Once on Chopped one of the secret ingredients was Cream of Mushroom soup. I remember a chef in the competition said he had never cooked with it before and it was only for people who didn’t know how to cook. How rude! I’m learning to cook and I love Cream of Mushroom soup so what does he know?
This dish was super simple to make and I used what I had on hand. Now the vegetables were made because I bought the Ziploc Zip ‘n Steam bags and wanted to try them. That was the simplest and quickest way to make them. There were so good. Next time I’ll experiment with different herbs.
Onion and Mushroom Pork Chops
5 lean pork chops, bone in
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 packet Onion soup mix
1/4 c water
Preheat oven to 350 degrees.
Brown pork chops on stovetop. Combine soups and water. Mix well. Add soup mix and stir together. Place browned pork chops in a casserole dish. Spread mixture over pork chops. Cover with foil and bake for 50 minutes. You can flip pork chops half-way through cooking time.
2 sweet potatoes, peeled and diced
1 yellow squash, sliced
1 zucchini, sliced
Salt and pepper, to taste
Ground cinnamon and Nutmeg, to taste
Place sweet potatoes in a Ziploc Zip ‘n Steam bag. Drizzle 1/2 tsp olive oil in bag. Sprinkle cinnamon and Nutmeg in bag. Seal and toss potatoes around to combine oil and seasonings. Microwave for 7 minutes.
Place squash and zucchini in Ziploc Zip ‘n Steam bag. Drizzle 1/2 tsp olive oil in bag. sprinkle pepper and salt to bag. Seal and toss veggies around to combine oil and seasonings. Microwave for 3-4 minutes.