See...honesty time: I do not love to cook. It's not my passion.
But I DO love to cook for my family.
So...those are the only reactions that really matter to me. I share these recipes on here with you all because I think that maybe you'll enjoy them, too, and also because I'm sort of voyeuristic in that I love to get glimpses into what everyone ELSE is doing and what THEIR normal looks like, so maybe other people want to see mine. You know? If you choose not to check in on Mondays or if you choose not to make these particular recipes in favor of something fancier or something...I dunno...just...ELSE, I guess, that's totally fine with me. Because THOSE recipes are the ones that will become special to YOUR family because they'll remember YOU preparing them. These ones are special to mine.
I apologize too...I have NO pictures for you. Had I been bright, I would've taken pictures while I was cooking this tonight, but for the moment all I would have to offer you is pictures of my dirty dishes and I don't think anyone wants that. Unless the sight of them would move you to pity and cause you to come over and do them FOR me, in which case, please let me know. I will be glad to humiliate myself in exchange for free dish washing service!
Here's what you'll need:
*1-2 pork chops per person (bone in or bone out, it really doesn't matter. I say 1-2 because if you have hungry men or teenagers in your home or if your chops are particularly small, you may need more than the rest of us!)
*1 can cream of mushroom soup
*1/2 of a large sweet white onion, sliced into thin strips
*1 soup can worth of milk (<----do cups="cups" dirty="dirty" for="for" it="it" love="love" measuring="measuring" no="no" p="p" us="us" you="you">
In a large skillet, cook chops in oil with onions until cooked completely through and onions begin to caramelize. Meanwhile, in a separate bowl, mix soup and milk together until completely blended. When chops are cooked thoroughly, pour soup and milk mixture over the top of them and bring to a low boil, stirring around the chops as well as you can to avoid scorching the milk. Reduce heat and cover. Allow to simmer until soup reduces down to a thin gravy.
In another pot, make white rice according to package instructions. Serve chops and sauce over the top of the rice on each plate. I like to sprinkle mine with a little parsley as well, just to add some color. I also like to serve this with my mom's "signature" fruit salad- sliced bananas, sliced grapes, canned mandarin oranges, and canned pineapple. Mmmmmm mmm!
So there you go! Pork chops and rice, from my table to yours, with love. Enjoy!----do>