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MorganGrayson · 10-01-2005

Measuring has never been one of my things. I cook by...feel? smell? hungry people yammering at me?

boneless pork chops
canned mushrooms
(an onion if you want)
canned mushroom soup
half a can of milk

Brown pork chops, don't cook them. Put them in the baking pan. (I use a brown glass casserole dish with a lid. You can use your metal pan and aluminum foil.) Brown sliced onions in the pan you just cooked the pork chops in if you like onions. Drain and dump a can of sliced mushrooms, mushroom stems and pieces, or even whole mushrooms if you're feeling flush. Cover the whole mess with the mushroom soup mixed with half a can of milk. Put in a 325 degree oven and walk away for three hours or so. (All meat gets the "low and slow" treatment over here. I like "tender.")

Serve on wide egg noodles cooked according to package directions and a vegetable you decide on.

You can fiddle with this recipe to hell and back. How many pork chops, how many mushrooms, how big a can of mushroom soup...whatever you're up to that day.

You can also subsitute "boneless, skinless chicken breasts" for the pork chops and "cream of chicken soup" for the mushroom soup and it's still great. Do everything else the same way.

10-01-2005	#11
MorganGrayson None $100 for every ImLive sign-up Join Date: Apr 2004 Posts: 4,321	Re: Need some new recipes.... Measuring has never been one of my things. I cook by...feel? smell? hungry people yammering at me? boneless pork chops canned mushrooms (an onion if you want) canned mushroom soup half a can of milk Brown pork chops, don't cook them. Put them in the baking pan. (I use a brown glass casserole dish with a lid. You can use your metal pan and aluminum foil.) Brown sliced onions in the pan you just cooked the pork chops in if you like onions. Drain and dump a can of sliced mushrooms, mushroom stems and pieces, or even whole mushrooms if you're feeling flush. Cover the whole mess with the mushroom soup mixed with half a can of milk. Put in a 325 degree oven and walk away for three hours or so. (All meat gets the "low and slow" treatment over here. I like "tender.") Serve on wide egg noodles cooked according to package directions and a vegetable you decide on. You can fiddle with this recipe to hell and back. How many pork chops, how many mushrooms, how big a can of mushroom soup...whatever you're up to that day. You can also subsitute "boneless, skinless chicken breasts" for the pork chops and "cream of chicken soup" for the mushroom soup and it's still great. Do everything else the same way.