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.

Pork Carnitas & Cilantro Lime Rice (Chipolte Copycat)

I found a great recipe in People Magazine which is from Marcela Valladolid's book Fresh Mexico. It was advertised as a recipe that could feed a family of 4 for under $10, which is why I tried it. The recipe is for tacos, but I instead modified the recipe a little to make this a knockoff Chipolte Carnitas Burrito Bowl. If you would prefer tacos, skip the rice recipe and just add tortillas.

Pork Carnitas
Serves: 4
1 1/2 lbs. pork shoulder (Boston butt) cut into 1 1/2 inch pieces
1 tsp. salt
2 tsp. black pepper
2 tsp. dried oregano
1/2 large onion, cut into 4 pieces
2 garlic cloves
1/2 tsp. ground cumin
1 avocado, halved, pitted, sliced
Fresh Cilantro
Salsa
*Other Chipolte-esque toppings such as: pico de gallo, corn, beans, cheese, sour cream, etc. that you prefer
Lime Cilantro Rice

1 tsp. butter
2 tsp. fresh cilantro
2/3 C white basmati rice
1 1/2 C water
1/2 tsp. salt
2 limes

For Pork:

1) Toss pork in bowl of slow cooker with salt, black pepper, dried oregano and cumin. Place onion pieces and garlic on top of the pork. Cover the slow cooker and cook on low setting for 6 hours or until meat is very tender and falling apart.

2) Using slotted spoon, transfer pork to cutting board. Discard onion and garlic pieces. Using fingers, shred the pork. Transfer pork to platter.

For Rice:

1) In a saucepan, heat butter over low heat, stirring until it is melted.

2) Add rice and juice of 2 limes, stir for 1 minute

3) Add water and salt and bring to a boil.

4) Cover rice and simmer on low until rice is tender and water is absorbed - about 25 minutes

5) Add cilantro and fluff with a fork.

Then...Chipole-it-up; I put the rice and beans on the bottom and then pork and toppings on top. This was pretty darn similar to Chipolte and very good. I will definitely make this one again.