Pork Chops with Mushroom Gravy

I love pork chops, but my husband isn't the biggest fan. I knew that this one would be a hit with him because he loves gravy and loves mushrooms. I added a little bit of garlic and Worcestershire sauce to the sauce because I was worried it might be too bland; it was perfect. My husband also felt like there should have been more mushrooms, so next time I will probably add some fresh sliced mushrooms to the sauce. I also used thinner, tenderized pork chops which probably would work the best.

Pork Chops with Mushroom Gravy
By: KMSTAT (AllRecipes)

1/2 C Dry Bread Crumbs
2 Tbspn Parmesan Cheese
4 Pork Chops
1 Tbspn Vegetable Oil
1 Can Cream of Mushroom Soup
1/2 C Milk

1) Combine Bread Crumbs and Parmesan Cheese in a plastic bag. Add the chops two at a time and shake to coat.

2) Heat oil in skillet over medium heat, and cook chops until brown on both sides. Remove pork chops from the skillet and reduce the heat.

3) Blend soup and milk in the skillet. Add more milk if you would like a thinner gravy. Bring to a gentle boil. When soup is boiling, add chops to skillet. Cover and simmer for 20 minutes or until chops are cooked through.

Chicken Parmesan

March is officially comfort food month for me. It is the worst month here in the Midwest because one day you will have a sunny, 40 degree weather day and the next day it will be snowing and 15 degrees. I am usually freezing all through March because I am tired of wearing a coat and I feel like if I just stop wearing it that maybe mother nature will cooperate and give us some warm weather. So when this doesn't happen, I turn to food - what else is new? One of my favorite "warm you up" things to eat is chicken parmesan, so I went looking for a good recipe. I was surprised to find that a lot of the recipes out there don't include a tomato sauce which I thought was imperative to the chicken parmesan recipe so I went with one that did incorporate a marinara sauce. I did change a few things about this recipe, but not much. I did not put the sauce in the baking dish and cook the chicken in it because I would assume that this would make the chicken soggy. Instead what I did was that I cooked the chicken by itself in the baking dish and made some angel hair pasta on the side. I topped the angel hair with the chicken and then poured the tomato sauce over all of it. I also didn't have monterey jack cheese on hand, so I used provolone. Delish!




Tomato Chicken Parmesan
By: vero_cn81 (Allrecipes)

2 Eggs, Beaten
1 C Grated Parmesan Cheese
7 oz Seasoned Bread Crumbs
3 Boneless, Skinless Chicken Breasts Cut in Half Lengthwise
1 Tbspn Vegetable Oil
12 Oz Pasta Sauce
6 Slices of Monterey Jack Cheese

1) Preheat oven to 375

2) Pour beaten eggs into a shallow dish. In another shallow dish, mix together the bread crumbs and parmesan cheese. Dip the chicken breasts into the egg and then the bread crumbs to coat.

3) In a large skillet, heat the oil over medium heat. Add coated chicken and saute for 8-10 minutes on each side, or until chicken is cooked.

4) Pour tomato sauce into a lightly greased 9x13 baking dish. Add chicken, then place a slice of cheese over each piece of chicken. Bake for 20 minutes or until cheese is completely melted.