Mushroom Pork

I'm typically not a fan of pork. Actually, I tend to avoid buying it altogether unless it's a smoked ham. Something about the thought of it just grosses me out. I've had it prepared fabulously before, and loved it. I've had good recipes for it given to me, and enjoyed them. But in general, at the grocery store I tend to avoid picking any up.

The other day though they were on that same sale I mentioned in my last post. So I bought some. Then I realized that I had nothing that I would normally make with it. Nor did I have the time to spend frying it. So I threw something together, put it in the crockpot, and called it good. The family raved over it. And I even bought a package of pork blade steak this last time I was there to do it again. Here's what I came up with:

1 package of pork chops/loins/blade steaks(I think there were 4 in there)
2 cans of cream of mushroom
a handful of fresh mushrooms (optional of course)
1/4 medium sized onion chopped VERY small
a couple garlic cloves, pressed
salt
pepper

I literally dumped it in the cp. It was done on high in about 3 hours. (Stir it half way through if you want -- just to make sure everything is evenly coated.) I served it w/ mashed potatoes and green beans.


Again, the family adored it. So finally, a plus one for pork. :)

Parmesan Pork Chops

I decided to make pork chops for dinner one evening and I thought Marlon was crazy when he asked if there was a way to make them "cheesy" (anyone who knows Marlon knows that he has a strange fascination for any and all cheese).

I searched through the fridge and found a block of Parmesan cheese and decided to go for it. Here is what I came up with:

1/2 inch thick boneless pork chops (we had 3)
1 egg
3/4 cup italian style bread crumbs
1/2 cup freshly grated Parmesan cheese (or from the container if that's all that you have)
Olive Oil
S&P to taste

Sprinkle the chops with S&P to taste and heat the olive oil over medium heat.
Dredge the chops through the Parmesan cheese, then through the egg and finally into the bread crumbs. Add chops to the pan and cook until internal temp reads 170 for well done and outside is golden brown.

**If you're cooking this in a stainless steel pan you may want to adjust the heat down a bit or it may burn the outside**

We serve with brown rice or rice pilaf.