Who Likes Mushrooms?

Last night we had sautéed fresh asparagus out of our veggie garden and mushrooms with our steak. After almost burning up the oven (and burning the Teflon off of an old cookie sheet!), I turned on the vent fan and opened all of the doors. What an awful smell! Then I lowered the oven temp and tried to broil our ribeyes. They were as tough as a boot and tasted like cardboard. Thank goodness we had a garden fresh lettuce salad, boiled eggs, and the delicious asparagus and mushrooms. Such are my episodes while preparing dinner for the two of us.

Memaw had far better luck, since she was a far better cook. Here are a couple of pork chop recipes from Just Plain Cooking:

Pork Chops and Mushroom Sauce (Memaw's)

4 thick pork chops

1 can mushroom soup

Salt and pepper to taste

Salt and pepper pork chops. Brown in skillet.

Pour cream of mushroom soup over pork chops. Cover with lid.

Bake at 350 degrees F for 45 minutes. Serve with hot, fluffy rice.

Serves 4.

Pork Chops and Sauerkraut (Memaw's)

4 thick pork chops

1 can sauerkraut

Salt and pepper

Salt and pepper pork chops. Brown quickly on both sides in skillet.

Place chops in baking dish. Pour sauerkraut over chops. Cover.

Bake at 350 degrees F for about 1 hour or until chops are tender.