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Fresh Ideas
for Dinner
Stuffed
Pork Chops With Loaded Mashed Potatoes,
Pork Chops and Stuffing Bake, Peppered
Pork Tenderloin and
Asian-Style Pork and Vegetables
 (Family Features) - Ever think about your refrigerator
and pantry as your mealtime solution center? When planning a meal,
people first consider what meat they have in the fridge, followed
by what they have available in the pantry.*
Additionally, Americans are looking for more variety in their meat
choices. A recent USDA study revealed that sixty percent of consumers
have pork on hand as an alternative to beef or chicken. Quick to
fix, pork offers a variety of ways in which to prepare a delicious
meal in no time. In the skillet, boneless chops are the perfect
choice. In the oven, tenderloins are ideal when seasoned or marinated
and baked.
Mild in flavor, pork is complemented by a variety of tastes- both
sweet and savory. Paired with products from the pantry, such as
prepackaged meal kits, rice and pasta mixes and any number of spices,
sauces and chutneys, pork offers a wide range of tastes your family
will love. And you'll love the preparation ease it provides that
allows you to spend less time fixing dinner and more time enjoying
it.
*Survey conducted for Hamburger Helper by RoperASW.
For additional quick-fix meal ideas, visit DinnerMadeEasy.com.
For more pork preparation ideas, go to otherwhitemeat.com.
Stuffed Pork Chops With
Loaded Mashed Potatoes
1 package Pork Helper Oven Favorites breaded pork chops & mashed
potatoes
2 cups hot water
2/3 cup milk
3 tablespoons margarine or butter, melted
1/2 cup sour cream
1/2 cup shredded Cheddar cheese (2 ounces)
1/8 teaspoon ground red pepper (cayenne)
8 medium green onions, sliced (1/2 cup)
1 package sliced mushrooms (8 ounces)
4 boneless pork chops (about 1 to 1 1/4 pounds)
1 cup hot water
Heat oven to 400°F. Stir dry Potatoes and Seasoning, 2 cups
hot water, the milk and melted margarine in 1 1/2-quart ungreased
casserole until well blended. Stir in sour cream, cheese, red pepper,
green onions and mushrooms.
Grease 13x9-inch pan. Cut 3-inch pocket in each pork chop, cutting
lengthwise. Place pork chops in pan. Sprinkle one- fourth (about
2 tablespoons) of the bread crumb Topping on pork chops; press firmly.
Turn pork chops over and sprinkle with remaining Topping. Spoon
about 2 tablespoons potato mixture into each pocket. Secure pockets
with toothpicks.
Place both pan of pork chops and casserole of potatoes in oven.
Bake uncovered 27 to 33 minutes until pork chops are no longer pink
in center or until thermometer reads 160°F. Gradually stir
1 cup hot water into Gravy Mix, using wire whisk or fork, until
blended. Serve with potatoes and pork chops. 4 servings.
Pork Chops and Stuffing Bake
4 boneless pork chops (about 1 to 1 1/4 pounds)
4 slices process Swiss cheese
1 package Pork Helper pork chops & stuffing
1 jar (4.5 ounces) sliced mushrooms, drained
1 1/2 cups hot water
1/2 cup hot water
2 tablespoons margarine or butter, melted
Heat oven to 375°F. Place pork chops in ungreased 13x9-inch
baking dish; cover with cheese slices. Sprinkle with Stuffing and
mushrooms.
Stir together 1 1/2 cups hot water and the Seasoning; pour over
stuffing. Stir 1/2 cup hot water and the Gravy Mix with wire whisk
until smooth; pour over mixture in dish. Drizzle with melted margarine.
Cover and bake 20 minutes. Uncover and bake 15 to 20 minutes longer
or until top is golden brown and juice of pork is no longer pink
when centers of thickest pieces are cut or until thermometer reads
160°F. 4 servings.
Peppered Pork Tenderloin
1 pork tenderloin (about 1 pound)
2 teaspoons lemon pepper
1/2 teaspoon ground red pepper (cayenne) or pepper blend
seasoning
Heat oven to 425°F.
Rub entire surface of tenderloin with both peppers. Place in ungreased
shallow 11x7-inch roasting pan.
Roast uncovered 15 to 20 minutes until top is golden brown and juice
of pork is no longer pink when centers of thickest pieces are cut
or until thermometer reads 160°F. Let stand 5 minutes. 4 servings.
Asian-Style Pork and Vegetables
1 tablespoon sesame oil or vegetable oil
1 pound boneless pork chops, cut into 1-inch pieces
1 medium onion (such as Walla Walla or Spanish), sliced
2 1/4 cups hot water
1 package Pork Helper pork fried rice
1 bag (1 pound) frozen stir-fry vegetables
2 tablespoons peanut butter
1/4 cup cashews or peanuts, broken, if desired
Heat oil in 10-inch skillet over high heat. Cook pork and onion
in oil 5 to 7 minutes, stirring occasionally, until pork turns white
and onions begin to soften.
Stir in hot water, uncooked Rice and Seasoning. Heat to boiling,
stirring occasionally. Reduce heat to low; cover and simmer 10 minutes.
While mixture is cooking, run cold water over vegetables to thaw.
Stir vegetables and peanut butter into rice mixture; cook 3 to 5
minutes longer or until hot. Sprinkle with cashews. 6 servings.
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| Mealtime
made easy! Mr. Food shares his top picks for a well-stocked
pantry.
- Meal
kits - paired with fresh meat, it's easy to create hearty,
complete meals in no time
- Canned
fruits and veggies are a quick way to balance the meal
- Canned
meats - tuna and chicken are a great addition to packaged
salad mixes
- Spices
- nothing makes a meal "your own" like your favorite combination
of spices
- Salsas,
chutneys, oils and sauces add a taste of the exotic with
Mexican-, Indian- and Asian-inspired condiments
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SOURCE: Hamburger Helper
National Pork Board
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