Tag Archive for Lawry’s Garlic Salt

Non-traditional Salisbury Steak

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Non-traditional Salisbury Steak - thesurprisedgourmet.com

Tasty Non-traditional Salisbury Steak using cube steak

What do you do when you want Salisbury Steak but don’t have the right ingredients – you make Non-traditional Salisbury Steak instead.

Most cooks know Salisbury Steak is made from a blend of ground beef and other ingredients you put together. Then you form the mixture into a shape to resemble a steak. If you don’t have ground beef on hand, you use what you have and create a Non-traditional Salisbury Steak. I used cubed steak for my recipe.

Put 1/4 cup flour and 4 tablespoons bread crumbs in a zip lock bag. Sprinkle the cube steak with fresh ground Kosher salt, garlic powder and fresh ground black pepper pushing the seasonings into the meat. Turn the meat over and repeat. Put the steak in the bag and coat well with the flour/bread crumb mixture.

Add enough canola oil to a skillet to coat the bottom of the pan well. Shake off an excess flour mixture and put in the hot skillet to brown on each side. Takes about 60 seconds on each side to brown (the reason it’s called minute steaks). Set aside to drain. Wipe out the excess crumbs in the skillet to keep them from burning.

Mix together 2 tablespoons corn starch, 3/4 cup water and 4 tablespoons Worcestershire sauce to make a slurry. Set aside.

Non-traditional Salisbury Steak with potatoes - thesuprisedgourmetcom

Delicious Mashed Potatoes and Non-traditional Salisbury Steak, a winning combination

Add 2 tablespoons of canola oil to a medium hot skillet. Put in one white onion (thinly sliced), stir gently and cook until golden brown. Dissolve 1 tablespoon beef base bouillon in 1 cup of hot water. Add beef base to onion and then add the slurry. Cook on low, add the steaks back to the pan making sure to cover them completely with the sauce.

If the gravy is thicker than you want, you can thin it down by adding a little water until you get the desired thickness. Let the steaks simmer for a few minutes to seal in the flavor.

This tasty dish of Non-traditional Salisbury Steak is delicious served with Mashed Potatoes.

Thanks for stopping by today. Do you enjoy Salisbury Steak? Do you have your own version of a Non-traditional Salisbury Steak recipe? If you give my version a try, please be sure to stop back by and let me know how it turned out.

Cucina Felice!

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Non-traditional Salisbury Steak

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Serves: 2 servings

A delicious twist on an old favorite
Ingredients
  • 2 Cubed steaks
  • ¼ Cup flour
  • 4 Tablespoons bread crumbs
  • Fresh ground kosher salt, to taste
  • Fresh ground black pepper, to taste
  • Garlic powder, to taste
  • Canola oil
  • 2 Tablespoons corn starch
  • ¾ Cup water
  • 4 Tablespoons Worcestershire sauce
  • 1 White onion, thinly sliced
  • 1 Tablespoon beef base bouillon
  • 1 Cup hot water
Instructions
  1. Put ¼ cup flour and 4 tablespoons bread crumbs in a zip lock bag. Sprinkle the cube steak with fresh ground Kosher salt, garlic powder and fresh ground black pepper pushing the seasonings into the meat. Turn the meat over and repeat. Put the steak in the bag and coat well with the flour/bread crumb mixture.
  2. Add enough canola oil to a skillet to coat the bottom of the pan well. Shake off an excess flour mixture and put in the hot skillet to brown on each side. Takes about 60 seconds on each side to brown (the reason it's called minute steaks). Set aside to drain. Wipe out the excess crumbs in the skillet to keep them from burning.
  3. Mix together 2 tablespoons corn starch, ¾ cup water and 4 tablespoons Worcestershire sauce to make a slurry. Set aside.
  4. Add 2 tablespoons of canola oil to a medium hot skillet. Put in one white onion (thinly sliced), stir gently and cook until golden brown. Dissolve 1 tablespoon beef base bouillon in 1 cup of hot water. Add beef base to onion and then add the slurry. Cook on low, add the steaks back to the pan making sure to cover them completely with the sauce.
  5. If the gravy is thicker than you want, you can thin it down by adding a little water until you get the desired thickness. Let the steaks simmer for a few minutes to seal in the flavor.

