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Italian Zoodle Salad

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Italian Zoodle Salad

"Zoodles" (Zucchini noodles) are a great alternative to pasta. Here we've tossed them with red onion, cherry tomatoes, artichoke hearts, black olives, mozzarella cheese, salami, and zesty Italian dressing!
Course: Salad
Cuisine: Italian, Keto
Servings: 6

Ingredients

  • 4 med. zucchini spiralized
  • 1/2 red onion thinly sliced
  • 1 (10 oz.) cont cherry tomatoes sliced in 1/2
  • 1 (14 oz.) can quartered artichoke hearts drained
  • 1 (6 oz.) can med black olives sliced in 1/2
  • 6-8 oz. mini mozzarella cheese balls (ciliegine)
  • 1 (8 oz.) stick dry hard salami sliced
  • 3/4 c. Zesty Italian Dressing or an olive oil & vinegar dressing

Instructions

  • Place prepared veggies, cheese, and salami, into a large bowl.
  • Pour dressing over all, toss to coat. Serve immediately.

Lemon Chicken Orzo Soup

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Lemon Chicken Orzo Soup

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Lemon Chicken Orzo Soup

Our light comforting soup combines tender chicken, delicate pasta, and fresh veggies in a delicious lemony broth, Enjoy!
Course: Soup
Cuisine: Italian
Servings: 6

Ingredients

  • 1 T. olive oil divided
  • 1 1/2 lbs. boneless skinless chicken thighs cut into 1-inch chunks
  • Kosher salt & freshly ground black pepper
  • 3 cloves garlic minced
  • 1 med. onion diced
  • 3 carrots peeled and diced
  • 2 stalks celery diced
  • 1/2 tsp. dried thyme
  • 5 c. chicken stock
  • 2 bay leaves
  • 1 c. water
  • 1 c. uncooked orzo pasta
  • 1 sprig rosemary
  • 1 lg. lemon juiced
  • 2 T. chopped fresh parsley leaves

Instructions

  • Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken pieces with salt and pepper, to taste. Add the chicken to the stockpot and cook until golden, about 3-4 minutes; remove the chicken to a bowl, cover loosely with foil, and set aside.
  • Add the remaining 1 tablespoon of oil to the stockpot. Add the garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in the thyme until fragrant, about 1 minute.
  • Pour in the chicken stock, water, and bay leaves; bring to a boil. Stir in the orzo, rosemary, and chicken; reduce heat and simmer until the orzo is tender, about 10-12 minutes. Remove the bay leaves and rosemary sprig. Stir in the lemon juice and parsley; season with salt and pepper, to taste. Serve immediately.

Cream Puffs

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Cream Puffs

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Cream Puffs

Cream puffs are surprisingly easy to make. You can fill them with your favorite ice cream, fruit pie filling or pudding!
Course: Dessert
Cuisine: Italian
Servings: 12

Ingredients

  • CREAM PUFFS:
  • 1 c. water
  • 1/2 c. butter diced
  • 1 c. all-purpose flour
  • 4 eggs lightly beaten
  • VANILLA CREAM FILLING:
  • 1/3 c. granulated sugar
  • 2 T. cornstarch
  • 1/8 tsp. salt
  • 2 c. milk
  • 2 egg yolks lightly beaten
  • 2 T. butter softened
  • 2 tsp. vanilla extract

Instructions

  • Preheat oven to 400 degrees.
  • CREAM PUFFS: In a large saucepan, heat water, and butter to a rolling boil. whisk in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs all at once, continue beating until smooth. Drop dough by 1/4 cupfuls 3-inches apart onto two ungreased baking sheet (6 per sheet).
  • Bake for 25-35 minutes or until puffed and golden. Cool away from draft. Cut off tops. Pull out any filaments of soft dough. Carefully fill puffs with Vanilla Cream Pudding. Replace tops; dust with confectioners' sugar. Refrigerate until ready to serve.
  • VANILLA CREAM FILLING: Blend sugar, cornstarch and salt in a 2-quart saucepan. Combine milk and egg yolks, gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute. Remove from heat; stir in butter and vanilla. Cool slightly then place a piece of plastic wrap over the top of the pudding to prevent a skin from forming. Chill until ready to use.

