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Meal ideas at your speed.

Image Courtesy of @blessthismessblog

Melissa’s Skillet Pork Chops with Mushrooms and Green Beans

Ingredients

• 1 package of AdapTable® Meals Roasted Garlic and Herb Pork Loin Chops
• 1 lb fresh green beans
• 1 lb sliced baby bella mushrooms
• 1 tsp olive oil
• ¼ C salted butter
• Salt and pepper to taste

Directions

1. Rinse your green beans and then add them to a medium saucepan. Cover them with water and heat the water over high heat until boiling. When the beans are boiling, reduce the heat to medium-high and cover with a lid.
2. While the beans are cooking, add the mushrooms to a large 10- to 12-inch skillet (cast iron preferred) and cook over medium to medium-high heat, stirring occasionally. After a few minutes of cooking, the mushrooms will start to release some of their moisture. Cook the mushrooms until all of the moisture they have released has been cooked off and the pan looks dry again; this takes roughly 8-10 minutes of cooking.
3. When the pan looks dry again, reduce the heat to medium and add the butter. Continue to cook, stirring occasionally.
4. Heat another skillet over medium to medium-high heat and add the olive oil to the skillet.
5. Cook the pork chops, covered, in the skillet for 2-2 1/2 minutes per side, until the pork reaches 145°F on a meat thermometer.
6. After the beans have boiled for about 20 minutes, check them for tenderness. You want them to be tender crisp. Let them cook for an additional 5 minutes if they aren't quite done and if they are, drain them well.
7. When the pork is done cooking, remove it from the pan and let it rest for 1-2 minutes.
8. When the beans are done cooking and drained, add them to the skillet with the mushrooms and stir to combine. Add plenty of salt and pepper to the mushrooms and green beans in the skillet.
9. Serve the hot pork chops with the buttery mushrooms and green beans on the side.

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Image Courtesy of @hangryvore

Katherine’s Hong Kong Café Style Pork Chop Macaroni Soup

Ingredients

• 1 package of AdapTable® Meals Roasted Garlic & Herb Pork Loin Chops
• 1 1/2 C macaroni elbows
• 2 C chicken broth
• 1 C frozen veggies (peas, carrots, corn)
• 1/2 C diced luncheon meat or spam (optional)
• 1 tsp soy sauce
• 1/2 tsp sesame oil

Directions

1. Boil salted water and cook macaroni. 2. While the macaroni is cooking, pan fry the pork loin chops on a pan until cooked through. 3. Microwave the chicken broth, frozen veggies and luncheon meat in a bowl for less than 3 minutes until hot. 4. Add in the macaroni when done and mix in sesame and soy sauce to taste. 5. Serve with the pork loin chops for a complete easy meal.

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Image Courtesy of @lindseyeats

Lindsey’s Pork Banh Mi

Ingredients

• 1 Package AdapTable® Meals Roasted Garlic and Herb Chop
• 1 Baguette
• Bundle Cilantro
• 2 Carrots, thinly sliced
• 4 Cucumbers, thinly sliced
• 1/2 C. Water
• 1/2 C. White Vinegar
• 1 tsp Peppercorns
• 3 tsp Salt
• 2 tsp Sugar
• 1 Jalapeno
• 1/4th C Kewpie Mayo
• 2 tsp Sriracha
• 1 tsp Maggie’s Seasoning

Directions

1. To begin, pickle your veggies by slicing and mixing with your pickling liquid and place them in an airtight container.
2. Next, mix your dressing in a bowl and set it aside.
3. Take your pork and cook according to the package instructions.
4. Assemble by slicing your bread, add on your dressing, cooked pork, pickled vegetable, cilantro, close, slice, and enjoy!

