Mushroom (Not Apple) Sauce Baked Pork Chops

First, I'd like to say that I really love allrecipes.com. That's where I got this recipe for mushroom sauce baked pork chops. When I'm bored at home, browsing this site has taken over my time allotted to celebrity gossip sites. It's a great way to kill time and gain more knowledge in the cooking world!

Ingredients

6 pork chops
1 teaspoon salt
1/4 teaspoon ground black pepper
garlic powder to taste
2 tablespoons butter
2 large red or white onions, finely chopped
1 can condensed cream of mushroom soup
1 and 1/4 cups milk
4 cups of thinly sliced potatoes, sweet potatoes, yams or a medley!

Start by rubbing the pork chops with salt, pepper and garlic powder. Melt butter in a skillet over medium-high heat, add chops and brown on both sides. Remove from skillet and place onions in skillet and cook until browned. Pour in mushroom soup and milk, stir until blended. Remove from heat and set aside.

Arrange sliced potatoes evenly in prepared baking dish. Arrange chops on top of potatoes. Pour soup mixture over chops. I love using a medley of sweet potatoes, yams and potatoes because it gives the dish that much more flavor and sweetness. Hearty, comfort food. My fave.

Bake, covered for 30 minutes in the preheated oven at 350 degrees F. Uncover, and bake 30 minutes more or until potatoes are tender and voila!

And of course I always like to pair my big meals with a fresh cut green salad with different veggies and fruit. This time with cucumber, yellow pepper and organic strawberries from my pal JS. Trust me, you really CAN taste the difference!

The Best Way to Do Up Comfort Food is With a Homemade Chicken Pot Pie

That's right folks, this delicious looking slice of homemade chicken pot pie was made by yours truly from scratch! (Minus the Tenderflake crust of course, haha.) This easy to follow and cook recipe was passed on by my fellow foodie KM who has many other wonderful recipes up her sleeve as well. Adapted just a tad, here it is, captured in its true gooey, lusciously rich essence by my BB camera.

First, make sure you have 2 (9 inch) unbaked deep dish pie crusts. I use Tenderflake but I'm sure the other brands are just as good. I don't usually measure the ingredients for the filling (but an ingredient list can be found below) as I can always use the leftovers for another purpose but basically gather together cubed chopped veggies including mushroom, peas, celery, carrots, corn, and whatever else fancies your liking. Then add in cubed boneless chicken breasts and boil. Now wasn't that 'easy as pie'? Time for the filling!

As for the rich creamy filling, cook the onions in butter until soft and translucent. Stir in flour, salt and pepper. Slowly stir in chicken broth and milk, and simmer over medium-low heat until thick. Remove from heat and set aside.

Place the other crust on top, seal edges, make several small slits in the top to allow steam to escape and bake in oven for 30-35 minutes at 425 F. Remember how I said the banana bread recipe was no-fail, same goes for this! Give it a whirl and let me know how it goes. YUM!

Ingredients

1 lb skinless, boneless chicken breast halves - cubed
1 cup frozen veggies mix including carrots, peas and beans
1/2 cup of sliced mushrooms
1/2 cup of sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1 and 3/4 cups chicken broth
2/3 cup milk
2 (9inch) unbaked deep dish pie crusts