Arizona Dreaming Pork Chops Wsauce Recipes

BAKED PORK CHOPS WITH CREAM OF MUSHROOM SOUP

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place sliced onion pieces on the bottom of a glass baking dish. Lay pork chops over the onions. Cover chops evenly with cream of mushroom soup. Add water and bouillon to the top, breaking up bouillon cubes to get the flavor spread out. Cover with aluminum foil.
• Bake in the preheated oven, stirring the gravy once or twice, until no longer pink in the centers, about 1 hour. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

ARIZONA PORK TENDERLOIN RECIPE

Steps:

• Preheat oven to 325°. Wash pork, pat dry. Season with the ARIZONA DREAMING. Place in a roasting pan and cook until the desired doneness is reached (165° will take 40-50 minutes). While the pork is in the oven, prepare the sauce. For the sauce, heat the oil in a large skillet over medium heat. Add the onion. After about 3 minutes, when the onion is turning translucent but not brown, add the ARIZONA DREAMING and stir. Then add 1 cup of the water, the tomatoes and honey. Cook 20 minutes, stirring frequently to break up the tomatoes. After 20 minutes, add the remaining water, along with the minced cilantro if using. Remove the pan of sauce from the heat. Using a slotted spoon, mix about half of the sauce into the cooked rice. The slotted spoon helps you get the chunkier bits and less liquid into the rice. Pour the remaining sauce into a medium bowl and gently mix in the sour cream. Slice the pork into thin pieces and serve with the seasoned rice. Pour the sauce over the meat or serve in a dipping bowl.

ARIZONA DREAMING PORK CHOPS W/SAUCE

Steps:

• 1. Preheat oven to 325. Wash pork, pat dry. Season with the Arizona Dreaming. Place in a skillet with hot oil or butter and fry until done. Remove chops and set aside, but keep warm while making sauce.
• 2. For the sauce, remove all but 1 - 2 tbsp of oil in pan. Add the onion. After about 3 minutes, when the onion is turning translucent but not brown, add the Arizona Dreaming and stir. Then add 1 cup of the water, the tomatoes or peppers and honey. Cook 15 minutes, stirring frequently. After 20 minutes, add the remaining water, along with the minced cilantro if using.
• 3. Remove the pan of sauce from the heat. using a slotted spoon, mix about half of the sauce into the cooked rice. The slotted spoon helps you get the chunkier bits and less liquid into the rice. Pour the remaining sauce into a medium bowl and gently mix in the sour cream.
• 4. Servings 4; serving size 4 oz. pork and 1 cup of rice (476 g.); calories 470; calories from fat 90; total fat 10 g; cholesterol 65 mg; sodium 70 mg; carbohydrate 65 g; dietear fiber 3 g.
• 5. Here is the Arizona Dreaming and the rice I used last time I made this. The sauce is so incredibly good that it doesn't matter what you serve with the chops it is all fabulous.
• 6. 10-27-13---Made this for dinner tonight with mashed potatoes and fried kale. I will add recipe link for kale. --- https://www.justapinch.com/recipes/side/vegetable/fried-kale-with-mushrooms-and-bacon.html?p=1