just don't look at it

If you happen to be my 'friend' on Facebook, you already know about my meal this week that was met with less-than-rave reviews by my children. It was a tuna casserole and both Todd and I loved it. Now, I always hated when my mom made tuna noodle when I was growing up, so I couldn't be too hard on my kids for not be thrilled, though this didn't taste anything like my childhood tuna noodle...it was much yummier! (Sorry Mom!) The kids were so horrified by the casserole that when they filed to their seats at the table, I literally heard one of them whisper "Just don't look at it...".

But in any case, tonight's new recipe was a BIG hit with the family...it was Saucy Baked Pork Chops, and the only complaints that I got were that there wasn't more!!

So, I'll share the good, the bad and the ugly (depending on who's perspective it's coming from) below.

Tuna Casserole Recipe (slightly modified)

Boil pasta (whatever kind you like, I used egg noodles)
1 can cream soup
1/2 can milk
1/2 cup mayo
1/4 cup onion (I was feeling lazy and not up for cutting an onion, so I just dumped in some onion powder)
1 can peas (I didn't have peas so I used mixed veggies; and I never use canned vegetables, so it was frozen ones that I cooked slightly in the microwave)
2 cans of tuna
1 cup shredded cheese

Just mix everything together, top with cheese and bake for about 25-30 minutes at 350 Degrees. Todd wanted a little more 'kick' to his, so he sprinkled on some Tony's. That was good too.

Saucy Baked Pork Chops (So, soooo good!!)

These flavorful pork chops are baked with mushrooms and a tasty mustard and Ranch dressing sauce. Serve these easy baked pork chops with rice or potatoes for a great everyday family meal.

(NOTE: I totally left out the 'shrooms! *gag*)

Yield: Serves 4 to 6

Ingredients:

• 4 to 6 loin pork chops, boneless or bone-in
• seasoned salt and pepper
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 6 to 8 ounces mushrooms, coarsely chopped
• 1/2 cup chicken broth
• 3 tablespoons Creamy Ranch Dressing
• 1 1/2 tablespoons bold and spicy mustard

Preparation:

Grease a shallow 2 1/2 to 3-quart baking dish or roasting pan with oil or spray with nonstick cooking spray. Heat olive oil in skillet over medium-high heat. Sprinkle the pork chops with salt and pepper; put in skillet and brown briefly, about 1 to 2 minutes on each side. Remove to the prepared baking dish.

To the hot skillet, add chopped onions and mushrooms. Cook, stirring, until onions are browned and just tender. Add chicken broth to the pan. Combine the Ranch dressing and mustard; stir into the skillet mixture. Let the sauce boil for a minute; pour over chops in baking dish.

Cover baking dish with foil and bake at 325° for 1 1/2 hours.
Serves 4 to 6.