The first recipe is for Marsala Pork Chops. Although, I left out the marsala wine since I didn't have any and just added more white wine (my favorite wine to cook with). This is their instructions, but my photos :)
Marsala Pork Chops
- 1/2 cup seasoned bread crumbs
- 4 bone-in center-cut pork loin chops (6 ounces each)
- 3 tablespoons olive oil, divided
- 3 medium onions, thinly sliced
- 6 garlic cloves, minced
- 1/2 cup white wine or chicken broth
- 1 tablespoon marsala wine or chicken broth
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1/4 cup cold butter, cubed
- Hot cooked egg noodles
DirectionsPlace bread crumbs in a large resealable plastic bag. Add pork chops, one at a time, and shake to coat.
In a large skillet, cook chops in 2 tablespoons oil over medium heat for 4-6 minutes on each side or until a meat thermometer reads 160°. Remove and keep warm.
In the same skillet, saute onions in remaining oil until tender.
Add garlic; cook 2 minutes longer.
Add the white wine, marsala, pepper and salt, stirring to loosen browned bits from pan.
Cook, stirring occasionally, until liquid is nearly evaporated.
Stir in butter until melted.
Serve with pork chops and noodles. Yield: 4 servings.
This was a really good recipe! I loved the onions with the pork chop. I didn't care for the noodles with it... maybe with more sauce? Or serve over mashed potatoes... mmmm :)
A side dish I served with it is Basil Baked Tomatoes.
Basil Baked Tomatoes
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1/2 cup soft bread crumbs
- 2 large tomatoes
- 4 fresh basil leaves, chopped
- 1/8 teaspoon coarsely ground pepper
DirectionsIn a small skillet, saute garlic in oil for 1 minute.
Add bread crumbs; cook and stir until lightly browned. Remove from the heat.
Cut tomatoes in half width-wise. Place cut side up in an 8-in. square baking dish. Sprinkle with basil and pepper.
Top with bread crumb mixture.
Bake at 325° for 15-20 minutes or until tomatoes are slightly softened. Yield: 4 servings.
These were ok... I think I'd like them better with regular tomatoes (I used Roma). Plus less basil... I don't think I'm a big fan of basil.
The last recipe is for Make-Ahead Mashed Potatoes. I didn't really make them ahead of time, but I wanted to try the recipe for the cream cheese and sour cream. I've heard a lot of people use this, but I've never tried it. I did omit the green onions and bacon because I didn't have any on hand.
Make-Ahead Mashed Potatoes
- 3 pounds potatoes (about 9 medium), peeled and cubed
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup butter, cubed
- 1/4 cup 2% milk
- 1-1/2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 6 bacon strips, chopped
- 1 cup (4 ounces) shredded cheddar cheese
- 3 green onions, chopped
DirectionsPlace potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; mash potatoes with cream cheese, sour cream and butter. Stir in milk and seasonings.
In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain. Transfer potato mixture to a greased 13-in. x 9-in. baking dish; sprinkle with cheese, onions and bacon. Cover and refrigerate until ready to use.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until heated through. Yield: 10 servings.
These were really tasty mashed potatoes! I think I would LOVE them with bacon and green onions too! I think I still like my just milk and butter potatoes, these can certainly go into my rotation of variations :)
Ok, now a few favorites from 2 weeks ago... I know, slap my hand... bad Courtney for not posting!
Over at Sunshine & Smile, there's a YUMMY looking recipe for Zucchini Fritters... When they come back in season (or probably before because these look good!) I'm going to try this out! I LOVE me some zucchini :)
Check out these Chewy Yogurt Oatmeal Bars over at Betty Crocker Wannabe... don't they look DELICIOUS? I like that you can customize it to make it your own... use whatever yogurt you want, whatever add ins!
So if you keep up with me, you know I LOVE garlic! It's like, seriously, my FAVORITE seasoning! And this recipe for Garlicky Lemon Shrimp and Veggies recipe over at California Callahans has got my mouth watering!
Be sure to check out more of the great recipes shared last time by going HERE!
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