Do you find it more fulfilling to cook at home or eat out? When you are always on the go or have something that has to be done, it’s sometimes hard to cook at home. For some reason, this week, the sis and I have gotten out of our groove of cooking and have been eating out around town. When I don’t cook for a few days it really gets me down. Cooking for me is relaxing and a way for me to control how my food is prepared–unlike when dining out.
Don’t get me wrong, a belle enjoys perching up in a cozy booth with my sis, but last night we wanted a home cooked meal. There’s simply nothing like it. After coming in from our workout we wanted a meal that was tasty, yet quick to cook. Since I had chops defrosting in the fridge and a frozen box of broccoli, that’s what I decided to cook.
I love potatoes so you know they had to be included. It’s funny because every time I see one now I think of my girl (in my head) Sunny from Food Network. On an episode of her show she made this fab dinner with these cute little red potatoes sliced so pretty.
Back to the meal…
I had these beautiful thin cut pork chops and after Shermika opened a can of mushroom soup, I decided to make a sauce. At first, I was going to grill them on our divine cast-iron grill, but I didn’t want to waste the opened can.
The only thing that was missing from this masterpiece of a dinner was dessert. Shermika was going to bake, but we opted for a good old fun quick ice cream cone (she didn’t make ice cream last night though that’s what we prefer).
Here’s how a belle prepared this divine meal:
Since potatoes take the longest to cook you want to get these in the oven before doing anything. I sliced and stuffed them with garlic slivers. Thanks, Sunny! Heat your oven to 400 degrees and DO NOT slice the spuds all the way through. Next, brush with olive oil then sprinkle with sea salt and fresh ground black pepper. Remember, Sunny used red spuds… we used Idaho because that’s all we had. Wrap in foil and cook for about 45 minutes to an hour depending on your oven.
Make sure your meat is dry then brush with EVOO. These were thin/small chops so 2 pieces was a serving. I seasoned them with: dried thyme, onion powder, red pepper flakes, seasoned salt, fresh cracked black pepper, dried dill, and cayenne pepper.
Cook the chops for about 4 minutes on each side and put them on a plate to rest while you make your sauce. I told y’all before that I love my Dixie paper plates!
Look at all of those fab pan drippings! This is going to be the base of your sauce. Now you add about 1/2 cup of chicken broth and about 1/4 a cup of the mushroom soup.
Whisk out all of the lumps (it will be very lumpy) until it looks like this:
At this point add your meat back to the pan and cover on low until ready to eat! Garnish with fresh parsley if you want when served.