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Pork

Creamy and Savory Ranch Pork Chops

Sorry I haven’t been posting anything in a few weeks. I got sidetracked, but I am finally back to what I love best. I hope everyone had a great Christmas and have a prosperous new year. What are some goals for the new year? Two of my goals are to eat healthier and become a better blogger. Thank you so much for your support and patience!

To kick things off on my blog in 2018 I chose to cook this Slow Cooker Creamy Ranch Pork Chops. My grandparents and Aunt came over so they got the first taste and smell of my yummy pork chops. My grandfather (He’s also known as Big Daddy) has had some health issues so I’m hoping just the smell of my chops strengthened him and brightened his spirits. I wish they could’ve stayed a little longer.

My family enjoyed these Creamy Ranch Pork Chops. Oh and get this there’s no packet seasoning. You get to make your own. It’s the easiest slow cooker pork recipe, made from scratch! A family favorite!

Slow Cooker Creamy Ranch Pork Chops

Ingredients

4-6 Pork Chops bone in or boneless will work

1 10.5 oz can cream of mushroom soup

1 10.5 oz can cream of chicken soup

1 cup milk

2 chicken bullion cubes crushed (or 2 tsp bullion paste)

2 Tbsp dried parsley

1/2  tsp dried dill

1 tsp garlic powder

1 tsp onion powder

1/2 tsp dried basil

1/2 tsp pepper

Directions

1. Lightly grease your slow cooker with non-stick cooking spray. Place pork your chops on the bottom. Combine together the remaining ingredients and pour over the pork chops. Cook on LOW for six-seven hours or on HIGH for three-four hours. Serve over mashed potatoes or rice.

Source Tastes better from Scratch

A photo is coming soon

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Bacon, Cheese & Pork Chops oh my!

Do you love bacon? If you said “yes.” then don’t I have the perfect pork chop recipe for you. I’m sure your mouth will begin to water when you are finished reading this article.

These juicy and super tender pork chops are topped with bacon and cheese. This five-ingredient Bacon Swiss Pork Chops recipe is fast and easy and an instant family favorite!

Bacon Swiss Pork Chops

Ingredients

6-8 bone-in pork chops

9-12 bacon strips, cut in half

2 Tbsp olive oil

2-4 garlic cloves, minced

Salt and pepper

1 C shredded Swiss cheese

Directions

Preheat your oven to 425 degrees. Line a 9×13 baking dish with foil and grease it with cooking spray.

1. Season pork chops with salt and pepper. Set aside. In a small mixing bowl, combine olive oil and minced garlic. Brush oil and garlic over pork chops with a pastry brush. Place three – four half strips of bacon on each pork chop.

2. Bake for thirty minutes, or until thoroughly cooked. Remove pork chops from the oven and sprinkle cheese on immediately to melt. If cheese doesn’t melt fully, place back in the oven for a minute or two until melted.

Source The Gracious Wife

Mustard Balsamic Pork Chops

I intended on making Bacon Swiss Pork Chops, but I soon discovered that I didn’t have everything that I needed, so I decided to cook Mustard Balsamic Pork Chops with Rosemary recipe. Get this: the prep time is just five minutes.

These pork chops couldn’t get any simpler; they’re so delicious and juicy, they simply melt in your mouth! Yum!

Mustard Balsamic Pork Chops with Rosemary

Ingredients

4-6 pork chops

1/4 C olive oil

2 Tbsp Dijon Mustard

1/4 C balsamic vinegar

1 Tbsp dry or fresh rosemary coarsely chopped

salt and pepper to taste

Directions

1. Combine all of the ingredients (minus pork chops) into a medium bowl and whisk until the mixture begins to emulsify. Season pork chops with salt and pepper and place them into an airtight plastic container. Pour the marinade over the chops.

2. Make sure they are entirely covered in the sauce. Cover with a lid. Be sure that it’s closed tightly. Place the container in the fridge with the chops inside. You can keep them in the refrigerator for eight hours to overnight.

3. Preheat oven to 425 F degrees. Grease a 9×13 baking with cooking spray. Set aside. Grab your pork chops from the fridge and place them into the previously prepared baking dish. Then bake them for about 45-60 minutes or until done.

Court’s Cooking Notes: The cooking time depends on the thickness of your pork chops. You could prepare these the night before and bake them when you come home from work or school.

Source Jo Cooks

Purely Fall Comfort Food

Grab your crockpot and a few ingredients from your pantry to add some delicious comfort food to your dinner with this Cranberry Pork Chop Recipe! This sweet and tangy Crockpot Cranberry Pork Chop Dish delivers Fall flavors and comfort food goodness all in one dish!

With ONLY 5 Ingredients, these Cranberry Pork Chops are a breeze… and so very tasty! Preparing your pork chops in your crockpot is excellent, simply put them in and walk away!  Are you pumped to make some magic happen in your Crockpot?

Crockpot Cranberry Pork Chop Recipe

Ingredients

4-6 Boneless Center Cut Pork Loin Chops, thawed {approx. 1.5 – 2 lbs..}

1 can Campbell’s Chicken Broth {10.5 oz.}

1 can Ocean Spray Whole Berry Cranberry Sauce {14 oz.}

8 oz. Kraft Catalina Dressing

1 pkg. Dry Onion Soup

Directions

1. Pour can of Chicken Broth into the bottom of a 6-quart Crock Pot. Place the Pork Chops into the Crock Pot, and cook on LOW for six hours, covered. After six hours on LOW, drain juices from Crock Pot.

