Colorado Spiced Nuts
Plan Z Phase: This is a Z3 (ZReboot) recipe contributed by Plan Z dieter Rollie. Colorado spiced nuts are easy to make. Super Easy!
Servings: Makes 10 cups
Ingredients:
- 1 cup Macadamia nuts
- 1-½ cups sunflower seeds
- 3 cups pecans
- 1 cup pistachios (shelled)
- 2 cups almonds
- 1 tsp ground coriander
- ½ tsp ground cumin
- 3 tsp butter
- 2 tsp raw stevia
- 1-½ tsp of Annie’s Worcestershire sauce
- 1 tsp cayenne pepper
- 1-½ tsp sea salt
Instructions:
Preheat oven to 325 degrees. Place nuts on a rimmed baking sheet—no oil or butter needed on baking sheet. Place in oven, shaking the sheet several times during baking and cook for about 12-15 minutes.
Meanwhile, in a small skillet over low heat, add coriander, cumin, butter, stevia, Annie’s Worcestershire, cayenne and salt. Stir until the butter melts and the stevia is dissolved. Place nuts in large bowl and drizzle with the warm, spiced butter. Stir until well coated. Let the nuts cool completely. Store in airtight containers.
Enjoy!
Cheers,
Roasted Plum Tomatoes
Plan Z Phase: This is a Z2 (ZReduction) recipe.
Servings: 2 to 3 pieces per person
Ingredients:
- 6 large tomatoes
- 4 Tbl extra virgin olive oil
- sea salt or regular salt
Instructions:
Wash and cut the tomatoes in half lengthwise. In a 9" x 9" inch glass pan, arrange the tomatoes cut side up so they are close together. Drizzle with olive oil and lightly grate sea salt on top. Roast the tomatoes at 350 degrees for an hour. Take them out of the oven and let them cool on the counter.
You may want to reheat them just before serving, but they are also good room temperature. The flavor is very intense. YUM!
Enjoy!
Cheers,
Creamy Cauliflower
Plan Z Phase: This is a Z3 (ZReboot) recipe that was submitted by Plan Z dieter Debbie. Debbie says, "Here is an idea for Thanksgiving. Many of us have had this before, but wanted to share it again."
Servings: Serves up to 8
Ingredients:
- 1 head of cauliflower chopped, and steamed in microwave for about 7 minutes
- 1 oz of cream cheese
- splash of whipping cream
- 1 Tbl or less of dried parsley
- salt & pepper to taste
Instructions:
Steam cauliflower in a heat-proof glass dish in your microwave for about 7 minutes. You can add a tablespoon of water to the bottom of the dish. Drain any water off the cauliflower after steaming then shake well.
Put cauliflower in food processor on high and chop for maybe 1 minute.
Cut your cream cheese into small pieces and then add into your food processor. Turn processor back on and let it go for another minute.
Scrape down the sides, blending the mixture back into the processor, then start back up.
Add the whipping cream in a small stream until the mix starts to pull together.
Lastly, add the parsley while processing and let the processor run for another minute to get it really creamy.
Serve as a substitute for mashed potatoes.
Enjoy!
Cheers,
Roasted Brussels Sprouts with Bacon and Cheese
Plan Z Phase: This is a Z3 (ZReboot) recipe.
Servings: Serves 4
Ingredients:
- 6 cups of Brussels sprouts (or vary the amount based on your portion size)
- olive oil spray
- 4 pieces of bacon
- 1 cup of shredded cheese (I used Gruyere but you can use your favorite)
Instructions:
Preheat your over to 375 degrees.
Trim the Brussels sprouts (take off outer layer of leaves) and cut them in half the long way. You want them flat on one side. Spray them with olive oil and put them flat side down (as many as possible) in a medium oven pan. Pile the others on top.
Roast at 375 degrees for approximately 30 minutes or until a few of them just start to brown around the edges. I like them to have brownish edges so they are caramelized and a deeper flavor.
While the Brussels sprouts are roasting you can cook your bacon until it’s crisp. Cut it into bacon bits. Make them whatever size you like.
During the last five minutes of roasting time for the Brussels sprouts pull the pan out and sprinkle on the bacon bits and the cheese. Put back in the oven for the last five minutes and the cheese will melt, the bacon will get warm and the sprouts will be ready to serve.
Enjoy!
