Herb Crusted Pork Chops Recipe

My new favorite recipe. I combined a few ideas until I came up with my perfect combination. It's great for picky eaters and quick and easy. You can also use chicken instead of pork, and it will be awesome, but the crust is a little more juicy from cooking. Amazingly, it isn't as pink, dry and burnt up looking as my photo suggests! Serve with potatoes*, greens beans, garlic bread*, salad or fresh fruit for a well rounded meal.

♥ Ingredients ♥

4 boneless porkchops

2 cups Progresso Italian Style bread crumbs

1 packet Lipton Onion Soup/Dip mix

1 c Girard's Light Caesar Salad dressing (this dressing works best)

1/3 c French's Spicy Brown Mustard (any Dijon will do)

1. Preheat oven to 375

2. Mix caesar dressing and brown mustard in a bowl.

3. In a seperate bowl, mix bread cups and dry onion soup mix. 

4. Coat pork chops in dressing mix, put in ziplock bag and marinate in fridge for up to 2 hours. Or don't marinate, (I never do) either way, it will be good.

5. Coat the dressing covered pork chops in the bread crumb mix. Place pork chops in baking sish, cover with foil and bake for approx 25 mins or until done.

image via life ambrosia

♥ Garlic Rosemary Roasted Potatoes ♥

Our favorite side potatoes, made famous by my mother in law. They are great unpeeled, or peeled.

Cut into 2 chunks. Put in roasting pan and toss in olive oil, salt, pepper, rosemary, lots of garlic and basil. Cover with foil and bake at 375 for about 40 minutes, stirring occasionally.

image via j&d's

♥ Garlic Bread ♥

Soften about 2 cups butter (I use Smart Choice). Add fresh chopped basil and freshly minced garlic to butter and mix. Cut a store bought french bread loaf and butter insides with garlic butter. Place on pan and bake for about 6 minutes.

Cut into slices and fight over the last piece.

Nutty Red Pepper Chicken Tortellini Recipe

I got the basics of this recipe from some magazine, but I changed it up a bit to make it a family favorite. It's quite easy, feeds a lot and relatively cheap. Add a side salad, maybe garlic bread sticks and some fresh fruit for a satisfying meal, that even most picky eaters will like.

Red Pepper & Green Bean Tortellini

Ingredients

1 pkg. cheese tortellini

4 chicken breasts, cut up in 1 3/4 inch pieces

2 TB olive oil

1 red bell pepper, julienned

1/4 chopped red onion (about 3/4 inch)

1/2 c chopped walnuts (adds a light crunch without a nutty taste)

1 can whole green beans (or use fresh)

1 pint heavy whipping cream

2 TB sour cream (optional)

2 cloves crushed garlic

sea salt, pepper, basil

Parmesan cheese for garnish/taste

Directions

Prepare cheese tortellini, drain, keep warm and set aside.

Heat  olive oil, then saute' garlic and onion on stove.

Add in red pepper, green beans and walnuts until tender.

Set aside.

Add chicken to pan & salt and pepper. Stir fry until done. Add in the nut/veggie mix to the chicken. Add heavy whipping cream, sour cream, basil and any other spices.

Bring sauce to a boil, then cover and simmer for approx 10-15 mins, stirring occasionally.

Remove covered pan to unheated surface and toss in cheese tortellini to coat.

Sauce will thicken as it stands.

Serve topped with a light sprinkling of Parmesan cheese, and freshly ground black pepper.

*ps, I'm not a stickler to cutting the exact sizes I mentioned, I make things a little small since I have toddlers, but you don't have to, (with the exception of onion, chopping too small will result in a very oniony taste).

*pss, I don't usually set the veggies aside then do the chicken. I usually mix the chicken in with the onions and garlic too, then add the rest of the veggies/nuts when the chicken is done, but sometimes, I like the veggies to be a little more pan seared. Either way works.