Layered Sweet Potato Casserole

No Thanksgiving feast is complete without sweet potatoes, and this casseroel is the easiest way to prepare them. Just throw everything together and bake! The butter and brown sugar create a caramel-type sauce that coats the sweet potatoes, making them deliciously sweet. This tastes more like dessert than a side dish, and that’s a good thing!





Ingredients
 5-6 sweet potatoes
 ½ cup Country Crock butter (1 stick)
 ¾ cup brown sugar

Instructions
1. Preheat oven to 375 degrees F.
2. Place sweet potatoes in stock pot and fill with enough water to cover. Heat to boiling and cook for about 15 minutes (test with a fork). You want them to be done, but not mushy. Drain the sweet potatoes and allow to cool.
3. Peel sweet potatoes being careful to leave as much flesh as possible. Slice in ½-inch slices and cover the bottom of a 2-quart baking dish with one layer of sweet potatoes.
4. Cut the butter stick in ½-tablespoon slices and place 5-6 pats over the sweet potatoes. Sprinkle 1/4 cup brown sugar over the butter. Repeat layers twice more, ending with brown sugar on the very top (there should be three layers total).
5. Bake for 40 minutes. Allow casserole to cool about 10 minutes before serving.

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Effortless Garlic Roasted Potatoes

Don’t let this potato side dish fool you. Although they’re super simple, this is one of the best and most flavorful way to prepare potatoes. The flavor of fresh rosemary and garlic is a classic, so they taste wonderful without being too overwhelming. Cut the potatoes ahead of time so you can throw them in the oven on Thanksgiving morning.










Ingredients
 2 pounds white potatoes
 1 Tbsp. fresh rosemary
 1 teaspoon salt
 2-3 cloves garlic, chopped
 2-3 cloves garlic, chopped
 1 teaspoon olive oil
 Olive oil cooking spray

Instructions
1. Preheat oven to 400 degrees F and spray a baking dish with cooking spray. Wash and scrub potatoes. Cut potatoes in pieces to your liking.
2. Drizzle the potatoes with olive oil and coat. Sprinkle potatoes with garlic, rosemary, and salt and stir to mix well.
3. Bake uncovered for 20 to 35 minutes, stirring occasionally.

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San Francisco Pork Chops

San Francisco Pork Chops - Take a cooking trip to the Bay space for these delicious pork chops! the flavour of the sauce during this direction is what sets it aside from most average pork chop dishes.

Ingredients

• 4 pork chops, 1/2- to 3/4-inch thick, about 1.5 lbs
• 1 tablespoon oil
• 1 clove garlic, minced
• 2 teaspoon oil
• 4 tablespoon dry sherry or broth
• 4 tablespoon soy sauce
• 2 tablespoon brown sugar
• 1/4 teaspoon crushed red pepper or more
• 2 teaspoon cornstarch
• 2 tablespoon water

Instructions

1. Trim pork chops of fat. Heat oil in skillet. Brown chops on both sides. Remove and add a little more oil if needed. 2. Sauté garlic for a minute, being careful not to burn it. Combine oil, sherry or broth, soy sauce, brown sugar and red pepper. Place chops in skillet. Pour sauce over them. Cover tightly. 5. Simmer over low heat until chops are tender and cooked through, 30 to 35 minutes. Add a little water, 1 to 2 Tbsp. if needed to keep sauce from cooking down too much. Turn once. Remove chops to platter.

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Easy Smothered Pork Chops

Easy Smothered Pork Chops -  What makes this pork chop recipe so special is that it’s smothered in a mouthwatering mushroom cream sauce and topped with crispy fried onions. Simmering pork chops in the sauce allows them to stay moist and absorb all the delicious flavors.

Ingredients

• 1/2 cup all-purpose flour
• 1/4 teaspoon garlic powder
• 4 pork loin chops
• 2 tablespoon vegetable oil
• 1 can condensed cream of mushroom soup
• 8 ounce can mushroom stems and pieces, drained
• 3/4 cup milk
• 1 container French-fried onions

Instructions

1. In a shallow dish, combine flour and garlic powder; mix well. Coat pork chops with the seasoned flour. 2. In a large skillet, heat oil over high heat. Add pork chops and brown 2 to 3 minutes on each side. Add soup, mushrooms, and milk; mix well. Bring to a boil. 3. Reduce heat to medium, cover and cook 15 to 18 minutes, or until the pork chops are cooked through and tender. Sprinkle with French-fried onions and serve.

