Foodgasm Recipes

Canadian bacon with pineapple, onions and green pepper makes a really good pizza. French bread makes it quick and easy.

Canadian Bacon Pizza Recipe

Ingredients

1 (1 pound) loaf French bread
1/4 cup butter, melted
2 cups marinara sauce
16 slices Canadian style bacon
1 (20 ounce) can unsweetened pineapple tidbits, drained
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1/4 cup chopped green onions
2 cups shredded mozzarella cheese

Directions

Cut the French bread in half lengthwise and then in half widthwise. Place the cut side up in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Brush with the melted butter. Bake the bread at 450 degrees F for 5 minutes or until lightly browned.

Spread the marinara sauce over the lightly browned bread. Top with the bacon slices, pineapple, green and red pepper, onions and cheese. Bake the pizza for 8-10 minutes or until cheese is melted. Cut each piece in half.

If you like you can use Boboli pizza crust instead of the French bread.

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Breaded Pork Chop Recipes are right at the top of my favorite pork chop recipes. There’s something about being breaded that just seems right for pork chops. Give either of these recipes a try.

Quick and Easy Breaded Pork Chops

This recipe yields tender and juicy pork chops in about 15 minutes.

Ingredients

1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/8 teaspoon salt
1/8 teaspoon pepper
2 (3/4 inch thick) boneless pork loin chops
1 tablespoon butter or margarine
2 tablespoons chopped celery
2 tablespoons chopped onion
1/4 cup thinly sliced carrots
1/2 cup chicken broth
3/4 cup herb-seasoned stuffing mix

Directions

Combine dried thyme, rubbed sage, salt and pepper. Sprinkle the mixture on both sides of the pork chops.

In a skillet, cook the pork chops in the butter for about 5-6 minutes on each side or until the juices run clear. Transfer the pork chops to a serving platter and keep warm.

In the pan drippings, saute the chopped celery, chopped onion and sliced carrots over medium heat until they are tender. Stir in the chicken broth and the herb-seasoned bread stuffing and heat through.

Spoon over the chops and serve immediately.

Skillet Breaded Pork Chops with Mushroom Gravy

Serve these breaded pork chops with mashed potatoes or rice and a mixed salad for a complete meal. Very satisfying!

Ingredients

1/2 cup dry breadcrumbs
2 tablespoons grated Parmesan cheese
4 pork chops
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk

Directions

Combine the dry breadcrumbs and the grated Parmesan cheese in a large resealable plastic bag. Add the pork chops two at a time, and shake to coat well.

Heat the oil in a large skillet over medium-high heat, and cook pork chops until they are brown on both sides. Remove the pork chops from the skillet, and reduce the heat to medium.

Blend the condensed cream of mushroom soup and the milk in the skillet, stirring to scrape up the bits of breading left over from the chops.

You can adjust the amount of milk depending on how thick you want the gravy to be (it will thin a bit during the cooking process).

Bring the mixture to a gentle boil, increasing the heat slightly if necessary. When the soup mixture is bubbling, return chops to the skillet. Cover, and reduce the heat to low. Simmer for 20 minutes, or until chops are cooked through.

Like I said I really love breaded pork chops and both of these are absolutely wonderful. Try either or both of these breaded pork chop recipes.

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This Breaded Pork Chop Recipe is very similar to the pork chop recipe my Mom used. The pork chops are breaded with cracker meal and then either skillet fried or deep-fried to tender deliciousness.

Cracker Breaded Pork Chop Recipe

Ingredients

2 eggs
1/4 cup milk
4 lean boneless pork chops
1/2 (16 ounce) package saltine crackers, crushed
1 cup oil for frying
2 cups water
1 cube chicken bouillon

Directions

In a medium bowl, whisk together the eggs and milk until well blended. Run the pork chops under water then roll in the cracker crumbs. Dip into the egg mixture and then back into the cracker crumbs. Make sure the chops are thickly coated.

Heat the oil in a large skillet over medium-high heat. Fry the pork chops until golden brown on both sides. Add the water to the skillet, just enough to almost come to the top of the pork chops. Dissolve the chicken bouillon cube in the water. Reduce heat to medium-low, cover, and simmer until the pork chops absorb most of the water, about 15 to 20 minutes.

To deep fry, skip the water and bouillon cube. Heat the frying oil to 350 degrees F. Fry the coated pork chops for about 10 minutes or until they are golden brown. Season the chops with salt and pepper immediately after frying. The pork chops come out moist and delicious.

This is THE recipe for moist, tender breaded pork chops.

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Here are two boneless Pork Loin Recipes that deserve a place in your recipe file. The first recipe gives boneless pork loin roast out of this world flavor with its combination of dry herbs.

The second is not only flavorful with brown sugar, applesauce and ground ginger but is also very easy because it cooks in an oven bag. Very little cleanup!

Herbed Boneless Pork Loin Roast Recipe

Ingredients

2 tablespoons sugar
2 teaspoons dried marjoram
2 teaspoons rubbed sage
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground mustard
1/8 teaspoon pepper
1 (5 pound) boneless pork loin roast

Directions

Combine the first seven ingredients and rub over the pork loin roast. Cover and refrigerate for 4 hours or overnight.

Place the pork loin roast on a rack in a shallow roasting pan. Bake the roast uncovered, at 325 degrees F for 2-1/2 hours or until a meat thermometer reads 150 degrees F. Let the roast stand for 15 minutes before slicing. The temperature of the roast will rise to 160 degrees during the resting period.

Refrigerate or freeze remaining pork (may be frozen for up to 3 months).

