Oven Pork Chops

Recipe:
4 -3/4 in thick pork chops
2 tablespoons butter
1 egg
2 tablespoons milk
1/4 teaspoon pepper
1 cup herb stuffing, finely crushed

Trim visible fat from pork. Melt butter. Pour into 13 x 9 baking dish and tip so bottom is covered. Mix egg, milk and pepper in a shallow dish. Put stuffing in another shallow dish. Dip both sides of each pork chop in egg mixture, then in stuffing mixture. Place in prepared pan. Cook at 425 for 10 minutes, then flip and cook 10-15 minutes on other side.

Recipe from New Cook Book by Better Homes and Gardens.

Changes:
Didn't finely crush all of stuffing- Calon didn't have the patience. So some was crush, other was bigger chunks, both tasted good. Cooked 15 minutes on 2nd side.

Review:
Rating 7 1/2. Quick, easy recipe that tasted more complicated. Served with fried red herb potatoes. Good combo.

Next Time:
Cook less on 2nd side, got a little dry.

Pork Loin with Veggies

Recipe:
2 lbs pork loin
3 medium potatoes, sliced 1 in thick
2 cups baby carrots
1 1/2 cups celery, chopped into 1 in pieces
1 medium onion, cut in wedges
2 cups water
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon basil
3-4 cloves garlic, crushed

Cut veggies and place in crock pot. Put loin on top of veggies. Mix water, salt, pepper, basil and garlic. Pour over meat. Cook on high 6-7 hours. Slice meat. Serve with veggies on the side. Scoop juices over meat.

Recipe by me.

Review:
Rating 7 3/4. Good meal- flavored, but still can taste original flavor of all the ingredients. I am not a huge fan of pork, I am a beef girl, but this was still good- especially with juices on meat- made it really moist.

Next Time:
Maybe a little more garlic.

Dijon Pork Chops and Potatoes

Recipe:
1 can (10 3/4 oz) condensed cream of mushroom soup
1/4 cup dry white wine or chicken broth
1/4 cup Dijon style mustard
1 teaspoon thyme
1 clove garlic, minced
1/4 teaspoon pepper
5 medium potatoes, cut into 1/4 in slices
1 medium onion, sliced
4 pork loin chops, cut 3/4 in thick

In a large bowl combine soup, wine or broth, mustard, thyme, garlic and pepper. Add potatoes and onion, stirring to coat. Transfer to slow cooker/ crock pot. Place chops on top. Cover- cook on low 7-8 hrs or high 3 1/2 hrs.

Recipe from Biggest Book of Slow Cooker Recipes by Better Homes and Gardens

Changes:
Used Garlic cream of Mushroom soup and omitted actual garlic. Left skins on potatoes. Used regular mustard instead of Dijon, but filled the 1/4 cup with 1/4 in of honey, 1/4 in apple cider vinegar and the rest of the cup with mustard. Used 8 chops instead of 4.

Review:
Rating 5. Too fancy for our tastes- we like a more basic taste. Great idea to do with the crock pot, just using other flavors.

Next Time:
Do potatoes and onions the same, add carrots and celery and more basic flavors.