Skillet Pork Chops With Mushroom Gravy

Filling, pretty healthy, veggie-packed and delicious. Thank you 12 Tomatoes

4 boneless pork chops
1 pound crimini mushrooms, sliced
1 cup yellow onion, thinly sliced
3/4 cup low-sodium chicken stock
3/4 cup beef stock
1/4 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon dried thyme, optional
Fresh thyme, garnish, optional
1 tablespoon extra-virgin olive oil, divided
Kosher salt and freshly ground pepper, to taste

• Season pork chops with garlic powder, then generously with salt and pepper.
• Heat 1/2 tablespoon olive oil in a large pan or skillet over medium-high heat. 
• Once hot, sear both sides of pork chops until nicely browned. 
• Remove pork chops to a plate and cover to keep warm.
• Drizzle another 1/2 tablespoon olive oil into skillet,
• Add mushrooms and onion and sauté for 6-7 minutes, or until softened and lightly browned. 
• Season with salt, pepper and dried thyme, if using
• Sprinkle flour over onion and mushrooms and stir until everything is evenly coated. 
• Cook for 2-3 minutes, or until flour has a chance to cook and be absorbed.
• Stir in chicken and beef broths, stirring to scrape up burned bits from the bottom of the pan.
• Bring mixture to a boil, then lower heat and let simmer for 15 minutes, or until gravy has reduced and thickened.
• Return pork chops to skillet and cook for another 10-15 minutes, or until cooked through and tender.
• Remove from heat, spooning gravy over pork chops and garnishing with fresh thyme, if desired.

Patriotic Ripple Ice Cream

An easy, no-churn recipe perfect for the Fourth of July. Thank you Love Bakes Good Cakes

2 cups heavy whipping cream
1 tsp. vanilla
1 can (14 oz.) sweetened condensed milk
½ cup cherry pie filling (from a 21 oz. can - reserve the rest for another use)
½ cup blueberry pie filling (from a 21 oz. can - reserve the rest for another use

• In a large bowl, whip the heavy whipping cream until stiff peaks form. 
• Fold the vanilla and sweetened condensed into the whipped cream. 
• Pour the mixture into a 9x5-inch bread loaf pan (or similar size container).
• Process the cherry pie filling in a food processor until smooth. 
• Drizzle the cherry pie filling over the top of the whipped cream mixture. 
• Rinse out and dry the food processor bowl and blade. 
• Process the blueberry pie filling in the food processor until smooth. 
• Drizzle the blueberry pie filling over the whipped cream mixture. 
• Use a knife to cut through the pie filling and create swirls.
• Cover the pan tightly with plastic wrap and freeze 8 hours or until firm.