Pork Chops with Mushroom Gravy, Roasted Corn, and Creamy Mushroom Rice

Yay for corn season!!! I love, scratch that, adore corn on the cob when corn is in season and perfectly sweet and juicy! Yummo! So, imagine my delight when I went to the store and saw fresh corn on sale 3 for 99 cents!! I got 8! Lol! I made 4 this night, and two each night for the other two nights for little toot and myself (During the week, husband ate at the chow hall to save us money.)! I'm also a little too in love with mushrooms, and they were also on sale in bulk, so I bought two pounds and had the rest of what I didn't use this night in my eggs for a couple of weeks! Rice a Roni was on super sale as well, so I got a box of chicken rice and doctored it up some, as well!!

Cheapy cheap, tasty, and reasonably healthy!

Win!

For the pork chops with magic mushroomy goodness of love;

This recipe takes about 30 minutes to prep and cook.

4 bone-in pork chops, trimmed of fat

1 teaspoon dried rosemary, crushed (Fresh is a little too woodsy for this, in my opinion.)

salt

pepper

1/2 yellow onion, chopped

2 cloves garlic, minced

8 oz mushrooms, quartered

1/4 cup fat free, low sodium chicken broth

3/4 can condenced 99% fat free, low sodium cream of mushroom soup

1/2 teaspoon dried rosemary, crushed

Heat a large skillet, coated with cooking spray, over medium-high heat. Season pork on both sides with rosemary, salt and pepper. Cook 15-20 minutes on both sides, turning halfway through, until almost cooked through, lowering heat if you need to, and adding more spray to the pan while you have the pork lifted to flip (Off the heat if you're using gas!). Remove from pan, and tent with foil to keep warm. You can cook it all the way if you desire, I take it off a little short so it doesn't over cook during the carry over time, where it will continue to cook as it rests. Do what makes you most comfortable.

Spray the pan with additional cooking spray, if needed, and add onions. Saute until tender, 3 to 5 minutes. Add garlic and mushrooms and saute 3 to 5 minutes more until mushrooms begin to brown. Add chicken broth to deglaze and scrape up all of the yummy brown bits. Add the mushroom soup and rosemary, bring to a bubble, reduce heat, and simmer until thickened to desired consistency. Taste and adjust seasonings accordingly! Enjoy with mushroom induced extacy!!

This recipe serves 4.

The rice was super easy;

This recipe takes about 30 minutes to cook.

1 package Chicken or Mushroom Rice A Roni

1/4 onion, chopped

1 clove garlic, minced

4 oz mushrooms, chopped

1/4 can cream of mushroom soup (the remaining soup from the can you used for the gravy"

chicken broth or milk, if desired

pepper

dried rosemary, crushed

Cook rice according to package instructions.

In a small skillet coated with cooking spray, saute the onions until starting to soften, 2 minutes. Add in garlic and mushrooms and saute until mushrooms start to brown, about 5 minutes.

When rice is ready, stir in soup and mushrooms, adding chicken broth or milk to thin it, if desired, and season with pepper (Don't add salt, the seasonings for the rice contain plenty of salt). Simmer to warm through, and garnish with a little crushed rosemary or chopped parsley or basil.

This recipe serves 4.

If I wanted to, I couldn't make the corn easier:

This takes about 40 minutes to make and serve.

4 ears of corn, unshucked

2 tablespoons butter or margerine, softened

1 teaspoon italian seasonings, crushed (Or any dried herbs or spices you desire.)

pepper

Preheat oven to 400 degrees. Lay corn directly on the oven rack and roast 30 to 40 minutes, until the corn feels slightly soft when you press on it.

Meanwhile, combine butter with seasonings and pepper.

When corn is done, pull back husks (It is much easier to remove the silk now than when the corn is raw.), tying one husk around the others to make a handle, if you like. Rub the corn with a little of the butter. Enjoy!!

This recipe serves 4.