Category: Recipes

Pork Chop Supreme is a culinary delight, featuring a tender pork chop enhanced with a luxurious creamy sauce, often including mushrooms, onions, and sour cream. The term ‘Supreme’ in its name indicates its exceptional quality and flavor, elevating it above standard pork chop preparations through a delectable sauce.

For a harmonious meal, pair this exquisite dish with sides that complement its richness and add diverse textures. Creamy mashed or scalloped potatoes are ideal for savoring the sauce, while steamed or roasted vegetables like broccoli or carrots offer a fresh, nutritious balance. A crisp green salad with a tangy vinaigrette can also provide a delightful contrast to the pork chop’s creaminess.

Pork Chop Supreme Recipe:

Ingredients

6 boneless pork chops (bone-in chops can also be used with adjusted cook time)

4 peeled, sliced potatoes

1/4 cup milk

1 packet French onion soup mix

1 can cream of onion soup

2 tablespoons olive oil

Salt and black pepper, to taste

Preparation

Preheat your oven to 350°F and grease a 9×13 baking dish.

Season the pork chops with salt and pepper. In olive oil, sear each side until browned, then remove.

Combine cream of onion soup, French onion soup mix, and milk.

Place potato slices at the bottom of the dish, topped with the chops.

Pour the soup mixture over the chops.

Bake for 60 minutes (longer if using bone-in chops). The pork is done when it reaches an internal temperature of 145°F (63°C).

Let the dish rest for a few minutes, garnish with parsley if desired, and serve.

Savor this mouthwatering Pork Chop Supreme, perfectly complemented by mashed or scalloped potatoes, vibrant vegetables, or a refreshing salad. This recipe promises to impress with its rich flavors and homey appeal, making it a sure hit for any gathering or family dinner.”

Ingredients

Substitute 2 pounds of ground beef

1 and 1/2 cups of crushed saltine crackers (about 1 package of crackers)

measuring one cup of milk

A teaspoon of Italian herb blend

Two-thirds of a teaspoon of garlic powder and onion powder

1 ring-sliced onion

Wheat, for use in baking

If you like it spicy, add salt and freshly ground pepper.

Given the gravy:

1 3/4 cup of milk

Two cans of cream soup (10.75 oz. each)—either mushroom or onion

Preparation

A greased 9×13-inch baking dish should be ready for the oven when it’s heated to 350°F (175°C).

2. In a greased baking dish, distribute the cut onion rings equally. Add little salt and pepper to taste.

3. Mix the crumbled saltine crackers, ground beef, 1 cup of milk, Italian herbs, onion powder, garlic powder, salt, and freshly ground pepper in a big bowl. Thoroughly combine all ingredients by mixing them together.

4. Pat the mixture into hamburger steaks that are 1/2 inch thick. Coat each steak with flour. The steaks should be browned in a pan over medium-high heat before being transferred to a baking dish.

5. Arrange the cut onion rings in a baking dish and top with the browned hamburger steaks.

6. Whisk 1 1/2 cups of milk and soup in a separate dish until thoroughly blended. Cover the onions with gravy and pour it over the hamburger steaks in the baking dish.

7. warm the oven to warm and bake the baking dish with the foil cover for approximately 30 minutes, or until the hamburger steaks are done and the sauce has thickened and bubbled.

When done, take it out of the oven and let it a few minutes to rest before cutting into it.

Accompany with your preferred side dishes, be it salad, roasted veggies, or mashed potatoes.

Ingredients:

• • 200g dates, pitted
  • 150g oatmeal
  • 50g peanuts

• • 40g raisins
  • 30g sunflower seeds
  • 30g pumpkin seeds

• • 1 tbsp sesame seeds
  • 1 tbsp honey
  • 100g dark chocolate

Directions:

1. Prepare Dates:

• • Place the pitted dates in a bowl and cover them with hot water. Let them soak for 15 minutes to soften.

2. Grind Oatmeal:

• In a food processor, grind the oatmeal into a fine powder.

3. Process Dates:

• After 15 minutes, drain the dates and grind them in the food processor until they form a soft paste.

4. Mix Dry Ingredients:

• • In a large bowl, combine the ground oatmeal, raisins, peanuts, sunflower seeds, pumpkin seeds, and sesame seeds. Mix well.

5. Add Wet Ingredients:

• Add the date paste and honey to the dry ingredients. Mix everything thoroughly until well combined.

6. Melt Chocolate:

• Melt the dark chocolate in a double boiler or microwave, stirring until smooth.

7. Combine:

• • Pour the melted chocolate into the mixture and mix well.

8. Shape:

• Transfer the mixture to a lined baking dish or mold. Press down firmly to create an even layer. Optionally, decorate the top with additional pumpkin seeds.

9. Chill:

• Place the dish in the fridge and let it cool for 1 hour.

10. Cut:

• • Once set, carefully cut the mixture into bars or bite-sized pieces using a large knife.

Serving Suggestions:

• • Enjoy these bars as a pre-workout snack for an energy boost.
  • Pair with a cup of tea or coffee for a mid-afternoon treat.

• Wrap individual bars in parchment paper for easy grab-and-go snacks.

Cooking Tips:

• • Ensure the dates are fully softened before processing to achieve a smooth paste.

• Use a sharp knife to cut the bars cleanly after chilling.
• For a nut-free version, replace peanuts with additional seeds or dried fruit.

Nutritional Benefits:

• • Dates: High in fiber, aiding in digestion and providing natural sweetness.
  • Oatmeal: A great source of complex carbohydrates and dietary fiber.
  • Dark Chocolate: Rich in antioxidants and beneficial for heart health.

Dietary Information:

• • These bars are vegetarian and can be made vegan by substituting honey with maple syrup or agave nectar.
  • Gluten-free if using certified gluten-free oats.

Nutritional Facts (Per Bar):

• • Calories: 250 kcal
  • Carbohydrates: 35g

• • Protein: 6g
  • Fat: 10g
  • Fiber: 4g

Storage:

• Store the bars in an airtight container in the refrigerator for up to 1 week.
• They can also be frozen for up to 1 month; thaw in the refrigerator before eating.

Ingredients:

• Raisins: 50 g (1/3 cup)
• Hot Water: Enough to soak the raisins
• Apples: 2 large, peeled and chopped
• Oat Flakes (Gluten-Free): 150 g (1 1/2 cups)
• Eggs: 2 large
• Cinnamon: 1 teaspoon
• Baking Powder: 6 g (1 1/2 teaspoons)
• Walnuts: 30 g (1/4 cup), chopped
• Pan Size: 20 x 8 cm (8 x 3 inches)

Directions:

1. Prepare Raisins: Soak the raisins in hot water for 10 minutes. Drain and set aside.
2. Preheat Oven: Preheat your oven to 180°C (360°F).
3. Mix Ingredients: In a large bowl, combine the oat flakes, eggs, cinnamon, and baking powder. Stir in the chopped apples, drained raisins, and chopped walnuts.
4. Prepare Pan: Line a 20 x 8 cm (8 x 3 inches) baking pan with parchment paper or lightly grease it.
5. Bake: Pour the mixture into the prepared pan, spreading it out evenly. Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
6. Cool: Allow the bars to cool in the pan before cutting into squares or rectangles.

Serving Suggestions:

• Enjoy as a nutritious snack or breakfast bar.
• Pair with a cup of tea or coffee.

Cooking Tips:

• Ensure Even Baking: Spread the mixture evenly in the pan for consistent baking.
• Check Doneness: Use a toothpick to check if the bars are baked through.

Nutritional Benefits:

• Oats: Rich in fiber and protein.
• Apples: Provide vitamins and natural sweetness.
• Walnuts: Add healthy fats and protein.

Dietary Information:

• Gluten-Free: Ensure oats are certified gluten-free.
• Contains Nuts: From walnuts.
• Can Be Made Nut-Free: Omit walnuts and use seeds like pumpkin or sunflower.

Nutritional Facts (per bar, based on 12 bars):

• Calories: 150 kcal
• Carbohydrates: 22 g
• Protein: 4 g
• Fat: 6 g
• Fiber: 3 g
• Sugar: 10 g

Storage:

• Room Temperature: Store in an airtight container for up to 4 days.
• Refrigeration: For longer shelf life, keep in the refrigerator for up to 1 week.
• Freezing: Freeze for up to 2 months. Thaw at room temperature before serving.

Why You’ll Love This Recipe:

• Healthy Ingredients: Packed with fruits, oats, and nuts.
• Gluten-Free: Suitable for those with gluten sensitivities.
• Easy to Make: Minimal prep time and no special equipment required.
• Deliciously Satisfying: A perfect balance of sweet and nutty flavors.

Ingredients

For the muffins:

• 2 eggplants, diced
• Salt to taste
• 2 tbsp (30 ml) vegetable oil
• 1 bell pepper, diced
• 2 tomatoes, diced
• 3.5 oz (100 g) cheese, grated (a mix of mozzarella and Parmesan works well)
• 7 oz (200 g) cottage cheese
• 2 eggs
• Salt and pepper to taste
• 2 tbsp fresh basil, chopped
• 1 tbsp (15 ml) olive oil
• 1/4 cup (30 g) breadcrumbs

For the sauce:

• 1 cucumber, grated
• 7 oz (200 g) yogurt (Greek yogurt preferred for thickness)
• 1 tbsp (15 ml) lemon juice
• Salt and pepper to taste
• 1 tbsp fresh basil, chopped

Detailed Instructions

1. Begin by preheating your oven to 400°F (200°C). This high temperature will ensure that your muffins develop a nice golden crust while staying moist inside.
2. Dice the eggplants into small, uniform cubes (about 1/2 inch). Place them in a colander and sprinkle generously with salt. Let them sit for about 15 minutes. This process, known as “sweating,” helps remove excess moisture and any bitterness from the eggplant. After 15 minutes, rinse the eggplant cubes and pat them dry with paper towels.
3. Heat the vegetable oil in a large skillet over medium heat. Add the eggplant cubes and sauté until they’re soft and lightly browned, about 10-15 minutes. Stir occasionally to ensure even cooking. Once done, remove from heat and let cool slightly.
4. In a large mixing bowl, combine the sautéed eggplant, diced bell pepper, diced tomatoes, grated cheese, and cottage cheese. Mix well to distribute all ingredients evenly.
5. Add the eggs, salt, pepper, and chopped fresh basil to the vegetable and cheese mixture. Stir until all ingredients are well combined. The eggs will act as a binder, helping the muffins hold their shape.
6. Prepare your muffin tin by brushing each cup with olive oil. Then, sprinkle breadcrumbs into each cup, tilting the tin to ensure the crumbs coat the sides as well. This will create a crispy exterior for your muffins and prevent sticking.
7. Spoon the eggplant mixture into the prepared muffin cups, filling each one almost to the top. Use the back of the spoon to gently press the mixture down and ensure there are no air pockets.
8. Place the muffin tin in the preheated oven and bake for about 30 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
9. While the muffins are baking, prepare the yogurt sauce. Start by grating the cucumber. If the cucumber is very watery, you may want to squeeze out some of the excess moisture using a clean kitchen towel or paper towels.
10. In a medium bowl, combine the grated cucumber, yogurt, lemon juice, salt, pepper, and chopped fresh basil. Mix well and refrigerate until ready to serve.
11. Once the muffins are done, remove them from the oven and let them cool in the tin for about 5 minutes. This will help them set and make them easier to remove.
12. Carefully remove the muffins from the tin. They can be served warm or at room temperature, accompanied by the chilled yogurt sauce.

Serving Suggestions

These Cheesy Eggplant Muffins with Yogurt Sauce are versatile and can be enjoyed in various ways:

• As a main course: Serve 2-3 muffins per person with a generous dollop of yogurt sauce and a side salad.
• For breakfast: Pair a muffin with some fresh fruit for a satisfying morning meal.
• As an appetizer: Serve mini versions of these muffins for a unique party snack.
• In a lunch box: They’re perfect for packed lunches as they taste great at room temperature.

Nutrition Information

Per muffin with sauce (assuming 12 muffins total):

• Calories: Approximately 180
• Protein: 9g
• Carbohydrates: 15g
• Fat: 11g
• Fiber: 4g
• Sodium: 300mg (varies based on how much salt is added)

Please note that these are estimates and may vary based on specific ingredients and portion sizes.

Tips for Perfect Cheesy Eggplant Muffins

1. Choose firm, glossy eggplants: This ensures the best texture in your muffins.
2. Don’t skip the salting step: It really does improve the flavor and texture of the eggplant.
3. Experiment with cheeses: Try different combinations of cheeses to find your favorite flavor profile.
4. Make it ahead: The muffin mixture can be prepared a day in advance and refrigerated before baking.
5. Customize the vegetables: Feel free to add or substitute other vegetables like zucchini or spinach.
6. Herb variations: Try different herbs like oregano or thyme for varied flavors.
7. Storage: These muffins keep well in the refrigerator for up to 3 days. Reheat in the oven for best results.

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