 

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Stuffed Pork Chops with Fixings

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Stuffed Pork Chops with Fixings - The Surprised Gourmet

Stuffed Pork Chops with Fixings is a hearty meal

When it comes to a hearty meal, it doesn’t get much better than Stuffed Pork Chops with Fixings. Especially if those fixings are roasted carrots and twice  baked potatoes.

Preheat the oven to 350 degrees.

Take two 1 1/2-inch thick boneless pork chops and season on both sides with onion powder, garlic salt, paprika and fresh ground Kosher salt. Set chops aside for about an hour as you prepare the rest of the meal.

Next prepare your stuffing mixture. Mix together 2 cooked sausage patties (finely chopping), 1/4 cup dried homemade bread crumbs (can use bought if you prefer), 1/4 teaspoon celery seed, 2 teaspoons dehydrated onions, 1 tablespoon dried parsley, 1/4 cup shredded pizza blend cheese, and 1/2 cup mayonnaise. When the mixture is combined completely, set aside.

Stuffed Pork Chops - The Surprised Gourmet

Stuff the pork chops carefully as not to overdo

After the chops have rested, cut each one down the middle like you would a baked potato. Be sure not to cut all the way through. Next cut a pocket on each side of the chop to expand it further. Now you can stuff the two side pockets, as well as the main pocket.

If you like, you can put a dash of olive oil in a hot skillet and brown the chops on the bottom and sides. You have to be extra careful when browning the sides not to lose any of the filling mixture.

Place the chops on a baking dish, cover with foil and bake 40 minutes. Uncover and test the meat for doneness. Cook, uncovered, for 5 to 10 minutes depending on how you like your chops cooked.

You can place your carrots and potatoes in the oven when you put the chops in.

Stuffed Pork Chop sliced to eat

Stuffed Pork Chop sliced and ready to eat

For roasted carrots, put 6 carrots in a baking dish. Mix together 1 teaspoon olive oil, 1 tablespoon butter and 2 tablespoons balsamic vinegar. Pour over carrots and roast until tender.

Once you have baked your 2 potatoes, cut in half and remove the potato being careful not to tear the skins. Put the empty skins in the oven for a few minutes to crisp them. Combine the potatoes with 1/4 cup grated Parmesan cheese, 3 tablespoons melted butter, 3/4 cup milk, 2 tablespoons mayonnaise, 2 tablespoons sour cream, 2 teaspoons fresh ground Kosher salt, and 1/4 teaspoon fresh ground black pepper. Mix items well and put back into the skins. Place newly stuffed potatoes in the 350 degree oven for 15 to 20 minutes.

The Stuffed Pork Chops with Fixings (twice stuffed baked potatoes and roasted carrots) should all be done about the same time. This is a delicious meal that will have your taste buds savoring every morsel.

Do you enjoy Stuffed Pork Chops with Fixings? If so, how do you prepare your pork chops? Do you have a special stuffing mixture? If you give this a try, be sure to stop back by and let me know how it turned out.

Cucina Felice!

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Stuffed Pork Chops with Fixings

Prep time: 

Cook time: 

Total time: 

