Yes, it's cream of mushroom soup. Get over it!

Tonight's Menu

• skillet pork chops with mushroom gravy
  
• mashed potatoes
  
• gigantic salad
  

It rained today for the first time in over a month. This was a good thing in that obviously, we desperately needed the rain. But I have fibromyalgia, and it does not play nicely with low barometric pressure. The result of all this was that I felt kind of achey and crappy and no longer wanted to grill the lovely boneless pork chops I had thawed for dinner. No, I wanted comfort food. And you know what that means. Oh hell yeah -- canned cream of mushroom soup.

Those of you who turn up your noses at such pedestrian fare can go read some other blog now. The rest of you, pssst! Come over here so I can tell you how to make this delicious and very un-gourmet dish.

Okay, you take two parts dry breadcrumbs to one part grated parmesan (in the big green can, yo) and toss them together with a little freshly ground pepper in a shallow dish. Then you take your boneless pork chops and dredge them in the breadcrumb mixture. Add a little oil to a skillet and brown the chops, then remove them from the pan and turn off the heat. In the same skillet, whisk together a can of cream of mushroom soup and maybe half a can of milk -- more or less, depending on how thick you like your gravy (it will thin while it cooks). Make sure you scrape up all the yummy bits from the bottom of the pan. Bring the soup mixture barely up to a boil, then add the chops back to the pan, cover, reduce the heat to low and let everything simmer undisturbed for 20-30 minutes depending on how thick your chops are. If the gravy is too thin at the end of the cooking time, just uncover the pan, crank the heat up a bit, and stir the gravy until it's as thick as you like. Serve with mashed potatoes or rice.

This is one of our favorite "comfort" meals at our house. (Well, DH's and mine -- the kids won't touch it.) I usually make it in cool weather but it just felt right today for some reason.