Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

These came out pretty tasty-sorry I forgot a pic:) Original Recipe: http://realmomkitchen.com/287/ranch-house-crock-pot-pork-chops-with-parmesan-mashed-potatoes/

Ingredients:

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

Directions:

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.

Roasted Garlic

Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

Cornflake-Coated Pork Chops

Ingredients

• 2 large eggs, lightly beaten
• 2 tablespoons milk
• 5 cups cornflake cereal, crushed (about 2 cups crushed)
• 6 boneless pork chops (about 3/4-inch thick)
• 2 teaspoons lemon pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 large lemon, halved
• Garnish: halved lemon slices

Preparation

1. Stir together eggs and milk in a shallow dish. Place cornflake crumbs in a separate shallow dish. Sprinkle pork evenly with lemon pepper, salt, and garlic powder. Dip pork chops in egg mixture, and dredge in cornflake crumbs. Place chops on a lightly greased rack on a baking sheet.

2. Bake at 350° for 30 to 35 minutes or until done. Squeeze lemon juice evenly over chops, and garnish, if desired.

**I cut this recipe in half** You can find the original recipe here.

Pork Piccata

I saw this post on the Serendipity Bistro blog I read...it sounded just delicious. And it was. The flavors were amazing. I will definitely be making this one again soon. I have a lots of new recipes to try this week, and if they all turn out like this. Its going to be a great week for food in this household. The only thing I did different was added more of everything to the sauce, oh and I topped with a little fresh grated Parmesan cheese (I have to have cheese on my pasta) Oh, and I added some fresh spinach to the pasta after it cooked just to feel more healthy after I put large amounts of butter in the sauce...I like a lot of sauce. A LOT. It was perfect! I could go eat another helping now, but instead I am enjoying a piece of fruit pizza while getting my recipes in! Tomorrow I am trying a new casserole:) Stay tuned for a week of new recipes!

Ingredients
1 pork tenderloin (I use peppercorn-well she did, but so did I)
1/2 c. flour
salt & pepper
2 Tbsp olive oil
4 Tbsp butter, divided
2 Tbsp capers
2 tsp minced garlic
1/2 c. chicken broth
1/4 c. dry white wine or white cooking wine
1/4 c. lemon juice
Hot cooked linguine noodles

Directions
Cut tenderloin into 1/2"thick medallions
Combine flour, salt & pepper in a shallow dish
Coat pork in flour mixture, shake off excess
Heat olive oil & 2 tbsp of butter over med-high heat
Cook pork until golden brown on both sides
Remove from pan & keep warm
Return pan to heat.
Add capers & garlic, cook for 1 minute
Add broth, wine & lemon juice, cook for 4 minutes, stirring frequently
Add 2 tbsp butter, cook & stir until butter has melted & sauce has thickened slightly, about 1 minute
Remove from heat

Pour half of sauce over linguine & toss gently
Place pork back in pan & serve with sauce

Don't let the picture fool you, this was only my first helping...


Mmmm mmmmmm!

Dijon Grilled Pork Chops

Well, I finally decided to switch it up and make some pork chops tonight. A big thank you goes to my grandma who bought me a Rachael Ray grill pan for Christmas:) I love it. You can find the original recipe for the chops here http://allrecipes.com/Recipe/Dijon-Grilled-Pork-Chops/Detail.aspx. They were pretty tasty and super easy. I am ready for the real grill!

Ingredients
(Actually I use much more to marinade/baste with)
6 tablespoons Dijon mustard
6 tablespoons brown sugar
3 tablespoons unsweetened apple juice-I used OJ because we had no apple juice
3 tablespoons Worcestershire sauce
4 (8 ounce) bone-in pork loin chops-I used boneless

Directions
In a bowl, combine the first four ingredients; mix well. Pour 2/3 cup marinade into large resealable plastic bag; add the pork chops. Seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.

Coat grill rack (grill pan) with nonstick cooking spray before starting the grill. Drain marinade from pork. Grill, covered, over medium heat for 6-10 minutes on each side or until a meat thermometer reads 160 degrees F; basting occasionally with reserved marinade.

Chops in the pan-Look at that awesome grill pan! Thanks Grammy!!


Ready to eat! They were really tender and juicy!