Parmesan Pork Chops

*** I tend to bread my pork chops because I find that they will dry out in the oven. This breading is rather light so you are not adding a lot of calories. We like it a lot and will use it for other things like chicken. This is a simple yet easy recipe and you can change out the spices for ones that you like***

Ingredients:

4 boneless pork chops

1 TBS olive oil

1 cup Parmesan cheese

1 cup seasoned bread crumbs

1 tsp. pepper

1 tsp. garlic powder

Directions:

on a plate combine the last 4 ingredients

Rub the pork chops with olive oil then coat each one in the cheese mixture. Press the mixture over the pork chops to make sure they are covered well.

Line a pan with foil and spray with cooking spray

Place the chops on the pan and bake at 350 for 40-45 minutes.

 

Cook’s Notes: I did not have boneless chops. When I went shopping they were more expensive than the bone in chops. So I used them. It came out perfectly fine with the bone in chops. You may have to cook them slightly longer if you are using the bone in chops like I did.

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Home Made Tomato Soup

**** My friend Daniel Mancini posted this totally amazing tomato soup recipe on QVC and you can find the original recipe here. He is also the man behind the company Mama Mancinis and you can find them on FB  and their website. I made this last night and I have to say that  honestly that was the best tomato soup ever! Now, it will not exactly taste like what you are used to with the canned stuff, but it is so much better for you and so healthy! ****

Ingredients:

1 28 oz can of whole Italian plum tomatoes

4 TBS unsalted butter

4 cups of chicken stock

1 tsp. salt

1 tsp. fresh black pepper

1/4 cup heavy cream

1/2 cup minced onion

2 minced garlic cloves

1/4 tsp. dry oregano

1/4 tsp. dry thyme

1/4 cup fresh chopped parsley

Directions:

in a 4 quart sauce pan or soup pot on a medium heat, add the butter, onion, garlic, salt, pepper and sauté on low heat for 10 minutes or until the onion becomes translucent.

Add the tomatoes and all the juice, oregano, thyme, and put on medium heat.

Bring this to a boil, cover and lower the heat to a simmer for 15 minutes.

Add the stock, bring to a boil, lower the heat, cover and simmer for 15 minutes.

Remove from heat and allow to come to room temperature

Once it is at room temperature, add the soup to a blender and puree it.

Put the soup back into the pot and bring to a boil, turn off the heat and stir in the heavy cream and parsley.

Serve.

 

Cook’s notes: I did not use the onion as I am allergic but I did add a tablespoon of onion powder into the soup. I also did not use the parsley because mainly, I did not have any on hand. I did add another splash of cream as well. I made grilled cheese sandwiches on Italian bread to complete the meal and it was so good! My 2 year old loves the soup and you do have enough to take it to work the next day for lunch!

Bow-Tie Chicken Alfredo

** This is another recipe I love from The Pioneer Woman’s newest cookbook, Dinnertime. I love this cookbook because it is solely dinner recipes. It is quick and easy as well. If  you have this cookbook this recipe can be found under Comfort Food.**

Ingredients:

2 chicken breasts, boneless, skinless

1 TBS Italian seasoning

1 TBS butter

1 TBS olive oil

2 cloves garlic, minced

1 cup chicken broth, divided into 1/2 cups

1/2 cup half and half

1/4 cup heavy cream

1 cup parmesan cheese, grated

12 ounces bow tie pasta, cooked to al dente

2 TBS minced parsley

kosher salt and black pepper to taste

Directions:

Slice chicken into strips and season with the Italian seasoning, salt, and pepper to taste.

Heat the butter and oil in a large skillet over medium heat. Add the chicken and cook until it is deep golden brown on both sides and done in the middle, 6-7 minutes.

Remove chicken to plate and set aside.

Add the garlic to the pan and quickly stir it around, letting it cook and release it’s flavors for 30 seconds.

Then add the chicken broth, scrape the bottom of the pan, let the liquid bubble up and reduce by half, 2 to 3 minutes.

Add the half and half and cream

Let the sauce heat up and thicken for a few minutes.

When the sauce has thickened remove it from the heat. Add the Parmesan cheese to the pan and then the pasta. Then add the chicken.

Toss it around, taste, add more salt and pepper if needed. Top with parsley and more Parmesan cheese.

Cook’s Notes:

I have made this and the recipe is spot on. My only mistake was not letting the chicken  broth reduce enough before adding the cream and half and half. This is a great recipe and quick and easy, perfect for a week night dinner.