Notes

To make this quick and easy, you can prepare 1 box (4 serving) Jello instant vanilla pudding according to package directions, in place of homemade vanilla cream if desired.

Caprese Zoodles

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Caprese Zoodles

Zucchini noodles, cherry tomatoes, and mini mozzarella cheese balls, tossed in a homemade basil pesto sauce, that's out of this world!
Course: Salad
Cuisine: Italian, Keto
Servings: 4

Ingredients

  • 3 med. zucchini spiralized
  • 1/2 (10 oz.) cont. cherry tomatoes cut in half
  • 1 (8 oz. ) cont. Ciliegine (small mozzarella balls) cut in 1/2
  • 1 c. basil pesto see note below
  • Salt and pepper to taste
  • fresh basil leaves for garnish
  • shredded Parmesan cheese for garnish

Instructions

  • Place everything into a large bowl, pour pesto over all; toss to coat.
  • Season with salt and pepper to taste.
  • Garnish with fresh basil leaves and Parmesan cheese if desired. Serve immediately.

Notes

Homemade  Basil Pesto

Coconut Curry Chicken

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Coconut Curry Chicken

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Coconut Curry Chicken

Braised chicken thighs, simmered in a delicious coconut curry sauce, with rice, red bell peppers, and green beans.
Course: Entrée
Cuisine: Thai
Servings: 6

Ingredients

  • 2 T. olive oil
  • 8 (about 3 lbs.) boneless skinless chicken thighs
  • Coarse salt and ground pepper
  • 1 (14.5 oz.) can coconut milk
  • 1 1/2 c. low sodium chicken broth
  • 2 tsp. Thai red curry paste
  • 1 c. jasmine rice
  • 2 red bell peppers ribs & seeds removed, cut in 1-inch pieces
  • 1 (8 oz.) pkg. frozen green beans thawed, cut in 1-inch pieces
  • 1 lemon cut into wedges for serving

Instructions

  • In a 5-quart Dutch oven or heavy pot, heat oil over medium-high heat. Season chicken with salt and pepper. Working in two batches, cook chicken until brown, about 6 to 8 minutes; transfer to a plate.
  • Add coconut milk, broth, 1/2 cup water, and curry paste to the pot; bring to a boil, and stir in rice. Add chicken (with any juices), arranging pieces in a single layer. Cover, and reduce heat to medium-low. Cook without stirring, until rice is almost tender, 15 minutes.
  • Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender, about 8 to 10 minutes. Serve with lemon wedges on the side.

Strawberry Jello Poke Cake

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Strawberry Jello Poke Cake

Here's a blast from my past, Retro Jello Poke Cake! My kids beg for this delicious cake year round, but especially on their birthdays!
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

CAKE:

  • 1 (15.25 oz.) box white cake mix
  • 2 (3 oz) box strawberry Jello
  • 3/4 c. boiling water
  • 3/4 c. ice cold water

FROSTING:

  • 1 (8 oz.) pkg. cream cheese softened
  • 1 c. confectioner's sugar
  • 1 tsp. vanilla extract
  • 1 (8 oz.) tub Cool Whip

TOPPING:

  • 1 lb. strawberries quartered

Instructions

  • Prepare and bake cake as directed on the back of the box for a 9 x13-inch pan.
  • Let the cake cool for 20 minutes. "Poke" the cake with the end of a small wood spoon or large fork. Space pokes about 1/2-inch apart, until the entire surface of the cake is covered with holes.
  • In a medium bowl, whisk together Jello and boiling water, until the Jello is completely dissolved. Whisk in cold water, until well combined. Slowly pour Jello over the cake filling the holes. Cover the cake with plastic wrap and refrigerate for three hours.
  • In a large bowl, using an electric mixer, beat softened cream cheese, confectioners' sugar, and vanilla until smooth. Add Cool Whip, beat on low, until just combined. Spread on top of cake.
  • Top with fresh strawberries. Keep refrigerated until ready to serve.

Notes

This recipe can easily be made with raspberry Jello and fresh raspberries, in place of Strawberry Jello and fresh strawberries if desired.

