Grilled Portobello Pizzas

Grilled Portobello Pizzas

-2 Portobello Caps
-1/2 cup Spaghetti sauce
-Pepperonis
-1/2 cup Mozzerella cheese
-3 Garlic cloves, chopped
-1 tbsp. Butter
-Parmesean cheese
-1 tbsp. Olive oil

-Remove mushroom stem and gills. Chop then sauté with butter, garlic, and salt.
-Brush caps with olive oil, season with salt and pepper.
-Grill 4 minutes on each side. Then start building your pizza.
-Sauce, sautéed mushroom stems, cheese, and pepperoni.
-Return back to grill for 4-5 minutes or until bubbly and melty.
-Remove then add Parmesean and red pepper flakes, if you like. 

*You can add any combination of toppings. Spinach and sundried tomatoes would be very good!

Creamy Mustard Pork Chops

I think I found this recipe on Food Network a few years back. Hubs really likes it and I love how easy it is. This week the grocery store had a really good deal on pork chops, so I pulled out this old favorite.

Creamy Mustard Pork Chops

4 boneless pork chops, 3/4" thick 

1 1/2 tsp. lemon pepper seasoning

1 tbsp. butter

1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup

1/2 cup milk

1 tbsp. Dijon-style mustard

2 cartons sliced mushrooms

3 cloves garlic diced
**Cayenne pepper, about 1tsp

-Sprinkle chops with lemon pepper seasoning and cayenne. Heat butter in skillet. Cook chops 10 min. or until browned. Remove from pan.

-Add garlic and mushrooms to pan, cook 3-5 minutes.

-Add soup, milk, and mustard. Stir well then add chops back to pan. Heat to a boil. Cover and cook over low heat 10 min. or until chops are done.

We normally serve ours over rice. But this week we had mac and cheese and corn.