Pork Chop Stroganoff

Spicy Pork Chop Stroganoff w/Mushroom Sauce & Peas

1¼ lb pork chops

2 cups plain potato chips, pulverized until the oil is coming out

2½ cups corn tortilla chips, pulverized

1 tsp cumin

1 tsp chili powder

1 tsp garlic powder

¾ tsp ground black pepper

½ cup whole wheat flour

¾ cup half & half

1 can cream of mushroom soup

½ cup water or chicken broth

2 cups egg noodles

¾ cup frozen peas

Oil for frying

Cook and drain noodles according to package directions.  Set aside.

Cut pork chops into 1½-2 inch pieces, remove bone if present.  Soak in half and half for ten minutes.

In shallow bowl combine potato chip crumbs, tortilla chip crumbs, cumin, and chili powder; toss to combine.  In a zip lock bag combine flour, garlic powder and pepper and shake to combine. 

Remove pork from half and half shaking off liquid back into the bowl.  Add pork to flour mixture and shake until all pieces are coated well.  With a few at a time dip back in half & half mixture to coat well.  Roll in chip crumb mixture.

Cover the bottom of a cast iron fry pan well with canola or corn oil and heat until hot on medium high.  Cook pork for three-five minutes per side until crisp and brown. 

Meanwhile combine mushroom soup with water or chicken broth in medium sauce pan.  Heat until it just starts to bubble and add peas and noodles.  Place mixture of noodles on plate, top with pork and serve.

© Crackerberries 2013

Ground Beef Pea Wiggle

Beefy Pea Wiggle

When you need to use up leftovers in the fridge and cupboard, sometimes when you mix them all together, they turn out pretty good.

¾ lb lean ground beef

1 medium onion

2 cloves garlic

1 tbsp extra virgin olive oil

1¾ cup chicken broth

1 cup frozen corn

1 cup frozen peas

1 pkg onion soup mix

2 cans cream of mushroom soup

¼ cup parmesan cheese

1 cup shredded Swiss cheese

2½ cups egg noodles

Preheat oven 375°

In medium skillet heat oil and cook garlic just until aromatic; add onions and cook for 3-5 minutes.  Add ground beef and cook and scramble until no longer pink.

Under-cook noodles by two minutes according to package instructions; drain in strainer and set aside.  Add chicken broth and onion soup mix to pan and heat just to boiling; add cream of mushroom soup and stir until well blended.

Add beef mixture, noodles, corn and peas to soup mixture and combine.  Pour into greased baking dish.  Sprinkle with parmesan cheese and Swiss cheese.  Bake 375° 35-40 minutes until bubble and cheese is slightly browned.  Let stand 5 minutes before serving.

© Crackerberries 2013