Category Archives: Pork

Creamy Mustard Pork Chops

This recipe is from Campbell’s. I tend to avoid cooking with canned soups, but this dish is too fast, easy, and tasty to pass up.

Ingredients:

  • 3 or 4 boneless pork chops, ¾ inch thick
  • 1½ teaspoons lemon pepper seasoning
  • 1 tablespoon butter
  • 1 (10.75 ounce) can Campbell’s Condensed 98% Fat Free Cream of Mushroom Soup
  • ½ cup milk
  • 1 tablespoon Dijon-style mustard (I use Grey Poupon Country Dijon Mustard)

Directions:

  1. Season the pork with the lemon pepper seasoning. Don’t go overboard or the sauce will be excessively tangy. Just a light sprinkle.
  2. Heat the butter in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
  3. Stir the soup, milk and mustard in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10-20 minutes or until the pork is cooked through (145°).

I serve with about ⅔ a bag of extra wide egg noodles.

(Adapted from Campbell’s Kitchen.)

Advertisements

Zesty Penne, Sausage, and Peppers

Eric is starting to cook for us some nights and surprised us with this awesome recipe he found.

Yield: Serves 4-6.

Ingredients:

  • 3 cups penne pasta, uncooked (⅗ of box)
  • ¾ pound spicy Italian sausage
  • 1 green bell pepper, cut into thin strips
  • 1 red bell pepper, cut into thin strips
  • 1 26-ounce jar spaghetti sauce
  • 1 teaspoon fennel seeds
  • dash of red pepper (optional)
  • 4 ounces cream cheese, cubed
  • ¼ cup shredded parmesan cheese

Directions:

  1. Cook pasta according to package directions.
  2. Meanwhile, crumble sausage into large skillet; cook and stir on medium heat 8 minutes or until done. Drain.
  3. Add bell peppers; cook and stir 5 minutes or until crisp-tender.
  4. Stir in sauce, fennel, and red pepper; cook 5 minutes or until heated through.
  5. Add cream cheese; cook 2 minutes or until melted, stirring frequently.
  6. Drain pasta. Add to sausage mixture; mix lightly. Top with parmesan.

(Adapted from a Kraft recipe.)