Stuffing Topped Pork Chops
6 boneless pork chops (3/4-inch thick)
1 package Pork or Chicken Stuffing mix (I used Stove-top Low Sodium Chicken)
Pepper
Onion Powder
2 Tbsp olive oil
1 can Cream of Chicken with Mushroom Soup
1/3 cup milk
Preheat the oven to 350^F. Make the stuffing according to the package directions and set aside.
Season the pork chops with Pepper and Onion Powder. I pounded mine first to make them a little thinner and more tender! Heat the oil in a large skillet and brown the chops well on both sides. Do not over cook them....they will finish cooking in the oven.
Arrange the chops in a 9x13-inch pan. Spoon 1/2 cup stuffing over each chop, mounding slightly. Mix the soup and milk and pour over the stuffing topped pork chops. Cover with foil and bake for 40-45 minutes.
These were really good! I'll definitely make them again! Recipe found on Pinterest.
Showing posts with label Pork Chops. Show all posts
Showing posts with label Pork Chops. Show all posts
Thursday, March 12, 2015
Saturday, February 21, 2015
Sour Cream Pork Chops
Sour Cream Pork Chops
4 pork loin chops, each about 3/4-inch thick
Salt, Pepper and Garlic Powder to taste
1/2 cup flour
3 Tbsp olive oil
1 onion, halved and thinly sliced
1/2 tsp dried thyme
1 1/2 - 2 cups chicken broth
2 Tbsp flour
1 cup sour cream
Preheat oven to 350^F.
Season the pork chops with salt, pepper and garlic powder. Dredge in flour and brown in hot oil in a large skillet on both sides. Brown them well and only turn them once! Remove the browned chops to a large baking dish or a 9x13-inch pan.
Add the onions and thyme to the skillet and cook until they start to brown a bit, about 8-10 minutes over medium-high heat. Stir in the chicken broth and bring to a boil, scraping the browned bits from the bottom of the skillet. Combine the flour and sour cream and whisk into the boiling chicken broth, stirring constantly until the mixture thickens slightly.
Pour over pork chops and cover the dish (or seal pan with foil) and bake for 1 to 1-1/2 hours.
Delicious!
Adapted from a recipe from Allrecipes.com
4 pork loin chops, each about 3/4-inch thick
Salt, Pepper and Garlic Powder to taste
1/2 cup flour
3 Tbsp olive oil
1 onion, halved and thinly sliced
1/2 tsp dried thyme
1 1/2 - 2 cups chicken broth
2 Tbsp flour
1 cup sour cream
Preheat oven to 350^F.
Season the pork chops with salt, pepper and garlic powder. Dredge in flour and brown in hot oil in a large skillet on both sides. Brown them well and only turn them once! Remove the browned chops to a large baking dish or a 9x13-inch pan.
Add the onions and thyme to the skillet and cook until they start to brown a bit, about 8-10 minutes over medium-high heat. Stir in the chicken broth and bring to a boil, scraping the browned bits from the bottom of the skillet. Combine the flour and sour cream and whisk into the boiling chicken broth, stirring constantly until the mixture thickens slightly.
Pour over pork chops and cover the dish (or seal pan with foil) and bake for 1 to 1-1/2 hours.
Delicious!
Adapted from a recipe from Allrecipes.com
Saturday, January 31, 2015
Skillet Pork Chops with Apples and Onions
Skillet Pork Chops with Apples and Onions
4 (6- to 8-oz.) bone-in pork rib chops (1 to 1 1/4 inches thick)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 Granny Smith apples, cut into 1/2-inch-thick wedges
1 medium-size yellow onion, thinly sliced (root end intact)
8 small fresh thyme sprig
1/3 cup chicken broth
1 cup whipping cream
1/4 cup Dijon mustard
2 tablespoons sherry
Preheat oven to 375°. Sprinkle pork with salt and pepper. Cook in hot oil in a 12-inch cast-iron skillet over medium heat 5 to 6 minutes on each side or until golden brown. Remove from skillet and place in a baking dish.
Add apples and onion to skillet; cook, stirring occasionally, 4 to 5 minutes or until browned. Remove from skillet and place in a baking dish over the pork chops. Place the thyme sprigs over the apple mixture.
Add broth to skillet, and cook 1 to 2 minutes, stirring to loosen browned bits from bottom of skillet. Whisk together cream and mustard; add to skillet, and cook, stirring constantly, 1 to 2 minutes or until bubbly.
Remove skillet from heat, and stir in sherry. Pour over the pork.
Bake at 375° for 45 minutes or until pork is very tender.
Adapted from a Southern Living recipe. And this is very good!
Sunday, March 30, 2014
Oven Braised Pork & Peppers
Oven Braised Pork and Peppers
4 pork chops, about 3/4" thick
3 Tbsp olive oil
Garlic Salt and Pepper to taste
1 large purple onion, halved and sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
2 chicken bouillon cubes
1 Tbsp Worcestershire sauce
1 cup water
Preheat oven to 375^F.
Season the chops with garlic salt and pepper and brown well on both sides in a large skillet in the hot olive oil. Transfer chops to a 9x13" pan.
In the same skillet used to brown the chops, cook the onions and peppers, stirring often, for about 5 minutes. Add the chicken bouillon cubes, Worcestershire and water and bring to a boil, stirring until the bouillon is dissolved. Pour over the chops.
