House of McNally: Pork, Orzo and Mushroom Goodness

BY LYNDSI McNALLY

Sweet Owen Contributor

Nothing says comfort food like carbs and dairy. This dish takes such little time to bring together, but tastes like you stood in the kitchen all day. Using the soup mixes isn’t a shortcut; it’s a “smart cut.” They add depth and flavor. I used fresh pork from Jacobs Family Farm in beautiful Brooksville, Kentucky. You can substitute chicken for pork if you prefer, but I wouldn’t take the chance. If you need to throw together a meal before a boy’s middle school basketball game on a Tuesday afternoon and have a pantry full of staples, make this. But that’s hypothetically speaking. You can do this if you have nothing else to do on a Tuesday. 

1 lb. boneless pork chops, cubed

6 large mushrooms, sliced

1/2 small yellow onion, sliced

As much fresh garlic as your heart desires

1 can Cream of Mushroom with Roasted Garlic Soup

1 box beef stock 

1 packet onion mushroom soup mix

1 lb. Ozro pasta, uncooked

Parmesan Cheese

Extra Virgin Olive Oil

2 tbsp. butter

Cube and season pork with salt and pepper. Heat oil and butter in a large skillet and add pork; saute until just browned. Remove pork from the skillet. Add onion, mushrooms, and garlic. Saute until translucent, then remove. Add stock, soup mix, and Cream of Mushroom soup to the skillet and bring to a boil. Add vegetables, pork, and uncooked orzo pasta into the pan and cover. Cook covered for 15 minutes. Serve hot and top with Parmesan cheese. 

LYNDSI MCNALLY is a resident of Owen County, wife, and mother of two boys. She makes her living as a Family Support Worker for HANDS at the Three Rivers District Health Department and often entertains her hundreds of Facebook followers by sharing photos of home-cooked meals.