Recipe Monday - Cheesy Pork Chops

If you're looking for a different taste for your chops, this recipe is simple, quick and very good!

4 boneless pork chops
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon dried parsley
4 teaspoons butter, softened
4 teaspoons mayonnaise
1 cup shredded sharp Cheddar cheese

Preheat oven to 350 degrees.
Place pork chops in a baking pan.
Spread 1 teaspoon of butter over each chop, then spread 1 teaspoon of mayonnaise over butter. Season each one with seasoning salt, pepper and parsley.
Sprinkle 1/4 cup cheese over the top of each pork chop.
Bake 35 minutes in preheated oven, or until the internal temperature of the chops has reached 145 degrees.

 

Recipe Monday - Sausage, Rice and Veggie Dish

So, I don't have an amazing name for this because I made it up myself, but it's basically delicious, throw-everything-together fare.

It involves:

Sausage

Onions

Peppers

Diced Tomatoes

Black Beans

Cheddar Cheese

Yellow Rice

Salt

Pepper

Chicken or Beef Broth

Olive Oil

Heat sausage and oil in pan over medium high heat until browned on all sides, about ten minutes. At the same time, start making your yellow rice.

Cut up your pepper and onion and throw them into the pan with the sausage.

Open the diced tomatoes and beans, stir your sausage mix, and throw them in, too.

Toss in enough broth so that you're not burning your veggies to the pan and turn the heat down to low medium.

Throw in the finished rice and stir it all up.

Cook until the rice absorbs the broth.

Cover with cheese.

DONE.

 

Recipe Monday - Ham and Lentil Soup

Look, there's just no way to make this look appetizing. But it's delicious, so I tried my best.

1 cup dried lentils
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion
2 cloves garlic, minced
1 1/2 cups diced cooked ham
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
1/4 teaspoon black pepper
32 ounces chicken broth
1 cup water
8 teaspoons tomato sauce



In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on Low for 11 hours. Discard the bay leaf before serving.

Boom. That's it. You're done. It's so good, lasts forever, and we served it with grilled cheese. Yes.

 

Recipe Monday - Double Breaded Pork Chops

Now, I forgot to take a crappy picture of this, and usually if I don't have a picture, I won't post the recipe, but these were so good, I have to anyway. (I have a feeling it's all that butter?)

These were the most moist, juiciest, flavorful pork chops I've ever made. And they're title was "IDIOT PORK CHOPS" so you know they're easy!

I stole this image from Taste of Home. I don't know if their recipe is the same, but my chops looked just like this.

2 sticks butter, melted
2 eggs, beaten
Italian bread crumbs
6 pork chops

Mix the melted butter and the eggs being careful that the butter is not so hot it will cook the eggs. Dip your pork chops in the butter/egg mix, and then the Italian bread crumbs, and then dip it AGAIN in the butter/egg mix and Again in the Italian bread crumbs. You have to dip it in each twice as it is not as good if you only do it one time. Bake the pork chops at 350 F. for 40 minutes to 1 hour depending on the size of the chops.

 

Paleo Pork Chops - Contributor Post

Hey! Last month, Jennifer from Low So Paleo posted a pork chop recipe inspired by me! So, of course, I have to use it!
...

My friend Darlena posted her basic pork chop recipe to facebook with the caption “for when you can’t..” Which cracked me up so hard, because MY basic pork chop recipe is 100% totally for those days when I “just can’t”. The days that would be pizza days if I could order take-out pizza anymore (which I “can’t”). The days when just getting food on the table feels like a “can’t”. And I’ll be super 100% honest with you guys here: The side dish for these pork chops is usually microwaved frozen veggies. Days like that happen to the best of us, and sometimes you just gotta congratulate yourself for getting SOMETHING on the table.

Obviously, my recipe is a little different, I can’t take the salt from packaged mixes. And my particular preschooler does not like sauce on anything. But everyone needs a basic pork chop recipe in their back pocket for those days when we just can’t.

