Creamy Pork Chops and Potatoes

 

If you're like me, you are always looking for something different to do with those pork chops!  Here is another tasty recipe!  You can cut  pork chops with a fork! I cut the recipe in half for 2 chops.  

Creamy Pork Chops and Potatoes

6-8 pork loin chops (boneless or bone-in)
6 LARGE russet potatoes, peeled and sliced

2 10 oz. cans condensed cream of mushroom soup
1 12 oz. can evaporated milk
3/4 C. water
3 T. onion soup base such as Lipton
1/4 tsp. pepper
1/4 tsp. salt

French's fried onions, optional

Grease a 9x13 baking dish.  place sliced potatoes in the bottom and set the pork chops evenly spaced on top of them.

Mix together the soup, milk, water, onion soup, and salt and pepper.  Pour over the pork chops and potatoes.   Sprinkle a few handfuls of the French's Fried Onions over the top.  Cover with foil and bake at 325 for 2- 2 1/2 hours.  

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April's Creamy Chicken for 2

I LOVE coming up with my own recipes!  This one is SOOOOO good!. Packed full of flavor and easy to make! A perfect dish for 2. 

 I wanted to make something different for our anniversary dinner and so I decided to make something with the ingredients I already had.   This one is definitely a keeper!  The chicken was so flavorful, tender and juicy!  I served it with rice and gravy and corn.

April's Creamy Chicken for 2

2 boneless, skinless chicken breasts
Salt 
Pepper
1/4 c flour
3 tbsps Parmesan Cheese
2 tbsps sun-dried tomato pesto
1 -10.5 oz can cream of chicken soup
1 c water

Salt and pepper (to taste) both sides of the chicken.

Mix flour and cheese in a bowl. Dredge chicken in mixture.

Add the pesto and chicken to a skillet and cook on medium-low heat until almost done.  

Meanwhile, in small bowl, mix the soup and water.

Remove chicken from skillet.  

Add soup to skillet and stir to mix with drippings from the chicken.  Return chicken to skillet.  Cover and let simmer on low until chicken is done and sauce is reduced; about 20 minutes.  

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One Pan French Onion Smothered Pork Chops

Juicy, tender, savory and so easy to make!   You won't be able to stop eating them.  

So, you are making them but what goes with them?  How about nice, creamy mashed potatoes?  For a side dish that sticks to your ribs, try Creamed Corn.  A nice, crisp, fresh salad with your favorite dressing! Add some greens with a green bean casserole!

One Pan French Onion Smothered Pork Chops

Prep Time: 10 minutes   Cook Time: 30 minutes   Total Time: 40 minutes

• 2 yellow onions peeled, cut in half, and sliced into half-moon shaped slices
• ▢3 Tbsp unsalted butter
• ▢1 Tbsp extra virgin olive oil
• ▢1 cup plus 4 Tbsp beef stock
• ▢4 boneless pork chops about 1 – 1 ½ inches thick
• ▢½ tsp kosher salt
• ▢1/4 tsp black pepper
• ▢½ tsp dried thyme


• ▢¼ tsp garlic powder
• ▢2 ½ Tbsp all purpose flour
• ▢4 slices mozzarella cheese
• ▢1 cup shredded mozzarella cheese 
• ▢fresh oregano sprigs for adding to pan
  
  Instructions
  
  Preheat oven to 400 F degrees.
   Melt butter and olive oil in a large cast iron or other oven safe skillet, over MED-HIGH heat. Add sliced onions and saute 3-5 minutes, until soft. Add 4 Tbsp beef stock and continue to cook, stirring occasionally, for 12-15 minutes, until onions are extremely tender and golden brown.
  
  
• As onions are sautéing, season both sides of pork chops with salt, black pepper, thyme and garlic powder.  Transfer onions to a plate, do not wipe out skillet. Reduce heat to MED, add a drizzle of olive oil to the skillet if needed, and cook pork chops, about 3-4 minutes per side, until golden brown. Transfer pork chops to plate.
• Return cooked onions to pan and sprinkle with flour. Stir to coat and cook about a minute. Add remaining 1 cup beef stock and stir often until mixture comes to a boil. Season with a pinch of salt and pepper.
• Nestle pork chops back into the pan, spooning some of the beef stock over the tops of the chops. Top with  sliced  mozzarella, and a mound of the shredded mozzarella (about a ¼ cup on each chop).
  Add a few sprigs of fresh oregano and add skillet to oven and bake 8-10 minutes, until cheese is melted and gooey.  Before serving, spoon some of the beef stock/onion mixture over the top of the cheese, and garnish with some additional oregano if desired.
  
  
• 
  
  
  

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Garlic Herb Butter Chicken with Asparagus

                                          A meal that is bursting with amazing flavor!  

One pan meals are simple and quick on a busy weeknight.  You are going to LOVE it!

So easy to make!  One pan and less than 30 minutes!

Garlic Herb Butter Chicken with Asparagus

INGREDIENTS

1/4 cup Chicken Broth or Water
1 Salt and Pepper to Taste
1/2 teaspoon Paprika
1 pound Asparagus, Ends Trimmed
1 teaspoon Fresh Thyme, Chopped
1 teaspoon Fresh Rosemary, Chopped
1 tablespoon Freshly Chopped Oregano
4 Garlic Cloves, Minced
3 tablespoons Butter, Divided
3- 6 Chicken Thighs, Bone-In, Skin-On

1. • Optional
     Fresh chopped parsley for garnish
     2 slices of fresh lemon for garnish
     
     PREPARATION
     1. Pat dry chicken thighs with paper towels. Season chicken with salt, pepper, and paprika on both sides.
     2. Melt 2 tablespoons butter in a large skillet over medium heat. Add garlic, oregano, rosemary, and thyme and quickly stir until fragrant, be careful not to burn.
     3. Lay chicken skin side down in the skillet and cook for 5-6 minutes then flip and cook another 5-7 minutes, until cooked through and a cooking thermometer displays 165 F. If chicken browns too quickly, lower the heat.
     4. Remove cooked chicken thighs from the skillet and set aside on a plate. Melt the remaining 1 tablespoon butter in the same skillet. Once the butter is melted, add asparagus to the pan and season with salt and pepper. Saute asparagus for 4-6 minutes or until tender. Deglaze with chicken broth or water and give a quick stir to coat the asparagus. Reduce the sauce for one minute more.
     5. Return chicken thighs back to the pan for a couple of minutes and serve your buttery garlic herb chicken with asparagus immediately garnished with fresh herbs and lemon slices. 

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