Saucy Breaded Pork Chop, Creamy Mushroom Bow Tie

Saucy Breaded Pork Chop, Creamy Mushroom Bow Tie 

(side of green beans & peaches)

Creamy Mushroom Bow Ties
1 box of bow tie pasta
2 cans mushrooms pieces, drained 
¼ tsp salt
½ tsp pepper
1 tbsp butter
1 package (4.4 oz) garlic-herb cheese spread. (I made my own. If you want that recipe please just ask! Will gladly give it)
¼ cup chicken broth

Cook pasta according to package. Drain.
Meanwhile, in a large skillet, saute the mushrooms, salt & pepper in butter until well combined.
Add cheese spread & broth. Cook & stir until blended.
Add pasta to skillet & toss to coat.

Saucy Breaded Pork Chops
6 tbsp flour
½ tsp salt
½ tsp pepper
4 pork chops (boneless)
2 eggs
4 tbsp water
½ cup crushed saltines (about 15 crackers)
½ cup herb bread crumbs
6 tsp butter, divided
3 tsp canola oil, divided
½ cup ketchup
4 tbsp brown sugar
1 tbsp cider vinegar
½ tsp prepared mustard
½ cup chopped onion

Combine crackers & bread crumbs in large bowl.
In a resealable plastic bag, combine flour, salt & pepper. Add pork chops, one at a time, & shake to coat.
In a shallow bowl, beat egg & water. Dip chops in egg mixture, then coat w/ cracker/bread crumb mixture.
In a nonstick skillet, cook pork chop in 3 tsp butter & 3 tsp oil over medium heat for 10 minutes.
Meanwhile, for sauce, combine the ketchup, brown sugar, vinegar & mustard in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered for 2 minutes. Set aside & keep warm.
Remove chops from skillet. Saute onion in remaining butter & oil for 1 minute. Return pork to pan; top with sauce. Reduce heat; cover & cook for 8-10 minutes or until meat thermometer reads 160 degrees.