For the Pork, 4 Servings:
- 4 thick Pork Chops (boneless)
- plain panco bread crumbs
- 1 egg
- salt, pepper, paprika, garlic powder
- 1 can cream of mushroom soup
- a few tablespoons of cooking sherry (or white cooking wine)
- a few tablespoons of milk
- half a pack of sliced portabella mushrooms (optional)
Line a casserol dish with aluminium foil and spray with cooking spray.
Season the pork with spices listed above, then dip in egg and then in panco breadcrumbs.
Arrange in the casserol dish. I usuall add some more breadcrumbs on top and push them on nicely. Spray the breaded pork lightly with cooking spray (butter or olive oil flavor is favorable) .. you can skip that step if you want to. It just helps get things crunchier.
Preheat oven to 350 degrees and bake chops for 1 hour.
Mix the cream of mushroom soup with a little sherry and a little milk to make it nice and creamy. You can add the fresh mushrooms here, if you are using them.
After 1 hour, take pork out of the oven, put the cream of mushroom mixture on top and continue baking for another 30 minutes
That's it. So tender and soooo good!!!
For the brussel sprouts, 4 servings:
- Fresh brussel sprouts (amount to what you normally eat, I get two bowls of the fresh one),
cut them in half if they are very large
- 3-4 slices of bacon
- 1 can chicken broth
- pepper
- 1 tablespoon brown sugar
Fry bacon until its just starting to crisp. Take bacon out and let it sit on a plate.
Use the bacon grease to fry the brussel sprouts until lightly browned outside.
Add brown sugar, stirr, then add the chicken broth and some pepper.
Cook covered for about 20 minutes on medium-high heat, then remove lid and continue cooking until all the liquid is gone.
Add bacon back into it and mix well
It's really tasty and even people that normally dont like brussel sprouts have liked it that way
Enjoy!
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