Easy mustard pork chops

 

Author: jjb

Cuisine: american

Print

Ingredients

• 4 bone in pork chops (thin cut)
• 1 tablespoon prepared mustard
• ¼ tsp garlic powder
• 1 tsp olive oil
• Optional: ½ tablespoon fresh parsley, minced
• Pepper & salt to taste

Instructions

1. Mix mustard, garlic powder & olive oil into a smooth paste. Add parsley if you’re using it.
2. Lay out the pork chops and sprinkle with pepper (and salt for family members who are not sodium sensitive). Slather mustard mix on pork chops, stack them on top of each other, and set aside for 10 minutes or so.
3. Coat a baking pan with foil, and lay the pork chops in it.
4. Set the broiler on low and put the pork chops on the top rack of the oven. Broil for 3 minutes. Take them out and flip them over and broil for 3-4 minutes more, or until the tops have started to brown well. (Note: this may depend a little bit on the position of your oven rack with regard to the broiler, I’ve had ovens where this is best done on the 2nd rack down from the top to avoid smoking and fire.)

Notes

For an absolute rock bottom sodium level, you can use Westbrae Natural’s “no salt added” mustard. I usually end up choosing the lowest sodium dijon style mustard, since each pork chop ends up with a little less than a teaspoon.

There you go! Special dietary needs, Jennifer has you covered, so go check her out!


 

Recipe Monday - Cream Pork Cutlets

This recipe, while hectic during the making, came out incredible.

4 boneless pork cutlets, trimmed
3/8 cup flour
1 1/2 teaspoons seasoning salt
3/8 teaspoon pepper
1 1/2 eggs
1/4 cup milk
1 1/8 cups breadcrumbs
1 1/2 teaspoons paprika
4 1/2 tablespoons vegetable shortening (Crisco)
1 1/2 tablespoons flour
3/8 teaspoon dried dill
1 1/8 cups chicken broth
3/4 cup sour cream, room temperature

Directions:
1 Place cutlets between waxed paper and flatten to 1/4 - 1/2 inch thickness
2 In a bowl combine 1/2 cup flour, salt and pepper.
3 In a second bowl beat eggs with milk.
4 In a third pie dish combine bread crumbs and paprika.
5 Dip cutlets in flour, then egg mixture and finally in the breadcrumb mixture, coating well with the crumbs; set aside until all the pork cutlets are coated.
6 In a large skillet melt Crisco (vegetable shortening) over medium heat.
7 Add three cutlets to the skillet at a time and saute on both sides until golden brown (3-5 minutes per side) and then transfer to a plate and keep warm
8 In a small cup combine remaining flour (2 tablespoons) with dillweed and then add mixture to skillet.
9 Stir in broth, stirring to combine well and then stir in sour cream until heated through.
10 Spoon sauce over noodles and pork.




 

Recipe Monday - Creamed Pork Chops

Pretty easy, pretty standard pork chop recipe.






1 tablespoon vegetable oil
4 boneless pork chops,
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
3/4 cup milk
1 envelope (1 ounce) ranch salad dressing mix (I used Lipton's French Onion, actually)
salt and pepper to taste


Heat the oil in a 10-inch skillet over medium-high heat.
Add the pork and cook until browned on both sides.
Stir the soup, milk and package salad dressing mix in the skillet and heat to a boil.
Reduce the heat to low.
Cover and cook for 10 minutes or until the pork is cooked through. (took us 25 minutes).



 

Recipe Monday - Delicious Onion Pork Chops

These come out great every time.

Ingredients

1 tablespoon vegetable oil
4 (4 ounce) pork loin chops, 1/2 inch thick
3 teaspoons seasoning salt
2 teaspoons ground black pepper
1 onion, cut into strips
1 cup water

Directions

Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.

Caution: Watch that salt. Decrease if necessary.




 

Recipe Monday - Best Crock Pot Pork

Seriously, my husband would eat this every day. Even though it looks...less than appetizing.


Ingredients:
• 5 to 6 pork chops (I used a roast this time. Usually I use the chops.)
• 1/4 c. brown sugar
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1 can (8 ounces) can tomato sauce
• 1 large can (approx. 29 ounces) can cling peaches (halves), drained, syrup reserved
• 1/4 c. vinegar
• Salt and pepper

Preparation:
Brown chops lightly on both sides in a heavy skillet. (I never do this. I just put it all in the pot.) In a bowl, combine sugar, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches and vinegar; set aside. Season the browned pork chops and arrange in slow cooker. Arrange drained peach halves over the pork chops. Pour tomato mixture over all. Cover and cook pork chops on low for 7 to 9 hours.



I serve it over rice or mashed potatoes.