Seal the pan with aluminum foil and bake for 1 hour or until very tender.
4 pork chops, about 3/4" thick
3 Tbsp olive oil
Garlic Salt and Pepper to taste
1 large purple onion, halved and sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
2 chicken bouillon cubes
1 Tbsp Worcestershire sauce
1 cup water
Preheat oven to 375^F.
Season the chops with garlic salt and pepper and brown well on both sides in a large skillet in the hot olive oil. Transfer chops to a 9x13" pan.
In the same skillet used to brown the chops, cook the onions and peppers, stirring often, for about 5 minutes. Add the chicken bouillon cubes, Worcestershire and water and bring to a boil, stirring until the bouillon is dissolved. Pour over the chops.
Seal the pan with aluminum foil and bake for 1 hour or until very tender.
Monday, March 17, 2014
Crockpot Creole Pork Chops
Crockpot Creole Pork Chops
4 pork loin chops, about 3/4" thick
Garlic Powder and Pepper to taste
3 Tbsp olive oil
1 large onion, halved and sliced
1/2 red bell pepper, sliced
1/2 green bell pepper, chopped
1 stalk celery, chopped
2 Tbsp Zatarain's Big & Zesty Creole seasoning
1 tsp dried basil
Salt to taste
8-oz can tomato sauce
1 cup Mountain Dew or Coca-Cola
Season the pork chops with garlic powder and pepper. Heat the oil in a large skillet and brown the chops and half the onion in it then transfer all to a slow cooker. Add the remaining ingredients, cover and cook on high for 4-6 hours or Low for 6-8 hours. Serve over hot cooked rice or pasta.
Adapted from recipe for Crockpot Creole Chicken found at deepsouthdish.com. I used Mountain Dew because I didn't have any Coke and I served this over rice. It was EXCELLENT!
4 pork loin chops, about 3/4" thick
Garlic Powder and Pepper to taste
3 Tbsp olive oil
1 large onion, halved and sliced
1/2 red bell pepper, sliced
1/2 green bell pepper, chopped
1 stalk celery, chopped
2 Tbsp Zatarain's Big & Zesty Creole seasoning
1 tsp dried basil
Salt to taste
8-oz can tomato sauce
1 cup Mountain Dew or Coca-Cola
Season the pork chops with garlic powder and pepper. Heat the oil in a large skillet and brown the chops and half the onion in it then transfer all to a slow cooker. Add the remaining ingredients, cover and cook on high for 4-6 hours or Low for 6-8 hours. Serve over hot cooked rice or pasta.
Adapted from recipe for Crockpot Creole Chicken found at deepsouthdish.com. I used Mountain Dew because I didn't have any Coke and I served this over rice. It was EXCELLENT!
Tuesday, January 28, 2014
Creamy Herbed Pork Chops
Creamy Herbed Pork Chops
4 pork chops (3/4-1" thick)
Montreal Steak Seasoning
3 Tbsp butter
2 1/2 Tbsp all-purpose flour
1 heaping tsp chicken bouillon granules
2 tsp dried basil
1 tsp black pepper
Garlic Salt to taste
2 cups milk
Preheat oven to 350^F.
In a large, heavy skillet, melt the butter. Season the pork chops with Montreal Steak Seasoning and brown well on both sides in the skillet. Remove the chops to a casserole dish.
Leave 3 Tbsp butter in the skillet and stir in the flour, bouillon granules, basil and black pepper. Slowly whisk in the milk, to make a gravy. Cook over medium heat, stirring constantly until the mixture just begins to bubble. Taste and add garlic salt to taste if desired.
Pour over the pork chops and cover the dish tightly with foil. Bake for 1 hour. Stir the sauce and serve with the chops.
Excellent with rice! Adapted from allrecipes.com
4 pork chops (3/4-1" thick)
Montreal Steak Seasoning
3 Tbsp butter
2 1/2 Tbsp all-purpose flour
1 heaping tsp chicken bouillon granules
2 tsp dried basil
1 tsp black pepper
Garlic Salt to taste
2 cups milk
Preheat oven to 350^F.
In a large, heavy skillet, melt the butter. Season the pork chops with Montreal Steak Seasoning and brown well on both sides in the skillet. Remove the chops to a casserole dish.
Leave 3 Tbsp butter in the skillet and stir in the flour, bouillon granules, basil and black pepper. Slowly whisk in the milk, to make a gravy. Cook over medium heat, stirring constantly until the mixture just begins to bubble. Taste and add garlic salt to taste if desired.
Pour over the pork chops and cover the dish tightly with foil. Bake for 1 hour. Stir the sauce and serve with the chops.
Excellent with rice! Adapted from allrecipes.com
Saturday, January 18, 2014
Maple Glazed Skillet Pork Chops
Maple Glazed Skillet Pork Chops
4 pork chops, 3/4-1" thick
Salt and Pepper
2 tbsp oil
1 cup water
1/2 cup maple syrup
2 tsp Dijon mustard
1/4 cup apple cider vinegar
1/2 tsp dried thyme leaves
Heat the oil in a large iron skillet over medium-high heat until just smoking. Season the chops with salt and pepper and brown well on one side. Turn the chops and cook for about 1 minute. Add water to skillet, cover and reduce heat to medium. Cook about 30 minutes until pork is done and the water has nearly all evaporated.
