These were great. Much better and flavorful than what I was expecting. I found inspiration for these on Pinterest. However, they all called for chicken. Well I already had a couple of chicken recipes for the week and noticed some great center cut pork chops on sale and well, there you go - smothered chicken became smothered pork chops. This was a great easy filling recipe that we all enjoyed.
2T. Olive oil
4 Boneless Pork Chops (ours were about 3/4 inch thick)
Chicago Steak Seasoning (once again - Penzey's shout out b/c I like them not b/c they pay me!)
1 T. olive oil
1 T. butter
1 green bell pepper, thinly sliced
1 onion, thinly sliced
1 8-oz container of sliced mushrooms
1 T. minced garlic
salt and pepper, to taste
1 c. finely shredded Mexican Cheese Blend
In a large skillet, heat 2T. of olive oil over medium heat. Season pork chops with Chicago seasoning on both sides. Place pork chops in skillet and cook for 5 minutes. Flip and cook 5 more minutes. (This amount of time cooked mine - cooking times will vary based on the thickness of your chops and heat).
Meanwhile, in another skillet, heat butter and olive oil. Add vegetables, except garlic and saute for 5-10 minutes until tender. Add garlic and season with salt and pepper. Continue cooking for 1-2 more minutes.
Once the pork chops and vegetable are done, place pork chops in a baking dish. Layer the vegetable mix over the top. Sprinkle with 1 c. cheese. Pop in the oven and heat until cheese is melted.
We just had this with a side of fresh corn.
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