A couple weeks ago, we had some really good deals on pork chops, potatoes, and just recently some great deals on packaged rices and pastas and yummy mushrooms.
This weekend I decided to catch-up on my baking, cooking, and canning and get to work in my kitchen. I had participated in Bountiful Baskets, and had some veggies and fruits that were desperately needing to be prepped and used. Check out Bountiful Baskets and what it is here.
I was running somewhat low on our stash of homemade applesauce, so I made 4 qts and 1 pint of apple sauce with my 11 lbs of apples, the rest will be made into jelly and apple butter. Can I just say what a chore it is to peal, core, and slice apples!!!!
Last night I made some good ole Southern style pork chops, smothered with onions, mushrooms, and bacon. Added corn on the cob from our garden last year that I had frozen, knorr rice sides mushroom flavored (add a can of cream of mushroom soup to make it super creamy and yum), onion-roasted potatoes (recipe found on the back of Lipton Recipe Secrets Onion box), and my kids favorite crescent rolls!
4 boneless pork chops
1 medium onion chopped
6 oz diced mushrooms
6 slices of bacon
3 tablespoons of butter
2 tablespoons of corn starch
1-1 1/2 cup water
salt & pepper
Cook the bacon, remove but leave drippings. Add 2 tbl butter, onions, and mushrooms. Saute until onions are transparent, remove from pan. Salt and pepper pork chops, then add to pan. Brown on both sides (2-4 min each side), add onion-mushroom mixture, and chop up the bacon and add it to chops. Add 1 cup of water (more if you want more gravy), 1 tbl butter, cover and simmer until cooked (about 15 minutes, but can simmer up to 45 minutes). Just before serving, mix corn starch with cool tap water, remove chops to plates, and add cornstarch mix to gravy and stir until thickened. Viola! Yum!!!
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