Stuffed Butterfly Porkchops with Zuccini Squash

Thanks to my mom for the recipe!

Slice Thick pork chops about 3/4 way through and open making a "butterfly" shape.

Brown in shortening on both the inside and out adding salt and pepper if desired.

Stuff with prepared stuffing (I used stove top) with added mushrooms and close pork chops.

Place in baking dish with any remaining stuffing and cover with foil.

Bake at 375 for about 30 min. or until chops are cooked through completely.

Rinse and slice green zuccini squash and boil until desired texture.  (I like mine a little firm still.)  Drain water and stir in softened butter (I go a bit over board with the butter.  I'm a glutton).  Salt and pepper to taste.

I served this with a side of prepared candied apples.

Saucy Pork Chops...

So pretend the pic looks better. My daughter reminded me to take a picture after we'd already eaten most of the meal. I cut up the PORK CHOPS, which I don't normally do, but I forgot to take them out of the freezer until late. Also, I typically make these in a crockpot, but because of time, I baked them in a covered casserole dish at 350 for an hour and a half.

Cafe Rio Pork Salad

Cafe Rio is a Mexican restaurant here in my state.  Oh man, it has the best food!!  It doesn't help that it is right across the street from my house either ;)  When my friend gave me this copy cat version of their pork salad.  I knew I had to try it!  We tried it once and got hooked!!

There are three parts to the salad: the rice, the pork and the dressing.

Lime-Cilantro Rice

2 tbsp. oil

4 c. long grain rice

6 cups water

1 bunch cilantro, finely chopped

juice of 2 limes

2 tsp crushed garlic

Heat the oil in a large skillet.  Add the rice, cilantro and garlic.  Saute 3-5 minutes, stirring frequently.  Add water and lime juice.  Bring to boil.  Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes)

Cafe Rio Pork

1 (16oz) bottle of salsa

1 can coke

2 c. brown sugar

4-5 lb. pork roast

Place pork in crock-pot and fill it half way up with water.  Cook roast on high for 5 hours.  Drain off water.  Cut pork in thirds.  Put back into crock-pot.  Mix together salsa, coke and brown sugar.  Pour over the top of pork.  Cook an additional 3 hours on high.  Shred pork with forks.  Leave it on low until ready to serve.

Note: I have used chicken as a substitute (It is pictured above)  It is just as good this way, as well.

Creamy Tomatilla Salad Dressing

1 pkg. hidden valley ranch buttermilk dressing

1 c. buttermilk

1 c. mayo or sour cream

2-3 tomatillas (peel off outer leaf/shell)

1 tsp. crushed garlic

3/4 bunch fresh cilantro

1 tsp. cayenne pepper

juice from 1 lime (2 tsp)

Salt and pepper

Blend all ingredients in blender.  Refrigerate.

Assembly: Put a tortilla on a plate.  Then put rice, pork, some chopped lettuce and the dressing.  (You can add beans as well) 

Finally, garnish salad with cheese, tomato, crushed tortilla chips, sliced avocados,etc.

Note: I strongly prefer the uncooked tortillas over regular old packaged tortillas.  Check the refrigerated section of your local grocery store.  Our Costco carries them too.  Just throw tortilla in a pan over the stove top, give it a few flips and it's cooked.

You can also serve this burrito style.  My kids like it a little bit better this way.  

Enjoy!

Crockpot Pork Chops

Again, I unabashedly share my sister's recipe. It's awesome.

*4-6 good sized, boneless pork chops

Roll in mustard and flour then brown.

*1 family sized can of Cream o' Mushroom
*1 family sized can of Cream o' Chicken

Put browned chops in crock pot and cover with soups.
Let cook in crock pot on high 4-6 hours and serve over white rice.

Onion Baked Pork Chops

1 envelope Lipton Golden Onion Soup Mix
1/3 c. Plain dry bread crumbs
4 pork chops 1 inch thick (I've done more that were thinner and it worked just fine)
1 egg well beaten

Pre heat oven to 400

Roll chops in egg and then in mixed dry ingredients

Place on greased baking dish/sheet

Bake uncovered 20 min, turning once.