Post by MammaMel on Apr 17, 2020 12:10:56 GMT -6
Spicy Cajun Skillet
1 package (16 ounces) hot lean breakfast sausage
1 large onion, chopped
1 medium green pepper, chopped
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
1 can (14-1/2 ounces) reduced-sodium chicken broth
3 teaspoons Cajun seasoning
1/4 teaspoon pepper
2 bags boil-in-bag white rice
Louisiana-style hot sauce, optional
In a large nonstick skillet, cook and crumble sausage with onion and pepper over medium-high heat until no longer pink, 5-7 minutes. Stir in tomatoes, broth, Cajun seasoning, pepper and contents of rice bags; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 8-10 minutes. If desired, serve with hot sauce.
Schnitzel
2 pounds tenderized boneless pork chops
1 cup flour
4 eggs
1 tablespoon vegetable oil
salt and pepper to taste
4 cups bread crumbs
1/4 cup oil for frying
Lemon, cut into wedges
Dredge tenderized, boneless pork chops in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the pork chops with egg mixture, then with bread crumbs. Heat 1/4 cup oil in a heavy skillet over medium heat. Fry pork chops until golden brown, about 5 minutes on each side. Squeeze a wedge of lemon over meat and serve.
Creamy Ranch Pork Chops
2 tablespoons olive oil
8 boneless pork chops, cut into chunks
2 (10.75 ounce) can Campbell'sĀ® Condensed Cream of Mushroom Soup
1 (10.75 ounce) can milk
1 (1 ounce) package dry ranch salad dressing mix
4 ounces Ranch salad dressing
4 ounces cream cheese
Heat oil in skillet. Add chops and cook until browned seasoned well with garlic salt, onion powder and Tony's. Add soup, milk, ranch dressing, cream cheese and package salad dressing mix. Heat to a boil. Cover and cook over low heat 10 minutes or until done. Serve with rice, mashed potatoes or egg noodles.
Pork Chops & Baked Beans
1 15 oz can pork and beans
4-5 boneless pork chops
1/2 cup brown sugar
1/2 cup ketchup
1 tablespoon mustard
salt and pepper to taste
Pour the can of pork and beans into a 7x11 or 9x13 inch pan. Arrange pork chops over beans
Sprinkle with salt and pepper. Spread mustard evenly over chops. In a bowl mix together brown sugar and ketchup; pour over pork chops. Bake at 325 degrees for 45 mins to 1 hour or until pork chops reach an internal temperature of 145 degrees.
Bacon and Rice Creole
1 pound bacon
1 green bell pepper, diced
3 small onions, chopped
2 1/2 teaspoons salt
1/8 teaspoon pepper
2 cups canned tomatoes
1 cup rice
Simmer vegetables and spices in a saucepan. At the same time, fry the bacon. When bacon is done, remove from pan and crumble into small pieces. Drain off all but 3 tablespoons of fat, to which add the raw rice. Let rice brown lightly. Add the vegetables and bacon; let simmer over very low heat for 30 minutes. Check after 20 minutes to see if it is drying out. If so, add more tomatoes, or some water, or a combination of both.
Pork Chop & Potato Casserole
1 tablespoon vegetable oil
6 boneless pork chops
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
4 potatoes, thinly sliced
1/2 cup chopped onion
1 cup shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all. Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.
Baked Pork Chops n' Gravy
1 T. shortening
3-4 pork chops salt and pepper
10.5 oz. can cream of chicken and mushroom soup (the combined soup)
1 small can evaporated milk
3 T. water
Heat the shortening in an iron skillet. Season the pork chops with salt and pepper on both sides. Once the shortening has melted add the pork chops to the skillet and brown a couple minutes on each side. Whisk together the soup, milk and water. Once the pork chops are browned pour the soup mixture into the skillet and place in a 350 degree oven for 30-40 minutes, this will depend on the thickness of your pork chops.
Sausage & Squash Casserole
1 lb. ground breakfast sausage
2 yellow squash, finely chopped
1 small onion, chopped
10.5 oz. can cream of mushroom soup
1/4 empty soup can of milk
8.5 oz. box jiffy corn muffin mix
2 large eggs
2 T. sour cream
2 T. melted butter
1/2 tsp. each salt and pepper
1 C. shredded cheddar cheese
Begin browning the sausage in a skillet, after 5 minutes add the squash and onion and cook till meat is done and veggies are tender. Meanwhile in a bowl whisk together the remaining ingredients reserving 1/2 C. of the cheese. Drain the meat mixture and add to the bowl. Stir well and pour into a greased 2.5 quart baking dish. Top with the remaining cheese and bake in a 375 degree oven for 45 to 50 minutes.
