pork chops with parsley mushroom gravy

Recipe inspired by Granny

Serves 4

• 4 pork chops


• 1 Tbsp Olive Oil


• 1 can Cream of Mushroom Soup


• 1 Tbsp Parsley

Heat olive oil in large skillet over medium heat. Season pork chops with salt and pepper. Add to skillet. Cook for 3-4 minutes on each side. Add 1/4 cup of water and bring to a boil. Reduce to a simmer and let cook until pork chops are cooked through. Remove pork chops at place on a plate. Cover to keep warm.

Add Cream of mushroom and Parsley to skillet and stir until gravy becomes a good texture and is heated through. Serve over pork chops...and some mashed potatoes if you got them.

pork chops with sweet tomato sauce

I altered this recipe quite a bit. It called for Golden Raisins...I wasn't going to buy them. I made a few other changes and this is what I ended up with. It was pretty good. The only thing I would change is I would make the onions smaller. I always get impatient while chopping because they hurt my eyes.

Serves 4

4 pork chops
1 can whole tomatoes in juice
1/2 onion, chopped
1/4 cup water
1/4 cup vinegar (white or cider)
4 tsp brown sugar
a few dashes of parsley (opt)
S & P
3 Tbsp Olive Oil

Heat 1 Tbsp Olive Oil in a large skillet on medium heat. Add chopped onion and cook until golden and translucent, about 8 minutes. Add can of tomatoes with juice, vinegar, water, parsley and brown sugar. Bring to a boil and then reduce; simmer, stirring occasionally until sauce thickens, about 15 minutes.

Meanwhile, in another skillet, heat remaining Olive Oil over med-high heat. Season both sides of pork chops generously with salt and pepper. Add pork chops to frying pan and cook until cooked through, about 3-4 minutes per side.

Serve sauce over pork chops.

mustard crusted pork chops

Obviously this is not my photography skills you are looking at. You can thank Martha Stewart...or someone she hired...for this photo.

Yummy. Easy. Cheap. I used to make this one a lot. I forgot about it for a while and now it's back up on the charts again.

4 boneless pork chops
Mustard (any kind you like)
Bread Crumbs (or make your own using 2 slices of white bread, salt and pepper in a food processor)


Preheat oven to 450 degrees.

Season pork loin chops on both sides with salt and pepper; place on a baking sheet. Spread top of each chop with mustard; sprinkle with breadcrumbs, patting in gently. Bake until crust is golden and chops are cooked through, 7 to 10 minutes.