Friday, 8 November 2019

Pork Chops and Cream of Mushroom Soup

This is a old recipe that I have been eating since my childhood. I have been wanting to post this recipe for many years but my husband Darcy usually makes this dish for supper when I am at work so I never had any pictures. I have had a few bad versions of this dish over the years and there are a few important points to remember.  Firstly, you have to brown the meat. If you don't the end product will look very pale and unappetizing to say the least. Don't dilute the soup down with milk or water. Your are baking the chops not boiling them!  If you want to add more pork chops, simply add more soup. You can use bone in pork chops or pork loin chops. The cooking time varies on the size of the chops so keep an eye on it while cooking. I usually serve the chops with rice. Enjoy!

Pork Chops and Mushroom Soup

Serves 4-6


6 pork chops with bone or pork loin centre chops

1-2 Tablespoons vegetable oil for frying

Salt and pepper to taste

1 large onion, chopped

2 cans cream of mushroom soup


Heat vegetable oil in a frying pan over medium heat. Brown pork chops on both sides. Season the chops with salt and pepper while browning the meat.

Remove the pork chops to a large oven- proof baking dish.

Add a little more oil to the pan and cook the chopped onions until soft.

Sprinkle the cooked onions over the pork chops.

Spread the cream of mushroom soup over the surface of all the pork chops.

Cover dish with a lid or aluminum foil and bake in a 350 degree oven for approximately 1 hour or until the pork chops are very tender. The cooking time really depends on the size of your pork chops.

Serve with rice or potatoes.

Brown the pork chops. Oops I missed the picture of browning the meat.
Remove the browned chops to a oven-proof casserole dish. 

Add a little more vegetable oil to the pan and cook the chopped onion until soft.  

Sprinkle the onions over the pork chops.

Spread the mushroom soup over the chops. If you like lots of sauce add more soup. Cover the chops with a lid. Bake in a 350 degree oven for about 1 hour or until the chops are tender.  You can remove the lid the last 15-20 minutes of cooking if you want.

Tuesday, 22 October 2019

Pumpkin Banana Bread

This is a very moist and tasty bread. I found this recipe last year in a "Taste of Home" magazine and I really liked the recipe but forgot all about it until this month. It is a nice change from regular banana bread.

Tuesday, 15 October 2019

Roasted Carrot and Sweet Potato Soup

I used to think that any soup that had pureed carrots in it would be similar to eating baby food. I was so wrong and I encourage you to try this easy and delicious soup. I found the recipe in the "Best of Bridge" cookbook and decided to go out on a limb and try it. This soup is perfect on a cold Fall day.  I served this soup with homemade foccacia bread and my family all gave it great reviews.

Tuesday, 10 September 2019

Easy Baked Penne Pasta

This dish is cheesy and gooey and  definitely a crowd pleaser.  It is similar to lasagna but in a little different format. This dish has also been referred to as Baked Ziti but I can never find Ziti pasta so I just use penne pasta. You can make ahead and freeze for another time or bake immediately.  I have also made smaller portions and froze them for future meals. Enjoy!

Thursday, 18 July 2019

Greek Meatballs

These are tender, tasty and juicy meatballs. I serve them with a greek salad, tzatziki and greek pita bread. I will double the recipe and freeze a bag for a future meal. 

Tuesday, 2 July 2019

Raspberry Freeze

This recipe was my daughter Sarah's favourite dessert when she was a child. Its refreshing and perfect for a summer bbq. This version was adapted from a recipe from the Desserts cookbook by Company's Coming. 

Monday, 24 June 2019

Thai Shrimp and Noodles

This is a quick dish that is packed full of flavour. I got this recipe from a friend at work many years ago. When my kids were little I substituted chicken for the shrimp and it tastes equally as good. I buy my carrots already julienned from Safeway.  I like my food spicy so I add more red pepper flakes and serve it with Sriracha sauce.