Cumin lends a real southwestern flair to this satisfying main dish. The tender baked chops pick up extra flavor from the well-seasoned rice. Sometimes I use celery instead of green pepper and boneless skinless chicken breasts instead of the pork chops.
The sliced apple and sweet potatoes that complement these tender pork chops remind me of a crisp fall day, but I enjoy this hearty main dish any time of year, served with salad and dinner rolls.
I like my food spicy, and my husband likes his mild. This pleasantly spiced dish makes us both happy—and our son enjoys it too. It's easy to make, and I always have all the ingredients on hand.
“These ribs are tangy and tender. The Chinese-style glaze gives them a different and unique taste.” Jamie’s original recipe called for the ribs to be baked, but we found we could prepare tender ribs even faster by starting them in the microwave. Jamie Wetter.
This andouille-stuffed and bacon-wrapped pork loin is full of bold flavors and simple to prepare. It is a faculty potluck favorite. This recipe may be prepared ahead, covered, refrigerated and baked before the faculty meeting or potluck to provide a wonderful, warm entree.
I added roasted apples, cherries and onions to turn ordinary pork into an impressive dish. There is a short time span between caramelized onions and burned ones, so pay close attention once they start cooking.
These tender chops are smothered in a delightfully rich sauce. “I’ve used a chuck roast instead of pork loin chops, stewed tomatoes instead of diced and served it over rice. It’s always good.”
These savory pork chops are lip-smackin' tangy good! The recipe combines fresh lemon, Dijon, garlic and herbs: simple ingredients that work well together.
Canned cranberry sauce creates a sweet, lightly spiced accompaniment for tender pork. I dress up the cranberries with orange juice, mustard, brown sugar and cloves.
Quick and easy to make and always a delight on the dinner table, pork tenderloin Diane might just become a new weekly dish for your family.
