Garlic Butter Baked Pork Chops with 2 sides

Garlic Butter Baked Pork chops are juicy, tender, and super flavorful thanks to the amazing butter sauce.

INGREDIENTS
2 medium sized Pork Chops
kosher salt and freshly ground pepper
4 Tablespoons butter - melted
1 Tablespoon fresh thyme - chopped
2 cloves garlic - minced
1 Tablespoon extra virgin olive oil

INSTRUCTIONS

1. Preheat oven to 375 F.
2. Season the pork chops with salt and pepper, and set aside.
3. In a small bowl, mix together the butter, thyme, and garlic.  Set aside.
4. In a cast iron skillet, heat olive oil over medium heat.
5. When the skillet is really hot, add the pork chops.  Sear until golden, about 2 minutes per side.
6. Pour garlic butter mixture over the pork chops.
7. Place the skillet in the oven, and cook until the pork chops reach an internal temperature of 145 F, about 10-12 minutes.  The time depends on the thickness of the pork chops.*
8. Remove from the oven.  Using a spoon, pour some of the butter sauce left in the skillet onto the pork chops before serving.

*  Insert the thermometer into the thickest part of the pork chop.

CRISPY ROASTED GREEN BEANS

INGREDIENTS
2 pounds green beans - trimmed
4 teaspoons extra virgin olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
salt and fresh ground pepper

INSTRUCTIONS

1. Preheat oven to 425 F
2. Place a baking sheet in the oven for 10 minutes
3. In a medium bowl, place the green beans and all the remaining ingredients.
4. Mix well.
5. Arrange the seasoned green beans in a single layer on the preheated baking sheet.
6. Bake for about 8 minutes or until crisp tender.

ROASTED BUTTERNUT SQUASH MASH

INGREDIENTS
1 butternut squash
2 Tablespoons extra virgin olive oil
3 gloves garlic - minced
4 Tablespoons butter
Salt and black pepper
cayenne pepper for garnish

INSTRUCTIONS

1. Preheat oven to 400 F
2. Line a baking sheet with parchment paper or aluminum foil.  Set aside
3. Wash and cut the butternut squash in half lengthwise.  Using a spoon, scoop out the seeds.
4. Place both halves face up on the prepared baking sheet.
5. Drizzle with olive oil and season with salt, pepper, and garlic.
6. Roast in the oven for 45 - 60 minutes until fork tender.
7. Remove the squash from the oven, and let cool for about 5 minutes.
8. Using a large spoon, remove all of the squash flesh from the skin, and place it into a bowl for mashing.
9. Add the butter, sea salt and pepper, and mash well until fluffy and smooth.  I like to use a hand mixer.
10. Sprinkle with cayenne pepper and butter for extra flavor before serving.

Chicken Parmesan Casserole

This chicken Parmesan is done casserole style (so, no breading or frying!), but still offers up that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce."     

Ingredients

2 tablespoons olive oil

2 cloves garlic, crushed and finely chopped

1/4 teaspoon crushed red pepper flakes, or to taste

4 skinless, boneless chicken breast halves (not too large)

2 cups prepared marinara sauce

1/4 cup chopped fresh basil                                    

1 (8 ounce) package shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese, divided

1 (5 ounce) package garlic croutons

                                                             

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
3. Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
4. Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).  

Pork Schnitzel with Garlic Sauce

 

INGREDIENTS

4 Harter House Pork Cutlets
1 1/2 cups all purpose flour
kosher salt and fresh ground black pepper
2 large eggs
1/2 cup milk
4 cups plain dried bread crumbs or Panko.
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 sprig thyme
lemon wedges

Put the flour in a shallow dish and season with salt and pepper.  Whisk the eggs and milk in another shallow dish and season with salt and pepper.  Put the bread crumbs in a third dish and again season with salt and pepper.

Lightly dredge each piece of pork in flour, then egg, and finally the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.

Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate uncovered, for 10 - 12 minutes to allow the coating to dry out a little and adhere to the pork.

Heat oil and butter in a nonstick skillet over medium high heat.  Add the thyme sprig and let it fry for about 1 minute to infuse the oil.  Remove the thyme sprig and reserve.  Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side.  

Remove to paper towels to drain.  Season with salt and transfer to a serving platter while still hot.  Garnish with lemon wedges and the fried sprig of thyme before serving.

GARLIC SAUCE for 4 cutlets

4 Tablespoons butter
2 clove garlic
2 Lemon, juiced
Fresh Parsley or thyme

Add butter and whole garlic and heat to infuse butter.
Squeeze lemon and add parsley / thyme to the pan.  Mix well and pour over schnitzel.

PORK SCHNITZEL SANDWICH

There is not much better than this Pork sandwich.
Add your favorite sauce. provolone cheese, lettuce, tomato, and  onion, on a toasted bun.

Pumpkin Cookies

 

INGREDIENTS

1 cup butter, room temperature

1/2 cup granulated sugar

1/2 cup light brown sugar

1 egg

2 teaspoons vanilla

1 1/2 cups pumpkin puree

3 1/2 teaspoon pumpkin pie spice

1/2 teaspoon kosher salt

1 teaspoon baking powder

1 teaspoon baking soda

2 cups all purpose flour

1 (12 oz.) bag white chocolate chips

ICING

1/2 cup light brown sugar

3 Tablespoons butter

1/4 cup milk

2 cups sifted powder sugar

INSTRUCTIONS COOKIES

1. Preheat oven to 350 F.  Line a baking sheet with parchment paper and set aside

2. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and brown sugar on medium speed fpr 2 minutes.

3. Add in the egg, vanilla, pumpkin, pumpkin pie spice, salt, baking powder, baking soda, and mix for 1 minute till smooth, scraping the sides of bowl as necessary,

4. Turn the mixer to low and add in the flour, mixing until just combined.  Stir in the white chocolate chips until evenly incorporated.

5. Using a medium (2 Tablespoon) size cookie scoop, drop the dough onto the prepared baking sheet.  Bake for 10 - 12 minutes until the edges are slightly golden.  Allow them to cool on the baking sheet for 2 minutes and then transfer to a wire rack to cool completely.

6. ICING: In a medium sauce pan stir together the brown sugar and butter over medium heat.

7. Bring the mixture to a bowl and continue cooking for 1 minute.  Whisk the milk and powdered sugar until smooth.  Alternately you can use a hand mixer for this step.

8. Spread about 1 teaspoon on the top of each cookie and allow to set.

NOTW:  Store airtight at room temperature for up to 3 days.

Source

Cookiesandcups.com