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Zesty Pork Chop Bake Casserole

Zesty Pork Chop Casserole
Zesty Pork Chop Casserole

Zesty Pork Chop Bake Casserole

I don’t know where the original recipe came from; but this Zesty Pork Chop Bake has been a family staple for 50+ years.  The recipe can serve up to 6 persons.

Ingredients for Zesty Pork Chop Bake

  1. Pork Chops, cut at least 1 inch thick, one per person
  2. 1 lb elbow macaroni
  3. 2-3 Tbs minced onion
  4. 1 green pepper finely diced
  5. 4 Tbs flour
  6. 2 tbs brown sugar
  7. 1 Tbs pepper
  8. 1 tsp salt
  9. 2 – 12 oz bottled Heinz chili sauce
  10. 2 Tbs white vinegar
  11. 1 cup water

Directions for Zesty Pork Chop Bake

Bake at 350º

Cook the macaroni until just done, drain and reserve.

In a frying pan, with a small amount of oil, take the pork chops, lightly seasoned with salt and pepper, and brown on each side.  Once browned, remove to a plate to hold.  To the pan add the green pepper and onion and cook until onions are lightly browned, stir in the flour and continue to cook until all the flour is combined. Now add the brown sugar, salt, and pepper and cook in.  Add the vinegar and water and stir to combine.  Add the chili sauce and stir to combine all the ingredients.  Finally add in the macaroni.  Depending on the number of servings (for 6 – all the macaroni + 6 chops in a 9 X 13 bake pan, 4 chops and enough macaroni in a 9 X 9, or for 2 in an au gratin dish) put the macaroni in the baking dish and lay the chops on top pressing them partially into the macaroni . Cover loosely with foil and bake  for about 1 hour at 350° remove foil for the last 10 minutes.  It can be made in advance, refrigerated, and then baked at 350° for 1½ hours.

 

Brown Chops
Brown Chops
brown pepper and onions
brown pepper and onions
add flour and cook until flour is combined
add flour and cook until flour is combined
add the rest of the ingredients
add the rest of the ingredients

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

add the macaroni and combine
add the macaroni and combine

 

 

 

 

 

portion macaroni and place chops on top and bake
portion macaroni and place chops on top and bake

 

 

 

 

 

enjoy
enjoy

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Here are a few items to help with this recipe:
Le Creuset Heritage Stoneware 24-Ounce Oval Au Gratin Dish, Cherry
Simply Calphalon Nonstick 5-Quart Saute Pan

 

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Zesty Pork Chop Bake Casserole
Serves 6
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
Ingredients
  1. 1 pound elbow macaroni
  2. 1 thick cut pork chop per person (seasoned)
  3. 1 medium onion diced
  4. 1 -2 green peppers diced
  5. 4 ts flour
  6. 2 tbs brown sugar
  7. 1 tsp salt
  8. 2tbs white vinegar
  9. 2 12oz. bottles Heinz chili sauce
  10. 1 cup water
Instructions
  1. In a large pot with water cook the macaroni to an al dente state and drain.
  2. In a skillet take the chops lightly seasoned with salt and pepper and brown on both sides. Set aside. In the same skillet the chops were cooked in add the onion and pepper and cook until slightly softened. Add the flour and stir to combine and cook for a few minutes to cook out the raw flour taste. Now add the sugar,salt, vinegar, water, and chili sauce and stir to combine. Once combines add in the macaroni.
  3. Once all is combined place into a baking dish large enough to accommodate the number of chops being served. Nestle the chops into the macaroni cover loosely with foil and bake at 350 for 1 hour.
Notes
  1. Can be made in advance simply cover and bake for 1 1/2 hours at 350 degrees removing the foil for the last 10 minutes.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
 

Posted on

Chicken Marsala with Bow Tie Pasta

Chicken Marsala
Chicken Marsala with Bow Tie Pasta

 

 

 

 

 

Chicken Marsala

Chicken Marsala is a simple recipe that never fails to garner compliments.  Three main ingredients chicken, mushrooms, Marsala wine, almost so simple you can’t go wrong.

Preparation for Chicken Marsala

INGREDIENTS for Dinner for 2

  1. 1 Chicken breast butterflied one ½ per person
  2. 1 cup Marsala wine
  3. 8 oz button mushrooms
  4. approximately ¼ diced red onion or 1 shallot
  5. 4-5 tbs flour seasoned with garlic salt and pepper
  6. 6 tbs butter
  7. 4 tbs olive oil
  8. ¼ – ½ cup chicken stock if necessary
  9. ¼ – ½ cup heavy cream

Cooking directions for Chicken Marsala

Begin by taking the shallot or red onion and dicing finely.  Thinly slice the mushrooms.  I like to take a very small slice off the edge of the button so it will sit flat on the cutting board and then thinly slice length wise.  My sister came up with a unique idea and slices her mushrooms in the egg slicer, it works pretty well.

Into a sauté pan, that is big enough to take the chicken, place half the butter and oil and when heated add the onion and sauté until just slightly softened.  Add the mushrooms and cook until all the moisture from the mushrooms has cooked off and the pan is slightly dry.

Remove the mushrooms to a bowl and set aside.

