Herbed Pork Chops in Mushroom Sauce

1/2 t garlic powder
1/2 t paprika
1/4 t basil or thyme
4 boneless pork chops, 3/4" thick
1 T vegetable oil
1 can cream of mushroom soup
1/4 c milk
hot cooked rice

Mix garlic powder, paprika & basil. Coat shops with mixture.
Heat oil in skillet. Cook chops 10 minutes or until browned.
Add onion & cook until tender.
Add soup & milk. Heat to a boil. Cover & Cook over low heat 10 minutes or until chops are done. Serve over rice.

Athena's Greek Gyros

1 c onions, julienned
2 cloves garlic, minced
1 lb. ground pork or lamb
2 T lemon juice
1 t dried oregano
1 t ground cumin
salt & pepper to taste
olive oil
pita bread
Sides: lettuce, tomato & Tzatziki sauce

Mix pork or lamb with lemon juice, oregano, cumin, salt & pepper.
Shape the meat into small flat patties. (You can also freeze in a loaf then slice it thin.)
In a large skillet fry with olive oil, onions & garlic.
Heat pita bread.
Fill with meat & sides and enjoy!

TZATZIKI SAUCE
2 c plain yogurt
2 c sour cream
2-3 cucumbers, peeled, seeded & minced
Salt
2-4 garlic cloves
1 T lemon juice
1/4 mint leave, minced

Mix yogurt & sour cream. Add all other ingredients into bowl. Mix well. Refrigerate 2 hours before eating.

Garlic Parmesan Pork Chops

6 pork chops
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup milk
2 Tbsp. Dijon Mustard
1 cup Italian bread crumbs
1/4 cup Margarine, divided
1 1/2 tsp minced garlic
3/4 heavy whipping cream
1/3 cup white wine
1/2 cup grated Parmesan cheese

Salt and pepper the pork chops. Mix milk and Dijon mustard together in bowl. Dip pork chops in the milk mixture and then dredge them in the bread crumbs. Place into a baking dish. I drizzle with butter and bake at 400 for about 30 minutes or until browned.
In saucepan, melt butter and simmer garlic for a minute or two. Add cream, wine, and parmesan cheese. Whisk together. Pour over pork chops.