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Stuffed Pork Chops with Roasted Potatoes and Green Beans by Jes Mostek	No ratings Rating Details Rate this meal Printable View

Recipes:

Lemon Green Beans by Amanda Buell serves: 5	(1 rating) Rating Details Rate this recipe Printable View Print Index Cards

'Buca' style. Delicious and almost sinful to do to green beans! You can cut down on the butter to make them better for you.

Ingredients:

1 Lb

Fresh green beans

1/4 C

Butter

Lemons, juiced

Salt to taste

Directions:

Prepare the green beans by clipping off the stem end.

Melt the butter in a sauté pan on low heat. Squeeze the juice out of two medium-size lemons. Strain the pulp and the seeds out of the lemon juice. When butter is melted, carefully add the lemon juice to the pan. Raise the temperature to medium and reduce until the lemon juice and butter become a sauce. Do not brown the butter.

Place the clipped, fresh green beans in boiling water for two to three minutes. Do not overcook. The green beans should remain crisp. Strain the green beans and add to the sauce in the sauté pan. Toss the green beans in the sauce and season with salt to taste. Serve immediately

Parmesan Roasted Red Potatoes by Amanda Buell serves: 4	(1 rating) Rating Details Rate this recipe Printable View Print Index Cards

Simple and delicious potatoes!

Ingredients:

2 Lbs

Red Potatoes, cubed or sliced

1/4 C

Olive Oil

1 Envelope

Dry Onion Soup Mix

Grated Parmesan Cheese

Pepper

Directions:

Combine all ingredients in a large plastic bag, seal and shake until well coated. If desired, allow potatoes to marinade for 1/2-1 hour before cooking. Empty bag into a cookie sheet lined with aluminum foil (sprayed with pam works best) and covered. Bake at 350 degrees for 35 minutes. Uncover and bake additional 15 minutes or until potatoes are desired tenderness. Option to turn up the temp for crispier potatoes for the last 15 minutes.

Stuffed Pork Chops by Amanda Buell serves: 5	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Harvest pork chops stuffed with an apple-cranberry mixture and served with an apple reduction glaze. Excellent with roasted potatoes!

Ingredients:

2 Tbsp

Butter

1/8

Yellow Onion

Granny Smith Apples (or other hard apple)

2 Stalks

Celery

1/4 Cup

Dried Cranberries

1 tsp

Kosher Salt

1 inch thick pork chops

1 Cup

Apple Juice

1 Tbsp

Cornstarch

2 Tbsp

Brown Sugar

1 tsp

ground pepper

Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a Dutch oven, melt 1 tablespoon butter over medium heat. Cook onion in butter until the onions are very soft and begin to brown. Remove from heat. Stir in apple, celery, and dried cranberries. Season with salt.
Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with apple-cranberry mixture.
Melt remaining butter in the Dutch oven over medium heat. Pan-fry chops in butter for two minutes on each side. Cover, and bake in preheated oven for 45 minutes.
Transfer chops from pan to a plate, and cover with foil. Place the Dutch oven back on the stovetop over medium heat. In a small bowl or measuring cup, stir together apple juice, cornstarch, and brown sugar; pour into Dutch oven. Reduce liquid volume by half, stirring frequently. Season to taste with black pepper. Serve apple glaze over pork chops.