After the hiatus last week, I am bringing you a simple recipe that is fun to cook and YUMMY to eat. The allergens that are NOT avoided are gluten and dairy (depending on what product brand you use). It is egg nut and seafood free the way I make it.
Cream of Mushroom Chops
Ingredients:
4 decent size pork chops
2 regular size cans of Campbell (brand I use due to my coupon stocks) cream of mushroom soup
2 boxes of Pasta Roni (only one egg free) Angel Hair Pasta with Herbs or half Package of Rice Noodles
Preheat oven to 350 degrees. Skillet fry the chops a nice brown color be careful not to over cook. Layer them in a glass oven safe dish covering and coating with the soup. Cook them in the oven for about 30 minutes or until soup starts bubbling. Presto Dinner is done! Now for a little extra crunch I love to add some French Fried Onions on top right before serving but that is optional.
Now you might be asking what about the pasta. Cook the pasta according to the box or if it is rice noodles boil your water and let the noodles sit for about 8 minutes or however long the package states as they can and do vary.
To serve I usually place pasta on the plate with the chop on it and covering it in sauce. Always a hit even with my picky child who doesn’t eat vegetables!
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