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Step 1

In a deep, or electric skillet melt 3 Tbsp. butter Add pork chops, brown on both sides (about 4 min per side) Meanwhile, in separate bowl, mix together soup, gravy mix, and water. Mix well! Set aside. Add remaining butter, onion, and garlic to skillet. Season chops and onions with season salt and pepper. Brown & soften onions (about 2 Min.) Add soup/gravy mix, covering chops bring to a boil. cover, reduce heat and simmer med-med/hi 45 Min.

Step 2

Cut the ham into small chunks, and then mince in a food processor to make about 4 cups of minced ham, and place in a large bowl Add the relish Cut up the onion, and mince in the food processor, and add to the bowl Cut up the celery, and same thing, mince and add to the bowl Tosse the eggs in the processor, and mash 'em up good, and add to the bowl Add mayo, and dijon, and mix thoroughly

Step 3

Remove mushrooms stems, chop enough stems to measure 1/2 cup. Cook half of the mushroom caps in 3 tablespoons of margarine over medium heat, 5 minutes and then drain. Repeat with the remaining mushroom caps and margarine. Combine cream cheese with chopped stems and onions. Fill mushroom caps. Place on cookie sheet and broil until golden brown which should be between 5-8 minutes.

Step 4

Here is how you make the roasted garlic cloves: Take a head of garlic and cut off the top papery stuff until the cloves are exposed. Place the head on a sheet and drizzle with 2 tspns of olive oil and some salt and pepper (or any other seasonign). Bake in a 375 degree oven for 30 minutes. Once finished you can squeeze the cloves out of the head of garlic. Place the cloves in a food processor with the rest of the ingredients and process until this is smooth. Add more olive oil to add moisture to the hummus. Chill in the fridge before serving.