Twin Lakes’ Pork and Mushroom Recipe
The chefs on television show “Chopped” have nothing on me when it comes to developing a recipe from unknown items. I don’t think I’m unusual in that defrosting a freezer isn’t a favorite activity. Therefore, my motorhome’s freezer can tend to get deeply encased in ice before I defrost it. It is rather satisfying once this nasty task is accomplished and fun, in a totally weird way, to discover little surprises buried way in the back. This recipe is the result of a couple of surprises I found wrapped in ice the other day.
Twin Lakes Pork and Mushroom
Serves 2
2 pork chops, well trimmed (to remove the freezer burn)
½ cup sliced mushrooms
½ cup red wine or chicken broth
1 can cream of mushroom soup
1 bay leaf, optional
Heat a skillet. Season the chops with salt and pepper. Drop chops in the hot skillet to quickly sear both sides. Remove chops and place in a crock pot. Add sliced mushrooms to hot skillet and saute. Deglaze the skillet with wine, don’t remove mushrooms, and let the wine cook down by half. Pour the mushroom and wine mixture over the chops and then pour soup over the whole thing. Put a cover on the crockpot and set it on low. Allow to cook 4 to 6 hours. As you can see from the photo I served it with rice and sweet peas.
Quick trick
I use Minute Rice when we are camping so in the one cup of water I’ll add 2/3 cup of frozen peas and bring the water to a boil. Once water is boiling, add the rice, give it a quick stir, cover with a lid, and set off the flame.