In the meantime, combine the remaining ingredients and whisk until well blended. Pour over the pork chops and reduce heat to low for about 5 minutes or until the glaze thickens.
Tasty! Adapted from a Cook's Country recipe.
Saturday, December 22, 2012
Cider Braised Pork Chops
6 bone-in pork
chops, about 1 inch thick
Salt and pepper
2 tablespoons olive oil1 onion, chopped
3 garlic cloves, minced
2 tablespoons all-purpose flour
1/4 cup apple butter
1 cup apple cider
1 sprig fresh thyme
1 teaspoon cider vinegar
1 tablespoon finely chopped fresh parsley
Adjust oven rack to
lower-middle position and heat oven to 300 degrees. Pat chops dry with
paper towels and season with salt and pepper. Heat oil in large iron skillet
over medium-high heat until just smoking. Brown chops in two batches,
about 4 minutes per side; transfer to plate.
Pour off all but 1
tablespoon fat from skillet and cook onion over medium heat until softened,
about 5 minutes. Stir in garlic, flour, and 2 tablespoons apple butter and
cook until onions are coated and mixture is fragrant, about 1 minute. Stir
in cider and thyme, scraping up any browned bits with wooden spoon, and
bring to boil. Add browned chops and any accumulated juices to pot, cover,
and transfer to oven. Braise until chops are completely tender, about 1½
hours.
Transfer chops to serving
platter. Strain sauce, then use a shallow spoon to skim off fat. Whisk in
vinegar, parsley, and remaining apple butter. Season with salt and pepper.
Serve, passing sauce at table.
This was a really good recipe for pork chops! Delicious with Cheddar Mashed Potatoes!
Tuesday, December 20, 2011
Smothered Pork Chops
• 4 bone-in pork loin chops, each about 1 inch thick
• Salt and freshly ground pepper, to taste
• 2 Tbsp vegetable oil
• 2 Tbsp butter
• 1 yellow onion, cut into 1-inch pieces
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 3 celery stalks, cut into 1-inch pieces
• 3 garlic cloves, minced
• 1 tsp minced fresh thyme
• 3 Tbsp all-purpose flour
• 2 1/2 cups chicken broth
• 1/4 cup heavy cream
• 1 tsp. hot sauce, plus more for serving
• Buttered rice for serving
Preheat oven to 375^F. Season the pork chops with salt and pepper. In a large electric skillet set on medium-high heat, warm the oil. Add the chops and cook, turning once, until browned on both sides, about 3 minutes per side. Transfer to a large baking dish.
Reduce the heat to medium and melt the butter in the skillet. Add the onion and cook, stirring occasionally and scraping up the browned bits from the pan bottom, until the onion is translucent, 3 to 5 minutes. Add the bell pepper, celery, the white portion of the green onions and the garlic. Cover and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the thyme and flour and stir well. Gradually stir in the broth and bring to a simmer. Stir in the cream and hot sauce and pour over the chops in the baking dish.
Cover baking dish tightly with aluminum foil and bake for 1.5 hours or until pork it very tender. Serve with buttered rice. Pass more hot sauce at the table. Serves 4.
This was very good!
Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).
• Salt and freshly ground pepper, to taste
• 2 Tbsp vegetable oil
• 2 Tbsp butter
• 1 yellow onion, cut into 1-inch pieces
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 3 celery stalks, cut into 1-inch pieces
• 3 garlic cloves, minced
• 1 tsp minced fresh thyme
• 3 Tbsp all-purpose flour
• 2 1/2 cups chicken broth
• 1/4 cup heavy cream
• 1 tsp. hot sauce, plus more for serving
• Buttered rice for serving
Preheat oven to 375^F. Season the pork chops with salt and pepper. In a large electric skillet set on medium-high heat, warm the oil. Add the chops and cook, turning once, until browned on both sides, about 3 minutes per side. Transfer to a large baking dish.
Reduce the heat to medium and melt the butter in the skillet. Add the onion and cook, stirring occasionally and scraping up the browned bits from the pan bottom, until the onion is translucent, 3 to 5 minutes. Add the bell pepper, celery, the white portion of the green onions and the garlic. Cover and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the thyme and flour and stir well. Gradually stir in the broth and bring to a simmer. Stir in the cream and hot sauce and pour over the chops in the baking dish.
Cover baking dish tightly with aluminum foil and bake for 1.5 hours or until pork it very tender. Serve with buttered rice. Pass more hot sauce at the table. Serves 4.
This was very good!
Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).
Monday, March 7, 2011
Pork Chops with Apples and Onions
Pork Chops with Apples and Onions
4 bone-in pork chops, about 3/4-inch thick
Garlic Salt and Pepper
1 tsp dried thyme
2 Tbsp olive oil
1 large onion, halved and thinly sliced
1 1/4 cups apple juice
2 large apples, peeled, cored and thinly sliced
1 tbsp lemon juice
1/3 cup sugar
1/2 tsp cinnamon
Preheat the oven to 375^F. Season the chops with garlic salt, pepper and thyme. Heat oil in a large iron skillet over medium-high heat and brown the chops on both sides. Remove the chops to a 9x13" baking dish. Add the onions to the skillet and cook until it starts to soften. Stir in the apple juice and cook until it begins to boil. Pour onion-apple juice mixture over the chops. Toss the sliced apples with the lemon juice, sugar and cinnamon and place the over the chops. Cover the pan with aluminum foil and bake for 1 hour or until chops are tender.
