Pork Chops Without a Net

Tonight's dinner - was the bomb! Here's what I did...

Diced 1 large Onion
Sliced 1 Yellow Pepper
Sliced 1 Green Pepper
Sliced 4 small Tomatoes
1 small can of sliced mushrooms
1 can cream of mushroom soup
Salt
Pepper
Tuscan Sunset Seasoning (Penzey's Spices)
Thick Pork Chops

Heat cast iron skillet in oven. Cure as needed. Spice the pork chops and sear in the cast iron skillet with olive oil. Turning to cook through most of the way. Set chops aside on plate. Add onions, spices and more olive oil, cook until translucent and browned on the edges. Add in peppers and cook until softened. Add in tomatoes and cook down slightly, adding more spices. Throw in the mushrooms and the cream of mushroom soup and let it all brew (medium heat by the way). Slice meat away from chops and cut into serving chunks and add back into the mixture. Cook until chops are done. Sprinkle mozzarella cheese over everything and serve with warm homemade bread with butter. Bon appetite!

What made this particular dinner even more successful, was the fat that I did it all without the benefit of any recipe or memorized one (at least not on purpose). I knew which order to put in the veggies and I was patient enough to let them cook through - something that I have been struggling with. The dinner ended up very rich, creamy and spicy (taste not heat) and very, very filling. 1 large pork chop and small pork chop fed all 3 of us and we had full plates.