What's for Dinner?

Ok, it doesn't get any simpler than this recipe. You can practically throw it together in your sleep. The wild rice is awesome with the onion soup seasoning! Makes 2 servings.

Ingredients

2 pork chops
1 (1 ounce) package dry onion soup mix
1 (6 ounce) package uncooked wild rice
3 cups water

Directions

Preheat oven to 350 degrees F (175 degrees C).
Brown pork chops in a medium skillet over medium heat. In a medium bowl combine the soup mix and rice. Mix together and spread in the bottom of a 9x13 inch baking dish. Lay browned chops on top of rice. Pour water over all, gently. Cover dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until internal temperature of pork has reached 160 degrees F (70 degrees C).

I love a good crock pot recipe. They are so simple to throw together and the house smells wonderful while it cooks. This recipe is no exception. I had to use a roast with bones and I could literally just pull the bones out when it was done. It was even great reheated the next day! Makes 6 servings.

Ingredients

1 (3 pound) pork shoulder roast
1 quart vegetable broth
1 cup sherry
3 cups peeled, chopped potatoes
2 cups pearl onions
2 cups sliced fresh mushrooms
1 tablespoon dried rosemary
1 teaspoon ground black pepper
salt to taste

Directions

Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
Cover, and cook on Low at least 8 hours, to an internal temperature of 160 degrees F (70 degrees C). Season with salt to taste.

This is a really simple recipe. And not only does it taste great, it smells great when it's cooking. Make sure you use the pork chops with the bones to add more flavor. Makes 4 servings.

Ingredients

4 tablespoons butter
4 (1 inch thick) pork chops
1/2 cup dry white wine
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 teaspoon crushed dried rosemary
2 cloves garlic, minced

Directions

In a large skillet, melt butter over medium heat. Cook chops in butter, turning once to brown evenly.
Pour in wine, and season with salt, pepper, rosemary, and garlic. Simmer, uncovered, for 20 minutes, or until chops are tender. Transfer pork chops to serving plates, and spoon sauce over the meat.

These were so yummy! The only thing I would change is that I didn't make the basting sauce (out of sheer laziness) and next time I definitely will because the vegetables were a little dry without it. But the simple marinade is PERFECT for the pork! Makes 6 servings.

Ingredients

3 tablespoons soy sauce
3 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes
salt and pepper to taste
1 pound boneless pork loin, cut into 1 inch cubes
1 (14.5 ounce) can low-sodium beef broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon brown sugar
2 cloves garlic, minced
1/4 teaspoon ground ginger
3 portobello mushrooms, cut into quarters
1 large red onion, cut into 12 wedges
12 cherry tomatoes
12 bite-size chunks fresh pineapple

Directions

In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours.
In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.
Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.

This is a simple marinade that packs a lot of flavor into your pork chops. Mine were a tad too salty so next time I think I will use low sodium soy sauce. Also, reduce the cook time to 30 minutes if you are using boneless chops. Makes 4 servings.

Ingredients

1/2 cup soy sauce
1 tablespoon Worcestershire sauce
4 cloves garlic, minced
2 tablespoons lemon juice
1/2 teaspoon ground black pepper
1 teaspoon vegetable oil
4 pork chops

Directions

In a shallow dish, combine soy sauce, Worcestershire sauce, garlic, lemon juice, pepper and oil. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Place marinated pork chops in a roasting pan, and bake in preheated oven for 35 to 40 minutes, basting meat often with marinade.

These were really good. I really liked how the breading tasted. I omitted the water and bouillon step and just finished them off in the oven after frying to brown. I was afraid they would get soggy and I wanted to keep them crunchy. Makes 4 servings.

Ingredients

2 eggs
1/4 cup milk
4 lean boneless pork chops
1/2 (16 ounce) package saltine crackers, crushed
1 cup oil for frying
2 cups water
1 cube chicken bouillon

Directions

In a medium bowl, whisk together the eggs and milk until well blended. Run the pork chops under water then roll in the cracker crumbs. Dip into the egg mixture, then back into the cracker crumbs. Make sure the chops are thickly coated.
Heat the oil in a large skillet over medium-high heat. Fry chops until golden brown on both sides. Add water to the skillet, just enough to almost come to the top of the pork chops. Dissolve the chicken bouillon cube in the water. Reduce heat to medium-low, cover, and simmer until the pork chops absorb most of the water, about 15 to 20 minutes.
To deep fry, skip the water and bouillon cube. Heat frying oil to 350 degrees F (175 degrees C). Fry coated chops for about 10 minutes or until golden brown. Season with salt and pepper immediately after. They come out moist and delicious.

These pork chops are wonderful! There are so few ingredients but you can't believe how flavorful they are. Cooking them low and slow makes them almost fork tender too. Yum! Makes 6 servings.

