Original recipe, here.

Ingredients:

• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 4 pork chops
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup chicken broth
• salt and pepper to taste

Directions:

1. Heat oil in a large skillet over medium high heat. Add onions and garlic and saute until translucent. Add pork chops and brown about 4 to 6 minutes each side, stirring often to avoid burning onions and garlic.
2. Meanwhile, in a separate bowl, whisk together soup and broth. Pour soup mixture over browned chops, stirring well to loosen onions and garlic and to deglaze skillet. Reduce heat and gently simmer for 10 to 15 minutes, stirring and turning chops occasionally, until chops are cooked through (internal temperature should reach 160 degrees F/70 degrees C). Season with salt and pepper to taste and serve.

Serves: 4

Sweet & Sour Chicken

I've made this several times, but I keep forgetting to post it on here. Instead, I have to go back to the draft folder in my email account and find the recipe that I have pasted in there. Every time I make it, I am reminded how yummy it is! Jeff and I both like it very much. I made it for my family when they were in town a few months ago and accidentally added some spicy peppers. It definitely made it more "hot," but Jeff liked it that way. I like it better with sweet peppers, although the spicy ones definitely gave it a kick! Jeff must like it with sweet peppers too because last time I made it he ate ALL of the leftovers!

Original recipe, here.

Ingredients:

• 1 pound of boneless and skinless chicken thighs or breasts, cut into 1" chunks
• 1 egg white
• 1/4 teaspoon table salt
• 2 teaspoons cornstarch
• 1 10-ounce can pineapple chunks (reserve juice)
• 1/4 cup juice from the canned pineapple
• 1/4 cup white vinegar
• 1/4 cup ketchup
• 1/4 teaspoon table salt
• 2-3 tablespoons brown sugar
• 1 tablespoon + 1 teaspoon cooking oil
• 1 bell pepper, cut into 1 inch chunks
• 1/2 onion, sliced
• 1 carrot, grated
  
• 1/4 teaspoon ground ginger
• 1 cup of rice
  

Directions:

1. Prepare rice according to packaging directions.
2. In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
3. In the meantime, whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar.
4. Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot. Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.
5. Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute. Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.

Serves: 4