Sage and Rosemary Pork Chops Oct 8th Thursday

Sage & Rosemary Pork Chops


INGREDIENTS

2 boneless pork loin chops (3/4 inch thick)

2 teaspoons olive or vegetable oil

1/2 teaspoon dried sage leaves

1/2 teaspoon garlic-pepper blend

1/4 teaspoon dried rosemary leaves, crushed

1/4 teaspoon salt

DIRECTIONS

1. Heat closed contact grill 5 minutes. Brush both sides of pork chops with oil; sprinkle with sage, garlic-pepper blend, rosemary and salt.

2. Place pork chops on bottom grill surface. Close grill; cook 5 to 7 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°F.

Tuesday Oct 6th Quick Sausage Supper

Quick Sausage Supper


INGREDIENTS

3/4 lb bulk pork sausage

1/2 cup chopped onion (1 medium)

2 tablespoons all-purpose flour

1 can (14.5 oz) diced tomatoes, undrained

1 can (4 oz) mushroom pieces and stems, undrained

1 teaspoon dried oregano leaves

1/2 teaspoon dried basil leaves

1/4 teaspoon garlic powder

1/8 teaspoon pepper

1 can (12 oz) refrigerated buttermilk biscuits

1 cup shredded mozzarella cheese (4 oz)

DIRECTIONS

1. Heat oven to 375°F. In 10-inch ovenproof skillet with 2-inch-deep sides, cook sausage and onion over medium heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink.

2. Sprinkle flour over sausage mixture in skillet. Add tomatoes, mushrooms, oregano, basil, garlic powder and pepper; mix well. Cook until slightly thickened, stirring occasionally. Reduce heat; simmer uncovered while preparing biscuits.

3. Separate dough into 10 biscuits; cut each into quarters. Arrange biscuit pieces over hot sausage mixture. Sprinkle with cheese.

4. Bake uncovered 16 to 20 minutes or until biscuits are golden brown.