Adapted from Rachael Ray's "Pork Chops with Cider Gravy, Sauteed Apples and Onions". I served this with Baked Sweet Potatoes (dressed with Butter and a bit of Brown Sugar). The pork chops were nice and tender, but a little dry. And it needed a bit of something "tangy" in my opinion.
4 bone-in pork chops, about 3/4-inch thick
Garlic Salt and Pepper
1 tsp dried thyme
2 Tbsp olive oil
1 large onion, halved and thinly sliced
1 1/4 cups apple juice
2 large apples, peeled, cored and thinly sliced
1 tbsp lemon juice
1/3 cup sugar
1/2 tsp cinnamon
Preheat the oven to 375^F. Season the chops with garlic salt, pepper and thyme. Heat oil in a large iron skillet over medium-high heat and brown the chops on both sides. Remove the chops to a 9x13" baking dish. Add the onions to the skillet and cook until it starts to soften. Stir in the apple juice and cook until it begins to boil. Pour onion-apple juice mixture over the chops. Toss the sliced apples with the lemon juice, sugar and cinnamon and place the over the chops. Cover the pan with aluminum foil and bake for 1 hour or until chops are tender.
Adapted from Rachael Ray's "Pork Chops with Cider Gravy, Sauteed Apples and Onions". I served this with Baked Sweet Potatoes (dressed with Butter and a bit of Brown Sugar). The pork chops were nice and tender, but a little dry. And it needed a bit of something "tangy" in my opinion.
Friday, September 3, 2010
Hawaiian Pork Chops
Hawaiian Pork Chops
4 pork chops
2 tbsp olive oil
Garlic salt and pepper to taste
1 onion, sliced into rings
3 tbsp yellow mustard
1 tbsp honey
1 small can crushed pineapple
3 tbsp brown sugar
Season the chops with garlic salt & pepper and brown in oil on both sides. Place the onion rings in a 9x13 pan and lay the pork chops on top of them. Combine the mustard and honey and brush over each chop. Divide the pineapple over each chop and sprinkle with brown sugar. Place in a 375^ oven and bake about 45 minutes or until tender.
Not bad...John liked them better than I did. Served with Baked Sweet Potatoes and Cole Slaw.
4 pork chops
2 tbsp olive oil
Garlic salt and pepper to taste
1 onion, sliced into rings
3 tbsp yellow mustard
1 tbsp honey
1 small can crushed pineapple
3 tbsp brown sugar
Season the chops with garlic salt & pepper and brown in oil on both sides. Place the onion rings in a 9x13 pan and lay the pork chops on top of them. Combine the mustard and honey and brush over each chop. Divide the pineapple over each chop and sprinkle with brown sugar. Place in a 375^ oven and bake about 45 minutes or until tender.
Not bad...John liked them better than I did. Served with Baked Sweet Potatoes and Cole Slaw.
Monday, June 21, 2010
Cumin Scented Pork Chops with Roasted Potatoes and Onions
3 Tbsp olive oil
4 pork chops
Garlic Salt & Pepper
Ground Roasted Cumin
3 Tbsp butter
1.5 lbs baby Yukon Gold potatoes, halved or quartered to bite sized chunks
2 onions, quartered
Preheat the oven to 375^F. Heat olive oil in a large iron skillet over medium high heat. Season the pork chops with garlic salt, pepper and cumin and brown on both sides in the oil. Remove to a plate and keep warm. Add the butter to the skillet until melted. Stir in the potatoes and onions until coated with the butter mixture and season them with garlic salt, pepper & cumin if desired. Place the pork chops on top of the potatoes and place the skillet into the hot oven. Roast for 35-40minutes or until the potatoes are tender.
I love the smell and taste of cumin....these were delicious! I didn't have a recipe - just threw it together and I'm very pleased with the results!!
4 pork chops
Garlic Salt & Pepper
Ground Roasted Cumin
3 Tbsp butter
1.5 lbs baby Yukon Gold potatoes, halved or quartered to bite sized chunks
2 onions, quartered
Preheat the oven to 375^F. Heat olive oil in a large iron skillet over medium high heat. Season the pork chops with garlic salt, pepper and cumin and brown on both sides in the oil. Remove to a plate and keep warm. Add the butter to the skillet until melted. Stir in the potatoes and onions until coated with the butter mixture and season them with garlic salt, pepper & cumin if desired. Place the pork chops on top of the potatoes and place the skillet into the hot oven. Roast for 35-40minutes or until the potatoes are tender.
I love the smell and taste of cumin....these were delicious! I didn't have a recipe - just threw it together and I'm very pleased with the results!!
