Ok. I admit it. I have writer's block. I don't have a thing to say, nothing that even remotely relates to cooking or this recipe. But, I tried a new recipe today, and it was good, so I feel the need to share it. Here it is.....
adapted from Simply Suppers
3-4 thinly sliced center-cut pork chops (about 1-1/4 pounds)
Kroger All Purpose Seasoning
1 tablespoon olive oil
1/2 cup thinly sliced yellow onion (1/2 large onion)
1 can (10-3/4 ounce) cream of celery soup
1 can College Inn Rotisserie Chicken Bold Stock
1/2 cup chopped mushrooms
Pat the pork chops dry with a paper towel and generously season with Kroger All Purpose Seasoning. In a large frying pan (I use my cast iron chicken fryer) over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Sear the meat until nicely browned on both sides, about 4 minutes per side. Transfer the meat to a plate and reserve.
Add the onions and mushrooms and saute until soft, about 5 minutes. Add the soup and chicken stock, and stir to combine. Over high heat, bring the mixture to a boil. Reduce the heat to medium-low. Return the meat to the pan. Cover and simmer until the meat is tender, about 45 minutes. Serve the pork chops hot with the sauce ladled on top.
COOKING TIP: You can use either bone-in or boneless pork chops for this recipe.
MUSIC TO COOK BY
HELP TORNADO VICTIMS
As I'm sure you are aware, approximately 173 tornadoes ripped through the South Wednesday, leaving devastation in their wake. So far, the death toll is approaching 300, with a death toll of at least 195 in Alabama alone. The news reports and pictures from these areas are heartbreaking. If you would like to help, you can do so through the American Red Cross.
Until next time, Happy Cooking! : )
I don't believe you have to be better than everybody else. I believe you have to be better than you ever thought you could be. - Ken Venturi