Welcome to another Menu Planning Monday! Here I try to plan out healthy, EASY meals that will get me in and out of that kitchen as quickly as possible while still keeping our palettes satisfied.
Whenever I cook these recipes, I film and show how they turn out over on my Instagram page, so feel free to stop by on those days to check out how they turn out! Here is what we have planned for the week!
Monday
This recipe is great because of how adaptable it is. If your kids don’t like peppers, keep them off and the ranch flavor will be enough. Very good!
Tuesday
The recipe serves them as tostadas, I lightly “fry” the tortilla and make them into more bbq chicken tacos/quesadilla. I will show you how on my Instagram stories this night.
Wednesday
I have never tried these, but they look good!
Thursday
Leftovers
Friday/Saturday/Sunday
I never know!
As always, thank you for stopping by!
<3 Shannon
I put this in my rotation, it’s really good! I added green beans and mushrooms 😃
One Pan French Onion Smothered Pork Chops
Perfect for a weeknight meal, this French onion smothered pork chops recipe is all made in one pan, and in about 30 – 40 minutes!
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course: Entree, Main CourseCuisine: AmericanKeyword: smothered pork chops Servings: 4 servings Calories: 597kcal Author: Amanda
Ingredients
2 yellow onions peeled, cut in half, and sliced into half-moon shaped slices
3 Tbsp unsalted butter
1 Tbsp extra virgin olive oil
1 cup plus 4 Tbsp beef stock
4 boneless pork chops about 1 – 1 ½ inches thick
½ tsp kosher salt
1/4 tsp black pepper
½ tsp dried thyme
¼ tsp garlic powder
2 ½ Tbsp all purpose flour
4 slices provolone cheese
1 cup shredded gruyere cheese or swiss
fresh thyme sprigs for adding to pan
Instructions
Preheat oven to 400 F degrees. Melt butter and olive oil in a large cast iron or other oven safe skillet, over MED-HIGH heat. Add sliced onions and saute 3-5 minutes, until soft. Add 4 Tbsp beef stock and continue to cook, stirring occasionally, for 12-15 minutes, until onions are extremely tender and golden brown.
As onions are sautéing, season both sides of pork chops with salt, black pepper, thyme and garlic powder. Transfer onions to a plate, do not wipe out skillet.
Reduce heat to MED, add a drizzle of olive oil to the skillet if needed, and cook pork chops, about 3-4 minutes per side, until golden brown.Transfer pork chops to plate.
Return cooked onions to pan and sprinkle with flour. Stir to coat and cook about a minute. Add remaining 1 cup beef stock and stir often until mixture comes to a boil. Season with a pinch of salt and pepper.
Nestle pork chops back into the pan, spooning some of the beef stock over the tops of the chops. Top with a slices of provolone cheese, and a mound of the shredded gruyere (about a ¼ cup on each chop).
Add a few sprigs of fresh thyme and add skillet to oven and bake 8-10 minutes, until cheese is melted and gooey. Before serving, spoon some of the beef stock/onion mixture over the top of the cheese, and garnish with some additional black pepper if desired.
Nutrition
Calories: 597kcal | Carbohydrates: 10g | Protein: 48g | Fat: 39g | Saturated Fat: 20g | Cholesterol: 168mg | Sodium: 833mg | Potassium: 756mg | Fiber: 1g | Sugar: 2g | Vitamin A: 825IU | Vitamin C: 4mg | Calcium: 575mg | Iron: 1.5mg