Chicken Burritos

                                                

These easy 30 minute Chicken Burritos are stuffed with an incredibly delicious chicken, potato and vegetable filling!  Make these for dinner and have the leftovers for lunch!  Makes approximately 9 burritos.  

Chicken Burritos - 9 servings

4 chicken thighs (cut in 1 in. pieces)

4 cups potatoes (finely chopped)

1 onion (chopped)
1 bell pepper (any color)
3 garlic gloves (chopped)
2 eggs (beaten)
1 tsp pepper
1/2 tsp salt (or to taste)
1 tbsp vegetable oil
1/2 cup grated cheddar cheese

Salsa (to taste)

9 tortillas

In a large skillet, heat oil on medium-high.  Add chicken and brown.  Add onion, bell pepper, potatoes and garlic.  Add salt and pepper.  Cook 10 minutes or until potatoes are tender. 

Reduce heat to medium, spread filling out to sides of skillet, leaving a space in the middle for the eggs.  Add the eggs and scramble until cooked.  Once cooked, mix into filling.  

Place filling on top of tortilla, add cheese and salsa, wrap. 

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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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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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