Cheers,
Balsamic-Roasted Exotic Mushrooms with a White Truffle Olive Oil Glaze
Plan Z Phase: This is a Z3 (ZReboot) recipe. "Little plates" restaurants have become all the rage. A "little plates" restaurant will offer many, enticingly priced menu items. Order several items and make it a meal, or you can share with your tablemates and make it a tasting party. Or ... you could have a "little plates" party. Cook them all yourself or ask each guest/couple to bring a dish that qualifies as a "little plate" item. Then pass the dishes or set up a buffet.
At two different Chicago restaurants I ordered a mushroom dish that I loved so much I had to figure out how to make it. (That's the recipe posted here.)
Servings: Serves 6 to 8 as a "little plate," an appetizer or side dish
Ingredients:
- 2 pounds of a variety of mushrooms, cleaned and trimmed. (I use lots of creminis cut in half and then add some shitakes and chantrells. You can even make this with regular button mushrooms.)
- 1 cup good, aged balsamic vinegar. (You don't have to get the really expensive stuff; just a good one.)
- 1 cup water
- 3 Tbl white truffle infused balsamic vinegar (Get this from a gourmet specialty store or on line.)
- 2 Tbl extra virgin olive oil
Instructions:
Put the mushrooms in a 9 by 13-inch ovenproof pan. This is a real pile of mushrooms. Don't worry; they'll shrink during the roasting process and be half this size when you're done. Roast the mushrooms with the aged balsamic vinegar and the water at 400 degrees for 30 minutes. Open the oven and stir the mushrooms. Roast for 15 minutes more. Now pour off most of the liquid that has accumulated in the bottom of the pan. Leave just enough so the pan has moisture on the bottom. Roast for 15 to 30 minutes more. Don't let the mushrooms completely dry out.
Drizzle the white truffle infused vinegar and the olive oil over the mushrooms, stir and serve.
If you want to serve later, you can. Just reheat the mushrooms and then drizzle before serving.
Enjoy!
Cheers,
Tomato-Zucchini Medley
Plan Z Phase: This is a Z3 (ZReboot) recipe. Serve this dish by itself, or pair it with Zola's cajun salmon for an exotic meal.
Servings: Serves 2
Ingredients
- 5 medium tomatoes (ripe)
- 12-inch long zucchini or two shorter ones, cut into quarter-inch coins
- 1 tsp chopped garlic (jar garlic is fine)
- olive oil spray
- salt and pepper to taste
Instructions:
Dice 4 of the 5 tomatoes. Add to a saucepan after you have sprayed it with olive oil. Then add the garlic. Cook the tomatoes on medium high until they cook down and some of the liquid starts to evaporate. This should take about 10 to 15 minutes.
While this is happening, you are going to grill, sauté or broil your zucchini. Spray the grill pan or cookie sheet or sauté pan with oil. Place the zucchini coins in your pan and cook on medium high until slightly browned. Spray the tops of the zucchini and turn them over so they get slightly browned on the other side.
Take the zucchini out of the oven.
When the tomatoes are cooked down, dice up the last of the tomatoes and add the slices to the saucepan. This gives more texture to the mixture. Add the zucchini just before you want to serve it and warm the tomatoes and zucchini just a tad.
If you are serving this dish with the salmon, place the salmon on the plate and then spread the tomatoes and zucchini around it for color.
Enjoy!
Cheers,
Acorn Squash with Pecans
Plan Z Phase: This is a Z3 (ZReboot) recipe. When I’m designing diet recipes I try to come up with ways to give you the experience of non-diet food so you don’t feel like you are missing your favorites. On the ZReboot portion of Plan Z you can enjoy this squash and hopefully you won’t even miss the brown sugar in the traditional version. Photo submitted by Plan Z dieter Nancy.
Servings: Serves 2
Ingredients:
- 1 acorn squash cut in half stem tip to toe
- 2 Tbl of butter, divided
- ½ packet of stevia sweetener
- 2 Tbl of chopped pecans or walnuts, divided
Instructions:
Be careful and use a sharp knife to cut the squash. I just tap the knife into the squash on the top across the middle so it sticks into the squash and then actually lift the squash and knife up together and bring them down with some force onto the cutting board. The knife cuts through the squash, usually at least half way and then I just do that again and I’m through. This way I keep my hands out of the way so I don’t risk cutting myself. Then I use a soup spoon to cut out the seeds and membranes so the squash is nice and cleaned out.