Serves: 2 servings

This is a hearty meal the entire family will enjoy.
Ingredients
  • 2 (1½-inch) boneless pork chops
  • Onion powder, to taste
  • Garlic salt, to taste
  • Paprika, to taste
  • Fresh ground Kosher salt, to taste
  • STUFFING MIXTURE
  • 2 Cooked sausage patties (finely chopped)
  • ¼ Cup dried homemade (or bought) bread crumbs
  • ¼ Teaspoon celery seed
  • 2 Teaspoons dehydrated onions
  • 1 Tablespoon dried parsley
  • ¼ Cup shredded pizza blend cheese
  • ½ Cup mayonnaise
  • ROASTED CARROTS
  • 6 Carrots
  • 1 Teaspoon olive oil
  • 1 Tablespoon butter
  • 2 Tablespoons balsamic vinegar
  • TWICE STUFFED BAKED POTATOES
  • 2 Potatoes
  • ¼ Cup Parmesan cheese
  • 3 Tablespoon butter, melted
  • ¾ Cup milk
  • 2 Tablespoons mayonnaise
  • 2 Tablespoons sour cream
  • 2 Teaspoons fresh ground Kosher sale
  • ¼ Teaspoon fresh ground black pepper
Instructions
  1. Preheat the oven to 350 degrees.
  2. Take two 1½-inch thick boneless pork chops and season on both sides with onion powder, garlic salt, paprika and fresh ground Kosher salt. Set chops aside for about an hour as you prepare the rest of the meal.
  3. Next prepare your stuffing mixture. Mix together 2 cooked sausage patties (finely chopped), ¼ cup dried homemade bread crumbs (can use bought if you prefer), ¼ teaspoon celery seed, 2 teaspoons dehydrated onions, 1 tablespoon dried parsley, ¼ cup shredded pizza blend cheese, and ½ cup mayonnaise. When the mixture is combined completely, set aside.
  4. After the chops have rested, cut each one down the middle like you would a baked potato. Be sure not to cut all the way through. Next cut a pocket on each side of the chop to expand it further. Now you can stuff the two side pockets, as well as the main pocket.
  5. If you like, you can put a dash of olive oil in a hot skillet and brown the chops on the bottom and sides. You have to be extra careful when browning the sides not to lose any of the filling mixture.
  6. Place the chops on a baking dish, cover with foil and bake 40 minutes. Uncover and test the meat for doneness. Cook, uncovered, for 5 to 10 minutes depending on how you like your chops cooked.
  7. You can place your carrots and potatoes in the oven when you put the chops in.
  8. For roasted carrots, put 6 carrots in a baking dish. Mix together 1 teaspoon olive oil, 1 tablespoon butter and 2 tablespoons balsamic vinegar. Pour over carrots and roast until tender.
  9. Once you have baked your 2 potatoes, cut in half and remove the potato being careful not to tear the skins. Put the empty skins in the oven for a few minutes to crisp them. Combine the potatoes with ¼ cup grated Parmesan cheese, 3 tablespoons melted butter, ¾ cup milk, 2 tablespoons mayonnaise, 2 tablespoons sour cream, 2 teaspoons fresh ground Kosher salt, and ¼ teaspoon fresh ground black pepper. Mix items well and put back into the skins. Place newly stuffed potatoes in the 350 degree oven for 15 to 20 minutes.

 

 

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Fish and Chips Southern Style

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Fish and Chips Southern Style - The Surprised Gourmet

Fish and Chips Southern Style – The Surprised Gourmet

Fish is one of those foods that is good for you so I’d like to share a delicious recipe for Fish and Chips Southern Style.

Living on the lake you might think we would tend to eat a lot of fresh fish. Not that much. While I have enjoyed fishing since I was a young boy, I don’t do it as often as I once did. My youngest brother, however, loves to fish and does it every chance he gets. He’s quite good at it (if I do say so myself), winning numerous fishing tournaments. I’d love to see him go pro one day.

Not long before Thanksgiving we were still having nice weather and my brother had a good day fishing. That evening he brought by a number of large size crappie that he had caught. I filleted and froze them. Going through the freezer this week, I came across the fillets and decided to have Fish and Chips Southern Style. It would be southern style because instead of the common cod, halibut, flounder or tilapia used for the fish, I was using crappie. Also instead of flat, thin fried potatoes for chips, I was making regular homemade french fries.

Since I had such a large number of fillets, I decided to fry half and bake the other.