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Image Courtesy of @cookathomemom

Laura’s French Onion Pork Chops

Ingredients

• 1 lb AdapTable® Meals Roasted Garlic & Herb Pork Loin Chops
• 3 Tbsp Olive or Avocado Oil
• 2 Cloves Garlic
• 1 White Onion
• 1/2 Tbsp Balsamic Vinegar
• 3/4 C  Chicken or Vegetable Broth
• 1/4 C Coconut Cream
• 1/4 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 1/8 tsp Salt
• 1/8 tsp Black Pepper
• 1/8 tsp Crushed Red Pepper
• 1/8 tsp Oregano
• 1/8 tsp Thyme
• 4 C Green Beans (steamed or roasted)
• 1 tsp Fresh Parsley
• Salt and Pepper (to taste)

Directions

1. Heat the oil in a large skillet. Pat the pork chops with some paper towels so they’re dry. Season them generously on both sides with all the seasonings, then add them to the hot pan. Don’t move them in the pan as they’re searing, and allow them to brown on each side for about 3 minutes, turning just once. Set them aside on a plate.
2. Thinly slice the onion and mince the garlic. 
3. Add sliced onions to the same skillet. Lower the heat and cook on low heat for 20-25 minutes, stirring occasionally, until softened completely. Add the garlic and vinegar, season with salt, and stir.
4. Last, whisk in the coconut cream and broth, scraping the bottom of the pan with a wooden spoon. Return the pork chops to the skillet. 
5. Bring to a simmer and cook everything together over low heat for another 5-6 minutes or until cooked through (the time will depend on the thickness of your pork chop). Use a meat thermometer to test the internal temperature once it’s rested – it should be 145°F.
6. Sprinkle with some parsley and serve your pork chops with a spoonful of onions and sauce, and whatever green veggie you like!
7. Laura likes to serve with green beans but roasted broccoli, roasted potatoes, asparagus, or a simple salad.

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Catalina’s Rosemary Pork Chops

Ingredients

• 1  AdapTable® Meals Roasted Garlic & Herb Pork Loin Chops
• 4 Tbsp Olive Oil  
• 1/2 tsp Salt  
• 1/4 tsp Ground Pepper  
• 1 tsp Smoked Paprika (optional) 
• 6 Cherry Tomatoes  
• 1 C.  Low-Sodium Chicken Broth  
• 1 Tbsp Apple Cider Vinegar  
• 2 tsp Maple Syrup  
• 1 Tbsp Brown Sugar  
• 2 Tbsp Butter  
• 4  Rosemary Sprigs  
• 2 Tbsp Chopped Fresh Parsley  (optional)

Directions

1. Pat dry AdapTable Meals® pork chops with a paper towel.
2. Rub pork chops with 2 tablespoons of olive oil.
3. In a small bowl, mix salt, pepper and paprika and rub onto the pork chops. Set aside.
4. Place a medium skillet (for which you have a lid) over medium-high heat. Add the remaining 2 tablespoons of oil and once it is hot, add the pork.
5. Cook until golden, for about 2 to 3 minutes.
6. Flip the pork chops to the other side, cook for one minute and reduce the heat to low. Cover the skillet with a lid and cook 5 to 12 minutes (check every 2 minutes after 5 mins), or until an instant-read thermometer reads 145°F when inserted into the thickest part of the chop. 
7. Transfer pork chops to a plate or cutting board and cover loosely with aluminum foil.
8. Let the pork rest for 5-10 minutes.
9. Using the same skillet, increase the heat to medium-high and add the cherry tomatoes. Sear them until lightly charred, remove and set aside on a plate.
10. Add the chicken stock, vinegar, maple syrup, and brown sugar to the skillet, stir and add 2 sprigs of fresh rosemary.
11. Use a wooden spoon to scrape the bottom of the skillet to remove any bits that stuck to it. Bring the mixture to a simmer and cook until reduced by half.
12. Taste and adjust for salt, acidity or sweetness.
13. Take the skillet off the stove, and when the sauce is no longer simmering, stir in the butter. Discard rosemary.
14. Add the pork chops back into the pan and drizzle some of the sauce on top. Add back the tomatoes.
15. Sprinkle some chopped fresh parsley on top and garnish with a few fresh rosemary sprigs before serving.

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Meal ideas at your speed.

Pork Loin Chops, Roasted Potatoes & Mixed Vegetables

Want to be a meal ninja? Serve dinner in a flash with sneaky amazing Roasted Garlic and Herb Boneless Pork Loin Chops, seasoned mixed vegetables and roasted potatoes. Woah, how did you do that?