I always use bone-in pork chops when the recipe calls for a chop, even when I'm going to cut the meat off the bone to finish the dish. The reason being that when I've made boneless chops they never came out as moist and tender as when I made them on the bone. Per pound, it's cheaper to buy the meat on the bone, anyway! It doesn't take any longer to cook, so why not save the money and add flavor! Speaking of adding flavor, remember what I always say about leaving the skin on the potatoes! Don't throw away flavor and nutrients by peeling the potatoes!
For the pork chops;
This recipe takes about 35 minutes to prep and cook.
4 bone-in pork chops, about 1/2 inch thick.
salt
pepper
cooking spray
2 cups butternut squash, peeled and cubed
1 medium onion, cut into thin wedges
2 teaspoons fresh rosemary, chopped fine
1/2 cup chicken stock
1/2 cup orange juice
2 medium zucchini, quartered lengthwise and cut into 1 inch pieces
1 teaspoon snipped fresh sage
Trim excess fat from chops and sprinkle with salt and pepper. In a large skillet coated with sooking spray, cook chops over medium-high heat for 4 minutes, turning once, until brown (Why the chop looks white in the picture, I'll never know.). Toss together squash, onion, and rosemary and spoon over chops. Pour stock and orange juice over the veggies and chops. Bring to a boil and reduce heat. Simmer, covered, for 10 minutes.
Add zucchini and sage. Cook, covered, 5 minutes more, until pork chops are cooked through. Transfer chops and veggies to plates, reserving juices. Simmer, uncovered, about 5 minutes until reduced to about 1/2 cup. Spoon over chops and veggies to serve.
This recipe serves 4.
For the marinated potato salad;
This recipe takes about 45 minutes to prep and cook, and 30 minutes to marinate.
2 pounds red potatoes (about 6 medium), cut into bite-sized pieces.
1/3 cup extra virgin olive oil
1/3 cup white wine vinegar
2 teaspoons spicy mustard
1 1/2 teaspoons Italian seasoning, crushed
salt
pepper
1 red bell pepper, chopped
1 cup cherry tomatoes, halved
1 15 oz can artichoke hearts in water, drained and halved
1/2 red onion, finely chopped
Place potatoes in a large pan and add enough water to cover by 1 inch. Salt the water and bring to a boil. Cook, covered, 10 to 15 minutes, until potatoes are fork-tender (Don't make them too mushy, you want big pieces of potatoes, not mashed!), drain well and add back to hot pot to cook off any remaining water. Do not rinse or chill. You want the potatoes to still be hot so they suck up all of the flavors from the dressing. You don't have to worry about the heat turning the dressing, since we're not using mayo.
While potatoes are cooking, make the dressing. In a large bowl, whisk together oil, vinegar, mustard, seasoning, and salt and pepper to taste. Add potatoes, pepper, tomatoes, artichokes, and onion and toss well to coat. Let stand 30 minutes to allow the potatoes to absorb all the flavor, while you prepare the rest of your meal!
This recipe serves 8 to 10.
If you want to make the broccoli-cauliflower bake;
This recipe takes about 40 minutes to prep and cook.
4 cups broccoli florets (about 2 heads)
3 cups cauliflower florets (about 1 head)
1 medium onion, chopped
1 clove garlic, minced
cooking spray
1 can low-sodium, 99% fat free cream of mushroom soup
3 ounces swiss cheese, grated
1/4 cup milk
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1 slice whole wheat bread
Preheat oven to 375 degrees.
In a large pan, cook broccoli and cauliflower, covered, in a small amount of salted boiling water for 6 minutes until almost crisp-tender, but not quite. Drain.
In the same pan, cook onion and garlic in cooking spray over medium heat until tender. Stir in soup, cheese, milk, and basil and thyme. Cook and stir over medium-low heat until bubbly and cheese has melted. Toss in broccoli and cauliflower and transfer to a cassarole dish.
Tear bread into pieces and pulse in food processor until you have crumbs. Sprinkle on top of the cassarole and spray lightly with butter flavored cooking spray. Bake, uncovered, for about 20 minutes, until heated through.
This recipe serves 8.
Enjoy! It's delicious!
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If you try any of these recipes, let me know how you liked it(Or didn't, for that matter!), and any changes you made or think might improve this meal! I always appreciate input!!