Tomato Basil Salad

After thanksgiving I wanted to eat something quick and light. So I decided to make an easy tomato basil salad. You can make this in about 5 minutes. You can eat on its own or make as a side dish. You can make ahead of time or refrigerate and it’s even better when the vegetable marinate in the dressing.

Ingredients

     ·        Cherry Tomatoes

·        Avocado

·        Fresh Mozzarella Balls

·        Salt

·        2 tbsp. Dried Basil Flakes (or fresh) I used dried since I had them on hand.

·        ½ cup Balsamic & Basil Vinaigrette

Easy Steps

1. Cut cherry tomatoes in half add to bowl.

2. Cut Avocado add to mixture.

3. Add mozzarella balls to mixture.

4. Add Dried Basil Flakes to mixture.

5. Add Salt to taste

5. Add ½ cup of Balsamic & Basil Vinaigrette.

 
Makes 4 servings.

ONE PAN SMOTHERED CHEESE PORK CHOPS

 So it’s been awhile since I posted on my blog, but when I made these cheesy smothered pork chops I knew I had to share. For this dish you would need a cast iron skillet or a nonstick oven proof skillet.

Ingredients

·        2 yellow onions peeled, cut in half, and sliced into half-moon shaped slices

·        3 tbsp. butter

·        1 tbsp. extra virgin olive oil

·        1 and 1/4 cup of beef stock

·        4 boneless pork chops

·        Salt and pepper

·        Dried thyme

·        Garlic powder

·        3 tbsp. all-purpose flour

·        4 slices provolone cheese

·        1 cup shredded Swiss cheese

 
 

 

 

 

Instructions

Preheat oven to 400F degrees.

Melt butter and olive oil in skillet over med-high heat.

Add sliced onions and sauté for 3 to 5 minutes until soft.

Add ¼ cup of beef stock to onions and cook for 12 to 15 minutes until onions are soft.

While onions are sautéing, season both side of pork chops with salt, pepper, thyme and garlic powder.

Transfer onions to a plate.

Add a drizzle of olive oil to skillet on medium heat.

Cook pork chops on both sides for 5 minutes each until golden brown,

Transfer pork chops to plate.

Return onions to skillet and sprinkle with flour.

Stir to coat and cook for a minute.

Add remaining cup of beef stock and stir until mixture comes to a boil.

Season with salt and pepper to taste.

Put pork chops back in skillet.

Spoon beef stock on top of pork chops.

Top each pork chop with a provolone cheese slice.

Add a stack of Swiss cheese to each pork chops.

Put onions on top of chops and put in preheated oven for 8 minutes until cheese is melted.

Before servings spoon more stock from skillet over pork chops.

 

 

 

This recipe makes 4 servings and takes about 30 minutes from start to finish. Enjoy.