Pantry Raid: Last Minute Pork Chops

I think I might have a hoarding gene somewhere in my mix of DNA because nothing comforts me like a well-stocked pantry.  The fridge is perpetually half empty, but ol' Mother Hubbard's cupboard is almost always well stocked.  This is a good thing because that is where most of our last minute supper's come from.  Or maybe they have to come from there for lack of groceries...  A recurring household theme, either way.

Last night's supper was certainly no exception.  The fridge was frightfully empty, and the pantry (*GASP*) was not much better.  Dave had picked up pork chops when he was out the day before, so they had to get eaten up.  The usual accompaniments (i.e. potatoes, rice, frozen veggies, etc....) were missing in action, so what's a girl to do?  My mom used to make THE BEST pork chops by cooking them all day with lots of onions and cream of mushroom soup in the crock pot.  On a very lucky day, we'd have them with egg noodles, but usually we ate them with veggies and rice.  Well, cream of mushroom soup, check.  Everything else, nope, nope, and nope.  Plus I didn't have all day.

After some deep digging through the cupboards (or cabinets, as my builder hubby would insist they are), I came up with something pretty decent.  Naomi ate it without complaining (hurray!) and Dave was suitably impressed.  Success!

Enjoy our latest pantry raid.  It wasn't the first, and certainly won't be the last.  Let's just hope that next time the pantry is more sufficiently stocked!

Last Minute Pork Chops

5 small pork chops
4 small onions
1 cup dried mushrooms, rehydrated
water from re-hydrating the mushrooms
1 can cream of mushroom soup
1/2 cup acini di pepe pasta (the pasta found in Italian Wedding Soup, Dave's fave)
3 green onions
3 cups baby spinach

Slice onions and saute on medium heat in a large pot with olive oil until slightly translucent.  Season pork chops with salt and pepper.  Move onions to one side of the pot, and add pork chops, browning lightly on both sides.  Drain the water from the mushrooms into the pot.  Chop the mushrooms and also add to the pot.  Add the cream of mushroom soup, plus a little more than one can of water.  Stir well and bring to a boil.  Add the pasta and stir well.  Continue to cook with the lid on, stirring frequently.  When the pasta is nearly cooked, add the baby spinach and the chopped green onions.  Check and adjust seasoning if needed.

Serve this one pot wonder immediately and enjoy!