Sunday, May 23, 2010
Caesar Pork Chops
Caesar Pork Chops
1/4 cup flour
1/1 tsp dried Italian seasoning
1/2 cup Caesar salad dressing
4 boneless pork chops, about 3/4 inch thick
1/4 cup grated Parmesan
Heat oven to 375^ F. Line a baking dish with foil and spray with Pam. Combine the flour and Italian seasoning in a shallow bowl and mix well. Pour the salad dressing into another shallow bowl. Dip both sides of the pork chops in the flour mixture, coating well. Dip in salad dressing, coating well. Place in the baking dish, sprinkle with parmesan and bake 35-40 minutes or until pork is completely cooked.
These are always good, tender and juicy! I don't remember where I got this one either, but I've been making it for several years and always get compliments when I serve it!
1/4 cup flour
1/1 tsp dried Italian seasoning
1/2 cup Caesar salad dressing
4 boneless pork chops, about 3/4 inch thick
1/4 cup grated Parmesan
Heat oven to 375^ F. Line a baking dish with foil and spray with Pam. Combine the flour and Italian seasoning in a shallow bowl and mix well. Pour the salad dressing into another shallow bowl. Dip both sides of the pork chops in the flour mixture, coating well. Dip in salad dressing, coating well. Place in the baking dish, sprinkle with parmesan and bake 35-40 minutes or until pork is completely cooked.
These are always good, tender and juicy! I don't remember where I got this one either, but I've been making it for several years and always get compliments when I serve it!
Sunday, May 9, 2010
Smothered Pork Chops
Smothered Pork Chops
4 pork chops, about 1/2" thick
Seasoned Salt & Black Pepper
3/4 cup flour
6 thick slices bacon
2 onions, halved and sliced
12-oz can evaporated milk
1 cup chicken broth
1 can cream of mushroom soup
Fry the bacon in a large skillet until done. Remove to 9x13" baking dish. Add the sliced onions to the bacon drippings and cook until they begin to brown a bit. Remove them to the 9x13" pan. Season the pork chops with seasoned salt and pepper, dredge in flour and fry in the bacon drippings until browned on both sides. Remove them to the 9x13" pan. Stir about 3 tbsp flour into the remaining drippings until the flour begins to brown. Whisk in the evaporated milk and chicken broth and cook until smooth. Stir in the mushroom soup until well blended. Pour over the pork chops, seal with foil and bake at 350^F for 1 1/2 hours.
Very good! I'd leave the bacon out next time though. Inspired by a recipe in Maya Angelou's cookbook.
4 pork chops, about 1/2" thick
Seasoned Salt & Black Pepper
3/4 cup flour
6 thick slices bacon
2 onions, halved and sliced
12-oz can evaporated milk
1 cup chicken broth
1 can cream of mushroom soup
Fry the bacon in a large skillet until done. Remove to 9x13" baking dish. Add the sliced onions to the bacon drippings and cook until they begin to brown a bit. Remove them to the 9x13" pan. Season the pork chops with seasoned salt and pepper, dredge in flour and fry in the bacon drippings until browned on both sides. Remove them to the 9x13" pan. Stir about 3 tbsp flour into the remaining drippings until the flour begins to brown. Whisk in the evaporated milk and chicken broth and cook until smooth. Stir in the mushroom soup until well blended. Pour over the pork chops, seal with foil and bake at 350^F for 1 1/2 hours.
Very good! I'd leave the bacon out next time though. Inspired by a recipe in Maya Angelou's cookbook.
Thursday, March 18, 2010
Baked Pork Chops
Baked Pork Chops
2 pork chops
Garlic salt and Pepper
1/4 cup flour
1 egg, beaten
1/2 cup Italian style seasoned bread crumbs
4 tbsp olive oil
1 can cream of mushroom soup
1/2 cup milk
1/3 cup white wine
Preheat the oven to 350^ F. Heat the olive oil in a medium skillet over medium high heat. Rinse pork chops and pat dry. Season with garlic salt and pepper. Dredge in flour, then in the beaten egg and then coat liberally with bread crumbs. Fry the chops in the hot skillet until well browned on both sides (about 5 minutes per side). Transfer the chops to a 9x9" baking pan and cover with foil. Bake for 1 hour. Drain the oil out of the skillet. About 15 minutes before the hour is up, combine the mushroom soup, milk and wine in the skillet and heat until bubbly. Pour over the pork chops, replace the foil and bake for another 30 minutes. From allrecipes.com
These were delicious and incredibly tender.
2 pork chops
Garlic salt and Pepper
1/4 cup flour
1 egg, beaten
1/2 cup Italian style seasoned bread crumbs
4 tbsp olive oil
1 can cream of mushroom soup
1/2 cup milk
1/3 cup white wine
Preheat the oven to 350^ F. Heat the olive oil in a medium skillet over medium high heat. Rinse pork chops and pat dry. Season with garlic salt and pepper. Dredge in flour, then in the beaten egg and then coat liberally with bread crumbs. Fry the chops in the hot skillet until well browned on both sides (about 5 minutes per side). Transfer the chops to a 9x9" baking pan and cover with foil. Bake for 1 hour. Drain the oil out of the skillet. About 15 minutes before the hour is up, combine the mushroom soup, milk and wine in the skillet and heat until bubbly. Pour over the pork chops, replace the foil and bake for another 30 minutes. From allrecipes.com
These were delicious and incredibly tender.
