Creamy Pork Chops and Potatoes

Ingredients

• 6-8 pork loin chops (boneless or bone-in)
• 6 russet potatoes, peeled and sliced
• 2 10 oz. cans condensed cream of mushroom soup
• 1 12 oz. can evaporated milk
• 3/4 C. water
• 3 T. onion soup base (1 package of Lipton onion soup is a little over 2 T. so just use that if you'd rather not have a package open. I buy mine in bulk so it's easier for measuring)
• 1/4 tsp. pepper
• 1/4 tsp. salt
• French's fried onions, optional

Instructions

1. Grease a 9x13 baking dish.
2. Place sliced potatoes in the bottom and set the pork chops evenly spaced on top of them.
3. Mix together the soup, milk, water, onion soup, and salt and pepper.
4. Pour over the pork chops and potatoes.
5. Sprinkle a few handfuls of the French's Fried Onions over the top.
6. Cover with foil and bake at 325 for 2- 2 1/2 hours.
7. (If your oven cooks low, increase your temperature by 25 degrees... you can purchase an oven thermometer at most stores to check to see if your oven heat is measuring correctly.)

Pork Loin with Balsamic Fig Sauce

Ingredients

For the Pork Loin

• 1 large apple I used Pink Lady or 2 small*, peeled and sliced into 1/4-1/2 inch segments
• 1 large pear or 2 small (not too ripe), peeled and sliced as above
• 2 tbsp coconut oil or possibly more if you need extra towards the end
• 2 tsp ground cinnamon a full 2 if you love cinnamon!
• 1/4 tsp fine grain sea salt
• 3 tbsp coconut butter melted**

For The Balsamic Fig Sauce

• 1 Tbsp butter
• 1 shallot finely chopped
• 1/3 C water
• 1/3 C balsamic vinegar
• 1/4 C chopped dried figs
• 1/2 tsp dried thyme

Instructions

1. Preheat oven to 350� F. Line a baking pan with heavy duty aluminum foil.
2. Generously season pork with salt, pepper.
3. In a large pan, heat olive oil until shimmery. Add tenderloin and cook on all sides until browned.
4. Place tenderloin on foil in the baking pan. Sprinkle with thyme on all sides. Place pats of butter on top of tenderloin. Wrap in foil.
5. Bake until an internal thermometer reads 150� at the thickest part of the meat. 25-35 minutes.
6. When pork is done, remove from oven and let rest at least 5 minutes to lock in the juices.
7. Slice against the grain and serve with fig sauce.

For The Sauce

1. While the pork is cooking, place a saucepan over medium heat and melt butter. Add shallot and cook until translucent. Add water and balsamic vinegar. Heat until reduced by about half and it is noticeably thicker.
2. Add chopped figs and thyme. Stir until fully combined and figs have softened slightly. About 3 minutes.
3. Remove from heat and serve over pork.

Baked Pork Chop

Ingredients

• 4 boneless pork chops
• 1/3 cup grated Parmesan cheese
• 2-3 tbsp Italian breadcrumbs
• 1/8 tsp paprika
• 1 tsp dried parsley
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 1/4 tsp pepper

Instructions

1. Mix Parmesan cheese, bread crumbs, paprika, parsley, pepper and garlic powder and place on a plate.
2. Dip pork chops in the mixture (making sure mixture sticks) and sear in a pan of olive oil on medium-high heat. Sautee for 5 minutes on each side.
3. Place pork chops in a glass baking dish (making sure to leave 1 inch around each chop) and cook according to thickness. For thick pork chops, bake at 350 for 30-35 minutes. For regular thickness, cook at 350 for 20-25 minutes.

Creamy Smoky Chipotle Pork Chops (Paleo, Whole 30)

Ingredients

• 4-5 Boneless Center C�t Pork Chops abo�t 3/4 - 1 inch thick
• 2 tbsp olive oil

For the rub:

• 1 tbsp chili powder
• 1 tsp paprika
• 1/2 tsp c�min
• 1/2 tsp chipotle chili pepper spice
• 1/2 tsp coarse sea salt
• 1 cloves garlic minced

For the sauce:

• 1 c�p canned cocon�t milk
• 1/2 tsp chipotle chili pepper spice
• 1 tsp liq�id smoke
• 1/4 c�p chopped fresh cilantro

For garnish:

• J�ice of 1 lime
• Chopped fresh cilantro

Instructions

1. Begin by heating a large skillet to medi�m high heat.
2. Prepare yo�r pork chops. Mix together ingredients for the r�b, br�sh each pork chop with olive oil. R�b each side of the pork chops with spices, and �se remaining olive oil to coat yo�r skillet.
3. Cook yo�r pork chops for 4-5 min�tes per side, or �ntil the center reaches 165 degrees and is only slightly pink. Red�ce heat to low.
4. While the pork chops are cooking, mix together cocon�t milk, chipotle pepper, cilantro, and liq�id smoke in a blender or food processor �ntil smooth.
5. Once pork chops are cooked thro�gh, po�r the sa�ce on top. Red�ce heat to low, and scrape any bits of r�b seasoning to add to the sa�ce.
6. Garnish with j�ice of 1 lime and extra cilantro (optional) and serve immediately.