Fillets battered for Fish and Chips Southern Style

Fillets battered for Fish and Chips Southern Style

For the batter I mixed 1/2 cup self-rising flour, 1/4 cup self-rising corn meal, 2 tablespoons garlic salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon Tony Chachere’s Original Creole Seasoning together in a large, plastic zip-lock bag. In a shallow casserole dish, I mixed together 1 1/4 cups bread crumbs, 2 1/2 teaspoons onion powder, 2 1/2 teaspoons garlic powder, and 2 1/2 teaspoons Tony Chachere’s Original Creole Seasoning. In a small dish, I combined 1 jumbo egg and 1/2 cup milk to make an egg wash.

One at a time put the fillets in the flour mixture in the bag. Make sure they are completely coated and then shake off an excess coating. Place on a plate to set until all fillets are coated. After they set, dip each in the egg wash and then in the crumb mixture.

I put half the fillets on a baking sheet that I had lightly brushed with olive oil. The other half of the fillets I sat aside to fry. Before placing the fillets in the oven, I lightly brush them with melted butter. I put them in a preheated 350 degree oven for 6 minutes. Test for doneness and then return to oven on broil for a couple of minutes to finish crisping the fillets.

For the fried fish, cook in a skillet on medium high heat with a splash of olive oil. Cook on each side about 3 to 4 minutes depending on the thickness of the fillet. Place on paper towels to drain.

Serve with homemade French fries for a Fish and Chips Southern Style meal. You can also serve with a dish of delicious cole slaw.

The amount of ingredients and cook time will vary depending on the type and size of fish you are cooking. You can adjust it to fit your needs.

Are you a fan of traditional Fish and Chips or do you have your own variation? If you decide to give my Fish and Chips Southern Style a try, please be sure to stop back by and let me know how it turned out.

Cucina Felice!

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Fish and Chips Southern Style

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Total time: 

Serves: 4-6 servings

A tasty meal that's healthy for you
Ingredients
  • Crappie fillets (cleaned, deboned, cut-up)
  • Batter mixture
  • ½ cup self-rising flour
  • ¼ cup self-rising corn meal
  • 2 tablespoons garlic salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Tony Chachere's Original Creole Seasoning
  • Bread crumb mixture
  • 1¼ cups bread crumbs
  • 2½ teaspoons onion powder
  • 2½ teaspoons garlic powder
  • 2½ teaspoons Tony Chachere's Original Creole Seasoning
  • Egg wash
  • 1 jumbo egg
  • ½ cup milk
Instructions
  1. For the batter mix ½ cup self-rising flour, ¼ cup self-rising corn meal, 2 tablespoons garlic salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon Tony Chachere's Original Creole Seasoning together in a large, plastic zip-lock bag. In a shallow casserole dish, mix together 1¼ cups bread crumbs, 2½ teaspoons onion powder, 2½ teaspoons garlic powder, and 2½ teaspoons Tony Chachere's Original Creole Seasoning. In a small dish, combine 1 jumbo egg and ½ cup milk to make an egg wash.
  2. One at a time put the fillets in the flour mixture in the bag. Make sure they are completely coated and then shake off an excess coating. Place on a plate to set until all fillets are coated. After they set, dip each in the egg wash and then in the crumb mixture.
  3. Put half the fillets on a baking sheet that is lightly brushed with olive oil. The other half of the fillets sat aside to fry. Before placing the fillets in the oven, lightly brush them with melted butter. Put them in a preheated 350-degree oven for 6 minutes. Test for doneness and then return to oven on broil for a couple of minutes to finish crisping the fillets.
  4. For the fried fish, cook in a skillet on medium high heat with a splash of olive oil. Cook on each side about 3 to 4 minutes depending on the thickness of the fillet. Place on paper towels to drain.
  5. Serve with homemade French fries for a Fish and Chips Southern Style meal. You can also serve with a dish of delicious cole slaw.
  6. The amount of ingredients and cook time will vary depending on the type and size of fish you are cooking. You can adjust it to fit your needs.