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Drunken One-Pot Pork Chops

Drunken One-Pot Pork Chops - This is the grown-up version of straightforward frypan pork chops. The cops area unit bronzed on each side, then a hard drink mushroom gravy is ready within the frypan. Once the pork is baked within the sauce, they absorb wonderful flavor and are available out further wet and fork tender.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 3 tablespoons olive oil
• 1 small onion, chopped
• 8 ounces fresh crimini mushrooms, sliced
• 1 clove garlic, minced
• 1/2 cup brandy -or- whiskey
• Sauce:
• 2/3 cup sour cream
• 1/2 cup water
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 2 tablespoons flour
• 4 sprigs fresh thyme -or- 1/2 tsp dried thyme

Instructions

1. Mix all sauce ingredients in a small bowl. Set aside.
2. Preheat oven to 300 degrees F.
3. Heat 2 tablespoons of the olive oil in a large heavy oven-safe skillet over medium-high heat. Brown pork chops on both sides very well. Remove chops from pan.
4. Add the remaining 1 tablespoon of olive oil and heat. Add mushrooms, onion and garlic, and sauté for about 3 minutes.
5. Add brandy and cook until liquid is almost evaporated. Add sauce and stir well. Add pork chops back to pan and cover them well with the sauce.
6. Cover the skillet with either an oven-proof lid or aluminum foil and bake for one hour.

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Loaded Pork Chop and Rice Casserole

Loaded Pork Chop and Rice Casserole - Add flavor and selection to your weekday change of state routine with this whole meal in one. This pork chop casserole is loaded with bacon, eggs, scallion and more! the flavour combination is unbeatable, and it’s super simple to make!

Ingredients

• 1 3/4 cup water
• 1 1/2 cup Minute Rice
• 4 slices bacon
• 2 eggs, beaten
• 2 tablespoon water
• 1/4 cup green onion, sliced
• 3 tablespoon soy sauce
• 4 pork chops

Instructions

1. In a saucepan bring 1 1/2 cups water to boiling. Remove from heat; stir in rice. Cover; set aside.

2. In skillet cook bacon until crisp. Remove bacon and crumble, reserving 2 tablespoons drippings. Set aside.

3. In bowl combine eggs and the 2 tablespoons water. In skillet cook eggs in 1 tablespoon of the reserved drippings until set, stirring occasionally.

4. Cut eggs in narrow strips. Add rice, bacon, onion and the 3 tablespoons soy sauce to eggs; mix well. Turn into a greased 1 1/2-quart casserole.

5. In skillet brown chops on both sides in remaining 1 tablespoon drippings.

6. Arrange chops atop rice mixture; brush with additional soy sauce.

7. Bake, covered, at 350 degrees F until chops are tender, about 40 minutes.

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Pork Chop Cabbage Casserole

Pork Chop Cabbage Casserole - This French-style pork chop casserole can have the entire family going back for seconds! Pork chops square measure bedded with cooked cabbage and baked along to form one wondrous dish.

Ingredients

• 1 small young cabbage
• Salted water
• Salt and pepper
• 1 cup cream
• 4 pork chops
• Butter
• 1/2 cup white wine
• 1 pinch sage
• Parmesan cheese

Instructions

1. Remove the outside leaves of a small young cabbage, slice it finely, and boil it for 3 to 7 minutes in salted water. Drain the cabbage thoroughly, add salt and pepper and 1 cup of cream, and simmer it, covered, for 10 to 30 minutes until the cabbage is done.
2. Meanwhile, in an iron skillet sauté 4 lean, well-trimmed pork chops in a little butter until they are brown and cooked through. Remove the chops and season them with salt and freshly ground pepper. Stir 1/2 cup of white wine briskly into the pan juices, add a good pinch of sage, and simmer the mixture for a couple of minutes. Stir this juice into the creamed cabbage.
3. Spread half the cabbag

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