Beth E. (NJ)
<font color=red>Disney obsessed<br><font color=blu
- Joined
- Sep 27, 1999
- Messages
- 8,219
got this one from tv food network. It was on Semi Homemade with Sandra Lee.
It's cooking right now. I'll update after we eat dinner to let you know what we thought.
French Pork Chops
Show: Semi-Homemade Cooking with Sandra Lee
Episode: Cottage Chic
1 (14-ounce) bag frozen sliced carrots
1 (8-ounce) package sliced fresh button mushrooms
1 (15-ounce) can whole peeled tomatoes
1 (15-ounce) can cannellini beans, drained
4 boneless, thick-cut, pork loin chops, rinsed & patted dry
Salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon herbs de Provence, divided
1 (10 3/4-ounce) can condensed cream of potato soup
1/4 cup Dijon mustard
1 tablespoon tomato paste
3 tablespoons dry sherry
2 teaspoons butter
3 tablespoons seasoned bread crumbs
1 tablespoon freshly chopped parsley leaves
Combine carrots, mushrooms, tomatoes, and beans in the bottom of a 5-quart slow cooker.
Season pork chops with salt, pepper, and 1 tablespoon of herbs de Provence. Place in slow cooker on top of vegetables.
In a small bowl, combine potato soup, Dijon mustard, tomato paste, sherry, and 1 teaspoon of herbs de Provence. Pour over pork chops.
Cover and cook on low setting for 4 to 6 hours.
In a saute pan over medium-high heat, melt butter. When butter is melted and foam subsides, add bread crumbs and stir constantly until toasted. Serve pork chops and vegetables sprinkled with bread crumbs and parsley.
I changed it a little bit -- first of all I had a big pack of pork chops -- there were 8. Second -- I bought a pack of mushrooms and it was 10 oz -- I used the whole thing. I smooshed the tomatoes when I added them. I can't remember if she did that. Then since I had more meat and I'm going to serve this with rice I doubled the sauce part of the recipe. So I added 2 cans of soup, and twice as much of the other stuff. We'll see what happens.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_37038,00.html
It's cooking right now. I'll update after we eat dinner to let you know what we thought.
French Pork Chops
Show: Semi-Homemade Cooking with Sandra Lee
Episode: Cottage Chic
1 (14-ounce) bag frozen sliced carrots
1 (8-ounce) package sliced fresh button mushrooms
1 (15-ounce) can whole peeled tomatoes
1 (15-ounce) can cannellini beans, drained
4 boneless, thick-cut, pork loin chops, rinsed & patted dry
Salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon herbs de Provence, divided
1 (10 3/4-ounce) can condensed cream of potato soup
1/4 cup Dijon mustard
1 tablespoon tomato paste
3 tablespoons dry sherry
2 teaspoons butter
3 tablespoons seasoned bread crumbs
1 tablespoon freshly chopped parsley leaves
Combine carrots, mushrooms, tomatoes, and beans in the bottom of a 5-quart slow cooker.
Season pork chops with salt, pepper, and 1 tablespoon of herbs de Provence. Place in slow cooker on top of vegetables.
In a small bowl, combine potato soup, Dijon mustard, tomato paste, sherry, and 1 teaspoon of herbs de Provence. Pour over pork chops.
Cover and cook on low setting for 4 to 6 hours.
In a saute pan over medium-high heat, melt butter. When butter is melted and foam subsides, add bread crumbs and stir constantly until toasted. Serve pork chops and vegetables sprinkled with bread crumbs and parsley.
I changed it a little bit -- first of all I had a big pack of pork chops -- there were 8. Second -- I bought a pack of mushrooms and it was 10 oz -- I used the whole thing. I smooshed the tomatoes when I added them. I can't remember if she did that. Then since I had more meat and I'm going to serve this with rice I doubled the sauce part of the recipe. So I added 2 cans of soup, and twice as much of the other stuff. We'll see what happens.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_37038,00.html
