Herbed Pork Chops

Ingredients:
1/2 cup olive oil
3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced garlic
2 teaspoons dried minced onion
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon seasoned salt
1 teaspoon coarsely ground pepper
1 teaspoon ground mustard
2 pork tenderloins (1 pound each)
1 pound small red potatoes, quartered
Directions:
In a small bowl, combine the first eight ingredients. Place the pork in a large shallow baking pan. Drizzle with three-fourths of the herb mixture. Toss potatoes with remaining herb mixture; place around pork.

Bake, uncovered, at 375° for 40-45 minutes or until a meat thermometer reads 160° and potatoes are tender. Let pork stand for 5 minutes before slicing. Yield: 3-4 servings with potatoes plus 1 pound leftover pork.

Basil Pork Chops

Ingredients:

1/4 cup packed brown sugar

1-1/2 teaspoons dried basil

1/2 teaspoon salt

1/2 teaspoon chili powder

2 tablespoons vegetable oil, divided

4 boneless pork loin chops (1/2 inch thick and 4 ounces each)

Directions:

In a small bowl, combine the brown sugar, basil, salt and chili powder. Gradually stir in 1 tablespoon oil until crumbly. Rub over both sides of pork chops.

In a large skillet, cook pork in remaining oil over medium heat for 7-8 minutes on each side or until juices run clear.

Yield: 4 servings

Serving size: 1 each

Fat: 8 g Saturated Fat: 1 g Cholesterol: 14mg

Sodium: 312 mg Carbohydrate: 14 g Fiber: 0 g Protein 6 g

Breaded Pork Chops

ingredients
1 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1/3 cup prepared ranch salad dressing
6 pork chops (1/2 inch thick)

directionsCombine bread crumbs and Parmesan cheese in a shallow dish. Place dressing in another shallow dish. Dip pork chops in dressing, then into crumb mixture. Place in an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake, uncovered, at 375° for 25 minutes or until pork is no longer pink.

Yield: 4 - 6 Servings

Pork Chop and Potato Casserole

Someone I hope to be a new blogging buddy found my recipe blog and emailed me a recipe that she tried this week: "I just tried out a new recipe Monday-I had the day off for Labor Day- and I thought you might be interested. I got it out of an old Taste Of Home magazine." Thanks, Bethanie! Can't wait to try it. :D If you would like to see Bethanie's site, just click here.

7 Potatoes, thinly sliced w/ skins
1 can cream of potato soup
1/2 c sour cream (I used mayo)
3-5 pork chops
13X9 pan
1 Layer of potatoes. Season with salt and pepper. 2nd layer of potatoes. Season again. Mix soup and sour cream (or mayo) together. Spread over potatoes. Cover and bake at 350 for 30 minutes. Meanwhile, brown pork chops in oil (I use olive oil). Top potatoes with pork chops. Cover and bake 30 more minutes. Uncover and bake 15 minutes.