Spicy Chipotle Chicken and Rice

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Spicy Chipotle Chicken and Rice

This dish makes a wonderful filling for burritos too!
Course: Entrée
Cuisine: Mexican
Servings: 6

Ingredients

  • 2 T. vegetable oil
  • 8 (about 2 lbs.) boneless skinless chicken thighs
  • coarse salt and freshly ground black pepper
  • 1 med. red onion thinly sliced lengthwise
  • 3 cloves garlic chopped
  • 1/2 tsp. ground cumin
  • 2 canned chipotle chiles in adobo sauce minced
  • 1 (4 oz.) can diced green chiles
  • 2 lg. tomatoes seeded & diced into lg. pieces
  • 1 c. chicken stock or broth
  • 1 c. long-grain white rice
  • Lime wedges for serving
  • Chopped cilantro leaves for serving

Instructions

  • In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with salt and pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate.
  • Reduce heat to medium. Add onion and sauté until soft, about 5 minutes. Add a 1/2 cup of water to help release browned bits from the bottom of the pot.
  • Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in chicken stock and return chicken and any accumulated juices to the pot. Cover, reduce to a simmer, and cook for 25 minutes.
  • Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro.
  • For Burritos: Simply cut chicken into bite-size pieces before cooking. Heat flour tortillas according to package directions. Top with filling, sour cream, and cheddar cheese, tuck in the ends, and roll up tightly.

Slow Cooker BBQ Beef

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Slow Cooker BBQ Beef

Slow cooked roast beef simmered in barbeque sauce, preserves, mustard, brown sugar, onions, and peppers until fork tender. Serve on toasted buns with coleslaw OR over mashed potatoes, with corn on the cob and a fresh green salad!
Course: Entrée
Cuisine: American
Servings: 10

Ingredients

  • 3 lbs. boneless beef chuck roast
  • 1 c. barbecue sauce
  • 1/2 c. peach or apricot preserves
  • 1 T. Dijon mustard
  • 1 T. brown sugar packed
  • 1 sm. onion sliced
  • 1/3 c. green bell pepper
  • 12 rolls or buns split and toasted
  • coleslaw mix for serving

Instructions

  • Trim excess fat from beef. Cut beef into 4 pieces. Place beef in 4 to 5-quart slow cooker.
  • In a small bowl, combine barbeque sauce, preserves, mustard, brown sugar, onions, and green bell peppers; pour mixture over beef.
  • Cover and cook on LOW heat for 6 to 8 hours or until beef is tender.
  • Remove beef to cutting board. Cut into thin slices or shred with forks; return to cooker. Cover and cook for an additional 15-20 minutes.
  • Fill toasted buns with BBQ beef and coleslaw if desired.

Szechaun Crispy Beef

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Szechuan Crispy Beef

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Szechaun Crispy Beef

This was our favorite dish to order at the Great Wall restaurant in Everett, WA. Sadly they closed a few years back. Here I've tried to re-created it. I think this comes very close to the original...Enjoy!
Course: Entrée
Cuisine: Chinese
Servings: 4

Ingredients

  • 1 lb. flank steak thinly sliced, across the grain
  • 6 T. cornstarch
  • 3 lg. mandarin oranges juiced, peels reserved
  • 3/4 c. sweet chili sauce
  • 2 T. low sodium soy sauce
  • 3 c. peanut oil for frying
  • 1 lg. jalapeño seeds & membrane removed, julienne
  • 2 T. minced ginger
  • 2 cloves garlic minced
  • 2-3 green onions thinly sliced on bias for garnish
  • red pepper flakes to taste
  • Sticky rice for serving

Instructions

  • Line a baking sheet with 2 to 3 layers of paper towels, set aside.
  • Cut beef along grain into thin strips. Pour cornstarch into a Ziploc bag, add beef strips, toss to coat. Place in the freezer until ready to use.
  • Slice oranges in half. Gently peel the oranges reserving the peels. Thinly slice peel lengthwise; set aside. Juice the oranges, discard segments.
  • In a saucepan, bring the orange juice, chili sauce, and soy sauce to a simmer over low heat.
  • In a heavy bottom Dutch oven, heat the peanut oil over medium-high heat until it reaches 350 degrees. Working in 3 batches, add 1/3 of the beef and fry stirring occasionally to keep the beef from sticking together, until golden brown, about 1 1/2 minutes. Using a spider, transfer the meat to the lined baking sheet. Return heat to 350 degrees and repeat twice more with remaining beef. After frying, reserve 2 tablespoons frying oil.
  • Heat the reserved oil in a 12-inch skillet over medium-high heat. Add orange peel and jalapeno; cook stirring occasionally until the orange peel is golden brown, about 1 1/2 to 2 minutes. Add garlic and ginger, cook stirring frequently until the garlic begins to brown, about 45 seconds.
  • Add the sauce and beef to the skillet, toss to coat. Transfer to a platter, garnish with scallions and red pepper flakes to taste, and serve immediately with sticky rice.

