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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Mouthwatering Honey Glazed Pork Chops

Mouthwatering Honey Glazed Pork Chops - With a slightly spicy seasoning and a deliciously sweet honey glaze, this dish is one you’ll want to make over and over again. They’ll come out of the oven juicy, tender, and full of flavor.

Ingredients

• 5 center 1/4 inch pork chops
• 1 cup honey or molasses
• 1 1/2 teaspoon parsley
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon coarse black pepper
• 2 tablespoon onions, chopped fine
• 1 garlic clove, chopped fine
• 2 tablespoon olive oil
• olive oil cooking spray

Instructions

1. Preheat oven to 325 degrees F.
2. Mix honey, black pepper, parsley, sage and cayenne pepper in large flat bowl. In small skillet, add olive oil and garlic and onions
3. Simmer until onions a transparent and smaller. You may need to add small amounts of water to keep from burning. Spray baking dish with cooking spray. Remove onions and garlic mixture and add to honey mixture.
4. Dip chops in glaze and place inside dish. Bake for 1 hour.

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Danish Puff Pork Chops

Danish Puff Pork Chops - If you’ve ne'er tried Danish puff chops, you have got have to be compelled to provide this instruction a strive. every seasoned pork chop is topped  with a lightweight “puff” to relinquish it alittle further one thing.

Ingredients

• 4 pork chops, 3/4 to 1 inch thick
• 2 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoon butter or margarine
• 1/4 cup flour
• 1 cup milk
• 1 egg, lightly beaten
• 1 small onion, grated
• 1 cup sharp cheddar cheese, shredded

Instructions

1. Preheat oven to 350 degrees F.
2. Trim fat from pork chops. In a 10-inch skillet over medium-high heat, brown chops on both sides in oil. Place in a shallow 2-quart baking dish. Sprinkle with salt and pepper; keep warm.
3. Meanwhile, in a small saucepan over medium heat, melt butter or margarine. Add flour. Cook and stir for 1 minute. Add milk. Stirring, bring to a boil and boil until thickened.
4. Remove from heat. Beat in egg until smooth. Stir in onion and cheese. Over low heat, cook and stir just until cheese melts. Spoon one-fourth of the sauce over each chop, spreading to edges.
5. Bake, uncovered, for 35 to 45 minutes or until chops are done and cheese is puffed and golden brown.

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Country Style Pork Chops

Country-Style Pork Chops -  Apples and raisins add a touch of sweetness to this baked pork chops recipe. Since they’re baked, the chops stay super moist and the flavors meld together to create one beautiful dish.

Ingredients

• 4 large pork chops
• 1/4 teaspoon salt
• 2 small apples, cored
• 1 1/2 tablespoon brown sugar
• 2 tablespoon flour
• 1 cup water
• 2 teaspoon vinegar
• 4 tablespoon dark raisins
• 2 teaspoon brown mustard

Instructions

1. Sprinkle chops with salt. Brown both sides in skillet. 

2. Preheat oven to 400 degrees F. 

3. Put chops in baking disk. 

4. Slice apples into rings leaving skin on. Place apple rings on chops and sprinkle each chop with 1 1/2 Tbsp brown sugar. 

5. Mix flour rapidly into cold water stirring with fork. Add vinegar to flour mixture and pour into skillet.

6. Add raisins and simmer over medium heat until thickened. Fold in mustard. Pour sauce over chops and bake for 30 minutes.

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Glorified Pork Chop Casserole

Glorified Pork Chop Casserole - With onion, carrot, garlic, long grain rice and a brown gravy sauce within the combine, this can be one in all those pork chop casserole recipes that’s filled with flavor and can fill you up. Baking the pork chops with the rice makes a whole meal in one, therefore you don’t have to be compelled to fuss over separate sides.

Ingredients

• 2 tablespoons unsalted butter
• 1 small white or yellow onion, diced (1/2-3/4 cup)
• 1/2 cup carrot, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 cup uncooked long grain rice
• 2 1/2 cups chicken broth
• 1 tablespoon brown gravy sauce
• 2 tablespoons olive oil
• 1 teaspoon Kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 6 to 8 boneless pork chops, 1-inch thick

Instructions

1. Preheat oven to 375 degrees F.
2. In a skillet over medium heat, melt the butter. Sauté diced onion, carrot and garlic in butter until tender, about 6-8 minutes. Add dried thyme and stir together.
3. Add rice and stir occasionally, browning rice for several minutes.
4. Transfer rice mixture to a 13x9 baking pan.
5. Add the brown gravy sauce to the chicken broth and stir or whisk to combine.
6. Pour broth mixture over the rice in the pan and stir gently.
7. Heat olive oil in a skillet over medium-high heat.
8. Combine Kosher salt, pepper and garlic powder. Use mixture to season one side of the pork chops and place seasoned side down in the pan. Season the other side as the chops brown. You just want to brown them, not cook them all the way through. Your chops will finish cooking in the oven.
9. Turn chops over to brown on the other side.
10. Transfer browned chops to the 13x9 pan, placing them carefully on top of the rice and broth mixture. Cover the pan tightly with aluminum foil.
11. Bake undisturbed in preheated oven for 50-60 minutes.

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Comforting Pork Chop Hash Brown Casserole

Comforting Pork Chop Hash Brown Casserole - This all-in-one casserole is nice for busy weeknights once you simply desire a fast and simple meal. Juicy, tender chops square measure baked atop hash browns that square measure punk and creamy. Throw this within the kitchen appliance and you’ll have a whole meal once it’s done.

