Skillet Chop's

There is nothing better than a dish prepared in the old iron skillet. That well seasoned skillet that we use when we want that certain flavor. My iron skillet is more than 40 years old and is one of the first skillets I ever owned for my kitchen. I have several sizes of skillets and large dutch ovens, but this is the skillet that I reach for the most. I am so glad you stopped by today I am making some Skillet Chops and I sure hope you enjoy them.

From The Oven To The Table

 Skillet Chops with Roasted Corn, Black Bean and Pineapple Salad

Create A Nice Bed Of Onions For The Chops

Add The Seared Chops and The Sauce

Bake

Skillet Chops

Miz Helen's Kitchen

4 Pork Chops

1 teaspoon salt

1 teaspoon pepper

2 medium yellow onions medium slice

2 garlic cloves minced

1 tablespoon cilantro chopped fine or dried

Juice of 1 lime

1 cup Greek Yogurt

1 cup Green Chili Enchilada Sauce

Season the Pork Chops with the salt and pepper

In a large hot iron skillet, sear the pork chops (no oil), then remove them to a plate.

Place all the sliced onion and minced garlic in the bottom of the skillet, then pour 1/2 cup of water over the onions. Do Not Stir.

Place the seared Pork Chops on top of the onions and squeeze the lime juice over the Pork Chops..

Mix the Greek Yogurt and the Green Chili Enchilada Sauce and pour it on top of the Pork Chops.

Cover and Bake in a 350 degree oven for 30 minutes.

This dish makes its own delicious gravy.

I am serving it with a Roasted Corn, Black Bean and Pineapple Salad.

Roasted Corn, Black Bean and Pineapple Salad

Miz Helen's Kitchen

1 cup Roasted Corn

1 cup Black Bean Drained and Washed

1/2 cup Green Bell Pepper chopped

1/2 cup Red Bell Pepper Chopped

1 cup pineapple chopped

1/2 cup red onion chopped

1 jalapeno pepper chopped

Vinaigrette 

1 lime

1 garlic clove minced fine

1/2 cup olive oil

3 tablespoons white wine vinegar

1 tablespoon honey

1/2 teaspoon salt

1/2 teaspoon pepper

Mix together all the salad ingredients and set aside. Prepare the Vinaigrette in the blender, begin with the garlic and add the vinegar honey salt, pepper, the juice from 1 lime. Slowly add the oil until the mixture becomes thick. Mix the Vinaigrette with the salad ingredients and chill for at least 2 hours before serving.

Enjoy!

I am so happy that you could join us for dinner this evening. It is always good to visit with you and talk about old times and the things we used to do with our iron skillet's. We sure hope that you will come back to see us real soon and hope to see you at Full Plate Thursday!
Peace and Joy
Miz Helen
This Post Is Linked To:
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Your Recipe My Kitchen
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Tuesday At The Table
Tempt My Tummy Tuesday
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Weekday Potluck at Sassy Chef