Pork Chops, Red Potatoes & Apple Skillet Dinner ~ New Recipe! and more...


Pork Chops, Red Potatoes & Apple Skillet Dinner ~ New Recipe!

Pork Chops Red Potato Apple Skillet-10

My boys love pork chops. I like pork chops with apple sauce. Because it just seems like the right thing to serve with pork chips.

Well, here’s a non-applesauce version of pork chops…using fresh apples instead. Because I’m a rebel like that.

Seriously, this is some amazing food.

Also, please pardon the iphone photos here. The baby ran off with my SD card for my camera and I’m still looking for it. I figured iffy photos were better than none. So here goes…

Pork Chop Red Potato Apple Skillet

Super thin pork chops.

Couple reasons…they are easier to cut after cooking, they saute better than the thick ones and don’t dry out at all. And every minute counts when I’m cooking and have a toddler underfoot and 3 other boys running around like hungry wild banchees. The thin ones cook faster!

Pork Chop Red Potato Apple Skillet-2

Give both sides a good seasoning.

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Once they are done, transfer to a plate to let rest while you prep the potatoes and apples.

Pork Chop Red Potato Apple Skillet-4

 

Saute quartered red potatoes and chopped onion. With a bunch of seasoning.

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Add a smidge of water to help the potatoes steam as they cook. Cover and let cook for a couple minutes while you chop the apples.

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Perfectly golden but not fried to the bottom of the pan!

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Toss in the apples.

“How ’bout them apples.” #namethatmovie

Pork Chop Red Potato Apple Skillet-8

Mix all together and saute for a few minutes. I did about 3-4 minutes.

I didn’t want the apples to be too soft. Just a little softened with a little crunch in the middle.

Pork Chop Red Potato Apple Skillet-9

Serve with a pork chop on top. And some veggies.

I had a bite of potato, bite of apple and bite of pork with each both. Perfect balance of flavors and textures!

Note: There is a print link embedded within this post, please visit this post to print it.

Pork Chops & Red Potatoes Skillet Dinner

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 15 minutes

Ingredients

  • 1 Tbsp olive oil
  • about 1 1/4 lb. thin cut pork chops
  • Garlic powder, salt and pepper
  • 2 or 3 lbs. small red potatoes, quartered
  • about 1 tsp Italian seasoning or other herb seasoning mix
  • 2 large sweet apples (Honeycrisp, Jonagold, Golden Delicious), cored and diced
  • Salt and pepper to taste
  • Fresh veggies, as side dish

Directions

  • In a large skillet, add the olive oil and saute the pork chops. Season both sides of the chops with garlic powder, salt and pepper. Once cooked through, set on a plate to let them rest.
  • In the same skillet, saute the red potatoes for 8 to 10 minutes with the Italian seasoning, or until softened. If need be, add 1/2 – 3/4 cup of water to help deglaze the skillet and ‘steam’ the potatoes to help them soften faster.
  • Once the potatoes are mostly cooked through, add the apples pieces and saute for 3-4 minutes. Remove from heat to keep the apples from overcooking.
  • Prepare veggies.
  • Serve Pork Chops, Red Potatoes and Apple Skillet meal with a side of veggies.
    

13 Best Pork Chop and Pork Roast Recipes

13 Best Pork Chop & Roast Recipes | 5DollarDinners.com

In case you haven’t seen this AWESOME pork chop and pork roast sale at Costco…you need to take advantage and stock up your freezer! Costco has their Pork Chops and Pork Roasts on sale for $3.49 off any package, which is basically the same as getting ONE POUND free!

(See all the Costco Deals here, but hurry because they are only valid for two more days until January 25th!)

Now, you can totally just stock up on pork and throw them in the freezer…or make your life easier by making up a couple of batches of your favorite pork recipes including these!

Cranberry-Mustard-Pork-Chops

Pork Chop Recipes

grilled peaches pork chops 4

Slow Cooker or Grilled Pork Chop Recipes

pulled-pork-with-red-onions

Pork Roast Recipes

 

    

NEW Recipe! Homemade Cream of Mushroom Soup

Homemade Cream of Mushroom Soup | 5DollarDinners.com

Homemade ‘cream of soup’ sauce are a bazillion times better than the canned version. Because they taste better…fresher…and because you know exactly the ingredients that were added to the sauce. You can pronounce them all. And then there’s the you can season it as you like. Give it some garlic flare. Or a punch of onion flavor.

I began making homemade ‘cream of soup’ sauces when I lived in the Dominican Republic because at that time, they didn’t carry the canned version in the colmados and supermercados in our town. I continue to make the homemade version today because we deal with multiple children having food allergy/intolerance to dairy.

I use a dairy-free margarine and rice milk to make the dairy free version. You can use regular salted butter and 2% or whole milk for a dairy version. (I prefer not to use skim milk as it makes the sauce to thin. If you’re trying to save calories, maybe add a little more skim milk and let some of the water boil off to thicken it up!)

Here’s how it works…

Medium-high heat. Skillet with tall edge or saucepan.

Creamy Ranch Chicken Skillet Dinner-2

Melt butter.

Give it a good swirl so that the pan is coated in the butter.

Creamy Ranch Chicken Skillet Recipe-2

Add flour.

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Whisk. Whisk. Whisk. Into a paste.

Creamy Ranch Chicken Skillet Recipe-4

A very bubbly paste.

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Quickly whisk in the milk, so no clumps form.

Yes, pour and whisk at the same time.

Reduce heat.

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It will become smooth and thicken as it heats.

Medium to medium low heat.