1 package (16 ounces) hot lean breakfast sausage
1 large onion, chopped
1 medium green pepper, chopped
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
1 can (14-1/2 ounces) reduced-sodium chicken broth
3 teaspoons Cajun seasoning
1/4 teaspoon pepper
2 bags boil-in-bag white rice
Louisiana-style hot sauce, optional
In a large nonstick skillet, cook and crumble sausage with onion and pepper over medium-high heat until no longer pink, 5-7 minutes. Stir in tomatoes, broth, Cajun seasoning, pepper and contents of rice bags; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 8-10 minutes. If desired, serve with hot sauce.
Schnitzel
2 pounds tenderized boneless pork chops
1 cup flour
4 eggs
1 tablespoon vegetable oil
salt and pepper to taste
4 cups bread crumbs
1/4 cup oil for frying
Lemon, cut into wedges
Dredge tenderized, boneless pork chops in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the pork chops with egg mixture, then with bread crumbs. Heat 1/4 cup oil in a heavy skillet over medium heat. Fry pork chops until golden brown, about 5 minutes on each side. Squeeze a wedge of lemon over meat and serve.
Creamy Ranch Pork Chops
2 tablespoons olive oil
8 boneless pork chops, cut into chunks
2 (10.75 ounce) can Campbell'sĀ® Condensed Cream of Mushroom Soup
1 (10.75 ounce) can milk
1 (1 ounce) package dry ranch salad dressing mix
4 ounces Ranch salad dressing
4 ounces cream cheese
Heat oil in skillet. Add chops and cook until browned seasoned well with garlic salt, onion powder and Tony's. Add soup, milk, ranch dressing, cream cheese and package salad dressing mix. Heat to a boil. Cover and cook over low heat 10 minutes or until done. Serve with rice, mashed potatoes or egg noodles.
Pork Chops & Baked Beans
1 15 oz can pork and beans
4-5 boneless pork chops
1/2 cup brown sugar
1/2 cup ketchup
1 tablespoon mustard
salt and pepper to taste
Pour the can of pork and beans into a 7x11 or 9x13 inch pan. Arrange pork chops over beans
Sprinkle with salt and pepper. Spread mustard evenly over chops. In a bowl mix together brown sugar and ketchup; pour over pork chops. Bake at 325 degrees for 45 mins to 1 hour or until pork chops reach an internal temperature of 145 degrees.
Bacon and Rice Creole
1 pound bacon
1 green bell pepper, diced
3 small onions, chopped
2 1/2 teaspoons salt
1/8 teaspoon pepper
2 cups canned tomatoes
1 cup rice
Simmer vegetables and spices in a saucepan. At the same time, fry the bacon. When bacon is done, remove from pan and crumble into small pieces. Drain off all but 3 tablespoons of fat, to which add the raw rice. Let rice brown lightly. Add the vegetables and bacon; let simmer over very low heat for 30 minutes. Check after 20 minutes to see if it is drying out. If so, add more tomatoes, or some water, or a combination of both.
Pork Chop & Potato Casserole
1 tablespoon vegetable oil
6 boneless pork chops
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
4 potatoes, thinly sliced
1/2 cup chopped onion
1 cup shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all. Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.
Baked Pork Chops n' Gravy
1 T. shortening
3-4 pork chops salt and pepper
10.5 oz. can cream of chicken and mushroom soup (the combined soup)
1 small can evaporated milk
3 T. water
Heat the shortening in an iron skillet. Season the pork chops with salt and pepper on both sides. Once the shortening has melted add the pork chops to the skillet and brown a couple minutes on each side. Whisk together the soup, milk and water. Once the pork chops are browned pour the soup mixture into the skillet and place in a 350 degree oven for 30-40 minutes, this will depend on the thickness of your pork chops.
Sausage & Squash Casserole
1 lb. ground breakfast sausage
2 yellow squash, finely chopped
1 small onion, chopped
10.5 oz. can cream of mushroom soup
1/4 empty soup can of milk
8.5 oz. box jiffy corn muffin mix
2 large eggs
2 T. sour cream
2 T. melted butter
1/2 tsp. each salt and pepper
1 C. shredded cheddar cheese
Begin browning the sausage in a skillet, after 5 minutes add the squash and onion and cook till meat is done and veggies are tender. Meanwhile in a bowl whisk together the remaining ingredients reserving 1/2 C. of the cheese. Drain the meat mixture and add to the bowl. Stir well and pour into a greased 2.5 quart baking dish. Top with the remaining cheese and bake in a 375 degree oven for 45 to 50 minutes.