This is a delicious and easy pork loin roast that will not only please your family but also your guests. If you happen to have any leftovers it makes excellent sandwiches.

Easy Boneless Pork Loin Recipe

Ingredients

2/3 cup packed light brown sugar
1/4 cup cinnamon applesauce
1 1/2 teaspoons ground ginger
2 pounds boneless pork loin roast

Directions

Preheat your oven to 325 degrees F. Lightly flour an oven bag.

In a small bowl blend the brown sugar, applesauce and ginger.

Place the pork loin roast in the prepared oven bag. Pour the brown sugar mixture over the roast and seal the bag. Cut several small slits in the top of the bag.

Cook the roast 1 hour in the preheated oven, or until the internal temperature has reached 150 degrees F. Allow the roast to rest 15 minutes before slicing. The temperature of the roast will rise to 160 degrees during the resting period.

Enhance your cooking prowess with these two Boneless Pork Loin Recipes.

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Both of these Boneless Pork Chop Recipes feature sour cream in the sauce. The sauce adds extra richness to the boneless pork chops and is delicious over rice or mashed potatoes. Great Recipes!

Boneless Pork Chops with Sour Cream Gravy

Ingredients

1 tablespoon butter
4 boneless pork chops
seasoned pepper to taste
seasoned salt to taste
3 tablespoons all-purpose flour
3 tablespoons sour cream
1/4 cup milk
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1 tablespoon honey

Directions

Melt the butter in a large skillet over medium heat. Season the boneless pork chops with seasoned salt and seasoned pepper and then dredge in 3 tablespoons of flour. Shake off any excess flour, and place the pork chops in the skillet. Cook for a few minutes on each side, until browned.

In a small bowl, stir together the sour cream, milk, 1 tablespoon of flour, lemon juice, and honey. Season the mixture with a tiny bit of seasoning salt if desired. Pour the sauce over the chops, and simmer for 10 to 15 minutes or until boneless pork chops are cooked through.

Sour Cream Boneless Pork Chops

Your family will love this quick and easy boneless pork chop recipe.

Ingredients

6 boneless pork chops
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 cup sour cream
1 (6 ounce) can French-fried onions

Directions

Preheat oven to 350 degrees F.

Place the boneless pork chops in a 9×13 inch-baking pan. Add the condensed cream of mushroom and condensed cream of celery soups to the pan. Stir to coat the pork chops.

Bake the pork chops in the preheated oven for 45 minutes or until the pork chops are no longer pink inside and a meat thermometer reads 160 to 170 degrees F.

Remove the pork chops from the oven and stir the sour cream into the soup mixture. Sprinkle with French-fried onions and serve immediately.

Pork chops recipes with “cream of soups” are plentiful. But the addition of sour cream makes these boneless pork chop recipes outstanding.

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A Boneless Pork Chop recipe so yummy you’d better make extra or you won’t have enough. My Mom made smothered boneless pork chops but they were nothing like this. Sorry Mom!

Golden Smothered Boneless Pork Chops

Ingredients

6 boneless pork chops
1/4 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper
1 onion, chopped
1/2 cup fresh sliced mushrooms
2 (10.75 ounce) cans condensed golden mushroom soup

Directions

Preheat your oven to 375 degrees F.

Rinse the boneless pork chops and them pat dry. Sprinkle with salt and pepper and place the pork chops in a 9×13 inch-baking dish.

In a separate small bowl, combine the chopped onion, sliced mushrooms and condensed golden mushroom soup. Mix together well and spoon over the boneless pork chops.

Cover and bake at 375 degrees F. for 45 minutes, then uncover and bake for 15 more minutes.

The Pork chops are done when their internal temperature has reached 160 degrees F.

Serve the boneless pork chops with mashed potatoes, green beans and yeast rolls.

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Is this the Best Pork Chop Recipe? Well everybody has an opinion. But for speed of preparation this recipe is tops. It yields a tender, crunchy breaded pork chop everyone will love.

These are simple, easy and quick. In less than 20 minutes you can have a dinner entree that your family will love! And most of that time is passive!

They just get a quick egg wash and crumb coasting, seared for browning and finished in the oven to perfection.

This is one of the easiest of all the easy baked pork chop recipes!!! It’s also one of the best baked pork chop recipes I know of!

Serve them with mashed potatoes and gravy and a side vegetable for a tasty everyday meal.

I prefer bone-in chops for the best flavor, but you could use boneless in this recipe as well.

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Best Pork Chop Recipe

Ingredients

• 2 eggs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3 4 ounce packets saltine crackers, crushed
• 3 tablespoons vegetable oil
• 6 thin cut pork chops

Instructions

How To Cook Pork Chops

1. Preheat the oven to 375 degrees F.
2. In a shallow bowl or pie plate, whisk the eggs with the garlic powder and onion powder. Place the cracker crumbs on a separate plate.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Dip pork chops into the egg, then press into the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove the pork chops to a baking sheet.
5. Bake for 15 minutes in the preheated oven, turning once. Serve immediately.

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This recipe has the perfect amount of crunch and moistness. Delicious!

Do not overcook or your pork chops will be dry. It’s just a typical problem when cooking with today’s low-fat pork.

You can buy 1″ chops, usually found in the butcher counter, and that will give you more leeway. If you use thick cut pork chops you will have to adjust the baking time. Browning in the skillet would be the same time regardless of the thickness.

It all depends on your oven too. All ovens cook differently!

For variation you can use flavored Triscuits instead of the plain saltine crackers.

Create your own Best Pork Chop Recipe!

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