Tuesday, February 23, 2010
Russian Pork Chops & Broccoli Cashew Salad
Russian Pork Chops
4 (3/4" thick) pork chops
Salt & Pepper to taste
All-purpose flour
2 tbsp olive oil
8-oz bottle Russian-style salad dressing
3/4 cup honey
1 envelope dry onion soup mix
Preheat oven to 350^F. Season the pork chops with salt & pepper and dredge in flour until coated on both sides. Shake off excess flour. Heat the oil in a heavy skillet over medium-high heat and brown the chops well on both sides. Transfer to a baking dish that's just large enough to hold the pork chops. Stir the Russian dressing, honey and onion soup mix together and pour over the chops, turning them over to coat both sides. Cover with foil and bake for 1 hour or until pork is completely cooked and tender. Really, really good! Adapted from allrecipe.com's "Tasty Tender Pork Tenderloin".
Broccoli Cashew Salad
1/4 cup minced red onion
1 cup mayonnaise
2 tsp cider vinegar
1/2 cup sugar
2 lbs fresh broccoli, broken into florets
1 lb bacon, cooked until crisp, cooled and crumbled
1/2 cup dried cranberries
1 cup roasted cashews
Whisk together the onion, mayonnaise, cider vinegar and sugar. Add broccoli, bacon, cranberries and cashews and toss until well coated with the dressing. Cover and refrigerate at least 2 hours. I love this salad from allrecipes.com! This time I used a package of broccoli and cauliflower florets (already cut up from Publix!) and a package of real bacon bits because I didn't want to fool with frying bacon. This is probably my all-time favorite Broccoli Salad. The original recipe call for raisins instead of cranberries and you cn use basically any kind of nut you like in place of the cashews.
4 (3/4" thick) pork chops
Salt & Pepper to taste
All-purpose flour
2 tbsp olive oil
8-oz bottle Russian-style salad dressing
3/4 cup honey
1 envelope dry onion soup mix
Preheat oven to 350^F. Season the pork chops with salt & pepper and dredge in flour until coated on both sides. Shake off excess flour. Heat the oil in a heavy skillet over medium-high heat and brown the chops well on both sides. Transfer to a baking dish that's just large enough to hold the pork chops. Stir the Russian dressing, honey and onion soup mix together and pour over the chops, turning them over to coat both sides. Cover with foil and bake for 1 hour or until pork is completely cooked and tender. Really, really good! Adapted from allrecipe.com's "Tasty Tender Pork Tenderloin".
Broccoli Cashew Salad
1/4 cup minced red onion
1 cup mayonnaise
2 tsp cider vinegar
1/2 cup sugar
2 lbs fresh broccoli, broken into florets
1 lb bacon, cooked until crisp, cooled and crumbled
1/2 cup dried cranberries
1 cup roasted cashews
Whisk together the onion, mayonnaise, cider vinegar and sugar. Add broccoli, bacon, cranberries and cashews and toss until well coated with the dressing. Cover and refrigerate at least 2 hours. I love this salad from allrecipes.com! This time I used a package of broccoli and cauliflower florets (already cut up from Publix!) and a package of real bacon bits because I didn't want to fool with frying bacon. This is probably my all-time favorite Broccoli Salad. The original recipe call for raisins instead of cranberries and you cn use basically any kind of nut you like in place of the cashews.
Saturday, December 5, 2009
Cheriyaki Pork & Brilliant Broccoli
Cheriyaki Chops
2 (1-inch thick) pork loin chops
Garlic Salt & Pepper to taste
1 tbsp olive oil
1/4 cup chopped onion
1/2 cup World Harbor Oriental Style Cheriyaki Glaze
Pinch ground ginger
Pinch Five-spice Powder
1 tbsp honey
2 tbsp water
Season the chops with garlic salt and pepper. Cook in hot oil in a small skillet until browned well on both sides. Meanwhile combine remaining ingredients. When chops are brown, place then in a 9x9" baking dish and cover with the sauce. Reserve the remaining oil in the skillet for the Broccoli. Cover dish tightly with foil and bake at 335^ F for 1 hour or until tender.
This was delicious! I served it with Rice and:
Brilliant Broccoli
1 lb frozen broccoli florets, thawed
1 tbsp butter
1 tsp crushed red pepper flakes
Salt & pepper to taste
3 tbsp Parmesan cheese
1 tsp brown sugar
About 10 minutes before the pork is ready to come out of the oven, heat the oil remaining in the skillet. Add butter and pepper flakes and stir to loosen browned bits. Stir in the broccoli and saute over medium high heat until broccoli is cooked crisp-tender. Meanwhile combine the parmesan and brown sugar. When the broccoli is done, sprinkle with the parmesan mixture. Serve hot. This is my new favorite broccoli dish! I found this recipe at allrecipes.com...the Pork dish I created.
2 (1-inch thick) pork loin chops
Garlic Salt & Pepper to taste
1 tbsp olive oil
1/4 cup chopped onion
1/2 cup World Harbor Oriental Style Cheriyaki Glaze
Pinch ground ginger
Pinch Five-spice Powder
1 tbsp honey
2 tbsp water
Season the chops with garlic salt and pepper. Cook in hot oil in a small skillet until browned well on both sides. Meanwhile combine remaining ingredients. When chops are brown, place then in a 9x9" baking dish and cover with the sauce. Reserve the remaining oil in the skillet for the Broccoli. Cover dish tightly with foil and bake at 335^ F for 1 hour or until tender.
