Pork Chops with Creamy Mushroom Sauce


6 pork chops
1 teaspoon salt
1/4 teaspoon ground black pepper
garlic powder and paprika to taste
1 egg
1 cup Italian style bread crumbs
¼ cup Parmesan Cheese
3 TBS chopped parsley
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk


Preheat oven to Broil. Spray a rimmed bake sheet with non-stick spray, drizzle a little EVOO on the tray.

In a bowl blend, bread crumbs, parmesan cheese, parsley, garlic powder and paprika to taste. In another shallow bowl beat the egg with about 2 TBS of water.

Dip the pork chops into the egg and dredge into the bread crumb mixture. Place on tray and broil on both sides until brown and crispy. About 8-10 minutes per side.

Lower the oven temperature to 375 degrees. Butter a 9 x 14 bake or casserole dish.

In a bowl mix the mushroom soup and milk; stir until blended. Add cooked pork chops to bake dish in one layer and pour over the creamy mushroom sauce.

Bake, covered, for 30 minutes until chops and sauce is brown and bubbly.

Three Cheese Manicotti


1 (8 ounce) package manicotti pasta
2 cups whole milk ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated Pecorino Romano cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 1/2 cups (or 32 oz jar) tomato sauce


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water, sprinkle in some extra virgin olive oil and toss to prevent the noodles from sticking together.

Preheat oven to 350 degrees.

In a medium bowl, combine ricotta cheese, 1 cup of the mozzarella cheese, pecorino romano cheese, parsley, salt and pepper; using a pastry bag or a large zip lock bag with the corner snipped off, fill manicotti with cheese mixture.

In a 9x13 bake dish, spray with non-stick spray, then spread a thin layer of tomato sauce on the bottom and arrange manicotti in a single layer; spoon over remaining sauce. Top with remaining Mozzarella and Pecorino Romano cheese, parsley and bake for 45-60 minutes or just until cheese is melted and slightly browned.