Creamy Parmesan Skillet Pork Chops Recipe

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This Creamy Parmesan Skillet Pork Chops Recipe creates tender and delicious pork chops and a creamy, cheesy gravy to serve over mashed potatoes.

This recipe is quick to put together and doesn’t take all that long to cook making it great for after school or work.

 

Creamy Parmesan Skillet Pork Chops Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 boneless pork chops (trimmed of excess fat if needed)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 tablespoons butter (divided)
  • 1 cup sweet onion (thinly sliced)
  • ¼ cup all-purpose flour
  • 1 ½ cups chicken broth
  • ¼ cup half and half
  • ½ shredded parmesan cheese
  • Mashed potatoes
Instructions
  1. Rub both sides of pork chops with the salt and pepper.
  2. In a large non-stick skillet using 2 tablespoons of the butter brown pork chops on both sides; set aside on a plate and cover with aluminum foil.
  3. Add the remaining butter and the onion to the skillet and cook until onion starts to brown. Stir in the flour, continue stirring and cooking until mixture thickens and starts to brown, and then mix in the broth and half and half. Return pork chops and any juices on the plate to the skillet, cover, reduce heat to simmer, and cook until pork is no longer pink inside. (145F)
  4. Off heat, remove pork chops to a serving platter, and stir the parmesan cheese into the sauce mixture in the skillet.
  5. Serve sauce over mashed potatoes and chops.

pork chop picture 2

 

Adapted from Betty Crocker

Instant Pot Chicken Adobo

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This is a great recipe if you are new to Instant Pot. It doesn’t require that many ingredients and cooks fairly quick. There is a little bit of extra time involved reducing the sauce.

If you like Asian food give this one a try, it’s really good.

4 chicken leg quarters separated legs and thighs (I purchased 1 package of legs and 1 package of thighs because they were on sale cheaper than buying the leg quarters)

Instant Pot Chicken Adobo
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • ⅓ cup soy sauce
  • ¼ cup sugar
  • ¼ cup white vinegar
  • 5 cloves garlic (crushed and minced)
  • 2 bay leaves
  • 1 large onion (sliced)
  • 2 green onions (sliced)
  • Cooked rice
Instructions
  1. Generously salt and pepper the chicken. Place the oil in the Instant Pot, set to hot sauté, and brown chicken in 2 batches. (about 7 minutes)
  2. Place all the chicken in the instant Pot and add the soy sauce, sugar, vinegar, garlic, bay leaves, yellow onion, and ½ teaspoon pepper.
  3. Attach lid, close vent, and pressure cook on high for 8 minutes. Carefully fast release pressure and remove the lid when Instant pot is ready being careful not to get burned. Turn Instant Pot back to high sauté setting, bring mixture to a boil, and continue cooking until sauce is dark brown and fragrant.
  4. Serve over rice garnished with the green onions.

Adapted from Food Network

Baked Teriyaki Chicken

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This recipe looked so good and easy I had to give it a try. It requires a sauce that can be put together in just a few minutes, and there is a good chance you will have all the ingredients on hand.

The original recipe served the chicken and sauce over rice, but I decided to serve it with hash brown patties instead.

For a simple recipe it turned out super good – give this one a try.

Baked Teriyaki Chicken
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 8-12
Ingredients
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • ½ cup sugar
  • ½ cup soy sauce
  • ¼ cup cider vinegar
  • 1 clove garlic (crushed and minced)
  • ½ teaspoon ground ginger
  • ½ teaspoon black pepper
  • 8-12 skinless chicken thighs (I did 8 and it came out about right but there is enough sauce to do 12)
Instructions
  1. Mix all the ingredients together in a sauce pan except for the chicken. Bring the mixture to a slow boil over low heat stirring frequently until mixture thickens – off heat and set aside.
  2. Place chicken in a 13 x 9 baking dish lightly sprayed with cooking spray. Using a brush coat chicken Preheat oven to 425F.
  3. on both sides with the sauce.
  4. Bake chicken for 30 minutes brushing with sauce every 10 minutes. Flip chicken and bake for about another 30 minutes continuing to brush with sauce every 10 minutes. Cook until juices run clear or to a temperature of 185F.
  5. Serve over rice.

Adapted from Allrecipes.com

Instant Pot Cajun Pork and Rice

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one dish pork recipe

I used my Instant Pot for this recipe but I’m sure any good electric pressure cooker would work out just as well.

This is a simple one dish recipe and because it is cooked in the pressure cooker it doesn’t take all that long to prepare.