Notes

Prep all of your ingredients ahead of time, this comes together very quickly.

Paprika Chicken

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Paprika Chicken

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Paprika Chicken

Chicken, onions and peppers, infused with sweet Hungarian paprika, served over a bed of egg noodles.
Course: Entrée
Cuisine: Hungarian
Servings: 6

Ingredients

  • 3 lbs. boneless skinless chicken breasts & thighs cut in 2-in. pieces
  • Salt and black pepper to taste
  • 2 T. vegetable oil
  • 1 lg. onion thinly sliced
  • 1 red bell pepper seeds and stems removed and thinly sliced
  • 1 yellow bell pepper seeds and stems removed and thinly sliced
  • 2 cloves garlic minced
  • 3 T. all-purpose flour
  • 2 T. Hungarian paprika sweet or hot
  • 1 (15 oz.) can crushed tomatoes with juice
  • 1 1/2 c. chicken stock
  • 1/2 c. sour cream
  • 1 lb. wide egg noodles

Instructions

  • In a large skillet, heat vegetable oil over medium-high heat. Add the chicken pieces, season with salt and pepper. Cook chicken, turning occasionally, until golden brown, about 6-8 minutes. Transfer chicken to a plate and cover to keep warm.
  • Reduce heat to medium , add the onions, peppers and garlic to the pan, cook until softened. Add the flour and paprika, stirring constantly for 2 minutes.
  • Stir in crushed tomatoes with juice, chicken stock and wine; season with salt and pepper to taste. Turn the heat up, and bring to a boil, continue stirring.
  • Return chicken to the pan, reduce heat to low, cover and simmer until chicken is cooked through, about 20 minutes.
  • While chicken is cooking, cook noodles in a large pot of salted water until al dente. Drain noodles.
  • Stir sour cream into sauce with chicken, and cook for an additional 5 minutes. Pour chicken and sauce over cooked noodles and serve immediately.

Snickers Fudge

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Snickers Fudge

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Snickers Fudge

Chocolate fudge, gooey caramel, salty peanuts, and chewy nougat, tastes just like your favorite candy bar!
Course: Dessert
Cuisine: American
Servings: 77 pieces

Ingredients

  • 2 c. semisweet chocolate chips divided
  • 1/2 c. plus 2 T. creamy peanut butter divided
  • 1 (7 oz.) jar marshmallow fluff
  • 1 1/2 c. confectioner's sugar
  • 1 c. dry roasted unsalted peanuts
  • 1 (11 oz.) bag caramels unwrapped
  • 1/4 c. heavy cream

Instructions

  • Line an 11 x 7-inch baking pan with parchment paper.
  • Place 1 cup of chocolate chips and 3 tablespoons of peanut butter in a heatproof bowl. Microwave for 60 seconds and stir until smooth and combined; microwave for few seconds more if needed.
  • Pour melted chocolate in prepared pan and spread evenly. Place pan in the freezer for 2-3 minutes or until hardened.
  • Meanwhile, in a medium bowl, combine marshmallow fluff, 1/4 cup peanut butter, and confectioners' sugar. Stir with a wooden spoon, until a soft nougat forms.
  • Place nougat between 2 pieces of waxed or parchment paper and roll into an 11 x 7-inch rectangle, then press the rectangle on top of chocolate layer with your fingers.
  • Sprinkle peanuts evenly over nougat , gently pressing them in.
  • In a small saucepan, add the caramels and heavy cream. Cook over medium heat, stirring constantly until melted. Immediately pour over peanuts, spreading it all over with the back on a spoon. Refrigerate for 5 minutes until set.
  • In a heatproof bowl, melt remaining 1 cup chocolate chips and 3 tablespoons peanut butter. Pour over caramel layer, spreading evenly. Place pan in fridge for 10 minutes until chocolate is set.
  • Using a sharp knife, cut into squares. Enjoy!