Place the cut and cleaned squash halves on a cookie sheet. Place the butter inside each squash piece and sprinkle lightly with the stevia. Then add a tablespoon of nuts to each squash half. Roast in your oven at 375 for 1 hour or more. Cooking time depends on how large your squash is. You can test for doneness with a sharp knife. You want the squash to be fully soft for best eating. The squash is naturally very sweet so this dish tastes like a dieter’s treat.
Enjoy!
Cheers,
Mushrooms with a Creamy Cheese Sauce
Plan Z Phase: This is a Z3 (ZReboot) recipe. This goes well with grilled picnic meats. Photo submitted by Plan Z dieter Nancy.
Serves: 4 Servings
Ingredients:
- 16 oz of button mushrooms. Wash and cut each once in half lengthwise.
- 2 Tbl of butter
- 1 cup of Boursin cheese (soft cheese in the cheese case at your store). You can choose your favorite flavor. I use the garlic and herb flavor. There are others that will work, too.
- ½ cup of cream
- salt and pepper to taste
- minced chives (optional)
Instructions:
In a large saute pan sauté the mushrooms in the butter until they loosen and are cooked but not mushy. Medium high works great for this.
Then add the cheese and begin to melt it on medium. Stir it around to break it up. Add the cream to thin the sauce a bit. If you like it thinner you can add more cream. Taste it. Add salt and pepper to your liking.
When I serve it I sprinkle on a bit of minced chives. This is really just for color.
I serve this with grilled chicken breasts or steak. The options are pretty endless. This also makes a great brunch dish served with scrambled eggs. Vegetarian too!
Enjoy!
Cheers,
Asparagus Flan
Plan Z Phase: This is a Z3 (ZReboot) recipe.
Servings: Serves 6 (can be doubled in two batches)
Ingredients:
- 1 bunch of asparagus
- ¼ cup of heavy whipping cream
- 1 Tbl of butter
- ½ tsp of Italian seasoning
- 1/3 cup of grated parmesan cheese
- salt and pepper to taste
- cayenne to taste
- 3 large eggs
Instructions:
Preheat oven to 350 degrees.
Cut the woody ends off of the asparagus and toss (last 2” or so). Cut the asparagus spears into 1 – 2” pieces. Steam the asparagus for 10 minutes until cooked through.
Drain the asparagus and carefully transfer it to your blender. Add the cream, butter, seasoning, cheese. Blend. Add a bit of salt and pepper and optionally add the cayenne. I put a substantial dusting in it because I want my flan to have a bit of extra zip. You can put it in or leave it out as you choose. Make sure the green concoction is well blended.
Then add your eggs and blend a moment more. I count to six. That’s all it takes to mix in the eggs.
Pull out six ramekins and spray them with butter spray or grease them with butter by hand. Divide the flan mixture amongst the six cups. Place those cups in an oven proof pan (9" x 13" will work). Pour hot water into the pan so that it comes half way up the ramekin. Carefully transfer that to your oven and bake them 30 – 40 minutes or until firm (not too jiggly) and they might have a bit of a brown tinge on the top. (I bake mine on convection 350 degrees for 20-25 minutes).
Take out of the oven and let them sit for 10 minutes before you unmold them. If they have not shrunken back a bit from the edge of the ramekin then take a sharp knife and run it along the edge.
Place your serving plate on top of the ramekin (upside down) and give the ramekin plate combination a bit of a jiggle to loosen the flan to it drops on the plate.
In my experience I was also able to tip the ramekin over onto the dinner plate and jiggle it to loosen it and no damage was done to the flan. It stayed intact.
Extras may be stored in the refrigerator and heated in the microwave.
Garnish with cherry tomato bits, parsley or other herbs and even edible flowers.
Enjoy!
Cheers,
Stuffed Mushrooms
Plan Z Phase: This is a Z3 (ZReboot) recipe submitted by Plan Z dieter Amy.
Servings: Serves 8 to 10 people (3 to 4 mushrooms per person)
Ingredients:
- 1 ½ - 2 lbs mushrooms
- 4 oz cream cheese
- 4 oz cheddar (or whatever flavor you prefer)
- 1 lb bulk pork sausage
- 1 onion, chopped fine
- 1 green pepper, chopped fine
Instructions:
Preheat your oven to 350 degrees.