 

 

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Fried Chicken Sandwiches

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Fried Chicken Sandwich - The Surprised Gourmet

Fried Chicken Sandwich made with leftover Steak Fried Chicken

Sometimes you have to prepare one meal before you can prepare the one you really wanted such was the case for Fried Chicken Sandwiches.

I had thought of this sandwich the other day but ended up making Steak Fried Chicken instead. It turned out I had 2 pieces of chicken leftover and decided I could make the sandwiches the next day.

Taking a half loaf of French bread, I split it lengthwise. I generously drizzled olive oil over the bread then seasoned it with Lawry’s Garlic Salt and toasted it in a preheated 350 degree oven for 5 minutes.

I then covered both sides of the bread with mayonnaise and put a layer of spinach on one side. I topped that with a layer of thinly sliced sweet onion. Next I added 3 slices of Kraft Velveeta Sharp Cheddar Cheese that I cut on the diagonal.

After warming the leftover fried chicken quarters, I put these on top of the cheese with another layer of spinach. Next came the thinly sliced Roma tomato, fresh ground kosher salt and fresh ground black pepper. I added a slice of Sargento Provolone cheese that I had cut into strips.

Layers of the Fried Chicken Sandwich - The Surprised Gourmet

Adding strips of Provolone cheese to the Fried Chicken Sandwich

I took both halves of the sandwich and then popped it under the broiler for 60 seconds. Took it out, put the top on the sandwich pressed down and returned it under the broiler for another 15 seconds.

When I took the sandwich out, I held it down and cut it into slices two to four inches on the diagonal. I served the sandwich with dill spears, but think small midget pickles would be much better.

The fried chicken made the sandwich so much better than just using grilled or baked chicken.

Thanks for stopping by today. Have you used fried chicken like this before? Hope you’ll give this a try. If you do, please stop back and let me know what you think or if you post it online add the tag #thesurprisedgourmet. I always like to know how you like a recipe.

Cucina Felice!

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Fried Chicken Sandwiches

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Serves: 2 Servings

Fried chicken taste good when made into a sandwich too
Ingredients
  • ½ Loaf French bread
  • Olive oil (to taste)
  • Garlic salt (to taste)
  • Mayonnaise (to taste)
  • Spinach (to taste)
  • Thinly sliced sweet onion (to taste)
  • 3 Slices Kraft Velveeta Sharp Cheddar Cheese, cut on the diagonal
  • 2 Pieces leftover Steak Fried Chicken
  • 1 Roma tomato, thinly sliced
  • 1 Slice Provolone cheese, cut into strips
Instructions
  1. Take a half loaf of French bread, split it lengthwise. Generously drizzle olive oil over the bread then season it with garlic salt and toasted it in a preheated 350 degree oven for 5 minutes.
  2. Take out and cover both sides of the bread with mayonnaise and put a layer of spinach on one side. Top that with a layer of thinly sliced sweet onion. Next add 3 slices of Kraft Velveeta Sharp Cheddar Cheese cut on the diagonal.
  3. After warming the leftover fried chicken quarters, put them on top of the cheese with another layer of spinach. Next add a thinly sliced Roma tomato, fresh ground kosher salt, fresh ground black pepper, and a slice of Provolone cheese cut into strips.
  4. Take both halves of the sandwich and pop them under the broiler for 60 seconds. Take out, put the top on the sandwich pressed down and returned it under the broiler for another 15 seconds.
  5. Take the sandwich out, hold it down and cut it into slices two to four inches on the diagonal. Serve with dill spears or small midget pickles.

 

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Steak Fried Chicken and Gravy

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Steak Fried Chicken

Steak Fried Chicken with gravy and a biscuit hits the spot

Fried chicken is a Southern tradition, but I decided to put a spin on this dish by calling it Steak Fried Chicken and Gravy because it looks more like steak than chicken.

