Porkchops in a Mushroom Cream Sauce

    I love it when the person I cook dinner for just starts washing the dishes. At home I grew up with the motto "She/He who cooks doesn't clean", so when I'm cooking dinner for myself I'm always waiting for someone to do my dishes, but I'm stuck doing them!
    Tonight I was talking out loud about how to cook my pork chop and my housemate pulled out a can of mushroom soup from her cupboard that had a recipe for pork chops. It was very simple and rather boring, but she said I could use it so I invited her to join me for dinner! Instead of following the instructions which were "Brown pork chop, set aside. Sauté onions, mushrooms and garlic in same pan. Add cream of mushroom soup and milk. Add pork chop back", I worked off them. I put salt, pepper and lemon juice on the pork chops and then browned them and set them aside. Added mushrooms and onion, sautéed for a bit, added garlic and a splash of sherry, then broccoli and fresh tarragon. Stirred that for a bit and then added the cream of mushroom soup and some water. Then I added some dry thyme, red pepper flakes, salt, pepper and lemon to taste. As Campbell's says it was "MM, MM, Good!"

Stuffed Chicken and French Onion Soup

Well I may be screwing myself over for my exam on Friday, but cooking is WAY more fun than studying. French onion soup: I'll admit, the french onion soup is store bought. They come in little individualized sized portions and you bake them. It was at 425 for 40 minutes. The soup was alright, obviously not restaurant good because it was frozen... but edible!
Stuffed chicken: Butterfly the chicken. Fry some mushrooms and spinach in some butter until soft. Put the roasted garlic in the chicken, then the mushrooms and spinach, then slices of gruyere cheese. Close the chicken and pin it so it doesn't pop open in the oven. If you want to bread it, as I did, mix some Panko bread crumbs, fresh thyme and s&p and put it on top. Bake at 425 for 20 minutes. The chicken was mmmmmm mmmm good.