The giveaway is now closed!
I’m so excited to share two of my favorite pork chops recipes with you guys today! I love to cook and eat pork chops and I make them at least once a week. This first recipe for Relleno Style Pork Chops is ridiculous! It is something that my mom used to make for us growing up that I absolutely loved! She always made them in an electric frying pan and they would simmer away filling the house with this amazing aroma and I knew that they were going to be moist, cheesey, delicious and soul satisfying. They don’t photograph all that pretty but trust me, you need to make these for your family. I think it is one of those perfect fall recipes.
Did you know that October is also known as Porktober? And to celebrate Costco has weekly deals on specific pork products throughout the month. When One2One Network reached out to me to help promote this event I jumped at the chance to showcase pork chops and roasts. Chops are so versatile and this might sound funny to say, can be dressed up or dressed down. I’m not taking about adding earrings and pumps, I’m just saying you can make these fancy for guests or as comfort food for your family. The cooking time depends on the thickness of the chops you are using. I also like to cook with pork roasts which are super easy to roast or barbecue on indirect heat. I usually swap cuts of meat pretty interchangeably in recipes, probably because I just don’t know any better, but the recipes I am sharing today work best with the chops. Roasts tend to fall apart when cooked with moist heat so they wouldn’t hold up with the ingredients and methods I am using. You can see all kinds of great info on cuts of pork, cooking times and even recipes from the National Pork Board.
I love to buy meat at Costco. The quality of their meat is amazing but you don’t feel like you are paying top dollar for it. It is the only place I buy my short ribs and after using the pork chops it looks like it is now my go-to pork product location too. With my family of 4, I only need to pick up one pack of chops and I can get two meals out of it, with a little bit of leftovers even! For National Pork Month, Costco is offering weekly savings of up to $2.50 per package. Don’t miss out on these deals!
Deals run from Monday until the following Sunday:
October 7 – 13 : Boneless Pork Chops and Roasts
October 14 – 20 : Boneless Sirloin Tip Roasts (this cut is only available at Costco!)
October 21 – 27 : Whole Boneless Loins
I have a secret. My mom did all the cooking for these posts! How awesome is she? When I told her that I was going to share two of her pork chop recipes she offered to help me. And I am so grateful. The day we worked on these I was able to get some work done, take some online classes and create the blog posts at the same time. Oh yeah. And my family had meals for two nights thanks to her help. I love you, mommy!
Add the green chilies and tomato soup to the onion and garlic and add the pork chops back in the pan. Cover and simmer. I don’t think there is something that says “comfort” than “cover and simmer.” You just know you are going to get something tender and amazing. You will want to check back from time to time to give it a little stir so the sauce doesn’t burn on the bottom. The sauce thickens and cooks down which really concentrates the flavors. Yum, right?
SO good! I love these served over rice with extra sauce and some sort of roasted veggie. This is a recipe that I would cook for a Sunday supper. The recipe is not difficult but just needs some time to cook. I like to keep my weeknight meals extra quick and simple. I can’t wait to hear how you guys like this recipe!
- 6 Pork Chops (3/4 to 1 inch thick)
- 1 Large Brown Onion (chopped)
- 2 Cloves Garlic (minced)
- 2 Cans Condensed Tomato Soup
- 1 tsp Cumin
- 2 tsp Oregano
- 1 (4 oz) Can Diced Green Chilies
- 1 Cup Shredded Cheddar Cheese (or more, based on your preference)
- Trim excess fat from chops.
- In a frying pan, brown the pork chops on both sides (can be done in olive oil or butter).
- Remove from pan and set aside.
- Add onion and garlic to pan and cook until softened and browned.
- Stir in soup, oregano, cumin and green chilies.
- Return pork chops and juices to pan, cover and simmer for 45 minutes until meat is no longer pink.
- Stir the sauce several times throughout cooking and baste meat with the sauce.
- When pork is cooked through, sprinkle each chop with shredded cheddar cheese.
- Cover pan and let stand 3 to 5 minutes until cheese melts.
- Serve over rice.
Ready for number 2? These sweet and tangy pork chops are a recipe that my grandfather used to make. Not only does the vinegar help to tenderize the meat but keeps the tomato tastes from being too sweet. This recipe is a little bit easier since you bake them so I would consider this a weeknight meal. You still get a really rich flavor from the sauce that makes it seem like you’ve been slaving over the meal for hours. I love a good trick, don’t you?
- 6 Pork Chops (approx. 1 inch thick)
- 2 Tbsp Butter
- 1 cup Ketchup
- 2 tsp Celery Salt
- 1/2 tsp Ground Nutmeg
- 2/3 Cup Vinegar
- Brown chops on all sides in butter in an ovenproof pan.
- Drain off excess fat.
- Combine ketchup, celery salt, nutmeg and vinegar and pour over chops.
- Cover and bake in a 350 degree oven for about one hour.
- Baste the meat with sauce a few times throughout.
- Cook longer if meat is not tender after one hour.
I’m so glad I could share these recipes with you! I hope you will make them for your family and let me know how they liked them!
And now for the giveaway! (Open to US Residents ONLY!) The giveaway is now closed!
(The giveaway is now closed!) Want to win this amazing Costco pork prize package ? Just leave a comment telling me what your favorite cut of pork is and an email where I can reach you and you will be entered!) You have until Monday, October 14, 2013 at midnight to leave a comment. I will announce the winner on Tuesday, October 15, 2013. Good luck!