Friday, December 19, 2014

Fettuccine with Creamy Onion Mushroom Pork Chops

Okay, so you may think that I'll never be caught dead with a can of Campbell's in my hand. That is indeed true to a very large extent. But hey, on a clammy winter day when you are time-pressed and in need of some TLC, cracking open that creamy can of Campbell's that's been sitting quietly and patiently in the rear of the pantry might just do the trick.

Like anything from a can, using canned soup doesn't have to be boring or bland. This is the time when you gourmet things up a little bit with some added basic ingredients and a touch of fresh herbs. 

And so I dashed to the supermarket for some half-lean, fresh bone-in pork chops and cremini mushrooms and ended up with easy breezy creamy pork chops served two ways, two different days. Instead of pan-frying the chops, I deployed my Panini Grill for a speedy way to flash cook my chops before dunking them to a simmer in the creamy sauce, keeping them still tender, moist, juicy, and minimizing the mess and cook time!
Smother your tender chops and pasta with creamy onion and mushroom sauce!

To prepare...
Fettucine, for two servings
4 bone-in pork chops
1 can (305g) condensed cream of onion
1/3 cup water
1/2 lb. (227g) cremini mushroom, cleaned and sliced
1 onion, brown, yellow, or red, roughly chopped
3 cloves of garlic
Butter or cooking oil
Fresh thyme sprigs
Parsley, chopped, for garnish
Salt and fresh ground black pepper

1. Cook fettucine al dente according to package instructions in well-salted water.

2. Sprinkle pork chops with salt and pepper. Grill on preheated Panini Grill lined with baking paper until barely done, flipping once, about 3 minutes. Reserve drippings. Alternatively, pan fry on skillet with vegetable oil over medium-high heat for about 10 minutes or until browned on both sides.
 
3. In a saucepan, melt butter over medium heat. Saute garlic and onion with mushrooms and thyme. Set aside.

4. Stir cream of onion and water in saucepan and bring to a boil. Add pork drippings, mushrooms mixture, and pork chops and simmer until the pork is cooked through. Drain pasta and serve topped with pork chops and creamy onion mushroom sauce. Buon appetito!

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Serve with sauteed sugar snap peas and baked sweet potato for a lower-carb take