Italian Stuffed Pork Chops

I came up with this recipe because I just bought a bunch of cool stuff from the grocery store. K loved it! Not only did he eat his whole piece, he had half of another. He never eats that much! Guess this recipe is a keeper. Sorry the measurements are exact but I just do what looks right.

Italian Stuffed Pork Chops:

Boneless pork chops
Mozzarella cheese
Alfredo sauce
Bacon, uncooked
Onion, sliced
Mushrooms, sliced
The following ingredients I used the kind that comes minced in a jar:
Shallots
Garlic
Basil
Oregano

Preheat oven to 350. Pound pork chops thin. Take a small amount of shallots, garlic, basil and oregano and rub into one side of the pork chop. Place a thin line of cheese on top of the seasonings and top that with a spoon of Alfredo sauce. Roll pork chop and wrap a piece of bacon around it, securing it with a tooth pick. Repeat with remaining chops. Place chops in a baking dish.

In a pan, heat a few tablespoons of oil and add mushrooms and onions. Cook till onions are tender. Top chops with mushrooms and onions and place in oven. Cook for 30-45 minutes or till chops are done.

Slow Cooker Parmesan Honey Pork Roast (Pulled Pork Sandwiches)

I was craving BBQ so I made it for dinner one day. I wanted to do more than dump a bottle of BBQ sauce over a pork roast. I asked around and was directed to Slow Cooker Parmesan Honey Pork Roast from Six Sisters Stuff. It was perfect. Not too sweet and not a vinegar base. I shredded it and made it into pulled pork sandwiches. I like mine with coleslaw on top!

1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water

Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on high for 2 hours then switch to low for 4 hours.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Return pork to crock pot and shred. Stir in gravy and cover till ready to eat.

Fried Pork Chops with Gravy

I had two pork chops left over from a recipe I did earlier (Pork Tonkatsu) and threw this together. I didn't measure anything and you can use any combination of spices. I just used what I had on hand. It was yummy!

Fried Pork Chops with Gravy

Garlic Powder
Pepper
Season All Salt
1 egg
Soy Sauce
Panko
Vegetable oil

In a bowl, beat egg and a splash of soy sauce and set aside. On a plate mix panko and seasonings (to taste). Heat a few tablespoons of oil in a frying pan. Coat pork chops on egg mixture then panko (press panko into the pork chop) and add to frying pan. Fry on each side for 2-3 minutes or till brown and crispy. Drain on a paper towel and serve.

I cheated and made gravy from a packet. The chops would be good without the gravy.

Recipe Swap- Pork Tonkatsu

I am participating in a recipe swap from The Nest's "What's Cooking?" board. I was given the So Tasty, So Yummy blog and could choose any recipe from it to make. We had some pork chops in the freezer so I did a search and came up with several delicious looking options. I chose the Pork Tonkatsu recipe because I had all of the ingredients on hand. I followed the recipe but added a splash of soy sauce and a sprinkle of garlic powder to the egg mix. It was delicious!!

Pork Tonkatsu

1 egg
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Splash of Soy Sauce
1/4 teaspoon Garlic Powder
1 cup Panko (Japanese breadcrumbs)
2 boneless center-cut pork chops, pounded to 1/8" thickness
3 tablespoons vegetable oil, divided

Whisk eggs and mustard in a medium bowl. Combine Panko, salt, and pepper on a large plate. Dip in egg mixture, then in Panko, pressing to adhere. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat and cook pork until golden brown and cooked through, about 2 minutes per side, adding 1 tablespoon vegetable oil after turning. Drain on paper towels.

Onion Ranch Porkchops

I had absolutely nothing in my house but about five things. This creation is a result of that. It was a hit! I love a dish with only 2-3 ingredients. This would also be good with chicken. :)

Onion Ranch Porkchops:

1 package rach mix
French's Fried Onions
Porkchops

Preheat oven to 350. Place porkchops in a baking dish. Sprinkle both sides with ranch seasoning packet. Sprinkle top with French's Fried Onions. Bake for 25 min. Remove, change temp to broil and adjust rack to higher level. Broil for 5-10 min or till onion top is crispy. Enjoy

Ranch Chops

So easy and so delicious! These pork chops were moist, tasty, and required only 2 ingredients! I used 2 butterflied pork steaks and cut them in to 4 pieces. You can use bone in chops, too.

Ranch Chops:

2 boneless, butterflied pork steaks
1/2 packet Hidden Valley Ranch packet
1 tsp lemon pepper

Preheat oven to 350 degrees. Put chops in a baking dish and sprinkle ranch packet and lemon pepper evenly over chops. Cover with foil and bake for 30 min. Remove foil and bake and additional 10-15 min or till done.

Serves 2

Calories: 141.2
Total Fat: 8.0 g
Total Carbs: 0.3 g
Protein: 15.8 g

Stuffed Pork Chops

These were very tasty but next time I will pound the meat before stuffing the chops!

Spinach Stuffed Pork Chops:

2 butterflied pork chops

1/2 cup frozen spinach, thawed and blotted dry

1/2 cup Ricotta cheese

1/2 cup Spaghetti sauce

Salt and Pepper to taste

Preheat oven to 350. Place pork chops in a baking dish and sprinkle salt and pepper inside. Place spinach on inside of pork cop followed by the ricotta cheese and spaghetti sauce. Fold top of pork chop over and top with spaghetti sauce. Bake for 30-45 min or till done.