Thursday, October 9, 2008

Baked Porkchops with Cream of Mushroom

I usually cook this when Andrea wants my full attention. There are days when Andrea doesn't want to be left alone. She just wants to be a 'hip baby' as her pediatrician jokingly describes. Hip baby is a baby that wants to be in mommy's hip all the time.
This is easy to prepare and easy to cook and besides this recipe is a complete dinner for us since it already has veggies and meat. Sometimes I just slow cook it until almost time for dinner.

3 porkchops
2 big potatoes (cut in chunks)
1 cup baby carrots
1 medium sized onion (quartered)
garlic salt powder
black pepper
1 can cream of mushroom

Put the porkchops in the baking casserole. Season with garlic salt and pepper. Spread the potatoes above the porkchop evenly. Add the cream of mushroom. Bake in 350F for 30 minutes. Add the carrots and onion. Bake for another 30 minutes. Let it cool for 5 minutes. Serve.

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Mouth's Delight © 2009 By: Demcy Apdian-Dias