Ingredients
6 pork chops
1 teaspoon salt
1/4 teaspoon ground black pepper
garlic powder to taste
2 tablespoons butter
2 large onions, finely chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
4 cups thinly sliced potatoes

Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
Rub pork chops with salt, pepper, and garlic powder. Melt butter in a skillet over medium-high heat, add chops, and brown on both sides. Remove from skillet. Place onions in skillet, and cook until browned. Pour in mushroom soup and milk; stir until blended. Remove from heat, and set aside.
Arrange sliced potatoes evenly in prepared baking dish. Arrange chops on top of potatoes. Pour soup mixture over chops.
Bake, covered, for 30 minutes in the preheated oven. Uncover, and bake 30 minutes more, or until potatoes are tender.

This recipe is simple to make and it is very quick too. And since you make the sauce separately, you can control how much you put on each pork chop. This is great for me since I'm not a fan of sauces! Makes 6 servings.

Ingredients
1/2 cup brown sugar, firmly packed
1/2 cup apple juice
4 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon ground ginger
salt and pepper to taste
2 teaspoons cornstarch
1/2 cup water
6 boneless pork chops

Directions
Preheat an outdoor grill for high heat.
In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.

This is another simple, low maintenance recipe. I used toothpicks to keep the bacon on in the oven. Delicious! Makes 6 servings.

Ingredients
6 (1 inch thick) boneless pork chops
6 tablespoons process cheese sauce
12 slices bacon

Directions
Preheat the oven to 350 degrees F (175 degrees C). Fry the bacon in a skillet over medium heat until cooked through but still flexible. Wrap two slices of bacon around each pork chop and top with a tablespoon of cheese sauce. Place the pork chops in a baking dish.
Bake for 1 hour in the preheated oven.

This didn't have as much flavor as I would have liked but it was still very yummy. And it's great for the kids because it's so juicy and not overpowering. Makes 6 servings.

Ingredients
1/3 cup honey
2 tablespoons soy sauce
1 tablespoon brown sugar
2 tablespoons sesame oil
2 tablespoons balsamic vinegar
2 (3/4 pound) pork tenderloins

Directions
Preheat oven to 450 degrees F (230 degrees C).
In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 160 degrees F (70 degrees C).

This is a simple recipe that everyone seemed to enjoy. It was a little bland for me though so next time I think I will add more spices. Makes 8 servings.

Ingredients
1 1/2 pounds pork chops
garlic powder to taste
salt and pepper to taste
1 onion, chopped
1 large head cabbage, cut into squares
1 pound large egg noodles
1 tablespoon butter

Directions
Sprinkle pork chops with garlic powder, salt and pepper and place in a large greased sauce pan or deep skillet with chopped onion and fry until very brown and well cooked. It is ok if they stick a little, as the drippings are essential in this dish. When done, remove chops and set aside.
Add a little water to the saucepan or skillet and mix up the drippings a bit. Place cabbage into the pot, and allow to cook down completely.
In a separate large saucepan, boil the egg noodles in water until cooked. Drain noodles and mix in butter.
Cut up the pork chops to bite size pieces and set aside. When the cabbage has cooked down, add pork and cooked noodles and mix completely.

These are really yummy and so easy to make. The sauce is great over white rice. This is great for throwing together before you leave for work in the morning. When you get home, make some minute rice and a vegetable and dinner is served! Makes 4 servings.

Ingredients
1/4 cup olive oil
1 cup chicken broth
2 cloves garlic, minced
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon poultry seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
4 thick cut boneless pork chops
salt and pepper to taste

Directions
In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.

Like I've said before, everything tastes better in the crock pot. It's easy enough to throw together before work and when you come home you have pork chops that you can cut with a fork. Makes 4 servings.

Ingredients
1/2 cup all-purpose flour
1 teaspoon dry mustard
1 teaspoon seasoning salt
4 thick cut pork chops
2 tablespoons olive oil
1 (10.5 ounce) can condensed chicken with rice soup

Directions
In a pie plate or shallow dish, mix flour, dry mustard, and seasoned salt. Trim fat from pork chops.
Heat oil in a skillet over medium heat. Dredge chops in flour mixture, then place them in the skillet, and brown both sides.
Place in chops into a slow cooker, and pour the chicken and rice soup over them. Cover, and cook on Low about 8 hours.

This is a super yummy crock pot recipe. I used regular white potatoes instead of sweet potatoes and they were delicious! Makes 4 servings.

Ingredients
1 tablespoon vegetable oil
1 (2 pound) boneless pork roast
salt and pepper to taste
4 sweet potatoes, quartered
1 onion, quartered
6 cloves garlic
1 (14.5 ounce) can chicken broth

Directions
Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
Cover, and cook on low setting for 6 hours.

This is so easy to throw together and the pork chops are fork tender at the end of the day. So yummy! Makes 6 servings.