This was delicious! I served it with Rice and:
Brilliant Broccoli
1 lb frozen broccoli florets, thawed
1 tbsp butter
1 tsp crushed red pepper flakes
Salt & pepper to taste
3 tbsp Parmesan cheese
1 tsp brown sugar
About 10 minutes before the pork is ready to come out of the oven, heat the oil remaining in the skillet. Add butter and pepper flakes and stir to loosen browned bits. Stir in the broccoli and saute over medium high heat until broccoli is cooked crisp-tender. Meanwhile combine the parmesan and brown sugar. When the broccoli is done, sprinkle with the parmesan mixture. Serve hot. This is my new favorite broccoli dish! I found this recipe at allrecipes.com...the Pork dish I created.
Thursday, October 8, 2009
Good 'n Easy Pork Chops
Good 'n Easy Pork Chops
4 pork chops
2 tbsp olive oil
Garlic salt and pepper
1 can cream of mushroom soup
1 packet onion soup mix
2 - 3 cups water, depending on how thick you want your gravy
Preheat the oven to 375^ F. Season the pork chops with garlic salt and pepper and brown on both sides in olive oil. Place the chops in a 9x13" baking dish. Combine the remaining ingredients in the skillet in which you browned the pork chops and bring to a boil. Pour over the pork chops, seal with foil and bake for 1 to 1.5 hours or until pork is very tender.
Easy and delish! Serve over rice or mashed potatoes.
4 pork chops
2 tbsp olive oil
Garlic salt and pepper
1 can cream of mushroom soup
1 packet onion soup mix
2 - 3 cups water, depending on how thick you want your gravy
Preheat the oven to 375^ F. Season the pork chops with garlic salt and pepper and brown on both sides in olive oil. Place the chops in a 9x13" baking dish. Combine the remaining ingredients in the skillet in which you browned the pork chops and bring to a boil. Pour over the pork chops, seal with foil and bake for 1 to 1.5 hours or until pork is very tender.
Easy and delish! Serve over rice or mashed potatoes.
Wednesday, September 30, 2009
Caesar's Pork Chops & Creamed Potatoes Supreme
Great Caesar's Pork Chops
1/4 cup flour
1/2 tsp dried Italian seasoning
1/2 cup Caesar salad dressing (I always use Creamy House Italian)
4 bone-in pork center rib chops, 1/2" thick
1/4 cup grated Parmesan
Heat oven to 375~. Spray a 12 x 8" baking dish with nonstick spray. Combine the flour and italian seasoning in a shallow dish and mix well. Pour the salad dressing into another shallow dish. Dip both sides of the pork chops in flour mixture, coating well. Dip in salad dressing, coating well. Place in baking dish. Sprinkle with parmesan cheese. Bake 35-40 minutes or until pork is no longer pink in center.
Or use 1" chops, bake 30 minutes before topping with the parmesan, then bake another 35 minutes until done. Very tender and juicy!!!
Creamed Potatoes Supreme
1/4 cup thinly sliced leeks
2 tbsp butter
4 medium potatoes, peeled and thinly sliced (about 4 cups)
1 tsp salt
1 cup heavy cream
1 cup (4-oz) shredded Swiss cheese
Saute the leeks in the butter in a small skillet until they start to change color. Pour over the sliced potatoes and toss well with salt. Place potatoes in a sprayed 1 1/2 quart casserole dish. Pour cream over potatoes. Seal with foil and bake at 350^ F for about 1 hour, or until potatoes are tender. Sprinkle with cheese; bake 3-5 minutes longer or until cheese melts.
Adapted from Better Homes & Garden's All Time Favorite Casserole Recipes. Awesome flavor, very rich and creamy.
1/4 cup flour
1/2 tsp dried Italian seasoning
1/2 cup Caesar salad dressing (I always use Creamy House Italian)
4 bone-in pork center rib chops, 1/2" thick
1/4 cup grated Parmesan
Heat oven to 375~. Spray a 12 x 8" baking dish with nonstick spray. Combine the flour and italian seasoning in a shallow dish and mix well. Pour the salad dressing into another shallow dish. Dip both sides of the pork chops in flour mixture, coating well. Dip in salad dressing, coating well. Place in baking dish. Sprinkle with parmesan cheese. Bake 35-40 minutes or until pork is no longer pink in center.
Or use 1" chops, bake 30 minutes before topping with the parmesan, then bake another 35 minutes until done. Very tender and juicy!!!
Creamed Potatoes Supreme
1/4 cup thinly sliced leeks
2 tbsp butter
4 medium potatoes, peeled and thinly sliced (about 4 cups)
1 tsp salt
1 cup heavy cream
1 cup (4-oz) shredded Swiss cheese
Saute the leeks in the butter in a small skillet until they start to change color. Pour over the sliced potatoes and toss well with salt. Place potatoes in a sprayed 1 1/2 quart casserole dish. Pour cream over potatoes. Seal with foil and bake at 350^ F for about 1 hour, or until potatoes are tender. Sprinkle with cheese; bake 3-5 minutes longer or until cheese melts.
Adapted from Better Homes & Garden's All Time Favorite Casserole Recipes. Awesome flavor, very rich and creamy.
