Vegetable Pork Chop Skillet Dinner

 

This is one of the tastiest and easiest dinners I have made in a while. I just went grocery shopping the night before, but wanted to use up the older veggies before they went bad to make room for the new ones. 

So, I typed into google, 'pork chops' and 'red bell pepper', found  this recipe and thought, wow, that's really easy! I added  mushrooms and altered the sauce a bit and it was perfection. The onions were easy, because I just pulled prechopped ones I had in a freezer bag already to go. We served the meal over steamed rice and had (store bought) strawberry shortcakes with fresh chopped strawberries and whipped cream for dessert.

You could substitute green beans or asparagus for the bell peppers in this easy and delicious recipe.

 

♥ Ingredients ♥

• 4 (3/4 inch) thick pork loin chops
• salt and pepper to taste
• 2 Tbsp. olive oil
• 1/4 onion, chopped
• 2 cloves garlic, minced
• 1/2 red bell pepper, seeded and cut into strips
• 6 mushrooms, sliced thick
• 3 tablespoons Worcestershire sauce
• 1/2 cup water or chicken broth
• 3 tablespoons Girard's Caesar Dressing (optional)
• 1/2 tsp. dried thyme leaves (I used Emeril's table blend instead)
• 1/2 tsp flour or cornstarch to thicken sauce

♥ Preparation ♥

Sprinkle chops on both sides with salt and pepper. Heat olive oil in heavy skillet over medium high heat and add chops, onion, and garlic. Cook 5 minutes on one side, shaking pan frequently so garlic doesn't burn, then turn chops and add pepper strips and mushrooms. Cover and cook 5-8 minutes longer until pork registers 160 degrees F. Remove chops and peppers from skillet and set aside, covered to keep warm. 

Add Worcestershire sauce, water, dressing, seasonings and flour, scraping bottom of skillet with rubber spatula to loosen pan drippings. Cook until sauce thickens slightly, then return pork and vegetables to skillet. Cook for 1 minute longer to coat pork with sauce, then serve. 4 servings.

 

Lisa~ of Little Lovables

Herb Crusted Pork Chops, Potatoes & Garlic Bread

My new favorite recipe. I combined a few ideas until I came up with my perfect combination. It's great for picky eaters and quick and easy. You can also use chicken instead of pork, and it will be awesome, but the crust is a little more juicy from cooking. Amazingly, it isn't as dry and burnt up looking as my photo suggests! Serve with potatoes*, greens beans, garlic bread*, salad or fresh fruit for a well rounded meal.

♥ Ingredients ♥

4 boneless porkchops
2 cups Progresso Italian Style bread crumbs

1 packet Lipton Onion Soup/Dip mix
1 c Girard's Light Caesar Salad dressing (this dressing works best)
1/3 c French's Spicy Brown Mustard (any Dijon will do)

1. Preheat oven to 375
2. Mix caesar dressing and brown mustard in a bowl.
3. In a seperate bowl, mix bread cups and dry onion soup mix. 
4. Coat pork chops in dressing mix, put in ziplock bag and marinate in fridge for up to 2 hours. Or don't marinate, (I never do) either way, it will be good.
5. Coat the dressing covered pork chops in the bread crumb mix. Place pork chops in baking sish, cover with foil and bake for approx 25 mins or until done.

image via life ambrosia

♥ Garlic Rosemary Roasted Potatoes ♥

Our favorite side potatoes, made famous by my mother in law. They are great unpeeled, or peeled.

Cut into 2 chunks. Put in roasting pan and toss in olive oil, salt, pepper, rosemary, lots of garlic and basil. Cover with foil and bake at 375 for about 40 minutes, stirring occasionally.

image via j&d's

♥ Garlic Bread ♥

Soften about 2 cups butter (I use Smart Choice). Add basil and garlic to butter mix. Cut a store bought french bread loaf and butter insides with garlic butter. Place on pan and bake for about 6 minutes.

Cut into slices and fight over the last piece. ~ Lisa of Little Lovables