2. In a medium size mixing bowl mix together Cranberry Sauce, Dry Onion Soup and Catalina Dressing, and stir until well combined. Pour mixture all over the Pork Chops, and cook on LOW for thirty minutes, or until done.

Source The Frugal Girls

Something smells delicious

This past weekend I made this tasty recipe called Pesto Parmesan Pork Chops.

Wow! Let me tell you that it was almost like my nose was trying to eat the smell of the pork chops because after placing

these chops into my oven to let them bake the aroma from the pesto and the chops instantly made my kitchen smell so good!

Here’s a little surprise for y’all! You ONLY need three ingredients for these flavorful Pesto Parmesan Pork Chops.What more could you ask for?

I recommend this Sautéed Mushrooms & Galore for the side dish.

Pesto Parmesan Pork Chops

Ingredients

6-8 pork chops of your choice, I used boneless

8 Tbsp pesto sauce

1 C shredded Parmesan cheese

Salt and Pepper

Directions

Preheat oven to 350 degrees. Grease a 9×13 baking dish with cooking spray.

1. Shake salt and pepper on the bottom of a large cookie sheet (the kind that has a lip around the edge so juices won’t spill off.) Place pork chops down an inch or two apart. Lightly season each pork chop with salt and pepper.

2. Spread one tablespoon of pesto sauce on each pork chop. I like to put the spoonful on each pork chop before I start spreading so I don’t risk putting a contaminated spoon back in the pesto jar since I will have pesto leftover.

3. Once Pesto is spread evenly on the top of each pork chop sprinkle them generously with the shredded Parmesan cheese.

4. Place the seasoned pork chops in the oven and bake at 350 degrees for forty five-sixty minutes. Depending on how thick the pork chops are they may need the whole sixty minutes.

Source Real Life Dinner

Last week I also cooked Slow Cooker Butternut Squash Soup It’s incredibly tasty!

Long Time No Writing

My apologies for not blogging last week. I was visiting with my Grandma. While I was there I cooked for her Slow Cooker Creamy Tortellini Soup. We both loved it! I will be sharing the recipe with you shortly. We had a great time talking and laughing about so many things. But, I am thrilled to be back at home with my family and sharing my love for cooking with you.

Wow! I can’t believe it’s already the season of fall. It seems like yesterday that it was the first day of summer. It’s amazing and crazy how time flies by so quickly. I can’t tell you how excited I am to try out new recipes this fall and share them with you. Do you have any of your favorite dishes you would like to share?

Now back to the recipe.

To kick off the beginning of fall I want to share with you today this incredibly simple Sheet Pan Pork Chops with Sweet Potatoes and Apples. It only takes five minutes to prep and is perfect for a healthy fall dinner.

Sheet Pan Pork Chops with Sweet Potatoes and Apples

INGREDIENTS

2 C chopped sweet potatoes

2 C chopped apples

1 red pepper, chopped

1.5 pounds pork chops

Salt and pepper

1 Tbsp fresh ginger

1 Tbsp oil

1 tsp paprika

1 tsp cinnamon

2 cloves garlic, minced

1 Tbsp brown sugar

Directions

Preheat your oven to 400 degrees. Line a baking sheet with foil and grease it with cooking spray.

1. Put pork chops on a large, foil-lined baking dish and season with salt and pepper. Place chopped vegetables and apples in a large mixing bowl.

3. In a small bowl, combine ginger, oil, paprika, cinnamon, garlic and brown sugar and mix well. Spoon mixture over sweet potato mixture and stir to coat.

4. Arrange mixture on baking sheet around the pork chops. Bake for twenty-fifty minutes or until pork chops reaches the desired temperature.

Source the lean green bean

Cooking lunch while being frugal

I decided to treat myself today by cooking these herb crusted pork chops for lunch. Let me just tell you they are so very good! They are moist and tender in the middle and crunchy and tasty on the outside. This is such a simple and delicious supper that it has instantly become one of my favorites and an excellent go-to dinner idea for the family.

For the side dish, I prepared Cucumber Salad

Herb-crusted Pork Chops

Ingredients

4 boneless pork chops, fat trimmed

2 Tbsp. Dijon mustard

½ C. whole wheat Panko breadcrumbs

1 Tbsp. fresh thyme, chopped

1 Tbsp. fresh parsley, minced

¼ tsp. salt

⅛ tsp. ground black pepper

1 Tbsp. extra-virgin olive oil

Directions

Preheat oven to 400 degrees F.

1. Place your chops onto a clean surface and use a knife or a spatula to spread the mustard evenly over the pork chops. Combine Panko, thyme, parsley, salt, and pepper in a large bowl and dip and cover the pork chops in Panko mixture.

2. Heat a large ovenproof skillet over medium-high heat. Add oil to a pan and swirl to coat. Add pork chops, sear for two-five minutes on each side, or until golden brown. Place skillet in oven for ten-twenty minutes or until internal temperature on a meat thermometer reads 150 degrees. Serve with a green vegetable or a salad.

Source my mommy style

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