Oven Baked Pork Chops

Twice Baked Potatoes with Blue Cheese and Mushrooms

Oven Baked Pork Chops Ingredients:

8 boneless pork loin chops (about 3½ pounds)
Salt and pepper to taste
⅔ cup Dijon mustard
2 tablespoons Worcestershire sauce
1⅓ cup Italian breadcrumbs

Supplies needed:
1 gallon freezer bag, labeled


1. Season the pork chops with salt and pepper.

2. In a small bowl, mix together the Dijon and Worcestershire sauce.  

3. Dip each pork chop in the mustard mixture to cover and coat heavily with breadcrumbs.

4. Preheat the oven to broil. Cover a baking sheet with foil and lay a baking rack on top. Lay 4 of the coated pork chops on the baking rack and broil for 5 to 7 minutes on each side or until done.  

Makes 2 entrees, each entree serves 4

To freeze extra chops:
Do not bake before freezing. After breading pork chops, wrap individually, label, and freeze for up to 2 months.

Remove from freezer to defrost or place on rack directly from the freezer. Preheat the oven to broil. Cover a baking sheet with foil and lay a baking rack on top. Lay the coated pork chops on the baking rack and broil for 8 to 12 minutes on each side or until done.

Nutritional facts:
Calories 302
Fat 10g
Cholesterol 81mg
Sodium 797mg
Carbohydrate 18g
Fiber 2g
Protein 34g
Diabetic Exchanges: 1 lean meat, 1 starch

Twice-Baked Potatoes with Blue Cheese and Mushrooms Ingredients:

4 russet potatoes (about 8 ounces each), scrubbed and patted dry
1 teaspoon canola oil
8 ounces white button mushrooms, thinly sliced
2 teaspoons olive oil
1 tablespoon unsalted butter
1 onion, minced
1 garlic clove, minced
1 cup crumbled blue cheese
½ cup low far sour cream, at room temperature
¼ cup skim milk
½ teaspoon dry mustard
Salt and pepper


1. Adjust the oven racks to the upper-middle and middle positions and heat the oven to 400°F. Rub the potatoes with the oil, place directly on the upper oven rack, and bake until the skins are crisp and deep brown and a skewer easily pierces the flesh, about 1 hour, flipping them over halfway through baking.

2. White the potatoes bake, in a 10-inch nonstick skillet sauté the mushrooms with ⅛ teaspoon salt and olive oil until golden brown, about 15 minutes. Transfer to a bowl and cover to keep warm.

3. Melt the butter in the same skillet over medium heat. Add the onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in the garlic and cook until fragrant about 30 seconds. Transfer to a bowl and cover to keep warm.

4. Transfer the potatoes to a wire rack set over a foil-lined rimmed baking sheet and let cool slightly, about 10 minutes. Increase the oven temperature to 500°F.

5. Cut each potato in half lengthwise through the narrow, curved side. Using an oven mitt or a folded kitchen towel to hold the hot potatoes, scoop the flesh from each potato half into a medium bowl, leaving ⅛-inch thickness of flesh in each shell. Transfer the potato shells back to the wire rack.

6. Mash the potato flesh with a potato masher or fork until smooth. Stir in ½ cup of the crumbled blue cheese, sour cream, milk, dry mustard, onion-garlic, mixture, ¼ teaspoon salt, and ⅛ teaspoon pepper. Spoon the mixture into the potato shells, mounding it slightly in the center. Sprinkle with the mushrooms followed by the remaining ½ cup cheese.

7. Bake the potatoes on the middle rack until the shells are crisp and the cheese is melted and spotty brown, 10 to 15 minutes. Serves 8.

Nutritional facts:
Calories 200
Fat 8g
Cholesterol 15mg
Sodium 460mg
Carbohydrate 25g
Fiber 2g
Protein 7g

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