Bottle And Go Mushroom Soup Food
TENDER OVEN BAKED PORK CHOPS
This recipe is foolproof. The pork chops turn out VERY tender. I have tried many other recipes for pork chops in the oven, and I always go back to this tried and true recipe of mine. My husband eats about 3 or 4 chops every time I make it. He also makes sure to tell me to make enough for leftovers. Make sure to buy pork chops with the bone. The bones add more flavor, and the meat is more moist. I would also suggest to NOT buy "thin" cut pork chops. Enjoy!!
Provided by Jill L. Margaritta
Categories Meat
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Take pork chops and season both sides generously with Lawry's Seasoning Salt and Paula Deen's House Seasoning.
- If you do not have Paula Deen's Seasoning you can make your own by mixing 1 cup of salt with 1/4 cup of pepper and 1/4 cup of garlic powder. You can put it in a shaker bottle and use for up to 6 months.
- Melt 1/4 cup of the margarine in a large frying pan. On medium to medium high heat, brown the chops on both sides. So they have a pretty brown color to them. About 3 to 4 minutes on each side.
- Spray a roaster pan with cooking spray.
- Slice up a medium size onion and layer the bottom of the roaster pan.
- Layer the browned up chops over the onion. DO NOT let the chops overlap. It is important that they are in a single layer.
- In a separate mixing bowl, mix together the water, dry gravy mix, gravy darkener and the cream of mushroom soup. Season this to taste with the Lawry's Seasoning Salt and Paula Deen House Seasoning.
- Pour this mixture over the pork chops.
- Melt the last 1/4 cup of butter in the frying pan, and saute the thinly sliced fresh mushrooms. I season them with salt and pepper and a splash of Italian dressing.
- Put a pile of the mushrooms on the top of each of the pork chops. Or you can also just mix the sauteed mushrooms in with the gravy. I have done it both ways.
- Bake COVERED at 300°F for two and a half hours. Do not remove the cover at all while baking.
- The gravy thickens up on its own. Just serve pork chops on a platter accompanied with homemade mashed potatoes, vegetable and salad.
Nutrition Facts : Calories 521, Fat 35.9, SaturatedFat 9.8, Cholesterol 137.3, Sodium 621.5, Carbohydrate 5.1, Fiber 0.3, Sugar 1.5, Protein 42.3
BOTTLE AND GO MUSHROOM SOUP
A great soup to quickly make before work. Puree it and put it in a mason jar for lunch. Bonus, no cream but it is thick and hearty.
Provided by Wool B
Categories Vegetable Soup
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Saute mushrooms, chives, and butter together in a large skillet over medium-high heat until mushrooms are browned, about 10 minutes.
- Stir water, red potatoes, chicken bouillon, dried oregano, dried dill weed, dried basil, dried thyme, and garlic salt into mushroom mixture. Bring soup to a boil, then reduce heat to low and simmer until potatoes are fork-tender, about 20 minutes.
- Pour soup into a blender or food processor and puree. Transfer soup into canning jars and refrigerate.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 38.1 g, Cholesterol 15.6 mg, Fat 6.6 g, Fiber 5.1 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 806.8 mg, Sugar 3.4 g
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