Ingredients

• 5 pork chops (approximately 1/2 inch thick)
• Seasonings for meat (I used Mrs. Dash original, salt, pepper)
• Cooking spray or oil
• 1 cup plain yogurt (or sour cream)
• 1 can 98% Fat Free Cream of Chicken Soup
• 1/2 cup skim milk
• 1 bag frozen hash browns
• 1 onion (1 cup), chopped
• Salt and pepper, to taste
• 1 cup cheddar cheese

Instructions

1. Preheat oven to 375 degrees F.
2. Season your pork chops as desired and place in a skillet to brown on both sides, but do not cook completely through.
3. In a large bowl, combine yogurt or sour cream, milk, and Cream of Chicken soup. Add hash brown potatoes and onion if using. Mix until combined. Add salt and pepper to taste.
4. Spread potatoes in an ungreased 9x13 casserole dish. Sprinkle cheese over the top of the potatoes. Add pork chops on top of the cheese and bake uncovered for 45 minutes or until pork chops are cooked through.

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Crispy Oven-Baked Pork Chops

Crispy Oven-Baked Pork Chops - Using corn flakes to coat pork chops makes them further crispy! Baking them not solely makes them higher for you, it additionally ensures that the chops keep super damp and tender.

Ingredients

• 6 pork loin chops, approx. 1/2 to 3/4 inches thick
• 1 box corn flakes, crushed
• 2 tablespoon garlic powder
• 1 tablespoon kosher salt
• 2 freshly ground black pepper
• 1 tablespoon rubbed sage
• 4 eggs, slightly beaten
• 1 cup flour

Instructions

1. Preheat oven to 350 degrees F.

2. Combine the corn flake crumbs, garlic powder, salt, pepper and sage together in a large flat pan. Mix well. Beat the eggs in a medium bowl. Pour the flour into a large bowl.

3. Take one chop and dip it into the flour, followed by the egg and finally the corn flake mixture. Set it aside on a lightly oiled cookie sheet and repeat the procedure for the remaining 5 chops.

4. Place the chops on the middle rack of an oven and bake for 25 to 30 minutes, or until the internal temperature reaches 160 degrees F for medium.

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Chicken Fried Pork Chops

Chicken Fried Pork Chops -  It doesn’t get a lot of easier than this. You’ll love this basic direction for crisp chicken friend chops that stay super damp and tender inside their firm coating. If you’re within the mood for one thing deep-fried, this can hit the spot.

Ingredients

• 4 pork chops, trimmed of fat
• 2 eggs, beaten
• 3 tablespoon water
• 1/4 cup flour
• 3/4 cup cornmeal

Instructions

1. Beat eggs with water. Mix remaining ingredients and place in a shallow bowl. 2. Dip chops into egg wash, then into cornmeal coating. 3. Pan-fry in a bit of oil over medium heat until golden brown.

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Simple Chicken Fried Pork Chops

Simple Chicken Fried Pork Chops - This pork chop instruction is that the definition of nutrient. flat-topped with a delicious sauce, these chicken cooked chops area unit fresh and filled with flavor. If you wish one thing easy and delicious for dinner, this can be the instruction for you.

Ingredients

•  2 pounds pork chops
•  1/2 cup milk
•  1 egg
•  2 tablespoons to 3 tablespoons of water
•  1/4 cup flour
•  1/4 teaspoon garlic powder
•  1 1/2 teaspoons thyme
•  1/2 teaspoon cayenne pepper
•  2 teaspoons mustard
•  1/2 cup bread crumbs
•  1/4 cup vegetable oil
•  salt and pepper to taste

Instructions

1. Mix egg and 3 tablespoons of milk together in a shallow dish.

2. Mix pinch of garlic powder, 1 teaspoon of thyme, pinch of cayenne pepper, salt and pepper with     bread crumbs.

3. Cover pork chops first with flour, then with egg mixture and at the end with bread crumbs.

4. Preheat oil in a flat skillet to medium heat.

5. Fry until golden brown for about 3-4 minutes per side.

For Mustard Sauce:
1. Remove oil from the skillet and leave about 1 tablespoon. Add mustard, 1 tablespoon of flour and   mix well. Add the rest of the milk, water, garlic powder, ½ teaspoon of thyme, pinch of cayenne         pepper, salt and pepper.
2. Mix all together and let it thicken. When the sauce thickens cover pork chops with it and serve.

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Baked Pork Chops & Gravy Recipes

Baked Pork Chops & Gravy Recipes - Achieving excellent firm “fried” pork chops doesn’t even need frying! mistreatment stuffing combine to crust these pork chops permits them to remain super crisp on the surface, and baking them within the kitchen appliance suggests that they don’t dry out on the within. Smothered with turkey gravy, you’ll have a meal the full family can go crazy for.

Ingredients

• 1 egg, beaten
• 2 tablespoons water
• 6 boneless pork chops, 3/4-inch thick (about 1 1/2 pounds)
• 2 tablespoons all-purpose flour
• 1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
• 1 can (10.5 ounces) Campbell's Turkey Gravy

Instructions

1. Preheat oven to 400 degrees F.

2. Beat the egg and water in a shallow dish with a fork or whisk. Coat the pork with the flour. Dip the pork into the egg mixture. Coat with the stuffing. Place the pork onto a baking sheet. Bake for 20 minutes or until the pork is cooked through.

3. Heat the gravy in a 1-quart saucepan over medium heat until it's hot and bubbling. Serve the gravy with the pork.

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