You don’t want to burn the sauce.

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Drop in mushrooms.

And/or chopped onions.

And/or fresh crushed garlic.

Creamy Ranch Chicken Skillet Recipe-8

Let them cook up and bubble in the sauce for a few minutes. Season to taste.

Use in recipes that call for a can of cream of mushroom soup!

$5 Dinners Recipes with Cream of Mushroom Soup

Note: There is a print link embedded within this post, please visit this post to print it.

Homemade Cream of Mushroom Soup

Yield – 4 cups or 1 – 14 oz. cans worth

Preparation Time – 5 minutes

Cooking Time – 10 minutes

Ingredients

  • 4 Tbsp butter
  • 4 Tbsp flour (GF flour if need the sauce to be GF)
  • 3 cups milk
  • 4 oz. fresh mushrooms, chopped
  • Salt and pepper to taste
  • Optional spices: garlic powder or fresh crushed garlic, onion powder or minced onion or fresh chopped onion, Italian seasoning, Cajun seasoning

Directions

  • Melt the butter and then whisk in the flour to form a paste.
  • Whisk in the milk and let thicken over medium/medium-low heat.
  • Stir in the mushrooms and let cook for a few minutes. Season to taste.
    

Freezer Friendly Black Bean Tamale Pie {Vegetarian}

Vegetarian Black Bean Tamale Pie | 5DollarDinners.com

A Mexican New Year’s food tradition is tamales. These are made of corn flour and are wrapped and steamed in a corn husk. They are very pretty and have a wide variety of flavors that can take you from breakfast to dinner.

I enjoy tamales as long as someone else makes them. They take up a lot of space to store and cook, are challenging to reheat in large quantities, and require time to cook that I rarely have in my house.

In my kitchen, the next best thing is a tamale pie. I generally double this recipe as it freezes well, especially without the beans on top. (Beans do freeze, but plastic wrap can stick to the top of the cornmeal layer, sealing in air.) Topping options range from avocados to sour cream. And while it’s a complete meal itself, I like to serve a salad on the side for the color contrast and something cooler for the tongue.

If you need a gluten-free recipe, then this recipe is easy to do!  Just make sure the cornmeal you use says GF on the package! I also prefer the stone-ground cornmeal that uses the entire grain because this offers more fiber and is more filling.

Note: There is a print link embedded within this post, please visit this post to print it.

Vegetarian Black Bean Tamale Pie

Yield – 9 servings

Preparation Time – 15 minutes

Cooking Time – 20 minutes

Ingredients

  • 1 jar (16 oz.) salsa of choice
  • 2 cups water
  • 1 cup cornmeal (whole grain preferred)
  • 1/2 cup corn
  • 1/2 cup black olives, sliced
  • 1 can (15 oz.) black beans, rinsed, drained, and warmed
  • salt to taste
  • green onions, optional garnish
  • shredded cheese, optional garnish

Directions

  • Combine salsa, water, and salt in a medium saucepan and bring to a boil.
  • Whisk in cornmeal, return to a boil, and reduce heat to low.
  • Stir regularly to prevent lumps. Once thickened, about 10 minutes, turn off burner.
  • Stir in corn and olives.
  • Pour mixture into a 9 x 9 pan and spread evenly.
  • Top with beans, green onions and/or cheese.
  • Enjoy with a splash of hot sauce.

Vegetarian Black Bean Tamale Pie | 5DollarDinners.com

    

Tex Mex Chicken Skillet

Tex Mex Chicken Skillet

This is one that I can make and we’ll polish it off. I’m raising a bunch of boys who adore Tex-Mex food and this is one of their faves. (Minus the oldest who still picks beans out of everything! As long as he is the one separating them from the rest of the meal, that’s fine with me!)

If you don’t have leftover shredded chicken, you could also cut up some boneless skinless chicken breast and saute it with the onions and then finish cooking it as the rice cooks. That would totally work too!

Also, frozen corn works too…2 cups in place of the 15 oz. can.

And pre-cooked dried beans work too. If you’re a cook your beans and freeze in 2 cup portions kinda home chef, you’re good to go to use those!

I’m all about the flexibility on this one…you make it work for you!

Hope you enjoy!

Note: There is a print link embedded within this post, please visit this post to print it.

Tex Mex Chicken Skillet

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 25 minutes

Ingredients

  • 1 Tbsp oil
  • 1 small onion, chopped
  • 15 oz. can diced tomatoes with green chilies or jalapenos (use regular diced tomatoes if you don’t want the heat)
  • 15 oz. can corn, drained
  • 15 oz. can black beans, drained
  • 2 cups leftover shredded chicken 
  • 1 cup white rice*
  • 2 cups chicken broth
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • Tortilla chips for scooping, optional
  • Avocado slices, for side or topping

Directions

  • Add the oil to a 12″ skillet with tight fitting lid and saute the chopped onion. Stir in the undrained diced tomatoes, corn, black beans and shredded chicken. Mix together over medium heat, let bubble for a minute or two.
  • Stir in the rice and pour the chicken broth, cumin and garlic powder, then press the rice into the broth. Bring to bubbling and then reduce heat to low, cover tightly and let cook for 20 minutes. Stir one time while the rice cooks to keep it from sticking to the bottom.
  • Once cooked, season with salt and pepper to taste.
  • Serve Tex Mex Chicken Skillet, scooping with tortilla chips. And maybe some avocado slices.
  • *Note: If you want to use brown rice, then you’ll need to pre-cook it as directed on the package and mix in the cooked rice without the broth in the directions.
    


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