BellaOnline Forums Food and Wine Home Cooking Pork Chops and Mushrooms

This is a family 'comfort food' recipe that I grew up on. Easy to make, and pretty yummy!

pork chops and mushrooms

6 pork chops
1 can golden mushroom
1/4c white wine
1/4c water
1/4tsp rosemary
1/4tsp tarragon
1/4tsp pepper

Brown chops in deep drying pain, drain fat. Mix all rest together and pour over

chops. Simmer 45 minutes until done. Serve over egg noodles.

Sounds tasty and I'd try it if it wasn't for those units. <img src="/images/graemlins/frown.gif" alt="" /> <img src="/images/graemlins/smile.gif" alt="" />

You want it in metric? <img src="/images/graemlins/smile.gif" alt="" /> There are metric conversion tools all over the place!

http://www.worldwidemetric.com/metcal.htm

It must be weird for you to see a guy who uses km/h, m, kg,�C, litres and other weird units? <img src="/images/graemlins/smile.gif" alt="" /> Well, it's same for me. <img src="/images/graemlins/smile.gif" alt="" /> Metric system has its logic - ease of use, everything is in power of 10, but miles, pounds, gallons and above all Fahrenheit ... <img src="/images/graemlins/smile.gif" alt="" /> It's a matter of getting used to ... I know.

Hey I originally went to college to be a biology major, and all sciences use metric. Plus I dated a Canadian for a year or two and those guys use metric. A lot of what we do in the states is metric - we buy soda in liters and asprin comes in milligrams. So it's part of our culture, just not the main part.

What is the need to have another system? Why The point of freezing is at 32 degrees fahreheit? It's 0 by Celsius and pretty intuitive and simple to use and understand. <img src="/images/graemlins/smile.gif" alt="" /> Having a mix is even worse. <img src="/images/graemlins/smile.gif" alt="" /> I think it should be the same for everyone in the world, and that's of course metric, since it's used in science. <img src="/images/graemlins/smile.gif" alt="" /> That's not an anti-USA proposal, just rational I think. Same applies to Britain as well, by the way. <img src="/images/graemlins/smile.gif" alt="" /> A bit off topic for "Home cooking". <img src="/images/graemlins/smile.gif" alt="" />

Lisa, thank you for the link, it's cool. Too bad, I still don't get what "c", "tsp" stand for. <img src="/images/graemlins/smile.gif" alt="" />

C stands for cup and tsp for teaspoon, tbsp for tablespoon

Thanks for the recipe, Lisa. Sounds great!!! <img src="/images/graemlins/smile.gif" alt="" />

Here's another skillet pork chop recipe to try. This one is Pork Chops and Apples.

2 T. butter or margerine
1 med. onion, sliced thin
4 pork chops
1 cup apple cider or apple juice
1 beef boullion cube
1 T. brown sugar
2 tsp. cornstarch
2 med. apples, peeled and sliced

In a large skillet, melt butter; add sliced onion; saute until softened. Remove onions from pan and set side. Add pork chops and brown on both sides. Remove chops from pan and set aside. Drain pan. Add apple cider, crumbled boullion cube to pan. Stir in brown sugar and cornstarch and cook just until sauce thickens. Reduce heat, then return pork chops and onions to pan. Place apple slices over chops. Cover pan and cook on low heat for about 20 minutes or until chops are tender.