Ingredients
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup ketchup
1 tablespoon Worcestershire sauce
1/2 cup chopped onion
6 pork chops

Directions
Combine soup, ketchup, Worcestershire sauce, and onions in slow cooker. Add pork chops.
Cover, and cook on Low for 6 hours.

This is a great meal that is totally simple to make. You barely need to put in any effort and it tastes delicious! Makes 4 servings.

4 (1 1/4 inch thick) pork chops
salt and pepper to taste
1 tablespoon butter
3/4 cup milk
1/4 cup water
1 (10.75 ounce) can condensed cream of mushroom soup

Directions
Preheat oven to 350 degrees F (175 degrees C).
Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.
In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.
Bake at 350 degrees F (175 degrees C) for 45 minutes.

This meal is one stop shopping. You have your protein, veggies and side dish cooking together all at once. So simple! Anyway, this is really good and cooking the pork on top of the vegetables gives them a lot of flavor. Makes 6 servings.

Ingredients
6 (1 inch thick) pork chops
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon paprika
2 tablespoons olive oil
1 clove garlic, minced
1 (14 ounce) can vegetable broth
1 cup uncooked long grain white rice
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1/2 cup chopped green bell pepper
1/2 cup chopped orange bell pepper
1/3 cup chopped green onions
1/2 cup thinly sliced fresh mushrooms

Directions
Preheat oven to 350 degrees F (175 degrees C).
Season pork chops with salt, pepper, and paprika. Heat the oil in a skillet over medium heat. Saute the garlic about 1 minute, then brown pork chops about 2 minutes on each side.
In a pot, bring the vegetable broth and rice to a boil. Mix in the Italian-style diced tomatoes, green bell pepper, orange bell pepper, green onions, and mushrooms, and cook about 5 minutes, until heated through. Transfer to a 9x13 inch baking dish. Arrange the pork chops over the rice and vegetables.
Cover, and bake 1 hour in the preheated oven, or until rice and vegetables are tender and pork has reached an internal temperature of 160 degrees F (70 degrees C).

These are awesome. The sauce is delicious and the pork chops are so tender you don't even need a knife. I made these in the crock pot and served them over pasta. Makes 4 servings.

Ingredients
4 pork chops
1 pinch garlic salt
1 tablespoon vegetable oil
1 onion, chopped
2 stalks chopped celery, with leaves
12 ounces tomato paste
1 (15 ounce) can tomato sauce
3 cups water

Directions
Season pork chops with garlic salt to taste. In a large skillet, heat oil over medium high heat. Add chops and brown in oil for about 4 to 6 minutes each side. Remove from skillet and set aside.
In the same skillet, saute onion and celery until translucent. Add tomato paste and heat through, stirring, until liquid is bubbling. Add tomato sauce and heat through, stirring, until bubbling. Add water to thin sauce. Return chops to skillet, reduce heat to very low and let simmer until meat is very tender and sauce thickens (about 1 1/2 to 2 hours), adding water as needed.

Here's another super simple crock pot recipe. I served this with tortillas and taco fixings. Yum! Makes 8 servings.

Ingredients
3 pounds pork shoulder
2 (1 ounce) packages taco seasoning mix
chili powder to taste
crushed red pepper to taste

Directions
Place pork shoulder in a slow cooker with taco seasoning. If desired, add chili powder and/or red pepper flakes. Add water until meat is covered. Place lid on pot and cook on low for 8 hours.
Remove pork shoulder from pot and shred.

This is a really hearty meal. You can put in any vegetables you want. For instance, I substituted broccoli for the yellow squash. Delicious!

Ingredients
1 (16 ounce) package seashell pasta
3 tablespoons olive oil, divided
6 boneless pork loin chops, cut into bite sized pieces
Worcestershire sauce to taste
salt and pepper to taste
1 medium green bell pepper, chopped
1 yellow squash, cut into bite sized pieces
1 zucchini, cut into bite sized pieces
6 ounces fresh mushrooms, sliced
1 medium onion, chopped
3 cloves garlic, finely chopped
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes with juice
2 tablespoons tomato paste
1/4 cup red wine
2 1/3 tablespoons dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
2 bay leaves
1 dash red pepper flakes
grated Parmesan cheese for topping

Directions
Bring a large pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the pork in the skillet, and season with Worcestershire sauce, salt, and pepper. Cook and stir 10 minutes, or until almost done. Remove from heat, and set aside.
Heat the remaining olive oil in the skillet over medium heat. Cook and stir the green pepper, squash, zucchini, mushrooms, onion, and garlic 3 to 4 minutes. Return the pork to the skillet.
Mix in the tomato sauce, diced tomatoes, tomato paste, and wine into the skillet. Season with basil, thyme, oregano, bay leaves, and red pepper flakes. Reduce heat to low, and simmer 35 minutes. Remove the bay leaves, and serve over the cooked pasta with a sprinkling of Parmesan cheese.