When buying chicken, I mainly buy leg quarters. I normally skin and debone the chicken and then freeze it to have on hand when I want chicken later. Our local Piggly Wiggly runs the leg quarters on sale by the 10 pound bag from time to time. It’s always a good deal so I buy extra.

I took out a pack of leg quarters from the freezer the other day just for frying. The quarters had flattened out to very nice pieces of meat. I started by putting 1/2 cup all purpose flour, 1/2 teaspoon onion powder, 1 tablespoon Lawry’s Garlic Salt, and 1 tablespoon paprika in a plastic Ziploc bag and mixed well. In a shallow bowl, I whisked 1 large egg and 1 cup buttermilk.

Steak Fried Chicken battered - The Surprised Gourmet

Steak Fried Chicken covered in batter, ready to fry

In a deep Lodge cast iron skillet, I added enough Canola oil to make it about 1/2 inch deep in the pan. I took 1 sleeve of whole wheat saltine crackers and crushed them in a bowl for coating. I then sprinkled fresh ground kosher salt, fresh ground black pepper, and Lawry’s Garlic Salt over the 4 leg quarters.

Place each piece of chicken in the Ziploc bag separately and shake it up. Place the flour-coated chicken on a plate to set. Once all the chicken is set, dip each piece in the buttermilk mixture, let the excess drip off then dredge in the crushed crackers. Pat the chicken into the crackers making sure each piece is completely covered.

Place the chicken in the skillet of hot oil being careful not to splatter yourself with the oil. Let the chicken cook in the hot oil for 2 to 3 minutes on each side. You want the chicken to be golden brown. If it comes out dark then your oil is too hot.

Steak Fried Chicken in the skillet - The Surprised Gourmet

Steak Fried Chicken cooking in the Lodge skillet

When the chicken comes out of the skillet, put it in a baking dish and place in a preheated 350 degree oven for 10 minutes to finish cooking.

In a saucepan, combine 3 teaspoons chicken bouillon powder, 4 tablespoons Canola oil, 4 tablespoons flour, 2 cups milk, and 1 tablespoon fresh dried parsley (optional, as this is more for color than flavor). Use a whisk to blend. You may need to add water to obtain the consistency you want in this gravy. Heat over medium heat.

Pour gravy over fried chicken and/or mashed potatoes.

This dish is finger-licklin’ good even if it doesn’t look like fried chicken normally does.

Thanks for stopping by today. Are you a fried chicken fan? Now that you’ve heard of Steak Fried Chicken, have you also heard of Chicken Fried Steak?

Cucina Felice!

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Steak Fried Chicken and Gravy

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Cook time: 

Total time: 

