My Birthday!The Big Day8 December, 2019Holy crap. I'm really old!
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Okay, time for me to catch some sleep, but before I do, I have to share my Thursday 3. I’m loving them 😀 Also, my Photography 101 challenge through Daily Post.
I almost have this recipe memorized. I love me some Hoosier Pie. My daughter helped me make two of them today, and tomorrow, she’s going to help me make the Green Bean Casserole. Next week, she’ll help me with more of the other food, since we’ll be doing Thanksgiving at home.
I’m not upset by it though. It’ll be nice to just sit and relax.
In my family, it’s always a good thing to find something that the kids will eat. My kids are extremely picky eaters, and lately aren’t wanting to eat anything. They like mushrooms and potatoes, so I thought I’d make something to suit that.
Mushroom Porkchops and Fried Potatoes
Needed food items:
- Pork chops (enough for your family)
- Can of cream of mushroom soup
- 8 oz of mushrooms (fresh)
- 6-8 potatoes (baking/russet)
- seasonings of choice
Easy as pie directions:
- Place pork chops into a baking dish (I used a glass one).
- Cover with soup, spreading it around to fully coat
- Top with sliced mushrooms (as many or as few as you want)
- Add seasonings of choice (you can add them at any point, but I thought they tasted better on top)
- Put into a preheated 375-400 degree oven for about 30 minutes (more or less, depending on thickness of the cut of the porkchops and if they’re bone-in or boneless
- Pour some oil (or whatever you prefer to use to fry the potatoes) into a skillet. I used a 1-1/2″ side skillet to prevent major splashing of the hot oil
- Toss in the potatoes
- Add seasonings of choice
- Use remainder of mushrooms
- Fry. I set mine at med-high, with a lid, to prevent splattering, and to help it cook more evenly. Took about 20 minutes for all of my potatoes
Serve. Ours served 4 easily, with the ability for seconds. 🙂