I Heart The Food Network

I haven't watched the food network in ages so this week I caught up on my television viewing and became inspired. I made a Giada De Laurentis recipe from Everyday Italian called Greek Caponata which was fabulous. It was simple, easy and tasted like a million bucks. I usually doctor up the recipes and make it my own but for this one I went exact and it was perfect. I made this to bring to work for lunches because it is light and a perfect mid day meal that won't put you to sleep and it's healthy - bonus.
For dinner this week I had some boneless sirloin pork chops and found a recipe on one of my favorite sites http://www.allrecipes.com/ it was called Golden Pork Chops. I made quite a few variations to this recipe.

Golden Pork Chops

4 boneless sirloin pork chops
1 onion chopped
1 package of mushrooms sliced
2 cloves of garlic minced
1 can of condensed golden mushroom soup
1/4 Cup of water
1/4 Cup of milk
1/2 teaspoon Thyme
1/2 teaspoon Ginger
dash of hot sauce
salt & pepper
pat of butter
2 tablespoons of EVOO

1. Preheat oven to 375
2. Heat a medium skillet, add pat of butter & EVOO, when butter is semi melted add the mushrooms & onions and saute until browning on the edges. Add the minced garlic and cook until fragrant.
3. Pour soup, water, milk, spices, S&P and mushroom mixture into a bowl, stir to mix.
4. Season the pork chops with S&P, garlic powder, onion powder and lightly brown both sides of the pork chops in the same skillet.
5. Add the pork chops to a baking dish and pour the soup mixture even layer over the top of the pork chops.
6. Cover with tin foil and cook for 30 minutes. Uncover and cook for an additional 10-15 minutes. Cooking time will vary depending on the thickness of the pork chops.

These pork chops came out so tender and moist. The sauce had unbelievable flavor. I served this with some yummy french bread for mopping up the juices, rice and Roasted Zucchini with Fresh Thyme from Quick Fix Meals with Robin Miller on The Food Network. This was a big hit for dinner, Jeff loved it and will definitely be added as a regular. After dinner there was a lot of the delicious mushroom sauce left so I made a pot of brown rice and added the sauce to the rice to pack with my lunches for the week - delicious!