Asian Pork Noodle Bowl

Asian Pork Noodle Bowl

4 cups water
2 (3-ounce) packages oriental-flavored ramen noodle soup
2 tablespoons butter, melted
1 teaspoon freshly grated ginger root
1 tablespoon butter
1 (16-ounce) package fresh or frozen broccoli stir-fry vegetables
1 cup cubed cooked pork tenderloin


Bring water to a boil in 4-quart saucepan. Add noodles; reserve spice packets. Cook over medium heat 3 minutes. Drain.

Meanwhile, combine 2 tablespoons melted butter and ginger root in small bowl; mix well. Pour ginger mixture over cooked noodles; toss to coat. Keep warm.

Melt 1 tablespoon butter in 10-inch skillet until sizzling; add vegetables. Cook over medium-high heat 2 minutes. Add pork. Cover, continue cooking until vegetables are crisply tender (4 to 5 minutes). Stir in reserved spice packets. Serve pork mixture over noodles.

Saucy Baked Pork Chops

Saucy Baked Pork Chops

6 pork chops
salt and pepper
2 cans cream of mushroom soup
1 medium onion, sliced
3 tbsp ketchup
2 tsp Worcestershire sauce

Brown pork chops in skillet. Season with salt and pepper. Place pork chops in baking dish. Mix the rest of the ingredients in a bowl. Pour mixture over pork chops. Cover and bake at 350 degrees for 1 hour.

Pork Chop Casserole

Pork Chop Casserole

5 large potatoes, sliced
2 cans cream of mushroom soup
1 large onion, sliced
6 pork chops

In a greased baking dish, layer potatoes, onions and cream of mushroom soup. Brown pork chops and season to taste. Place on top of everything in baking dish. Bake at 350 degrees for 1 hour and 15 minutes.

Pork Chops with Caramelized Onions

Pork Chops with Caramelized Onions

1 half stick of butter (1/4 cup)
4 (1/2-inch thick) pork chops
1/2 teaspoon salt
1/2 teaspoon coarse ground pepper
3 medium onions, thinly sliced
1/2 teaspoon dried rosemary*
2 teaspoons finely chopped fresh garlic

Melt butter in 12-inch skillet until sizzling; add pork chops. Cook over medium-high heat, turning once, until browned (8 to 10 minutes). Season with salt and pepper. Remove chops to serving platter. Keep warm.Place onions in skillet with pan juices; sprinkle with rosemary. Cook over medium heat, stirring occasionally, until onions are caramelized (8 to 10 minutes). Stir in garlic; continue cooking until garlic is softened (2 to 3 minutes).Return chops to pan; continue cooking until pork reaches at least 160°F. and is no longer pink (4 to 5 minutes).