Baked Garlic Pork Chops and BLT Pasta Salad
Ingredients:
3-4 Thick Cut Pork Chops
½ Stick Butter
2 Garlic Cloves, Minced
¼ Cup Flour, All Purpose
¼ Cup Milk
1 Cup Mushrooms, Cleaned and Sliced
1 tbsp Oregano
1 tbsp Thyme
Salt and pepper to taste
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Directions:
Preheat oven to 350 degrees.
In a large skillet over medium high heat combine butter, garlic, mushrooms, salt, pepper, oregano and thyme.
Once butter has melted, add your pork chops and seer on each side for 1-2 minutes until golden brown.
Once both sides of the pork chops are a golden brown place in oven and bake for 35 minutes or until centers are no longer pink. *Time may need to be adjusted depending on the thickness of your pork chops.
Remove skillet from oven and remove your pork chops and sit them aside to rest.
Whisk flour and milk into your pan with the remaining liquids after removing the pork chops. Whisk until all lumps are removed. Simmer for 3-4 minutes.
Serve over the top of pork chops.
BLT Pasta Salad
Ingredients
1 (16oz.) box elbow macaroni, cooked and rinsed
1 1/2 cup mayonnaise
3/4 cup sour cream
3 Tablespoon granulated sugar
2 Tablespoon apple cider vinegar
1 1/2 teaspoons celery salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1/2 teaspoons smoked paprika
1/4 teaspoons dry dill
1 teaspoon ground black pepper
5 green onion, sliced thinly
4 Roma tomatoes, seeded and diced
1 head Romaine lettuce, chopped thinly
12 slices thick cut bacon, cooked and crumbled
Instructions
Whisk together the mayonnaise, sour cream, sugar, apple cider vinegar, celery salt, onion powder, garlic powder, smoked paprika, dill and pepper in a large mixing bowl.
Add macaroni, green onion, and diced tomatoes and toss until evenly coated.
Cover and chill until ready to serve.
Before serving, add lettuce and bacon and toss.
Serve chilled and enjoy!
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Originally Posted by Putski
