Pork Chops 3 ways

Cheesey
Ingredients

1/2 pound thin cut pork chops (5)

1/2 small onion, sliced

1/4 cup Hellman’s mayonnaise (or more, if you really love mayo)

4 oz Kraft extra sharp cheddar cheese, shredded

sea salt, black pepper, to taste



Directions

Bring the oven to 350 degrees F. Using a meat hammer (or any other appropriate kitchen utensil) tenderize the meat on each side.

Place meat side by side on a baking sheet lined with Reynold’s aluminum foil.

Season the pork with salt and pepper and then spread sliced onions on top. Spread Hellman’s mayonnaise over meat and onion and then top with Kraft shredded cheese.

Bake 35-45 minutes until cheese is bubbly on top and meat is cooked through to about 165.

Ranch Dinner

Ingredients

4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
16 ounces baby red potatoes, halved
16 ounces green beans, trimmed
2 tablespoons olive oil  (Pompeian or your brand of choice, but I recommend staying with extra virgin olive oil.)
1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
3 cloves garlic, minced



Instructions:

Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.

Place pork chops, potatoes and green beans onto the baking sheet. Drizzle with oil, sprinkle with Ranch Seasoning and garlic as well as salt and pepper.


Roast in the oven until the pork is completely cooked through, about 20-22 minutes (if you’re using a thermometer, the internal temperature should be 140 degrees F). Then broil for 2-3 minutes, or until caramelized and slightly charred.


Cream Soup Dinner

Ingredients

4 boneless pork chops

2 C. Uncle Ben’s cooked rice

1 10.5 oz. can cream of mushroom soup

1 C. frozen peas and carrots, thawed

1/4 C.  milk

1/2 C. French’s French Fried Onions

1/2 C. grated cheddar cheese

pinch of  salt

my house seasoning mix – (equal parts garlic powder, onion powder and pepper…combine and store in an airtight container)

1 T olive oil

Instructions

In a bowl, combine rice, soup, milk, peas and carrots, 1/4 of the fried onions, 1/4 of the cheese and a pinch of salt. Pour into a well-greased 9×9 pan. Heat the oil in a skillet, season the chops with the house seasoning (garlic powder, onion powder and pepper). Fry each chop a minute or 2 on each side to get a little brown. Remove and place on top of the rice. Cover with foil and bake for 25 min. Uncover and top with remaining cheese and fried onions. Return to oven for an additional 5-10 minutes until cheese is melted and onions are lightly browned.