Onion soup mix is such a versatile ingredient. Just add a packet to bread crumbs and you have a delicious pork chop dinner.
4 Pork Chops
1 Packet Onion Soup Mix (or homemade)
1 Cup Seasoned Bread Crumbs
Preheat oven to 350°F. Cover a baking sheet with foil and spray with non-stick cooking spray.
Mix the soup mix and bread crumbs together on a plate. Beat together the eggs with a splash of water on another plate.
Dip the pork chops in the beaten eggs then coat with the bread crumb mixture. Place on the prepared baking sheet. Bake until the pork chops are cooked thoroughly, about 40-50 minutes depending on size.
The only potstickers that I have previously eaten are the kind that come from the freezer section of the grocery store. Very, very sad. This recipe has been on my “to cook” list for a while now. I finally made them and they were super delish! Chloe even ate them! This is an adapted version of a recipe I found in an issue of Rachael Ray Magazine.
2 Cloves Garlic
1/2 lb Ground Pork
4 Green Onions, roughly chopped
1/2 Cup Frozen Spinach, thawed and drained
1 Tablespoon Sesame Oil
Salt & Pepper
1/2 Tablespoon Fresh Ginger, peeled and grated
1 Package Wonton Wrappers (about 48)
6 Tablespoons Canola Oil
For the Dipping Sauce –
1/4 Cup Red Wine Vinegar
1/4 Cup Soy Sauce
2 Tablespoons Sugar
1 Tablespoon Sesame Oil
1 Green Onion, thinly sliced
2 teaspoons Ginger, peeled and grated
1/4 teaspoon Crushed Red Pepper Flakes
Combine the garlic, pork, green onions, spinach, sesame oil, 1 teaspoon salt, pepper and ginger together in the bowl of a food processor. Pulse until combined.
Working in batches, lay out the wonton wrappers on a clean work surface. Top each with a heaping teaspoon of the pork filling. Using your finger, moisten the edges of the wonton wrapper and fold in half to make a triangle.
Again working in batches, heat 2 teaspoons canola oil in a large saute pan over medium-high heat. Once the oil is hot, add enough of the filled wontons to cover the bottom of the pan without overlapping them. Pour in 1 cup of water. Cook for 4 minutes, flip them over and cook until the water evaporates and the wontons are browned on one side. Repeat with remaining wontons.
Keep warm on a plate with a foil tent while cooking the rest.
Prepare the dipping sauce by combining all the ingredients together in a bowl.
Serve with the dipping sauce.
Yield: about 48 potstickers
This soup is a great way to stretch a buck since you can feed 4-6 people with only 3 pork chops! Also, it was a great way for me to use up the last 3 pork chops in my fridge. Since the soup is cooked for a couple hours, everything has a nice, rich flavor. This could also be made in the slow cooker. I found this recipe on AllRecipes.com and modified it to my liking.
3 Bone-In Pork Chops
1 teaspoon Paprika
1 teaspoon Dried Oregano
1 teaspoon Garlic Powder
1/2 teaspoon Salt
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Chili Powder
1 Bay Leaf
3 Cups Chicken Broth
4 Cups Water
2 Tablespoons Soy Sauce
6 Yukon Gold Potatoes, cut into small chunks
3 Cups Chopped Broccoli (about 2 small crowns)
1 Carrot, diced
1 Large Onion, diced
2 Stalks Celery, diced
Put the pork chops in a large soup pot. Sprinkle with the paprika, oregano, garlic powder, salt, pepper, and chili powder. Add the bay leaf, broth and water. Bring to a boil over high heat, reduce heat to medium-low and simmer for 1 hour.
Remove the pork chops and reserve on a plate.
Add the potatoes, broccoli, carrot, onion and celery. When the pork chops are cool enough to handle, remove and discard the bones, chop up the meat and return it to the pot. Bring to a bubble, reduce heat and simmer for 1 hour.
Remove bay leaf before serving.
This stir-fry was amazing! The pork was cooked just right and the flavor was awesome! Definitely a recipe you need to try.
3 Tablespoons Soy Sauce
1 Tablespoon Cornstarch
1 lb Pork, cut into same size pieces
4 Tablespoons Peanut Oil or Canola Oil (might need to add more)
4-5 Slices Ginger Root
4-5 Garlic Cloves, sliced
4 Cups Broccoli Florets
1 Cup Baby Carrots, cut in half lengthwise
1/4 Cup Chicken Stock
2 Tablespoons Soy Sauce
1 Tablespoon Oyster Sauce
A Few Shakes Sriracha Sauce
Toasted Sesame Seeds, optional garnish
Stir together the soy sauce and cornstarch in a medium bowl. Add the pork and coat evenly with the sauce. Let this marinate while you are chopping the veggies.
Make the sauce by combining the chicken stock, soy sauce, oyster sauce and Srirasha sauce together in a small bowl.
Preheat your wok over high heat then add 2 Tablespoons of the oil. Once the oil is hot, add the ginger root and garlic cloves. Stir-fry for about 30-60 seconds, or until they are fragrant. Remove from the wok and chop up to add later.
Add the broccoli and carrots and stir-fry until they begin to get tender, about 3-5 minutes. Reserve on a plate.
Add a little more oil to the wok and pour in the pork with the sauce. Stir-fry until cooked and slightly browned, about 3-4 minutes.
Add the reserved broccoli and carrots, sauce and the reserved chopped ginger root and garlic. Stir-fry for about 2 minutes.
Serve over brown rice with sesame seeds sprinkled on top.
This is a quick, easy and delicious way to prepare pork chops. The recipe comes from Rachael Ray.
4 Tablespoons Extra-Virgin Olive Oil, divided
4 Yellow Squash, sliced into ¼ inch slices
4 Pork Chops
Salt & Freshly Ground Black Pepper
3 Cloves Garlic, grated
1 Small Onion or 1 Bunch of Green Onions, Chopped
2 Tablespoons Red or White Wine Vinegar
2 Tablespoons Brown Sugar
14oz Can Diced Tomatoes (Fire-Roasted)
Preheat oven to 400°F. Line two baking sheets with foil and spray with non-stick cooking spray. Scatter the squash slices on the baking sheets, drizzle with olive oil and season with salt and pepper. Bake in preheated oven until browned, 20-30 minutes.
Meanwhile, heat 2 Tablespoons olive oil in a large skillet. Season the pork chops with salt and pepper and place them in the hot pan. Brown them on both sides, about 6 minutes total. Reserve on a plate and cover with foil to keep them warm.
Add the garlic and onions to the same pan and cook until softened. Stir in the vinegar, brown sugar and tomatoes and bring to a bubble. Return the pork chops to the pan and cook for 3-4 minutes to finish cooking them.
Serve the pork chops with the tangy tomato sauce on top and yellow squash alongside.
This is very similar to the chicken and rice casserole, expect with pork chops instead of chicken. I took this to my Tuesday night Bible study and it was a hit!
6 Boneless Pork Chops
2¼ Cups Long Grain Brown Rice
1 Envelope Dry Onion Soup Mix or Homemade
1½ Cups Milk
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
Preheat oven to 350°F. Spray a casserole dish with non-stick cooking spray.
Mix rice, both cans of soup, and milk together in a casserole dish. Cover with foil and bake for 1 hour.
Remove from oven. Place the pork chops on top of the rice mixture and sprinkle with the soup mix. Cover again with the foil and bake until the pork chops are cooked and the rice is tender, about 1 hour.