Dredge the chicken in the seasoned flour.  Place the remaining butter and oil into the frying pan and when hot add the chicken and cook and brown on both sides. Once the chicken has been cooked put on a plate and place in a 200° oven to hold.

Add the Marsala to the pan and deglaze.  Let the wine reduce by about ½ until it becomes slightly syrupy.  When reduced add the cream and combine.  Put the mushrooms back into the sauce to heat.  Add the chicken to cover with sauce and place on serving plate, pouring some of the sauce and mushrooms over.  If using pasta as an accompaniment, drain the pasta and add to the remaining sauce in the pan to coat and serve.  If there isn’t enough sauce for the pasta add the chicken stock and reduce slightly, then coat the pasta.

Chicken Marsala
Chicken Marsala with Bow Tie Pasta

 

 

 

 

 

 

 

Here are a few items to make doing this recipe easier
Japanese Stainless Steel Egg Slicer Cutter #7527
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
Zwilling J.A. Henckels Twin Four Star 6-Inch High Carbon Stainless-Steel Chef’s Knife

 

Print
Chicken Marsala with Bow Tie Pasta

Ingredients

  1. INGREDIENTS for Dinner for 2
  3. 1 Chicken breast butterflied one ½ per person
  4. 1 cup Marsala wine
  5. 8 oz button mushrooms
  6. approximately ¼ diced red onion or 1 shallot
  7. 4-5 tbs flour seasoned with garlic salt and pepper
  8. 6 tbs butter
  9. 4 tbs olive oil
  10. ¼ - ½ cup chicken stock if necessary
  11. ¼ - ½ cup heavy cream

Instructions

  1. Begin by taking the shallot or red onion and dicing finely. Thinly slice the mushrooms. I like to take a very small slice off the edge of the button so it will sit flat on the cutting board and then thinly slice length wise. My sister came up with a unique idea and slices her mushrooms in the egg slicer, it works pretty well.
  2. Into a sauté pan, that is big enough to take the chicken, place half the butter and oil and when heated add the onion and sauté until just slightly softened. Add the mushrooms and cook until all the moisture from the mushrooms has cooked off and the pan is slightly dry.
  3. Remove the mushrooms to a bowl and set aside.
  4. Dredge the chicken in the seasoned flour. Place the remaining butter and oil into the frying pan and when hot add the chicken and cook and brown on both sides. Once the chicken has been cooked put on a plate and place in a 200° oven to hold.
  5. Add the Marsala to the pan and deglaze. Let the wine reduce by about ½ until it becomes slightly syrupy. When reduced add the cream and combine. Put the mushrooms back into the sauce to heat. Add the chicken to cover with sauce and place on serving plate, pouring some of the sauce and mushrooms over. If using pasta as an accompaniment, drain the pasta and add to the remaining sauce in the pan to coat and serve. If there isn't enough sauce for the pasta add the chicken stock and reduce slightly, then coat the pasta.
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  copyright © rantsravesandrecipes 2014 all rights reserved

Posted on

Tuna and Pasta Salad

005

Tuna and Pasta Salad

Tuna and Pasta salad a very simple and delicious dish easy to make and great warm or cold.

Ingredients for the Tuna & pasta salad:

  1. 12 oz can of Tuna
  2. Appox 6-8 oz Wish Bone Italian Dressing ( we’ve tried others but nothing seems to match the flavor of this one)
  3. 1 large or 2 medium red onions diced
  4. 4-6 oz grated parmesan cheese
  5. fresh cracked pepper
  6. 1# medium pasta shells003

For the tuna and pasta salad place salted water in a large stock pot and cook the pasta.  When cooked drain .  We use a pot with a teflon interior so we can use to mix all the ingredients saving another large bowl to clean up.  Put the pasta back in the bowl add the other ingredients mix thoroughly making sure to break up the Tuna. Serve.  Can be kept in the refrigerator but you should add more dressing to it and mix before serving.004

This is the basic recipe, My daughter is a purist and will brook no additions to the recipe, but feel free to explore.  Diced red, green yellow peppers, diced tomatoes,diced green chilies. broccoli florets or who knows.005

Here’s something to make cooking a little easier:
T-fal A9228064 Specialty Nonstick 12-Quart Stockpot Dishwasher Safe Stock Pot Cookware, Black
Wish Bone Salad Dressing, Robusto Italian, 16-Ounce Bottles (Pack of 6)
Bumble Bee Solid White Albacore Tuna In Oil (866063) 12 oz

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 copyright © rantsravesandrecipes 2013 all rights reserved

 

Tuna and Pasta Salad
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 12 oz can of Tuna
  2. Appox 6-8 oz Wish Bone Italian Dressing ( we've tried others but nothing seems to match the flavor of this one)
  3. 1 large or 2 medium red onions diced
  4. 4-6 oz grated parmesan cheese
  5. fresh cracked pepper
  6. 1# medium pasta shells
Instructions
  1. For the tuna and pasta salad place salted water in a large stock pot and cook the pasta. When cooked drain . We use a pot with a teflon interior so we can use to mix all the ingredients saving another large bowl to clean up. Put the pasta back in the bowl add the other ingredients mix thoroughly making sure to break up the Tuna. Serve. Can be kept in the refrigerator but you should add more dressing to it and mix before serving.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/