Sunday, June 12, 2011

Sunday dinner

Don't go out to eat after church.  Instead, go home and cook up this family friendly dinner that will have your husband and kids begging for seconds. 

Pork Chop and Potato Skillet recipe

6 pork loin chops about 1/2 inch thick
1 can condensed cream of mushroom soup
1- 4 oz can of mushroom stems and pieces, undrained
1/4 cup chicken stock
2-3 tbsp of white wine...just eyeball it
1/4 tsp dried thyme...eyeball it
1/2 tsp garlic powder...eyeball it....add a little more depending on taste
1/2 tsp worcestershire sauce..eyeball it
11/2 pounds of small red or new potatoes cut into fourths
1 tbsp chopped pimiento
1 package 10 oz frozen green peas

Use a little olive oil in a large skillet to brown your chops on both sides.  I season mine with salt and pepper.  You are free to use whatever seasoning you like.  Medium high heat is what I use.  Depending on size of your skillet you might need to cook in small batches until chops are done.  While those are browning I get out a 4 cup pyrex wet measure and add my can of mushroom soup, chicken stock, wine, thyme, garlic powder and worcestershire sauce.  Stir together and then pour over all of your chops in large skillet.  Heat to boiling while stirring on occasion.  Then add your potatoes, cover and simmer until taters are getting tender.  Oh, dont forget to season your potatoes.  I use seasoned salt.  Don't overdo it though.  After your taters are tender add your peas and pimento.  Cover and simmer about ten minutes until tender.  You might need to add a little more chicken stock. 

Its delicious.  Trust me.  You will so thank me.

Thanks to January 1994 Betty Crocker Hearty Casseroles and Skillet Dinners recipe book.  I modified the original recipe

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