Zucchini Pork Chop Supper Food

PORK CHOP ZUCCHINI CASSEROLE

Steps:

• Prepare a 13x9 inch pan with cooking spray. Set aside.
• In a large bowl combine 1 package of the stuffing mix with 1/2 cup of the melted butter.
• Evenly distribute the stuffing mixture into the 13x9 inch pan. Set aside.
• Wipe out the large bowl and mix together the soup, milk, sour cream, carrots, zucchini, parsley and pepper.
• Pour evenly over top of the stuffing into the 13x9 inch pan.
• Crush remaining package of stuffing and place in a shallow bowl.
• In another shallow bowl, add the water, egg or milk, whichever you choose. I usually use water, and did for the photo. My friend Sandra swears that using egg is best. Again it is totally up to you.
• Dip pork chops in water, egg or milk then roll in stuffing crumbs. Press pork into stuffing crumbs if necessary. You want to coat the pork chops as evenly as possible.
• Place pork chops on top of the casserole.
• I usually take the unused stuffing mix, and add enough melted butter to coat the crumbs (couple of tablespoons) and dump it on top of the casserole as well.
• Bake, uncovered, at 350° for 60-75 minutes, depending on how thick your pork chops are, until they are tender.
• If you are using cheese we add it at around the 50-55 minute mark and then broil for a minute or two once the pork chops are cooked to make sure the cheese is nice and brown. The cheese tastes great on the pork chops with the stuffing too. Enjoy!

ZUCCHINI PORK CHOP SUPPER

Steps:

• In a large bowl, combine two-thirds of the stuffing mix with butter; place half in a greased 13x9-in. baking dish. In another large bowl, combine the zucchini, carrots, soup, milk, sour cream, parsley and pepper; spoon over stuffing. Sprinkle remaining buttered stuffing on top. , Crush remaining stuffing mix; place in a shallow bowl. Place water or milk in another shallow bowl. Dip pork chops in water or milk, then roll in stuffing crumbs. , Place pork on top of stuffing mixture. Bake, uncovered, at 350° for 1 hour or until pork chops are tender.

PORK AND ZUCCHINI CASSEROLE

Steps:

• Place the pork on your wooden board and thinly slice it.
• Heat a skillet over medium heat and add the pork.
• Season it with salt, dried thyme, and paprika powder.
• Cook it for 7-8 minutes, while stirring from time to time.
• Preheat the oven to 360°F/180°C.
• Thinly slice the zucchini, tomato, and onion and place the slices in a large bowl.
• Add the garlic in a small bowl. Mix it with fresh thyme, salt, and olive oil. Pour this dressing over the veggies and mix. Season with salt and nutmeg.
• Grab an oven tray and lay the veggie slices on the bottom. Keep a few veggies for topping the meat. Add the meat and the remaining veggies. Top with shredded mozzarella.
• Add the skillet in the oven and leave it for 25 minutes!

PORK AND ZUCCHINI RICE SKILLET

Steps:

• Combine 2 cups of chicken broth and brown rice in a saucepan over medium heat and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
• Meanwhile, heat olive oil in a deep skillet over medium heat and cook pork until browned on all sides, about 5 minutes. Add zucchini and cook for 3 minutes. Add 1 cup chicken broth and simmer until zucchini are soft, about 5 minutes. Add rice. Mix in green onions, rosemary, and Parmesan cheese and cook until well combined, 1 to 2 minutes. Season with salt and pepper.

EASY ITALIAN-STYLE PORK CHOPS AND ZUCCHINI DINNER

Steps:

• Heat the oil in a 12-inch nonstick skillet over medium-high heat, add the pork chops and sprinkle both sides with the rosemary (or oregano) and salt, cook the chops, turning occasionally, until well browned on both sides, about 6-7 minutes.
• Add the onion, garlic, and zucchini slices, and continue cooking until the onions are soft about 5-6 minutes longer.
• Add the pasta sauce, stirring until it is well combined with the chops and vegetables, adjust the heat so that the sauce simmers gently and cook 6-8 minutes longer, or until the zucchini slices are crisp tender and the chops are just cooked through, tested in the thickest part with the point of a paring knife.
• Serve the chops and zucchini sauce mixture over the pasta.

