Smothered Pork Chops
1 tablespoon olive oil
1 cup uncooked regular long-grain white rice
2 cloves garlic, finely chopped
4 bone-in pork loin chops, 3/4-inch thick (about 2 lb) SAVE $
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 can (18.5 oz) Progresso™ Vegetable Classics French onion soup SAVE $
2 tablespoons cornstarch
1Make rice as directed on package.
2Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Cook garlic and pork chops in oil 4 to 5 minutes on each side or until pork chops are brown. Sprinkle with salt and pepper.
3In small bowl, mix soup and cornstarch. Pour over pork chops; heat to boiling. Reduce heat to medium, cover and cook 8 to 12 minutes or until pork is no longer pink and meat thermometer inserted in center reads 145°F.
Impossibly Easy Vegetable Pie
Ingredients2 cups chopped broccoli or sliced fresh cauliflowerets1/3 cup chopped onion1/3 cup chopped green bell pepper1 cup shredded Cheddar cheese (4 ounces)1/2 cup Original Bisquick™ mix1 cup milk1/2 teaspoon salt1/4 teaspoon pepper2 eggs
1Heat oven to 400ºF. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.
2Stir remaining ingredients until blended. Pour into pie plate.
3Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.