Clean mushrooms. After cleaning mushrooms remove the stems and chop them up (the stems). In a pan, sauté the onion, green pepper, chopped mushroom stems and sausage until sausage is cooked through. Add the cream cheese and cheddar and stir until cheese is melted in. Fill mushroom caps with filling and bake at 350 for 20 minutes.
These are perfect for a comforting snack or if you need to make an appetizer for a party. If you have leftover filling you can use it like a dip (I use melba toast rounds or my grissini to dip).
Enjoy!
Cheers,
Crispy Shallots
Plan Z Phase: This is a Z2 (ZReduction) recipe. This is such an easy dish to make. My husband doesn’t even miss onion rings he loves these so much. When you go to “fancy” restaurants they will sometimes serve these on top of a steak or a gourmet burger. You can serve them on top of any meal or even as a side dish.
Serves: Serves 2
Ingredients:
- 1 cup of shallots, peeled and cut into thin rings
- 1 Tbl olive oil
- sea salt
*I am putting quantities on this dish to give you and idea of ratios but you can make more than this if you want to. Just double the portion and use a large sauté pan.
Instructions:
Separate the onion slices into teeny rings. Heat the olive oil in the bottom of your sauté pan. Add the rings and toss them around until coated. Cook on medium – medium high until they are brown and crispy. Drain momentarily on paper towels. While on the towels grate sea salt to taste over them.
Enjoy!
Cheers,
Creamy Cucumbers
Plan Z Phase: This is a Z3 (ZReboot) recipe contributed by Plan Z dieter Bonnie.
Servings: Serves 4 to 6 people depending on cucumber size
Ingredients:
- 1/4 cup heavy whipping cream
- 1-1/2 Tablespoons full fat mayo
- 2/3 cup white distilled vinegar
- 3 tsp Truvia
- 4 small cucumbers (the slicing kind)
- 1 small white onion
Instructions:
Mix the liquids together with the Truvia, slice the onion in rings or half rings and the cucumbers peeled and sliced. Placed in sealed container overnight to soak, and enjoy!
Bonnie says: "I like to place them on the side with a steak or hamburger patty as my 'pickle!' Super yummy!"
Enjoy!
Cheers,
Green Bean Salad
Plan Z Phase: This is a Z3 (ZReboot) recipe.
This is a recipe that can be multiplied to feed the MASSES. And it can be left on a buffet and served room temperature for a few hours. Photo submitted by Plan Z dieter Nancy.
Servings: Serves 6
Ingredients:
- 1 pound of green beans
- 1-1/2 cups of whole walnuts
- 4 oz blue cheese crumbles
- Italian dressing to taste
Instructions:
Trim the green bean ends off. Blanch the green beans in boiling water for 3 minutes. Plunge in ice water so they quit cooking. Let them sit in the ice water for 5 to 10 minutes. Drain them so they dry off.
Later . . .
Mix the green beans, walnuts, and blue cheese in a bowl or on a pretty platter. Drizzle Italian dressing over the whole mixture a few minutes before serving. The amount of dressing depends on your personal taste. Some like it lightly dressed, some like their beans almost swimming. It's up to you.
Enjoy,
Cheers!
Roasted Vegetable Salad
Plan Z Phase: This is a Z3 (ZReboot) recipe.
This recipe was submitted by dieter Debbie. Thanks Debbie!
Servings: Serves 6
Ingredients:
- 1 red pepper, sliced into thick pieces
- 1 yellow pepper, sliced into thick pieces
- 1/2 cup of broccoli, cut into 2" florets
- 1/2 cup of cauliflower, cut into 2" florets
- 1/2 cup of Brussels sprouts
- 1 cup of portabella mushrooms, sliced into thick pieces
- 1 onion, sliced into rings
- olive oil
- balsamic vinegar
- sea salt (coarse sea salt works really well)
- approx 2 cups of mixed salad greens
- 1/2 cup of chevre
Instructions:
Preheat oven to 400 degrees.
Put the red and yellow peppers, broccoli, cauliflower, Brussels sprouts, portabella mushrooms and onion into a large mixing bowl. Toss them with olive oil and salt. Arrange the vegetables in a shallow casserole dish (or a cookie sheet) and roast for 30 minutes. Once the veggies are cool enough to handle, chop the vegetables into salad sized pieces.
Arrange your salad greens in a serving bowl. Arrange the peppers, broccoli, cauliflower, Brussels sprouts and onion on top of the salad greens. Add your chevre, then top with the mushrooms. Serve with balsamic vinegar.
