Smothered Pork Chops and Orzo Salad


 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


  1. Pat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge in flour, shaking off excess.
  2. Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably deep) over medium-high heat until it shimmers.
  3. Brown chops in 2 batches, turning once, 3 to 4 minutes total per batch. Transfer to a plate.
  4. 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.
  5. 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.
 Orzo Salad


  • 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


  1. Cook orzo according to box directions until just tender and drain   
  2. Place pasta in a bowl wrap it and put in the fridge or freezer until cool 
  3. Chop or dice tomato and put in the salad 
  4. Add corn and feta
  5. Add a splash of lemon juice, olive oil, salt and pepper
  6. Stir gently and refrigerate until ready to serve




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