What’s Cooking: baked pork chops & vegetables

This is an original recipe that I made for a friend the other night and she loved it. But tonight. I’ve got the meat marinating in the fridge and tonight, I’m going to bake the dish instead of frying – for something different. This is a great dish to make on a cold wintry day.


Ingredients

  • 1 package of pork chops – thaw and cut into bite sized bits
  • 1 egg
  • 2 tbsp s of bread crumbs – I use the yummy Japanese style crumbs
  • 1 cup of green onions – diced
  • 1 cup of fresh mushrooms – cut into small pieces
  • 1 cup of fresh spinach – stems removed – completely dried
  • Olive oil and spices – salt, pepper, garlic

Marinating the meat:

  • Once the meat is thawed and cut into bite sized pieces, place into a mixing bowl.
  • Add the breadcrumbs and mix well
  • Add the onions, 1 tbsp of olive oil and spices
  • Add 1 egg – beaten
  • Mix with your fingers until the meat is covered with breadcrumbs.
  • Cover the bowl with saran wrap and place bowl in the fridge for 1-2 hours or as desired.


Preparation:

  • Preheat the oven to 350 degrees.
  • Grease the bottom of a casserole dish with butter
  • Add in the mushrooms, spinach, some more green onions and spices as desired
  • Add in the meat mixture and mix well
  • Cook for 40-45 minutes or until pork is fully done (the meat should be white – no pink)

Ready for cooking!

Serving:

This dish is extremely versatile. Double the ingredients for a larger serving. This recipe will serve two people – or for a single person, and you will have left overs for the next day. You can pair up the dish with freshly baked biscuits or potatoes.


So delicious.

PRO TIP: marinating meat before cooking brings out the flavour of the meat and makes it so much more tender. For beef, or thicker meat – let the meat mixture marinate over night.

What’s your favorite pork chop recipe? Let me know in the comments!


For more original recipes:

Crustless Crab Quiche

One Pot Dumplings & Veggies

Five Days of Kale

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