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I can remember growing up and having pork chops at least once a week.  I'm not sure if my memory is accurate or not.  With pork chops whether you pan fry or oven bake, the length of time to cook is dependant on their thickness.  Cook a thin pork chop too long and it becomes pork jerky or just plain shoe leather.  I used to pan fry my pork chops all the time because that is what I remembered my mom doing.  It wasn't until my son came along that I started throwing them into the oven so that I didn't have to keep an eagle eye on them. Another thing that I didn't know were the different cuts that pork chops could have.  I just thought it was the one cut with the bone on one side and it kind of curled one way.  Those were the only ones that I remember.  It was a revelation when shopping one day many, many years ago and seeing all the different cuts.  I now mostly buy the sirloin cut.  Not that it is superior in any way but I just like how it bakes up and the big plus for me, my son likes it too.  He doesn't like the white meat curled bone in one that I grew up with and to tell the truth, I prefer this cut too.  It's a win win in my book.
Try this recipe with any cut you like but watch the cooking time.  These chops were almost an inch think so I cooked them for 45 minutes.  A thinner cut, you will need less time.  Make sure to cook pork all the way though and do let it rest when coming out of the oven for at least 3 minutes.  Enjoy!
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Serves: 2-4


Recipe:

2-4 Pork Chops (I used sirloin cut for this recipe)
2-3 medium Yellow Squash
2-3 Leeks
1 cup Baby Carrots
1  TBSP Garlic
2 TBSP Butter
Salt and Pepper to Taste

Preheat Oven to 375 F (190 C)
Salt and Pepper both sides of the chops
Use about 1/2 -1 tsp of diced Garlic per Pork Chop
Place into casserole dish
Top each Pork chop with 1 tsp of diced cold butter

Chop vegetables and place around pork chops
Top with chopped cold butter and rest of garlic
Salt and Pepper to taste

Bake uncovered for 45 minutes until (145 degrees (63 C) minimum) 
The sirloin chops were almost an inch thick and cooked in the 45 minutes.  If thinner, check at the 30 minute mark and check for doneness.
Let meat rest at least 3 minutes after coming out of the oven


Optional:  If you want to make this a complete dinner, add diced potatoes and use a larger casserole dish. You can toss the potatoes and vegetables in olive oil instead of the butter if you so choose and lower the calories.  


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I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com.
 
 
Ok, before you judge this one, know that I like the small amount of grease in this soup.  I don't like the 90% lean ground beef, I just don't.  You can use it and eliminate all grease from this recipe if that's your cup of tea.  I like a little because it does add some of the taste to the recipe.  Again, use the lean if that is what you enjoy or don't use meat at all.  This is not necessarily a recipe that has to have meat.  You could add some vegetables or tofu in it's place. If you add vegetables, just add them to the simmering stage, note that carrots can take a bit longer and adjust the time accordingly. If you need to simmer longer than the recipe indicates, make sure to add water or more broth so that it doesn't evaporate too much of the liquid. This was to be one of many soups made this "winter".

Now here in Southern California we seemed to have skipped right over spring and gone to summer.  As I sit and write this, it is 79 degrees out (26 C).  I mean really.  We had a very, very short winter.  It was supposed to be a cold wet one because of the El Nino.  We had one really, really good storm.  One storm that was so so and one that just petered out and left maybe a 1/4 inch.  I had such high hopes for this winter and all the soups that I could make to keep me warm and toasty. High hopes, all now dashed.  It will once again be in the 80's next week. One bright spot we do get some rain tomorrow but it will still be in the mid 60's for this storm.  I feel so cheated. 

I still like making this though and had it last night for dinner.  I just use the microwave method.  Once a week and usually on Monday's we have Hamburger meat for dinner.  It's my son's favorite meat and meal.  I of course find other was for me to eat said meat.  This is one of them.  The meat is spiced with the taco seasoning but it just adds to the soup.  I have made it with the seasoned meat and without and it is just as good.  If you ever have leftover hamburger meat, this really is the soup to make.  Hope you enjoy.
Serves 1 (microwave version) or 6 (stove top version)


Recipes:

Microwave:

1 microwavable soup bowl
1 1/2 cups Chicken or Vegetable Broth
1/3 cup precooked hamburger meat or Sausage (spicy or mild)
1 TBSP Tomato Paste
1/2 cup Stewed diced Tomatoes (I use the Italian)
2 Full Length Lasagna Noodles broken up (Gluten Free or Regular)
2 large Basil leaves
1/4 Tsp Garlic
1/4 Tsp dried Oregano
1/4 Tsp dried Onions
Pinch Salt
1 oz Mozzarella cheese (shredded or cut up)
1-2 TBSP Parmesan Cheese (shredded)

Optional: 1/4 tsp dried chili peppers or chili powder and or oz Ricotta Cheese

Add all ingredients except cheese to bowl.  Place in Microwave and cook on high 5 minutes, stir.  Cook for another 5 minutes on high.  Check doneness of noodles.  If using Gluten Free noodles with a high White Rice content shorten the second cooking to 3 minutes and check for doneness.  
Take out of microwave carefully!  It will be very hot.
Add cheeses, stir and enjoy.

Stove Top:

1 Soup Pot

1/2 lb ground beef
1/4 lb Sausage (regular or mild)
1/2 cup Yellow Onion
8 cups Chicken Broth or Vegetable Broth
1 14 oz can diced tomatoes of your choice (I use the Italian)
1 can tomato paste
1 TBSP Dried Oregano
1 TBSP Garlic 
6-8 Basil leaves
1/2 tsp salt
1/2 cup Mozzarella Cheese (shredded or cut up)
1/2 cup Parmesan Cheese (shredded)
1/2 cup Ricotta Cheese
1/2 box Lasagna Noodles cooked as per instructions on box

Directions:


In the soup pot, brown hamburger meat and sausage, break it up to small bite size pieces, add the onion when the meat is about 3/4 cooked.
When the onion turns translucent, add all ingredients EXCEPT cheese and noodles.
Bring to a boil then turn down to a simmer
Let simmer on medium low for 30 minutes.
Add Noodles which have been cut up to bite size pieces and let simmer an additional 10 minutes.
I do not add the cheeses but place on the table for the individual people to add to their soup.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. This is based on the microwave version with chicken broth and 85 % lean meat. This serving can be for two if served with other side dishes.