• Pat Flood (@rebarcock) passed away 9/21/25. Pat played a huge role in encouraging the devolopmemt of this site and donated the very first dollar to get it started. Check the thread at the top of the board for the obituary and please feel free to pay your respects there. I am going to get all the content from that thread over to his family so they can see how many people really cared for Pat outside of what they ever knew. Pat loved to tell stories and always wanted everyone else to tell stories. I think a great way we can honor Pat is to tell a story in his thread (also pinned at the top of the board).

Rate my dinner. Smothered pork chops over egg noodles.

Cyberty

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Smothered Chicken/Pork chops with Mushrooms


Ingredients:

  • 4 Chicken Thighs/pork chops
  • 1 Container of fresh Mushrooms. (Quartered)
  • 1 Yellow Onion (Diced)
  • 1 Tbsp Flour
  • 1 can Cream of Mushroom soup
  • Chicken stock
  • ¼ cup Cream or Half and Half
  • Olive Oil
  • Butter


Directions:



  • Heat up 2 Tbsp butter and 1 Tbsp of Olive oil in a skillet.
  • Salt and pepper the Chicken and brown on both sides. Remove Chicken from pan. Leaving all the oil in the pan.
  • Sauté the Mushrooms until almost cooked.
  • Add the Onion to the Mushrooms and sauté for about 3 min.
  • Add the Flour to the pan with the Mushrooms and Onion. Constantly stir to create a roux. Cook about 2-3 min.
  • Add the Cream of Mushroom soup and stir until combined and starting to simmer. Sauce will be very thick.
  • Add about a cup of chicken stock at a time till sauce is at preferred thickness. Make sure to return to a simmer before next addition.
  • Add Cream. Add salt and pepper to taste.
  • Add reserved Chicken and juices back to the pan and cover and simmer on low for 1.5 hours. Stir every 15 minutes. Flip chicken every 30 minutes.


Serve over Rice, Mashed Potatoes, or Egg Noodles.
 
Last edited:
Recipe: @RJ2kWJ

Smothered Chicken/Pork chops with Mushrooms


Ingredients:

  • 4 Chicken Thighs/pork chops
  • 1 Container of fresh Mushrooms. (Quartered)
  • 1 Yellow Onion (Diced)
  • 1 Tbsp Flour
  • 1 can Cream of Mushroom soup
  • Chicken stock
  • ¼ cup Cream or Half and Half
  • Olive Oil
  • Butter


Directions:



  • Heat up 2 Tbsp butter and 1 Tbsp of Olive oil in a skillet.
  • Salt and pepper the Chicken and brown on both sides. Remove Chicken from pan. Leaving all the oil in the pan.
  • Sauté the Mushrooms until almost cooked.
  • Add the Onion to the Mushrooms and sauté for about 3 min.
  • Add the Flour to the pan with the Mushrooms and Onion. Constantly stir to create a roux. Cook about 2-3 min.
  • Add the Cream of Mushroom soup and stir until combined and starting to simmer. Sauce will be very thick.
  • Add about a cup of chicken stock at a time till sauce is at preferred thickness. Make sure to return to a simmer before next addition.
  • Add Cream. Add salt and pepper to taste.
  • Add reserved Chicken and juices back to the pan and cover and simmer on low for 1.5 hours. Stir every 15 minutes. Flip chicken every 30 minutes.


Serve over Rice, Mashed Potatoes, or Egg Noodles.
 
Recipe: @RJ2kWJ

Smothered Chicken/Pork chops with Mushrooms


Ingredients:

  • 4 Chicken Thighs/pork chops
  • 1 Container of fresh Mushrooms. (Quartered)
  • 1 Yellow Onion (Diced)
  • 1 Tbsp Flour
  • 1 can Cream of Mushroom soup
  • Chicken stock
  • ¼ cup Cream or Half and Half
  • Olive Oil
  • Butter


Directions:



  • Heat up 2 Tbsp butter and 1 Tbsp of Olive oil in a skillet.
  • Salt and pepper the Chicken and brown on both sides. Remove Chicken from pan. Leaving all the oil in the pan.
  • Sauté the Mushrooms until almost cooked.
  • Add the Onion to the Mushrooms and sauté for about 3 min.
  • Add the Flour to the pan with the Mushrooms and Onion. Constantly stir to create a roux. Cook about 2-3 min.
  • Add the Cream of Mushroom soup and stir until combined and starting to simmer. Sauce will be very thick.
  • Add about a cup of chicken stock at a time till sauce is at preferred thickness. Make sure to return to a simmer before next addition.
  • Add Cream. Add salt and pepper to taste.
  • Add reserved Chicken and juices back to the pan and cover and simmer on low for 1.5 hours. Stir every 15 minutes. Flip chicken every 30 minutes.


Serve over Rice, Mashed Potatoes, or Egg Noodles.
Thanks man!
 

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