SPICE-RUBBED PORK CHOPS WITH GRILLED ZUCCHINI

Steps:

• In a large zip-top bag, combine coriander, brown sugar, cumin, and 1 teaspoon each salt and pepper. Add pork and 1 tablespoon oil and toss to coat. Refrigerate at least 8 hours (or up to 1 day).
• Heat a grill or grill pan to medium-high; clean and lightly oil hot grill. Grill pork, covered, about 5 minutes per side for medium. Let rest, covered, 10 minutes.
• Clean and lightly oil hot grill. Toss zucchini with 2 tablespoons oil; season with salt and pepper. Grill until tender, 2 to 3 minutes per side. Grate 1 tablespoon lime zest, then cut limes into wedges. Transfer half the zucchini to a serving plate and sprinkle with zest and feta. Chop and refrigerate remaining zucchini for Herbed Ricotta Pasta with Corn and Zucchini. Serve zucchini and pork with lime wedges.

ZUCCHINI STUFFED PORK CHOPS & MUSTARD SAUCE

Steps:

• Toss the zucchini and salt well in a colander and let it drain for about 30 minutes. Squeeze the zucchini dry (I use paper towels to do this).
• In a large non-stick skillet heat 3 tbsp of the oil and cook the garlic and the zuchini over a fairly low heat, stirring until it's just tender. (Don't cook it any longer or it will be too mushy).
• Stir in the parmesan and let cool.
• Cut a deep pocket in each chop and stuff with the zucchini.
• Heat the remaining oil in another large non-stick skillet over medium high heat until it is hot but not smoking.
• Pat the chops dry with a paper towel, and coat them in the sesame seeds. Press the seeds in (you might need more or less depending on the size of your pc's) -- and saute (3 at a time if you like), turning them once, til they are firm to the touch (about 8 minutes total).
• Keep warm on a platter in the oven.
• Meanwhile, make the mustard sauce: In the oil remaining in the skillet that you cooked the pork chops in, saute the onion over medium high heat until it is soft, about 2 minutes. Add the wine and de-glaze the pan. Whisk in the cream (or stir in the sour cream). Add the mustard, the parmesan cheese, and any juice that may have accumulated on the platter, and stir to combine. Add salt and pepper to your liking.
• I spoon it over the chops or you could serve them on top of a pool of sauce. Goes very well with spinach btw!

ZUCCHINI, PORK, AND PEPPERS

Steps:

• In a large skillet over medium heat, cook the ground pork until evenly browned.
• Mix the zucchini, Hungarian hot peppers, and green bell peppers into the skillet. Season with garlic powder, salt, and pepper. Stir in the spaghetti sauce, and simmer 25 minutes, stirring occasionally. Serve on Italian bread slices.

GREEK PORK CHOPS WITH ZUCCHINI AND FETA

Steps:

• To season and cook the pork chops: Stir together the oregano, thyme, paprika, salt, and pepper in a small bowl. Set the pork chops on a cutting board and season both sides of each chop with the spice blend.
• Heat a large skillet over high heat for 1 minute. Add the canola oil, and once it shimmers, add the chops. Reduce the heat to medium-high and cook, without moving the chops, until they are nicely browned, 3 to 4 minutes. Flip the chops and cook on the other side until browned and the centers resist light pressure, 2 to 3 minutes more. Transfer to a plate and set aside.
• To cook the zucchini: Add the zucchini to the skillet with the salt and cook, stirring occasionally, until the zucchini softens, 3 to 4 minutes. Stir in the herbs, then transfer the zucchini to a medium bowl. Stir in the tomato, olive oil, and lemon juice, then sprinkle with the feta cheese.
• Divide the zucchini among 4 plates and serve with the pork chops.

ZUCCHINI PORK CHOP SUPPER

Steps:

• In a large bowl, combine two-thirds of the stuffing mix with butter; place half in a greased 13x9-in. baking dish. In another large bowl, combine the zucchini, carrots, soup, milk, sour cream, parsley and pepper; spoon over stuffing. Sprinkle remaining buttered stuffing on top., Crush remaining stuffing mix; place in a shallow bowl. In another shallow bowl, add the water or milk. Dip pork chops in water or milk then roll in stuffing crumbs., Place pork on top of stuffing mixture. Bake, uncovered, at 350° for 1 hour or until pork chops are tender.