It is hard to find recipes that include bone in pork chops. Since the bone in takes much longer to cook, the pork industry has focused their recipe developmental on boneless chop. I love bone in chops because they provide a little more flavor. So when I find a simple way to prepare bone in chops, I jump at it. Here is one that is sooo simple that you have to laugh, but it is really delicious.
Heat oven to 325 degrees. Sprinkle seasoning on both sides of the chops. Place in baking pan and bake for 30 minutes. Turn the chops once. Make sure the chops reach an internal temp of 145. Let them rest 5 minutes and serve.
Easy as that! They come out juicy and perfect. Pair with green beans, brown rice and a large glass of Organic Valley milk.
Of course I forgot to take a picture, maybe next time. But this is what they would have looked like if I had
Oye, has it really been 10 days since I last blogged? Terrible! I am even participating in a “31 Days to a Better Blog” series. Not a star student… Good news is that I have a super simple and tasty recipe that you can have on the table in 30 minutes or less. Like most of my recipes, this one takes ideas from about 3-4 other recipes. I played with it a bit and I hope I remember all the ingredients I added.
Cream Chicken and Tomato Soup Recipe
- 3 cups cooked Roasted Zweber Farms Chicken, chopped
- 2 tbsp Organic Valley butter
- 1 large onion, chopped
- 3 cups chicken broth
- 2 cans diced tomatoes with green chilis
- 1 tbsp sugar
- Salt and pepper to taste
- 1 cup Organic Valley heavy cream or whole milk
- cilantro and Organic Valley sour cream for garnish
Melt butter in large dutch oven and sauté the onion and chicken for 5 minutes, until onion is tender.
Add the chicken broth and tomatoes. Bring the soup to a boil and simmer for 20 minutes.
Add the sugar, salt and pepper. Swirl in the cream.
Serve with a spoon full of sour cream and chopped cilantro.
This was super simple. While the soup was simmering, I whipped up a batch of miniature corn bread muffins. The muffins only took 15 minutes to bake, so everything was done at the same time. Creamy chicken and tomato soup and corn bread in less than 30 minutes. Got to love that.
Hop on over to Hunk of Meat Monday to see what others have on their plates this week.
Enjoy! Make sure to “Pin” this on Pinterest
to share with your friends.
This past week, while Jon and Lisa were in Mexico, the kids, Tim and I stayed at the farm. Even though we live very close, it is best to have someone stay where the animals are. You never know when someone will get out or something will go wrong. Thankfully, I just had to do one emergency parts run for the Bobcat and rest of the week was pretty quiet.
While staying at the house, I was trying to use up any produce that might go bad in Lisa’s refrigerator. One night I spied the bag of cranberries. These probably wouldn’t have gone bad, but just seeing them made me crave my pork chops with cranberries recipe (and if Zweber baby craves something, Zweber baby gets it). Sorry Lisa, you can blame your future granddaughter 🙂
Here is the super easy and healthy recipe
Pork Chops with Cranberries
- 4 bone in Zweber Farms pork chops
- 1 bag fresh cranberries
- 1/2 to 3/4 cup sugar
- salt and pepper
- 1 tbs olive oil
Salt and pepper both sides of the pork chops.
In a large skillet (with fitted lid), heat oil. Brown chops on both sides.
Add cranberries and sugar (if you want a tart dish add less sugar). Cover and simmer on low until cranberries are soft (15-20 minutes).
Serve with some brown rice, steamed veggies and a cold glass of Organic Valley milk.
Zweber Farms is a 4th generation family operated organic dairy. We are proud Organic Valley farmer members and sell our milk under that label. We also specialize in sustainably raised beef, pork and chicken and sell it directly to customers in Minnesota.Visit our website to learn more, www.zweberfarms.com. Connect with us on Facebook, Twitterand YouTube.