This Week’s Menu: Dinners To Get You Through The Week

Smothered Pork Chops

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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


  • 1
    Make rice as directed on package.
  • 2
    Meanwhile, 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.
  • 3
    In 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

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    2 cups chopped broccoli or sliced fresh cauliflowerets
    1/3 cup chopped onion
    1/3 cup chopped green bell pepper
    1 cup shredded Cheddar cheese (4 ounces)
    1/2 cup Original Bisquick™ mix
    1 cup milk
    1/2 teaspoon salt
    1/4 teaspoon pepper
    2 eggs


    • 1
      Heat 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.
    • 2
      Stir remaining ingredients until blended. Pour into pie plate.
    • 3
      Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.

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