Enjoy!
Cheers,
Beetroot, Carrot and Zucchini Salad
Plan Z Phase: This is a great Z3 (ZReboot) alternative to coleslaw. This recipe is taken from the cookbook New Farm: Savoury Recipes from a Farmhouse Kitchen on the Isle of Bute by Carole Howard. The only thing I changed is replacing the Scottish use of the term “courgette” for zucchini (the Scots often use the French names for vegetables).
Servings: Depends on how much you make.
Ingredients:
- equal portions of raw beets, raw carrots, and raw zucchini
- mayonnaise
Instructions:
Peel and grate the beets and carrots. Grate the zucchini, but do not peel.
Combine all the vegetables in a mixing or serving bowl. Add plenty of mayonnaise and mix well.
Let stand in refrigerator for at least 1 hour to allow the flavors to develop (and the colorful juices to run...the beets will make the salad purple).
Enjoy!
Cheers,
Roasted Pear and Spinach Salad
Plan Z Phase: This is a Z3 (ZReboot) recipe. I designed this pear recipe to go with meat dishes. If you carve some turkey, slice some ham or grill up a pork tenderloin to go with this salad you’ll have a full meal. This is a great leftover idea for the holidays. Healthy too.
Servings: Serves 4. Can be doubled.
Ingredients:
- 1 handful of baby spinach per person
- 4 heaping tablespoons of boursin cheese (garlic and herb flavor). You can substitute goat cheese or blue cheese. Your choice.
- 2 cups of roasted walnut halves. You can roast the walnuts while you roast the pears.
- olive oil spray
- 3 Tbl of balsamic vinegar
- 3 Tbl of extra virgin olive oil
- 2 tsp of Dijon mustard
- one teaspoon of fresh thyme, minced, or if you use dry thyme, use half that amount and crush it with your mortar and pestle
- one quarter teaspoon of black pepper
- one light grating of sea salt
- 4 ripe pears, washed
Instructions:
Preheat oven to 425 degrees.
Put your walnuts in a roasting pan and spray lightly with olive oil. In a small mixing bowl put in vinegar, olive oil, mustard, thyme, pepper, and sea salt. Mix well. Slice each pear into 4 pieces. Gently remove the stem and take a sharp knife to cut out the seeds and fibers in the middle of the pear. No need to peel the pears. Place the pears in a roasting pan. Brush the pears thoroughly with half of the dressing mixture. Put the pears in the oven and along side put in your walnuts. Roast pears for 6 minutes and then brush them with the second half of the dressing mixture. Roast for 6 - 8 minutes more until pears are soft. You can check by poking with a sharp knife. Remove the walnuts and the pears.
Place a handful of spinach on each plate (you are in control of portion size). Break up the cheese and sprinkle it over the spinach. Boursin is gooey but you can break off little blobs of cheese. They can be messy. Place the hot pears on top of the cheese and spinach. This will melt the cheese and wilt some of the spinach. It’s almost reminiscent of an exotic creamed spinach with these joyous pears on top. So lovely. Sprinkle the walnuts around and serve.
Enjoy,
Cheers!
Side Salad for Holiday Shrimp Scampi
Plan Z Phase: This is a Z3 (ZReboot) recipe. Photo submitted by Plan Z dieter Nancy.
Serves: Serves 4
Ingredients:
- one cup (maximum) assorted baby greens per person
- 1 chopped red pepper to add color
Dressing:
- 1/4 cup walnut pieces
- 2 Tbsp mustard (Dijon, preferably)
- 2 Tbsp red wine vinegar
- 1 cup olive oil
- salt and pepper to taste (optional; just a dash will do it)
Instructions:
In your blender, grind up the walnuts, 2 tablespoons of mustard and a drizzle of the olive oil (just enough to get the blender moving). Grind until well chopped. Then, in a small stream, add the rest of the olive oil. This will make a thick dressing and more than you need to dress the 4 small salads. Save the rest to use in another salad or as a sandwich spread. Lightly dress your greens and toss.
Put your greens on the plate and top with the red pepper bits. Grind a bit of salt and pepper on top (optional).
Enjoy!
Cheers,
Italian Stuffed Pork Loin Roast
Plan Z Phase: This is a Z3 (ZReboot) recipe.
