Easy Stuffed Pork Chops
~6 to 8 pork chops, ¾ to an 1 inch thick are the best (as many or as few as you like.)
~1 package of cornbread stuffing, mixed as directed
~1 to 2 cans cream of mushroom soup
Cut a pocket in the top of the chop about half the depth of the chop. Place the chops in a 9x13 pan standing up with a little space between each chop. With a spoon stuff each pork chop pocket with stuffing mix until it pops out of the top. Place the rest of the stuffing down the sides of the pan. Cover chops with undiluted soup. Cover and bake at 350 for 1 hour. If you are making large quantities it will take 1 1/2 to 2 hours to bake.
Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
Thursday, January 14, 2010
Monday, January 11, 2010
Sweet Pork Salad and Cilantro Ranch Dressing
Sweet Pork Salad and Cilantro Ranch Dressing:
1 pork tenderloin (Costco) 1/4 cup brown sugar, 1/4 cup honey, 1 can green chili, 1 tsp. garlic powder, 1 tsp salt, 1/2 tsp. pepper, 1/2 tsp. onion powder, 1/3 cup water,1/4 cup red salsa, 1/4 cup green salsa.
Cook pork on high with chili's, garlic powder, water, until meat starts to shred, (about 4 hours in a crock pot) continue cooking on low until completely shredded.
Cilantro Ranch Dressing: 1 bunch of cilantro, 1/2 cup mayonnaise, 1/2 cup sour cream, 3/4 package of dry ranch dressing mix, 2 clove garlic, juice of 2 limes, 1 tsp hot sauce, (optional). Place all in a blender until smooth.
Layer: 5 cups romaine and 5 cups iceberg lettuce, cooked pork, then black pinto beans, rice(optional), tomatoes, avocado, tortilla chips and cheese. ENJOY!
1 pork tenderloin (Costco) 1/4 cup brown sugar, 1/4 cup honey, 1 can green chili, 1 tsp. garlic powder, 1 tsp salt, 1/2 tsp. pepper, 1/2 tsp. onion powder, 1/3 cup water,1/4 cup red salsa, 1/4 cup green salsa.
Cook pork on high with chili's, garlic powder, water, until meat starts to shred, (about 4 hours in a crock pot) continue cooking on low until completely shredded.
Cilantro Ranch Dressing: 1 bunch of cilantro, 1/2 cup mayonnaise, 1/2 cup sour cream, 3/4 package of dry ranch dressing mix, 2 clove garlic, juice of 2 limes, 1 tsp hot sauce, (optional). Place all in a blender until smooth.
Layer: 5 cups romaine and 5 cups iceberg lettuce, cooked pork, then black pinto beans, rice(optional), tomatoes, avocado, tortilla chips and cheese. ENJOY!
Saturday, January 9, 2010
Benihana Fried Rice
Benihana Fried Rice
Heather Smith
4 cups cooked rice
2 eggs, beaten
1 cup frozen peas, thawed
2 Tbsp finely grated carrot
1/2 cup diced onion
1 1/2 Tbsp butter
2 Tbsp soy sauce
salt and pepper
1 cup chopped ham or cooked chopped chicken (or both)
Cook rice according to package directions. Cool.
Scramble eggs in a small pan. Separate into small pea-size bites while cooking.
When rice has cooled to near room temperature, add peas, carrot, scrambled egg, diced onion and ham/chicken to the bowl. Toss ingredients.
Melt butter in large frying pan over medium-high heat. When butter has melted, dump bowl of rice and other ingredients into pan and add soy sauce plus a dash of salt and pepper.
Cook for 6-8 minutes, stirring often. Great served with sweet and sour chicken or won ton skins.
Heather Smith
4 cups cooked rice
2 eggs, beaten
1 cup frozen peas, thawed
2 Tbsp finely grated carrot
1/2 cup diced onion
1 1/2 Tbsp butter
2 Tbsp soy sauce
salt and pepper
1 cup chopped ham or cooked chopped chicken (or both)
Cook rice according to package directions. Cool.
Scramble eggs in a small pan. Separate into small pea-size bites while cooking.
When rice has cooled to near room temperature, add peas, carrot, scrambled egg, diced onion and ham/chicken to the bowl. Toss ingredients.
Melt butter in large frying pan over medium-high heat. When butter has melted, dump bowl of rice and other ingredients into pan and add soy sauce plus a dash of salt and pepper.
Cook for 6-8 minutes, stirring often. Great served with sweet and sour chicken or won ton skins.
Ham a la King
Ham a la King
Heat together chopped cooked ham, bottled four cheese Alfredo sauce, and frozen baby peas or green beans. Serve over hot cooked biscuits or mashed potatoes combined with some Parmesan cheese and sour cream.
Heat together chopped cooked ham, bottled four cheese Alfredo sauce, and frozen baby peas or green beans. Serve over hot cooked biscuits or mashed potatoes combined with some Parmesan cheese and sour cream.
Barbeque Pork Sandwiches
Barbeque Pork Sandwiches
Wendy Rencher
2-3 lb. boneless pork roast
2 onions, chopped
1 (12 oz.) bottle barbeque sauce
1/4 C. honey
Sandwich rolls
Spray slow cooker with non-stick spray. Place meat in slow cooker. Add onions, barbeque sauce, and honey. Cover and cook on low heat 6-8 hours. Use two forks to shred meat about 30 minutes to one hour before serving and then let continue cooking. Serve on sandwich rolls.
Wendy Rencher
2-3 lb. boneless pork roast
2 onions, chopped
1 (12 oz.) bottle barbeque sauce
1/4 C. honey
Sandwich rolls
Spray slow cooker with non-stick spray. Place meat in slow cooker. Add onions, barbeque sauce, and honey. Cover and cook on low heat 6-8 hours. Use two forks to shred meat about 30 minutes to one hour before serving and then let continue cooking. Serve on sandwich rolls.
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