Skinny Shrimp Scampi with Zucchini Noodles

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Skinny Shrimp Scampi with Zucchini Noodles

All the things you love about Shrimp Scampi without the carbs!
Course: Entrée
Cuisine: American, Keto
Servings: 6

Ingredients

  • 2 T. olive oil
  • 1 T. minced garlic
  • 1/4 tsp. crushed red pepper flakes
  • 1 lb. (26-30 ct.)lg. shrimp shelled, deveined, tails intact
  • Salt and black pepper
  • 1/4 c. white wine or chicken stock
  • Juice of 1 lemon
  • 3 med. zucchini cut into noodles (see note below
  • 2 T. chopped parsley for garnish
  • Freshly grated Parmesan cheese for serving

Instructions

  • In a large skillet, over medium-high heat, add olive oil, garlic, and crushed red pepper flakes, cook for 1 minute, stirring constantly.
  • Add the shrimp to the skillet. Cook, stirring occasionally, until pink, about 2-3 minutes. Season the shrimp with salt and pepper. Using a slotted spoon, transfer cooked shrimp to a bowl, leaving liquid in the pan.
  • Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes.
  • Add the zucchini noodles and cook, stirring occasionally, for 2-3 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garnish with parsley. Serve immediately, passing the Parmesan cheese at the table.
  • Cook's Note: To cut zucchini into noodles (aka: zoodles) use a mandoline or spiralizer.

Champagne and Popsicles

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Champagne and Popsicles

A fun and festive way to ring in the New Year, Toast at weddings or Cool off in the summer heat!
Course: Beverage
Cuisine: American

Ingredients

  • 1 box frozen fruit pops or popsicles
  • 1 bottle Prosecco champagne

Instructions

  • Unwrap the fruit pops and place them in decorative glasses.
  • Slowly pour the champagne over the fruit pops.
  • Serve immediately and enjoy!

Hash Brown Breakfast Casserole

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Hash Brown Breakfast Casserole

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Hash Brown Breakfast Casserole

Start your morning off right with this beautiful breakfast casserole!
Course: Breakfast
Cuisine: American, Irish
Servings: 10

Ingredients

  • 1 lb. mild pork sausage
  • 1 lb. hot pork sausage
  • 1 (30 oz.) pkg. frozen hash browns
  • 1 tsp. salt divided
  • 1/2 tsp. black pepper
  • 1 1/2 c. shredded cheddar cheese divided
  • 6 lg. eggs
  • 2 c. milk

Instructions

  • Preheat oven to 350 degrees.
  • Cook sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.
  • Prepare hash browns according to package directions, adding 1/2 teaspoon salt and pepper.
  • Stir together hash browns, sausage, and 1 cup cheese. Pour into a lightly greased 13 x 9-inch baking dish.
  • Whisk together eggs, milk, and remaining 1/2 teaspoon salt. Pour evenly over potato mixture. Top with remaining 1/2 cup cheese.
  • Bake for 35 to 40 minutes, until golden brown and bubbly.

Sesame Zoodles

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Sesame Zoodles

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Sesame Zoodles

Zucchini noodles tossed with a delicious Asian sesame dressing.
Course: Salad
Cuisine: Keto, Thai
Servings: 6

Ingredients

SESAME DRESSING:

  • 1/4 c. low sodium soy sauce
  • 2 T. rice vinegar
  • 2 tsp. Sriracha sauce
  • 1 T. creamy peanut butter
  • 2 cloves garlic minced
  • 2 T. sesame oil

ZOODLES:

  • 4 med. zucchini
  • 1 T. sesame seeds
  • 2 green onions sliced

Instructions

  • DRESSING: In a small bowl, whisk together all ingredients. Set aside.
  • ZOODLES: Using a Spiralizer, cut zucchini into long noodles.
  • In a large bowl, toss "zoodles" with dressing. Sprinkle with sesame seeds and green onions.
  • Serve cold.