Ingredients:
- 3-4 pound pork loin roast
- ½ up of sundried tomatoes in oil, remove from jar and pat down some of the oil with a paper towel
- ½ cup fresh basil leaves
- 1/3 cup of pine nuts
- 2 tsp of minced garlic (jar garlic will work)
- ¼ cup of grated parmesan cheese
- 6 slices of provolone cheese
- sea salt
- Italian seasoning
Instructions:
Preheat oven to 375 degrees.
You are going to cut the loin roast so you can stuff it. You do this by cutting into the roast one inch across the whole surface and then cutting in a spiral so it opens up like a cinnamon roll. Lay the open roast on a flat surface.
In a small food processor, combine the tomatoes, basil, pine nuts, garlic and Parmesan cheese. Blend until chopped finely. Spread this mixture across the open roast. Then layer on the provolone cheese with the slices slightly overlapping each other.
Roll the roast back up and set it seam-side down in a roasting pan.
Sprinkle with sea salt and Italian seasoning across the top to your liking.
Roast the loin for approximately 30 minutes per pound or until 160 degrees or higher. 160 degrees will give you a moist roast with barely a bit of pink left. If you like your pork more well-done you can continue roasting. Check for temperature with a meat thermometer. Be sure to measure it in more than one place so you catch the meat and not just the temperature of the stuffing.
When you remove the roast from the oven, let it sit for about 10 minutes to settle before cutting.
Carefully cut ½ - 1” thick slices from the roast. Use a spatula to transfer them to the plate so the stuffing doesn’t shift and fall out.
Any bits of cheese that oozed out during roasting can be scooped up and served with the pieces of meat.
There is plenty of flavor in the roast so if you want you can serve it with plain green beans as I did.
Easy, fancy meal.
Enjoy!
Cheers,
Mustard-Crusted Pork Tenderloin
Plan Z Phase: This is a Z2 (ZReduction) recipe.
Servings: Serves 4
Ingredients:
- 2 pork tenderloins
- 1 Tbl chopped garlic
- 1 Tbl French (not yellow) or spicy mustard
Instructions:
Put your pork tenderloins in a small oven-proof pan. Spread the top with the chopped garlic and then spread the mustard on top of that. Sprinkle with salt and pepper if you choose. Roast in your oven on 400 degrees for approximately 20 minutes. I check the temp on my meat thermometer at about 17 minutes. I don't like pork well done. If you cook it to 150 degrees it will be slightly pink and the pink will disappear probably before you cut into it at your dinner seat. At 135 degrees you've killed any dangerous germs, so you don't have to cook it a lot if you don't want to. At 170 degrees you'll have pork with no pink but it will still have juices. Anything above that and you're looking at dry pork.
Slice your pork into one-half inch slices and serve. Slice slowly or the mustard coating might fall off. If it does, just sprinkle it on your meat slices.
Enjoy,
Cheers!
Crusted Pork Chops
Plan Z Phase: This is a Z3 (ZReboot) recipe. Photo submitted by Plan Z dieter Nancy.
Servings: Serves 4
Ingredients:
- 4 boneless pork loin chops
- 1 egg
- 4 rye Melba toast pieces (you can vary the flavor if you choose)
- ¼ cup of cream
- 1 tsp of dry mustard
- salt and pepper to taste
- 1 Tbl butter
- 1 Tbl olive oil
Instructions:
Preheat your oven to 350 degrees.
On a large plate break open your egg. Break it up with a whisk or a fork. Add the cream and dry mustard. Blend it into a coating.
Grind the Melba toast pieces to crumbs. Use a food processor or put the pieces in a plastic bag and crush them. Put the crumbs on a second plate. You are setting up an assembly line.
Take out your sauté pan and add a Tbl of butter and one Tbl of oil. Melt the butter and heat the pan with the olive oil/butter combo.
Sprinkle salt and pepper on each chop.
Then dip both sides in the egg mixture. Mush is around so it gets a nice coating. Then dip both sides in the crumbs. Transfer the chop to the pan to brown it. Repeat with the other chops.
Brown each side of the chops in a pan on medium high heat. Then transfer the chops in an oven proof pan and put them in your oven. Roast them at 350 for 20 minutes or until a meat thermometer measures 165 degrees. This temperature will leave them ever so slightly pink. You can cook them longer if you like them more done. They will be a beautiful golden brown with a crunch crust. YUM.
Serve with roasted Brussels sprouts with bacon and cheese for a complete meal.
Enjoy!
Cheers,