Browned Porkchops in Mushroom and Corn Gravy with....
Last posted dinner: Peanut Butter Thai style chicken in a coconut curry
Tonight's Dinner: Browned Porkchops in a Mushroom and Corn gravy with crumbled Ruffles Potato chip topping, Potato and Yam Parsley bake, and creamy chicken rice.
Porkshops:
1. Porkchops of 1/2 inch thick or whatever you prefer thickness. Rub with Salt and Pepper and allow to sit for sseveral minutes. After which, Brown in a very hot, tall skillet, with some corn oil. After 4 minutes, flip, and after 3 minutes, remove to a warmed thick plate (or a thin cold on). Only one layer of porkchops at a time, so you may need to do aitional brownings.
2. Once all of the porkchops have been browned on both sides, (alternatively, broil on high for 7 minutes), add oil, minced garlic, chopped onions, some salt and the contents of one can of corn kernels, juice and all. Scrap the bottom of the pan with a wooen spat to get at the flavor baked onto the pan. Once you have achieved a simmer, add one can (10.4) of cambell's cream of mushroom soup, and stir until evenly colored throughout. Taste, season to your preference, I usually a white pepper and black pepper, some more salt, and some peppercorns. Return the porkchops, one at a time, tot he skillet, and mix, make sure porkchops are touching the bottom of the pan. Put on very low an simmer for 10-20 minutes with a lid. Allow to sit unlie for an additional 5 minutes to thicken.
Potato bake:
Clean the 1 large yam and 6 medium red potatos thoroughyly, Cut up red potatos to your liking, I prefer 8ths, and some smaller pieces for texture. Cut up a large yam also to your liking. THe more even the pieces, the more evenly it will cook throughout. Cup an onion into quarters or finer, and mix. APply corn oil, salt, pepper, and curly parsley (one whole sprig), some brown sugar and soem cier vinegar, not too much of hte last 2 (Parsley goes well with sour, such as white vines, lemons, and vinegar). Stir and place into a baking pan an bake, covere with foil, at 400 degrees for 20 minutes. After 20 minutes, or when the pieces are beginning to feel cooked (soft and tender), broil for 10 more minutes to get browning/finishing. Remove from oven an allow to sit for 5 minutes before serving.
Chicken Rice: Throw in a can of creamy chicken soup or plain chicken soup into cooking rice, replace equal parts water with the can of soup, then return 1/4 can of water after wars for each can used. One can is enought o flavor 6 srevings of rice.
Plating: Plate rich, a porkchop with some gravy, yams, and top off the chicken with some ruffles potato chips, makes alot of difference.
Tonight's Dinner: Browned Porkchops in a Mushroom and Corn gravy with crumbled Ruffles Potato chip topping, Potato and Yam Parsley bake, and creamy chicken rice.
Porkshops:
1. Porkchops of 1/2 inch thick or whatever you prefer thickness. Rub with Salt and Pepper and allow to sit for sseveral minutes. After which, Brown in a very hot, tall skillet, with some corn oil. After 4 minutes, flip, and after 3 minutes, remove to a warmed thick plate (or a thin cold on). Only one layer of porkchops at a time, so you may need to do aitional brownings.
2. Once all of the porkchops have been browned on both sides, (alternatively, broil on high for 7 minutes), add oil, minced garlic, chopped onions, some salt and the contents of one can of corn kernels, juice and all. Scrap the bottom of the pan with a wooen spat to get at the flavor baked onto the pan. Once you have achieved a simmer, add one can (10.4) of cambell's cream of mushroom soup, and stir until evenly colored throughout. Taste, season to your preference, I usually a white pepper and black pepper, some more salt, and some peppercorns. Return the porkchops, one at a time, tot he skillet, and mix, make sure porkchops are touching the bottom of the pan. Put on very low an simmer for 10-20 minutes with a lid. Allow to sit unlie for an additional 5 minutes to thicken.
Potato bake:
Clean the 1 large yam and 6 medium red potatos thoroughyly, Cut up red potatos to your liking, I prefer 8ths, and some smaller pieces for texture. Cut up a large yam also to your liking. THe more even the pieces, the more evenly it will cook throughout. Cup an onion into quarters or finer, and mix. APply corn oil, salt, pepper, and curly parsley (one whole sprig), some brown sugar and soem cier vinegar, not too much of hte last 2 (Parsley goes well with sour, such as white vines, lemons, and vinegar). Stir and place into a baking pan an bake, covere with foil, at 400 degrees for 20 minutes. After 20 minutes, or when the pieces are beginning to feel cooked (soft and tender), broil for 10 more minutes to get browning/finishing. Remove from oven an allow to sit for 5 minutes before serving.
Chicken Rice: Throw in a can of creamy chicken soup or plain chicken soup into cooking rice, replace equal parts water with the can of soup, then return 1/4 can of water after wars for each can used. One can is enought o flavor 6 srevings of rice.
Plating: Plate rich, a porkchop with some gravy, yams, and top off the chicken with some ruffles potato chips, makes alot of difference.