mitchell
Crash Test Dummy
Buy the pork chops when their on sale in bulk family packs and freeze in sizes that meet your family's needs it will be a lot less money than buying whenever you want them.
6 - 1/2 inch pork chops with or without bones
1 1/2 cups salsa (I use either the Select Brand's Southwestern with corn or my own plain salsa which I add a 1/2 can of drain corn too)
1 cup of water
4 to 6 oz. shredded Colby and Monterey jack mixed cheese
Preheat oven to 400 degrees. Spray baking pan that holds all the chops snugly with Veggie spray. Pour even amounts of salsa on the pork chops and place water into the bottom of the cooking pan. Cover with foil and bake for 30 minutes. Remove foil and bake for another 1/2 hour at 350 degrees. Sprinkle cheese over only the top of each chop in a nice heap and bake for another 5 to 10 minutes until cheese is just melted evenly. Serve with plain cooked white rice or Spanish rice. You can add canned corn to finish off the meal and use up the 1/2 can you had left if you used plain salsa.
In our house the leftover meat is usually frozen if not close enough to the weekend for a Sunday morning breakfast after church. The leftover pork chops get sliced thin and fried up in a pan until browned with any salsa mix left still on them. Then they are served with scrambled cheese and eggs that are put into a warmed flour tortilla with the meat. For every 2 eggs used in the scrambled eggs dish I use 1 piece of American cheese broken up into small bits. I whip the eggs and cheese pieces well before scrambling in a large pan and serving.
Kath
6 - 1/2 inch pork chops with or without bones
1 1/2 cups salsa (I use either the Select Brand's Southwestern with corn or my own plain salsa which I add a 1/2 can of drain corn too)
1 cup of water
4 to 6 oz. shredded Colby and Monterey jack mixed cheese
Preheat oven to 400 degrees. Spray baking pan that holds all the chops snugly with Veggie spray. Pour even amounts of salsa on the pork chops and place water into the bottom of the cooking pan. Cover with foil and bake for 30 minutes. Remove foil and bake for another 1/2 hour at 350 degrees. Sprinkle cheese over only the top of each chop in a nice heap and bake for another 5 to 10 minutes until cheese is just melted evenly. Serve with plain cooked white rice or Spanish rice. You can add canned corn to finish off the meal and use up the 1/2 can you had left if you used plain salsa.
In our house the leftover meat is usually frozen if not close enough to the weekend for a Sunday morning breakfast after church. The leftover pork chops get sliced thin and fried up in a pan until browned with any salsa mix left still on them. Then they are served with scrambled cheese and eggs that are put into a warmed flour tortilla with the meat. For every 2 eggs used in the scrambled eggs dish I use 1 piece of American cheese broken up into small bits. I whip the eggs and cheese pieces well before scrambling in a large pan and serving.
Kath