Drunken Spaghetti

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Drunken Spaghetti

Known as Spaghetti all’Ubriaco, this simple yet elegant red wine spaghetti is a fabulous choice for special occasions like Valentine’s Day. The pasta is bathed in red wine, soaking up the wine flavor while cooking off the alcohol and infusing the pasta with a subtle sweetness and depth of flavor. The pasta is finished in a pan with butter, garlic, toasted walnuts, and Parmigiano-Reggiano cheese. Enjoy!
Course: Entrée
Cuisine: Italian
Servings: 4
Author: Dusty Hutchins McNutt - Cooking Mamas

Ingredients

  • 4 c. water
  • 1 (750 ml) bottle dry red wine such as Chianti or Merlot, divided
  • 1 lb. spaghetti
  • 2 T. extra virgin olive oil
  • 4 sm. garlic cloves thinly sliced
  • 1/4 tsp. crushed red pepper
  • 2 T. butter
  • 1/4 c. parsley finely chopped
  • 1/2 c. toasted walnuts coarsely chopped
  • 1/2 c. Parmigiano-Reggiano cheese plus more for serving
  • Salt and freshly ground black pepper to taste

Instructions

  • In a large pot, bring water, 3 cups of wine, and a large pinch of salt to a boil. Add spaghetti, cook until al dente, stirring occasionally. Drain, reserving 1/4 cup of the cooking liquid.
  • In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the garlic and red pepper, and season with salt. Sauté for 1 to 2 minutes. Add the remaining 1/4 cup of wine and the reserved cooking liquid and bring to a simmer.
  • Stir in pasta, cook until the liquid is nearly absorbed, about 2 minutes. Add the butter, parsley, nuts, and cheese, toss to coat. Season the pasta with salt and pepper to taste.
  • Serve immediately, passing grated cheese at the table.

Jalapeno Popper Dip

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Jalapeno Popper Dip

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Jalapeno Popper Dip

Serve warm or cold with a nice crusty French bread or crackers for dipping!
Course: Appetizer
Cuisine: Mexican
Servings: 16

Ingredients

  • 2 (8 oz.) pkg. cream cheese softened
  • 1 c. mayonnaise
  • 1 c. cheddar cheese
  • 1 (4 oz.) can chopped green chilies
  • 1 (4 oz.) can diced jalapeno peppers drained
  • 1/2 c. shredded Parmesan cheese divided
  • 1/2 c. Italian bread crumbs
  • 3 T. butter melted
  • 1 T. fresh chop parsley
  • Bread or crackers for serving

Instructions

  • Preheat oven to 350 degrees.
  • In a large bowl, beat the cream cheese and mayonnaise, until smooth. Add cheddar cheese, chilies, jalapeno peppers and 1/4 cup Parmesan cheese until blended. Spoon into an ungreased1-1/2-qt. baking dish.
  • In a small bowl, combine the bread crumbs, remaining 1/4 cup Parmesan cheese, and melted butter. Sprinkle over cream cheese mixture.
  • Bake uncovered for 20-25 minutes or until golden brown. Sprinkle with fresh chopped parsley. Serve with bread or crackers.

Smothered Pork Chops with Onion Gravy

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Smothered Pork Chops

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Smothered Pork Chops with Onion Gravy

Course: Entrée
Cuisine: American
Servings: 5
Author: Cooking Mamas

Ingredients

  • 5 center cut pork chops
  • 1/2 c. all-purpose flour
  • 1/3 c. vegetable oil
  • 1 sm. onion julienne
  • 1 tsp. garlic powder
  • 1/2 tsp. ground black pepper
  • 1 (10.75 oz.) can golden mushroom soup
  • 1/2 c. milk

Instructions

  • Place flour in a large re-sealable plastic bag. Add pork chops two at a time, shake to coat.
  • Heat vegetable oil in a large skillet over medium-high heat. Fry pork chops until brown on both sides. Remove chops to a plate and cover loosely with foil. Add onions to the skillet, season with garlic and pepper, reduce heat to medium and sauté until tender.
  • In a small bowl, whisk together soup and milk. Add soup mixture to the skillet, stirring to scrape up the bits left from the pork chops. Bring to a gentle boil, increasing heat slightly if necessary. You can adjust the amount of milk depending on how thick you want the gravy to be.
  • When soup mixture is bubbling, return chops to skillet. Cover, and reduce heat to low. Simmer for 20 minutes, or until chops are cooked through. Serve over mashed potatoes or egg noodles.