Serves: 4 Servings

A delicious twist on the traditional fried chicken recipe
Ingredients
  • 4 Boneless, skinless leg quarters flattened
  • ½ Cup all purpose flour
  • ½ Tablespoon onion powder
  • 1 Tablespoon garlic salt
  • 1 Tablespoon paprika
  • 1 Cup buttermilk
  • 1 Large egg
  • Canola oil
  • 1 Sleeve saltine crackers
  • Fresh ground kosher salt (to taste)
  • Fresh ground black pepper (to taste)
  • GRAVY
  • 2 Cups milk
  • 3 Teaspoons chicken bouillon powder
  • 4 Tablespoons Canola oil
  • 4 Tablespoons all purpose flour
  • 1 Tablespoon fresh dried parsley (optional)
  • Water (as needed)
Instructions
  1. Preheat oven to 350 degrees.
  2. Put ½ cup all purpose flour, ½ teaspoon onion powder, 1 tablespoon garlic salt, and 1 tablespoon paprika in a plastic Ziploc bag and mix well. In a shallow bowl, whisk 1 large egg and 1 cup buttermilk.
  3. In a deep Lodge cast iron skillet, add enough Canola oil to make it about ½ inch deep in the pan. Take 1 sleeve of whole wheat saltine crackers and crush them in a bowl for coating. Sprinkled fresh ground kosher salt, fresh ground black pepper, and garlic salt over 4 leg quarters.
  4. Place each piece of chicken in the Ziploc bag separately and shake it up. Place the flour-coated chicken on a plate to set. Once all the chicken is set, dip each piece in the buttermilk mixture, let the excess drip off then dredge in the crushed crackers. Pat the chicken into the crackers making sure each piece is completely covered.
  5. Place the chicken in the skillet of hot oil being careful not to splatter yourself with the oil. Let the chicken cook in the hot oil for 2 to 3 minutes on each side. You want the chicken to be golden brown. If it comes out dark then your oil is too hot.
  6. When the chicken comes out of the skillet, put it in a baking dish and place in a preheated 350 degree oven for 10 minutes to finish cooking.
  7. In a saucepan, combine 3 teaspoons chicken bouillon powder, 4 tablespoons Canola oil, 4 tablespoons flour, 2 cups milk, and 1 tablespoon fresh dried parsley (optional, as this is more for color than flavor). Use a whisk to blend. You may need to add water to obtain the consistency you want in this gravy. Heat over medium heat.
  8. Pour gravy over fried chicken and/or mashed potatoes.

 

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Assembling Dinner in a Pinch

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Assembling a meal comes together with sirloin chops

Assembling a meal with sirloin pork chops

Assembling dinner in a pinch comes about when you don’t have a clue what to serve. You may have a faint idea of what you want, but not a complete meal.

I knew I wanted to fix a pack of boneless sirloin pork chops for dinner. When it came to side dishes, not so sure. Then I remembered there was a spaghetti squash in the refrigerator and a pack of Betty Crocker Homestyle Stuffing Mix in the pantry.

I cut the spaghetti squash length-wise and removed the seeds. I rubbed it with olive oil and turned it cut side down in a casserole dish and put it in a preheated 375 degree oven to cook for 15 minutes.

While the squash cooked, I put the chops in a 2-quart baking dish. I then sprinkled them with Lawry’s Garlic Salt, onion powder, paprika and drizzled them with olive oil. I rubbed this into the chops and then drizzled Worcestershire sauce over the top of them and let them marinate while the squash cooked.

When the squash came out of the oven after 15 minutes, I put the chops in to cook for 30 minutes. The oven was still set at 375 degrees.

Assembling a meal, sirloin chop meal - The Surprised Gourmet

Sirloin pork chops, stuffing mix and spaghetti squash…yum

Once the squash cooled, I scraped it  from the skin using a fork. Then I toss the squash with 2 tablespoons butter, Lawry’s Garlic Salt and fresh julienned basil. I topped it off with fresh grated Parmesan cheese right before I served it.

I prepared the stuffing mix according to the directions on the package.

All in all the meal came together quite well. In the end there was leftover stuffing mix, which I put in the fridge to use with another meal (recipe to come later).

Thanks for dropping by today. Do you plan your meals ahead of time or just put dishes together as they come to you? Hope you’ll give this recipe a try. If you do, please be sure to drop back by and let me know how it went or if you post it online tag it with #thesurprisedgourmet.com. I’m always happy to hear how a recipe turned out for you.

Cucina Felice!

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Assembling Dinner in a Pinch

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Serves: 2 Servings

Putting together a meal can sometimes turn out completely different than what you were planning in the beginning
Ingredients
  • 1¼ Pounds boneless sirloin pork chops
  • Garlic salt (to taste)
  • Onion powder (to taste)
  • Paprika (to taste)
  • Olive oil
  • Worcestershire sauce (to taste)
Instructions
  1. Put the chops in a 2-quart baking dish. Sprinkle them with garlic salt, onion powder, paprika and drizzled them with olive oil. Rub this into the chops and then drizzled Worcestershire sauce over the top of them.
  2. Put the chops in a preheated 375 degree oven and cook for 30 minutes.

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