Healthy: Awesome Baked Pork Chops, Broccoli and Garlic Cheese Casserole, Basmati Rice Pilaf With Zucchini, Roasted Red Peppers & Parsley
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Tomorrow we are having Awesome Baked Pork Chops, Broccoli and Garlic Cheese Casserole and Basmati Rice Pilaf with Zucchini, Roasted Red Peppers and Parsley. I’ll let you know how I did it all gluten free when I review the recipes.
Awesome Baked Pork Chops
Rachel ~ burns_toast
6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 eggs, beaten
1/4 cup all-purpose flour
2 cups Italian style breadcrumbs
4 tablespoons olive oil
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
Preheat oven to 350. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9 x 13 baking dish, and cover with foil. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.
Rachel’s notes ~ I did not bake the pork a whole hour before pouring on the soup mixture. Maybe 30 minutes.
Broccoli and Garlic Cheese Casserole
About.com Serves 8 as a side dish, or may be used as a dip.
2 bags frozen chopped broccoli, thawed (16oz each)
1/2 cup butter, melted
4 green onions, including tops, chopped
1/2 cup chopped celery
3 tablespoons flour
1 roll garlic cheese
1 can cream of mushroom soup
1 can or jar (4 ounces) sliced mushrooms, drained
Cook broccoli; drain. Saute onions and celery in melted butter until tender. Add flour and cook for about 2 minutes, stirring constantly. Add cheese and stir until melted; blend in soup. Add broccoli and mushrooms. Turn into a lightly greased casserole dish. Bake, covered, at 350 degrees for about 30 minutes.
Basmati Rice Pilaf With Zucchini, Roasted Red Peppers & Parsley
twinklejill via food.com
1 medium zucchini cut into 1/2 inch cubes
2 tablespoons olive oil
2 teaspoons salt plus more to taste
1/2 teaspoon fresh ground black pepper, plus more to taste
1 tablespoon unsalted butter
1 medium white onions, chopped
1 1/2 cups basmati rice, rinsed and drained
2 1/2 cups chicken broth
2 red bell peppers, roasted, peeled and diced
1/2 cup chopped fresh flat leaf parsley
4-5 basil leaves cut into thin strips
1. Preheat oven to 400*F.
2. Place the zucchini cubes on a baking sheet with sides and toss with 1 TBs of the olive oil and salt and pepper to taste. Roast for about 15 minutes, stirring periodically so it browns evenly, until it is tender and golden brown. Cool to room temperature.
3. Melt the butter and the remaining 1 TBS olive oil together in a medium saucepan over medium-low heat. Add the onion and cook about 5 minutes until soft. Add the rice and continue to cook, stirring often, for about 2 minutes, ujtil the rice slides around easily in the pan. Stir in the broth, 2 tsp salt and 1/2 tsp pepper and bring to a low boil ove medium high heat. Reduce the heat tolow, cover and simmer for 15 to 20 minutes, until fluffy and the rice has absorbed the liquid.
4. Remove the rice from the heat, add the roasted peppers, roasted zucchini, parsley, and basil. Stir gently to combine. Season to taste if required. Serve warm.
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