One Pan Pork Chops and Rice

Ever have a couple leftover pork chops from another recipe and no idea what to do with them? Yeah, it happened to me too. I went through the kitchen and came up with this one.

You’ll need:

Pork Chops
Garlic powder
Minced onion
Rice
Water
Brown gravy (Jar or packet mix)
Butter

How to:

There’s no set amount of what you have to have. Just base it on how many people you’re cooking for. First, rub the garlic powder into your pork chops and then your minced onion. Toss some butter in a pan to melt and start frying your pork chops. Once they’re done, add rice and water. I did the standard one cup of rice, two cups of water cooking for two people with three pork chops. Heat up your gravy when the rice is almost done. Once the rice is done, serve the pork chops on the rice pouring the gravy over it.

This was a great leftover recipe. I had a couple containers of leftover KFC gravy, just enough rice for a cup, and 3 pork chops without use. Finally had the idea to throw it altogether for a great meal. Enjoy!

Southwest Style Quesadilla with Southwest Ranch

I was just sparked to make this earlier today when I realized I had chicken thawed in the fridge.

You’ll need:
4 thawed Chicken Breasts
1 pack of taco seasoning (I used Old El Paso brand)
Cholula Hot Sauce (or your favorite)
Salt
Tortillas
Shredded Cheese
4 slices of Pepper Jack Cheese
1 stick of Butter

Dip:
Ranch
Cholula
Chili Powder

How to:

Start by boiling the chicken in a pot. I filled the pot at least halfway with water and added my taco seasoning pack to it and the chicken. The chicken may take awhile and I didn’t time it. I let it go and pick a thick piece to pull out and cut into the center to make sure there’s no pink to know it’s done.

When the chicken is done, take them from the pot and start slicing into small chunks to be shredded. You can leave it as chunks if you like or a mix. Toss the chicken into a bowl and start adding your hot sauce of choice. I used Cholula as it gives good flavor as well as heat. You’re just looking for a nice coating on the chicken for flavor. Add salt to taste.

Now, get your pan heating up and once it’s hot, take the stick of butter, peel the foil back, and just rub the butter in the pan. *Easy tip for buttering pans instead of taking a piece of butter and moving it all over the pan* Toss your tortilla in and with the slightly still melty stick of butter, rub some onto the tortilla. Start with your shredded cheese and placing it on one half of the tortilla. Layer some chicken on top, with another layer of shredded cheese after, and for an extra kick, break a slice of pepper jack in half and place on top. With a spatula, take the empty half of the quesadilla and fold it on top. Make sure to squish it down and seal it with the melty cheese. After a couple minutes, flip and let it sizzle on the other side to ensure melty cheesy goodness. Once, done, pop on a plate and repeat the process 3 more times as 4 chicken breasts should yield 4 quesadllas.

For your sauce:

Start with a good bit of ranch, I’d say I used about 1/3 cup. Add in some cholula or your favorite hot sauce and stir. Next, add about a half teaspoon of chili powder and mix. After that, add a little more of what you need for your taste.

And that’s all you need for your own homemade Southwestern quesadilla. Enjoy!

Southwest Quesadilla with Southwest Ranch (not pictured)