I made this meal on somewhat of whim. It was so hot I wanted to make something that didn’t use the oven but still was satisfying and nutritious .
I got the recipe from smothered pork chops here
Smothered Pork Chops with Mushrooms and Onions
- 2 pounds bone-in pork shoulder chops
- 1/3 cup all-purpose flour
- 3 tablespoons vegetable oil, divided
- 2 large onions, halved and thinly sliced
- 1 pound fresh cremini mushrooms, sliced
- 1 teaspoon chopped fresh rosemary
- 1 cup water
- Pat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge in flour, shaking off excess.
- Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably deep) over medium-high heat until it shimmers.
- Brown chops in 2 batches, turning once, 3 to 4 minutes total per batch. Transfer to a plate.
- Add remaining 2 tablespoon oil to skillet and cook onion and mushrooms with rosemary and 1/4 teaspoon each of salt and pepper over medium heat, stirring occasionally, until browned, about 7 minutes.
- Return chops and any meat juices from plate to skillet. Add water and simmer, covered, until chops are tender, about 30 minutes.
Yield: 4 servings
Prep time: 10 minutes
Cook time: 45 minutes
And the orzo salad I had seen on a cooking show but just adapted to what I liked.
- 1 cup of orzo pasta
- 1 tomato
- 1/2 a bag of frozen corn (thawed)
- 1 cup of feta cheese
- lemon juice
- olive oil
- salt and pepper to taste
- Cook orzo according to box directions until just tender and drain
- Place pasta in a bowl wrap it and put in the fridge or freezer until cool
- Chop or dice tomato and put in the salad
- Add corn and feta
- Add a splash of lemon juice, olive oil, salt and pepper
- Stir gently and refrigerate until ready to serve