Saturday, September 19, 2009
Butter Crumb Pork Chops, Maple Glazed Sweet Pototoes, Creamy Succotash with Bacon, Thyme & Chives
Butter Crumb Pork Chops
1 cup crushed Ritz crackers
1 tsp minced garlic
Pepper
2 eggs, beaten
1 tbsp water
4 pork chops
1/4 cup butter
Preheat oven to 375^ F. In a shallow bowl, combine the garlic, pepper, eggs and water; mix well. Put the cracker crumbs in a separate shallow bowl. Dip the pork chops in the egg mixture and then in the cracker crumbs until well coated. Place the chops in a 9x13" pan. Place chunks of butter around the chops. Cover with foil and bake 40 minutes. Remove the foil and bake 15-20 minutes more or until the chops are completely cooked and tender. (Adapted from allrecipe.com's "Famous Pork Chops")
I did not like these...the crumb/breading was mushy, even though I even ran the pork chops under the broiler for the last few minutes of cooking trying to crisp them up.
Maple Glazed Sweet Potatoes
2 large sweet potatoes, peeled and sliced 3/4-inch thick
4 tbsp butter, melted
Pinch salt
1/4 cup maple syrup
1/4 cup brown sugar
1/2 tsp cinnamon
Place the potatoes and butter in a 9x13" pan in an even layer. Cover with foil and bake 30-40 minutes or until potatoes are tender. Combine salt, syrup, brown sugar and cinnamon. Remove foil from pan, and drizzle syrup mixture over potatoes. Return to oven, uncovered for 15-20 minutes longer. (Adapted from allrecipe.com's "Maple Glazed Sweet Potatoes")
I didn't like these either....they were like Wanna-Be Candied Sweet Potatoes only with a vastly inferior, very runny "sauce".
Creamy Succotash with Bacon, Thyme & Chives
4 slices thick cut bacon, cut into 1/2" pieces
1/4 cup finely chopped onion
14-oz pkg frozen Fordhook lima beans
1/2 cup water
Salt & pepper to taste
10-oz pkg frozen whole kernel corn
1/2 cup half and half
1/2 tsp dried thyme
2 tsp fresh snipped chives
Fry the bacon over medium-high heat in a large skillet until crisp. Remove from pan with a slotted spoon to a paper towel lined plate. Pour off all but 2 tbsp bacon drippings. Add onions and saute until tender, about 5 minutes. Add lima beans, water, salt and pepper and bring to a boil. Reduce heat and simmer, covered until cooked. Stir in corn and thyme and simmer 5 minutes. Stir in half & half and heat through. Serve topped with bacon and chives. (Adapted from allrecipe.com's recipe by the same name)
And I didn't like this either, but John did. I prefer plain, old regular Succotash...hold the cream!
1 cup crushed Ritz crackers
1 tsp minced garlic
Pepper
2 eggs, beaten
1 tbsp water
4 pork chops
1/4 cup butter
Preheat oven to 375^ F. In a shallow bowl, combine the garlic, pepper, eggs and water; mix well. Put the cracker crumbs in a separate shallow bowl. Dip the pork chops in the egg mixture and then in the cracker crumbs until well coated. Place the chops in a 9x13" pan. Place chunks of butter around the chops. Cover with foil and bake 40 minutes. Remove the foil and bake 15-20 minutes more or until the chops are completely cooked and tender. (Adapted from allrecipe.com's "Famous Pork Chops")
I did not like these...the crumb/breading was mushy, even though I even ran the pork chops under the broiler for the last few minutes of cooking trying to crisp them up.
Maple Glazed Sweet Potatoes
2 large sweet potatoes, peeled and sliced 3/4-inch thick
4 tbsp butter, melted
Pinch salt
1/4 cup maple syrup
1/4 cup brown sugar
1/2 tsp cinnamon
Place the potatoes and butter in a 9x13" pan in an even layer. Cover with foil and bake 30-40 minutes or until potatoes are tender. Combine salt, syrup, brown sugar and cinnamon. Remove foil from pan, and drizzle syrup mixture over potatoes. Return to oven, uncovered for 15-20 minutes longer. (Adapted from allrecipe.com's "Maple Glazed Sweet Potatoes")
I didn't like these either....they were like Wanna-Be Candied Sweet Potatoes only with a vastly inferior, very runny "sauce".
Creamy Succotash with Bacon, Thyme & Chives
4 slices thick cut bacon, cut into 1/2" pieces
1/4 cup finely chopped onion
14-oz pkg frozen Fordhook lima beans
1/2 cup water
Salt & pepper to taste
10-oz pkg frozen whole kernel corn
1/2 cup half and half
1/2 tsp dried thyme
2 tsp fresh snipped chives
Fry the bacon over medium-high heat in a large skillet until crisp. Remove from pan with a slotted spoon to a paper towel lined plate. Pour off all but 2 tbsp bacon drippings. Add onions and saute until tender, about 5 minutes. Add lima beans, water, salt and pepper and bring to a boil. Reduce heat and simmer, covered until cooked. Stir in corn and thyme and simmer 5 minutes. Stir in half & half and heat through. Serve topped with bacon and chives. (Adapted from allrecipe.com's recipe by the same name)
And I didn't like this either, but John did. I prefer plain, old regular Succotash...hold the cream!
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