Pizza Pork Chops
6 pork loin chops, 1 inch thick (about 2 1/4 pounds)
salt & pepper
olive or vegetable oil
1 medium onion, sliced
2 cups tomato pizza or pasta sauce
1 cup shredded mozzarella cheese
Remove excess fat from pork chops. Sprinkle generously with salt and pepper on both sides. Heat oil in large skillet over medium-high heat. Cook pork in oil about 5 minutes, turning once, until brown. You may have to work in batches, if necessary. Place browned pork chops in a 3 1/2 - 6 quart slow cooker.
Sprinkle sliced onion over pork chops. You may also add slices of green pepper, if you like. Add the pizza or pasta sauce. Cover and cook on low heat setting 4 - 6 hours or until pork is very tender.
To serve, place pork chops on a platter, spoon excess sauce over chops, and sprinkle with cheese.
And here's a recipe that's definitely not pizza! I love those cooking magazines you find in the checkout lanes at the grocery stores. I have a beautiful collection of them and they're full of menu ideas! This recipe comes from a May, 2000 edition of Betty Crocker Easy Skillet Meals. It's unbelievably easy to make and it tastes delicious - even if you classify yourself more as a non-fish eater!
1 pkg. (6.2 oz.) fried rice (rice and vermicelli mix with almonds and Oriental seasonings)
2 tbsp. butter
2 cups water
1/2 tsp. grated lemon peel
1 bag (1 lb.) frozen corn, broccoli, and red pepper (I made my own blend of frozen corn and
broccoli and red pepper)
1 lb. mild-flavored fish fillets (about 1/2" thick) (I used cod)
1/2 tsp. lemon pepper
1 tbsp. lemon juice
2 tbsp. chopped fresh parsley
Cook rice and butter in a 12-inch skillet over medium heat 2 - 3 minutes, stirring occasionally, until rice is golden brown. Sitr in water, seasoning packet from rice mix and lemon peel. Heat to boiling; reduce heat. Cover and simmer 10 minutes.
Stir in vegetables. Heat to boiling again, stirring occasionally. Cut fish into 4 serving pieces; arrange on rice mixture. Sprinkle fish with lemon pepper; drizzle with lemon juice. Turn heat to medium. Cover and cook for 10-15 minutes or until fish becomes opaque and flakes easily with a fork and vegetables are tender.
To serve, spoon vegetables and rice onto serving plate and lay fish fillets on top. Sprinkle with parsley.
These recipes are linked with love to the following: