Rosemary Mustard Pork Chops

Pork chops are not something that I put on the menu very frequently, and I have no idea why.  I guess I just forget about them.  But I’m going to try to change that because these were delicious!

I only cooked 2 chops, but I used the full amount of sauce because we like things saucy.  😉 I served them with a tossed salad and baked potato, but noodles, rice or mashed potatoes would have been better to soak up some of the sauce.

Sorry for the bad picture!

Rosemary Mustard Pork Chops

{source: Le Petit Pierogi}


4 thick pork chops {I used 2}

1 Tbsp. olive oil

1 Tbsp. brown mustard {yellow, spicy, or any other kind will do}

1 Tbsp. soy sauce

1/4 Cup chicken stock

2 Tbsp. brown sugar

1 Tsp. paprika

1 Tbsp. dried rosemary {I’ll use about 1/2 that next time}

1 Tsp. black pepper

1 Tsp. salt


Preheat oven to 350°.

Preheat saute pan/frying pan to medium high heat and dry the chops with a paper towel.

Combine soy sauce, mustard, brown sugar and rosemary in a bowl; mix together.

Season pork with salt and pepper.

Add the chops to pan and begin to sear on one side, about 3-4 minutes. Once complete on one side, flip and do the same on other side.

Remove and place on plate.

De-glaze the pan by adding the chicken stock and scraping all the bits off the bottom of the pan.

Add the sauce mixture from step 3 and let thicken for 2 minutes.

Add the chops back to the pan and place into the oven to finish the cooking process; about 12 minutes. {I get nervous about fully cooking meat, so I baked them for about 20 minutes.}

Remove from oven, baste with sauce.


Crunchy Onion Chicken

I found this recipe in a magazine a while ago and decided to hold on to it.  Knowing how much the hubs like green bean casserole, I figured that I would have an open can of French’s French Fried Onions on my hands at some point.

I was very pleasantly surprised by how delicious this was!  The chicken was very moist on the inside, crunchy outside, and the onion flavor wasn’t too strong.  I think I will definitely add this to our meal rotation because it is very quick and easy to throw together.

I cut the recipe below in half for the 2 of us.

French’s Crunchy Onion Chicken

{source: French’s}


2 cups FRENCH’S® Original or Cheddar French Fried Onions

2 tbsp. all-purpose flour

4 boneless skinless chicken breasts

1 egg


Break an egg in a pie plate and beat.

Place French Fried Onions and flour into a food processor and crush. Transfer to a separate pie plate.

Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet lined with foil.

Bake at 400°F for 20 min. or until chicken is done.

Menu 1-17-10

Meals {in no order}:

upside down pizza


pork chops

chicken squares

homemade pizza



Other things I plan to make/bake:

Citrus Pound Cake

Cornbread Casserole

I posted this recipe before {called Fiesta Casserole}, but I didn’t include a picture at the time.  Since then, I have adapted it quite a bit, so I’m re-posting the new variation.  Beware, it is spicy! 🙂

I used a 10″ inch cast iron skillet this time, but it really needs to be put into a 12″ because I had some filling run over.

Cornbread Casserole


1 pound ground beef or turkey

1 medium onion, chopped

3 cloves garlic, minced

1 packet taco seasoning + water as directed on package

1 can (10 oz.) Mexi-corn, drained (regular corn works fine)

1 can (15 oz.) black beans, rinsed and drained

1 can (10 oz.) Ro-tel diced tomatoes with chili peppers, drained

1 can (7 oz.) diced green chilies, drained


1 Jiffy cornbread/muffin mix (8.5 oz.) and the ingredients to prepare it.

1/2 cup shredded cheddar cheese

1/4 cup green onions, chopped

1/4 cup sour cream


Preheat oven to 350 degrees.

In a 12″ cast iron skillet {or other large oven safe skillet}, brown ground beef with onion and garlic.  Drain.  Return to skillet and heat to medium low, add taco seasoning, water, beans, tomatoes, chilies, and corn.  Stir to combine and heat thoroughly.

Meanwhile in a medium bowl, prepare cornbread mix as directed on box with egg and milk.  Stir in cheese, chopped green onion, and sour cream.

Turn off the heat under the skillet and evenly press/smooth the meat mixture down in the skillet.  Top with cornbread batter {will be a little thin}.  Bake uncovered for 20-30 minutes or until cornbread is golden brown.

Yields 6 large servings.

This definitely has some kick to it.  If you want to reduce the spiciness just omit the chilies, use regular diced tomatoes, and regular corn.

Eggnog Muffins

After Christmas, I had exactly 1 cup off eggnog left in the carton a day before the “best by” date printed on the carton, so I figured I would bake with it.  We needed a homemade breakfast baked good anyway.

These turned out very moist and fluffy!  The eggnog and nutmeg flavors are really dominant.  Perfect for the holidays!  I’ll definitely make them again.

The only minor issue I had with the recipe was that it says it makes 12 muffins.  I filled 12 muffin liners and still had enough batter for 2 more.  I ended up putting that extra batter in a large ramekin which worked fine.

Eggnog Muffins

{source: Midwest Living}


  • 2-1/4 cups all-purpose flour
  • 1 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. ground nutmeg
  • 2 eggs, lightly beaten
  • 1 cup dairy eggnog
  • 1/2 cup butter, melted and cooled
  • 1 tsp. vanilla
  • 1/2 tsp. rum extract (I substituted more vanilla extract)
  • Nutmeg-Streusel Topping (recipe below)


1. Grease twelve {or more} 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl, combine flour, sugar, baking powder and nutmeg. Make a well in center of flour mixture; set aside.

2. In another bowl, combine eggs, eggnog, melted butter, vanilla and rum extract. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy.) Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle streusel topping over muffin batter in cups.

3. Bake in a 375 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.

4. Nutmeg-Streusel Topping: In small bowl, mix 1/3 cup all-purpose flour, 1/3 cup sugar and 1/2 teaspoon ground nutmeg using pastry blender. Cut in 2 tablespoons butter until the mixture resembles coarse crumbs.

Stuffed Chicken Breasts

I turn to this recipe often for week night meals after work.  Like most chicken breast recipes, it is nice and easy to prepare for just the quantity needed.  That’s usually just 2 for us, but this time I made three and Tim took the extra one to work.

There are a lot of variations that can be made, such as leaving out the ham, and just use flavored cream cheese, add spinach or basil, sun-dried tomatoes, etc.

Stuffed chicken breasts with ham and cream cheese


3 large chicken breasts, pounded thin

6 pieces of thin deli ham {2 per breast}

about 3 or 4 ounces of cream cheese {laughing cow flavored cream cheese is great}

bread crumbs

1 egg, beaten


Preheat oven to 400 degrees.

Once the chicken breasts are pounded thin, spread each one with about an ounce of cream cheese, then place 2 pieces of ham on each one.  Roll up the chicken and secure with toothpicks if needed.  Coat with the beaten egg and then the bread crumbs.

Place the chicken breasts on a baking rack over a sheet pan.  Bake for 20-30 minutes or until done.

Menu 1-10-09



Gnocchi with some type of homemade sauce


Chicken Pot Pie

Crock Pot Beef Roast

Lentil Stew

Leftovers  – probably beef and noodle soup with the leftover roast

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