Baked Boneless Pork Chops

When I was younger I wasn't a huge fan of park chops. I hated the bones, and they were usually greasy (sorry mom, I still love your cooking!). So I was looking for some easy pork chop recipes. I only buy the boneless since I hate the bones. I found this recipe on cooks.com. I have also wrapped the pork chops with bacon when I added them to the baking dish.

Baked Boneless Pork Chops

Ingredients

• 1/2 cup al purpose flour
• 2 tsp paprika
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 2lbs boneless pork chops
• 1/2 cups butter
• 1 minced small onions
• 1/2 cup minced green peppers
• 1 can (4oz) sliced mushrooms, drained
• 2 cups milk
• juice of 1 lemon (2 tbsp lemon juice if you don't have any lemons)

1. Mix 1/4 cup flour, paprika, salt and pepper. Dredge chops lightly in mixture. Brown chops on both sides in butter.

2. Transfer to shallow baking dish. Add onion, green pepper and mushrooms to skillet. Cook until onion is soft and golden. (I don't normally use green peppers)

3. Stir in remaining 1/4 cup flour. Blend in milk, stirring constantly and cook until sauce is smooth and thickened. Remove from heat; stir in lemon juice. Pour sauce over chops.

4. Bake, uncovered, in preheated over 350*F for 1 hour.

Enjoy ~

Country Chicken and Peppers

This is a recipe I found in my favorite cookbook. The family loves it, even my picky kids.

Country Chicken and Peppers

Ingredients

• 1 (2 1/2 to 3 pound) chicken cut up (I use 4 boneless skinless chicken breast halves)
• 1 lb hot Italian sausage, cut in 1" pieces (I use mild)
• 4 med. potatoes, unpared, cut in bite-size pieces
• 4 red or green peppers, cut in bite-size pieces
• 4 med. onions, quartered
• 1 13 3/4 oz can College Inn Chicken Broth (I just make my own chicken broth)
• 1/4 cup red wine vinegar with garlic
• 2 tsp Italian seasoning
• 3 Tbsp corn starch

Cut each chicken breast into 2 pieces (I cut mine into bite-size pieces). In large roasting pan, combine chicken, sausage, and potatoes. Bake at 425*F for 20 minutes; stir in peppers and onions. In small bowl, combine 1 cup chicken broth, vinegar and Italian seasoning; pour over meat and vegetables in pan. Cover; bake for 40 to 45 minutes more or until chicken is done, stirring occasionally.
Spoon meat and vegetables into serving dish. In 1 qt measuring cup, combine cornstarch with remaining broth until smooth; add enough pan liquid to equal 3 cups. Discard any remaining pan liquid. Return cornstarch mixture to roasting pan; cook and stir over medium heat until mixture thickens and boils. Pour over meat and vegetables.

Enjoy ~