Roasted Red Pepper and asparagus pieces in a wonderful cream sauce. Ready in only 10 minutes. Also a great base for quick and delicious recipes like Chicken and Stuffing Casserole and Mediterranean Pasta.
Easy Recipe
Mushroom Chops
Wind & Willow Roasted Red Pepper Soup
6 to 8 boneless pork loin chops
2 c. sliced mushrooms
DIRECTIONS:
Preheat oven to 350. Spray 9 x 13” pan with oil.
Prepare soup according to package directions.
In a skillet sprayed with oil, brown chops on both sides cooking until center is done.
Place browned chops in prepared pan. Sauté mushrooms in skillet and add to chops. Pour soup over chops and mushrooms. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 5 to 10 minutes until top begins to brown slightly.
