Herbed Pork Chops
4 Thick-Cut Pork Chops
1 Teaspoon Montreal Steak Seasoning, Or To Taste
½ Cup Butter, Divided
3 Tablespoons All-Purpose Flour, Or As Needed
1 Tablespoon Dried Basil
1 Teaspoon Instant Beef Bouillon Granules
1 Teaspoon Freshly Ground Black Pepper
2 Cups Milk
Step 1 Season pork chops on all sides with Montreal steak seasoning.
Step 2 Melt 2 tablespoons butter in a large skillet over medium heat. Cook chops in melted butter until browned and slightly pink in the center, about 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add remaining butter to the pan as needed so that about 3 tablespoons pan drippings remain in the pan when the chops are finished cooking. Transfer pork chops to a plate and return skillet to medium-high heat.
Step 3 Mix flour, basil, and beef bouillon together in a bowl. Stir black pepper into skillet with the pan drippings and cook for 1 minute. Add flour mixture and cook, stirring constantly, until browned, about 2 minutes. Pour milk into flour mixture; cook and stir constantly until mixture is thick and bubbly, 4 to 6 minutes. Pour sauce over pork chops and serve with garlic mashed potatoes or cauliflower, cream spinach, rolls and beverage.
Bruschetta Chicken Bake
2 Pounds Skinless, Boneless Chicken Breast Halves – Cubed
1 Teaspoon Salt
1 (15 Ounce) Can Diced Tomatoes With Juice
½ Cup Water
1 Tablespoon Minced Garlic
1 (6 Ounce) Box Chicken-Flavored Dry Bread Stuffing Mix
2 Cups Shredded Mozzarella Cheese
1 Tablespoon Italian Seasoning
Preheat oven to 400 degrees F (200 degrees C). Spray a 9×13-inch baking pan with cooking spray.
Stir together tomatoes, water, garlic, and stuffing mix in a large bowl; set aside to soften. When dressing is softened, combine all ingredients including chicken and one cup cheese in a large mixing bowl and fold together.
Spread all in sprayed baking pan, top with remaining cup of cheese. Bake uncovered until the chicken cubes have turned white and are no longer pink in the center, about 35-40 minutes.
Honey-Garlic Slow Cooker Chicken Thighs
- 6 Skinless, Boneless Chicken Thighs
- ½ Cup Soy Sauce
- ½ Cup Ketchup
- ⅓ Cup Honey
- 3 Cloves Garlic, Minced
- 1 Teaspoon Dried Basil
Lay chicken thighs into the bottom of a 4-quart slow cooker.
Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken. Cook on Low for 6 hours. Serve with rice and vegetables.