Lemon Herbed Pork Chops

This is a great recipe for any week day night! Makes the perfect amount for the family, and does not create too many dishes, or require a lot of ingredients. These can also be made in the oven, just make sure your meat thermometer reaches 160 degrees!

Ingredients

• 1-1/2 teaspoons finely shredded lemon peel
  
• 1 teaspoon dried rosemary, crushed
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon dried sage, crushed
  
• 1/2 teaspoon black pepper
  
• 8 cloves garlic, minced
  
• 4 pork chops, cut 1-1/4 inches thick

Directions:
For rub, in a small bowl combine lemon peel, rosemary, salt, sage, pepper, and garlic. Trim fat from chops. Sprinkle rub evenly over both sides of chops; rub in with your fingers. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chops on grill rack over pan. Cover; grill for 35 to 40 minutes or until chops are slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Makes 4 chops.
Source:Lemon Herbed Pork Chops

Easy Oven Fried Pork Chops

Breaded Pork Chops prepared in the oven were a staple food in my house growing up. My Oma always seemed to make the best Schnitzel, but she preferred to use veal chops, and I am not a huge fan of them . This recipe is very similar to the one Oma has used for all these years, but I'm using pork chops instead. Not only are they more flavorful in my opinion, they are more economical as well. I know Oma would be in favor of that!

Ingredients

• 1 egg
  
• 2 tablespoons fat-free milk
  
• 1 cup packaged corn bread stuffing mix
  
• 4 pork loin chops, cut 1/2 inch thick (1 to 1-1/2 pounds total)
  
• 1 20-ounce package frozen roasted russet potato pieces

Directions:
Preheat oven to 425 degrees F. Meanwhile, in a shallow dish, beat egg with a fork; stir in milk. Place dry stuffing mix in another shallow dish. Trim fat from chops. Dip pork chops into egg mixture. Coat both sides with stuffing mix. Arrange pork chops in a single layer in one side of a 15x10x1-inch baking pan. Add potato pieces to the other side of the same pan, mounding potatoes as needed to fit. Bake, uncovered, for 20 minutes or until pork is done (160 degrees F) and potatoes are lightly browned and crisp, turning pork and stirring potatoes once. Makes 4 servings.
Source:Easy oven fried pork chops

Filet Mignon with Stroganov Sauce

This is my Mom's favorite recipe. I have yet to duplicate it exactly myself, the following recipe is the closest I came to getting it right. Hope you enjoy as much as I have over the years!

Ingredients

• 6 oz dried egg noodles
  
• 1 medium onion, halved lengthwise
  
• 2 tablespoons vegetable oil
  
• 4 6 oz Filet Mignon Steaks
  
• 1 1/4 teaspoons salt
  
• 3/4 teaspoon black pepper
  
• 2 garlic cloves, thinly sliced
  
• 1/2 lb sliced white mushrooms
  
• 1/4 cup brandy
  
• 3/4 cup reduced-sodium beef broth
  
• 2 tablespoons Worcestershire sauce
  
• 3/4 cup sour cream
  
• Special equipment: an adjustable-blade slicer

Directions
Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender. Drain in a colander. Meanwhile, thinly slice onion using slicer. Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking. While oil heats, pat steaks dry. Sprinkle 3/4 teaspoon salt and 1/4 teaspoon pepper on steaks, then add to skillet and saute, turning over once with tongs, about 6 minutes total for medium-rare. Transfer to a plate with tongs. Add onion, garlic, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper to oil in skillet and saute, scraping up any brown bits with a wooden spoon, until onion begins to brown, about 3 minutes. Add mushrooms and saute, stirring occasionally, until liquid given off by mushrooms is evaporated, about 4 minutes. Add brandy and boil until evaporated, about 1 minute. Add broth and Worcestershire sauce, then cover and cook until onion is softened, about 4 minutes. Remove from heat and stir in sour cream. Toss noodles with some of sauce and serve remaining sauce over steaks.
Source:Stroganov