Instant Pot Cajun Pork and Rice
 
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Author:
Recipe type: Pressure Cooker
Serves: 3-4
Ingredients
  • 1 teaspoon olive oil
  • 1 medium green bell pepper (julienned)
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons chili powder
  • 1 ½ pound boneless pork loin chops
  • 1 can Petite diced tomatoes (14.5 ounces)
  • 1 small onion (finely chopped)
  • 1 celery rib (chopped)
  • 1 small carrot (sliced)
  • 1 garlic clove (crushed and minced)
  • ½ teaspoon hot sauce
  • ¼ teaspoon salt
  • ¾ chicken broth
  • 1 ½ cups instant rice
Instructions
  1. Select sauté setting on Instant pot and adjust to high heat. Using the oil cook the green pepper until crisp tender – remove and set aside, and push cancel.
  2. In a small bowl mix together the cumin and chili powder. Rub 2 teaspoons of the spice mixture into the chops and place them in the pressure cooker.
  3. In another bowl mix together the tomatoes, garlic, onion, salt, hot sauce, and the remaining cumin and chili powder mixture. Pour the mixture over the chops and seal the lid making sure the vent is closed. Pressure cook at high pressure for 6 minutes.
  4. Let pressure normally release for 5 minutes – and then quick release the remaining pressure.
  5. Stir the broth into the Instant pot braking up the pork as it is mixed in. Set the instant pot to sauté – normal setting, bring mixture to a boil, stir in the rice and cook until rice is tender. (about 5 minutes stirring as needed)
  6. Serve topped with the green pepper.

Adapted from Taste of Home magazine

 

Simple and Delicious Ricotta Meatballs Recipe

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These Ricotta Meatballs are moist and delicious. This recipe doesn’t require many ingredients and is very simple to put together. The Ricotta cheese make the meatballs nice and moist so you can get away with using very lean ground beef; I used ground round for this recipe.

Simple and Delicious Ricotta Meatballs Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • ½ medium onion (finely chopped)
  • 4 tablespoons olive oil (divided)
  • 3 cloves garlic (crushed and minced)
  • 1 pound of lean ground beef
  • 1 cup whole milk Ricotta cheese
  • ¼ cup chopped Italian parsley
  • 1 egg (beaten)
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • Pinch cayenne pepper or to taste
  • ⅓ cup dry breadcrumbs
  • 1 jar marinara sauce (24 ounces)
  • 1 cup water
Instructions
  1. In a large nonstick skillet using 2 tablespoons of the oil cook onion until translucent. Add the garlic and continue cooking until fragrant; place onion mixture in a large bowl. Mix in the ground beef, Ricotta cheese, parsley, egg, salt, pepper, and cayenne pepper until just combined. Add the bread crumbs and mix until thoroughly combined. (Hands work great for this.)
  2. Measure out about 2 tablespoons of the meat mixture for each meatball; form and set aside.
  3. In the same skillet using the remaining olive oil brown meatballs over medium heat on all sides; and then drain any excess fat if needed. Add the sauce and water to the meatballs, bring mixture to a boil, and then reduce the heat to a high simmer. Cook until meatballs are no longer pink inside – stirring occasionally while cooking. (about 30 minutes)
  4. Serve over spaghetti.

meatball recipe picture

Adapted from Allrecipes.com

Instant Pot Chicken Thighs in Wine Sauce

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Quick and delicious; This Instant Pot Chicken Thighs in Wine Sauce recipe requires very little prep time and cooks quickly in the pressure cooker. If you need to put a quick supper together give this one a try.

(I used an Instant Pot for this recipe but I’m sure any other brand of electric pressure cooker would work well)

Instant Pot Chicken Thighs in Wine Sauce
 
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Author:
Recipe type: Pressure Cooker
Serves: 4 - 6
Ingredients
  • 1 tablespoon butter
  • 1 can baby portabella mushrooms (4 ounces)
  • 4 -6 bone-in chicken thighs (depending on number you are serving – skin removed) I served 4 and it was just right for 2 adults.
  • ¼ teaspoon salt
  • ¼ teaspoons pepper
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon paprika
  • ⅓ cup all-purpose flour
  • ½ cup chicken broth
  • ½ cup white wine
  • 3 green onions (thinly sliced)
Instructions
  1. In a shallow dish whisk together the flour, Italian seasoning, paprika, salt, and pepper; set aside.
  2. Preheat Instant Pot by pressing the sauté button and setting for normal heat. Roll chicken in the flour mixture until well coated; shaking off any excess flour. Add the butter to Instant Pot and cook chicken until nicely browned on both sides. (if cooking six do 3 at a time) Remove from Instant Pot and set aside.
  3. Add the wine and broth stirring to scrape any dripping off the bottom. Let mixture boil for about 3 minutes. (raise the temperature if needed) Press cancel – place the chicken back in the pot and add the mushrooms and green onions. Lock the lid and close the vent, pressure cook for 10 minutes.
  4. Naturally release pressure for 10 minutes and then carefully quick release the rest of the pressure.
  5. Serve chicken with sauce – I served this over hash brown patties – it was delicious.

 

Grilled Pepper and Onion Hot Dogs

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This recipe is super simple with amazing taste. 10 minutes of prep time and 15 minutes on the grill, and your hot dogs are ready to serve.

Grilled Pepper and Onion Hot Dogs
 
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Author:
Recipe type: Grilling
Cuisine: Italian
Serves: 8
Ingredients
  • 1 medium green bell pepper (cut into strips)
  • 1 medium red bell pepper (cut into strips)
  • 1 small sweet onion (sliced)
  • ¼ cup Zesty Italian dressing
  • 1 package of hot dogs
  • Hot dog buns
Instructions
  1. Prepare and preheat grill to medium heat
  2. Place peppers and onion on a large sheet of heavy duty aluminum foil and drizzle the dressing over the top. Fold the foil over the vegetables to form a packet.
  3. Grill vegetables for 15 minutes or until crisp-tender.
  4. After 6 minutes start grilling the hot dogs, grilling them until heated through. (Turn packet and hot dogs occasionally while grilling) this is also a good time to toast the buns if you wish to do so.
  5. Remove the foil packet from the grill and cut a few slits in the top to release the steam, and then open carefully. Serve the hot dogs topped with the vegetable mixture

hot dog picture 3

 

Instant Pot Lasagna Recipe

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Wow – this Instant Pot Lasagna recipe is super-fast and really good. If you have an electric pressure cooker give this one a try.

Instant Pot Lasagna Recipe
 
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Author:
Recipe type: Instant Pot
Serves: 6
Ingredients
  • 1 pound 90% lean ground beef
  • ½ teaspoon Italian Seasoning (crushed)
  • ¼ teaspoon garlic powder
  • 16 ounces uncooked lasagna noodles (break into 2 inch pieces)
  • 48 ounces Italian spaghetti sauce or traditional
  • 3 cups water
  • 2 cups shredded mozzarella cheese
  • 1 cup ricotta cheese
  • Salt and pepper
Instructions
  1. Season the beef with the Italian seasoning and garlic powder. Set Instant Pot to Sautee setting and cook burger, breaking it up, until no longer pink inside; press cancel and drain any excess fat if needed.
  2. Add the noodles, sauce, and water to the pot, lock the top, and set to pressure cook for 5 minutes.
  3. When done press cancel and use the fast release method to release the pressure. Stir in half of the mozzarella and one half of the ricotta cheese. Season with salt and pepper to taste and top with spoonful’s of the remaining ricotta cheese, and sprinkle the remaining mozzarella cheese over the top. Cover and let rest until cheese is melted. (2-5 minutes)
  4. Serve hot.

Adapted from Kraft Recipies

Boogaloo Wonderland Sandwiches

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These Boogaloo Wonderland Sandwiches are pretty much like glorified sloppy joes. They are simple and fast to prepare, and it is the type of recipe the kids are sure to love. The American cheese is a key ingredient for this recipe, so don’t substitute with a different variety of cheese.

Boogaloo Wonderland Sandwiches
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • Sauce
  • 1 cup ketchup
  • 3 tablespoons cider vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • ¾ teaspoon dried thyme
  • ¾ teaspoon dried mustard
  • ¾ teaspoon granulated garlic
  • ¾ teaspoon chili powder
  • ¼ teaspoon black pepper
  • Sandwiches
  • 1 tablespoon vegetable oil
  • 1 ¼ pounds lean ground beef
  • 1 medium onion (sliced thin)
  • 1 teaspoon pepper
  • ¾ teaspoon salt
  • 4 sub rolls (6 inch sliced lengthwise with one side intact)
  • 8 slices American cheese
Instructions
  1. Directions for Sauce
  2. Mix all ingredients together in a small sauce pan over medium high heat. Bring mixture to a boil, reduce to simmer, and cook stirring constantly until slightly thickened; set aside.
  3. Directions for sandwiches
  4. Preheat oven to 350F – oven rack in middle position.
  5. Using the oil in a large nonstick skillet over medium high heat cook the onion and burger seasoned with the salt and pepper until liquid has evaporated and burger starts to sizzle (break burger up with a spoon as it’s cooking.) Add one cup of the prepared sauce, bring mixture to a boil, reduce heat to medium, and simmer until slightly thickened about 1 minute.
  6. Place rolls on a baking sheet and divide the meat mixture evenly over the bottom of the rolls. Top each sandwich with 2 slices of cheese. Bake until cheese has melted and sandwiches are heated through (about 5 minutes). Spread any remaining sauce over the top of each sandwich, fold, and serve hot.

Adapted from Cooks Country

Creamy Burger Casserole Recipe

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This is a great one dish recipe for after work or school. It requires just a few ingredients and cooks quickly. This is the type of recipe I’m sure the kids would love.

Creamy Burger Casserole Recipe
 
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Author:
Recipe type: Main
Serves: 2-3
Ingredients
  • 1 ½ pounds of ground beef
  • 1 jar home style Alfredo sauce (14.5 ounces)
  • 1 medium tomato (chopped – about 1 cup)
  • 1 tablespoon Worcestershire sauce
  • ½ cup shredded cheddar cheese
  • 1 package refrigerated biscuit dough (7.5 ounces 10 biscuits)
Instructions
  1. Preheat oven to 400F and lightly spray a 1 ½ quart casserole dish with cooking spray.
  2. In a large skillet over medium high heat cook burger until no longer pink inside; drain any excess fat. Stir in the Alfredo sauce, Worcestershire sauce, and tomato. Bring mixture to a boil, reduce heat to simmer, and continue cooking for 5 minutes; pour meat mixture into casserole dish.
  3. Sprinkle the cheese over the top and arrange the biscuits on top of the cheese.
  4. Bake for 10 minutes or until biscuits are nicely browned.
  5. Serve hot.

Adapted from Kraft recipes