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Pre-heat oven to 375. In a small pot, combine Cream of Mushroom soup, beef broth, wine, and sage. Add a pinch of salt and pepper. (At this step I occasionally add 1/2 a teaspoon of red pepper flakes to really amp up the heat). Heat on medium-low, stirring occasionally. In a skillet, heat 1 tablespoon of butter on medium-high heat. Slice mushrooms. Once butter is melted, add mushrooms and garlic to the skillet. Add a pinch of salt and pepper. Cook until lightly browned, remove mushrooms from skillet and set aside. Return skillet to heat. Add second tablespoon of butter and olive oil. While that heats, rinse and dry pork chops. Coat with flour. Liberally pepper. Add to skillet. Cook pork chops approximately 30 seconds to one minute on each side, until lightly browned. Remove pork chops from skillet and place into a 9x13 baking dish. Clean potatoes and cut into bite size pieces. I cut into quarters, then slice the quarters into four pieces. Add potatoes to the 9x13 pan (*Special note: to cut cook time, you can microwave the potatoes for 1 minute before cutting them. Make sure to poke holes with a fork in each potato in order to avoid explosion). Add mushrooms on top of the potatoes and then cover everything with the soup-mixture. Bake in the oven until potatoes are cooked throughapproximately 30-40 minutes.
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Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Spring ball whisk — eliminates lumps in gravy, custard, batter
Natural bristle brush for scrubbing root vegetables and mushrooms
Italian pasta organized by shape — which sauce belongs with which pasta