Cranberry Chicken

Ingredients

1 package of chicken thighs and drumsticks
1 envelope Lipton Onion Soup
1 can whole cranberry sauce
8 oz. bottle French dressing

Directions

Mix three last ingredients in a bowl. Pour over chicken in roasting pan. Cook (covered) at 350 degrees fahrenheit for 45 minutes. Take cover off and cook for 45 minutes more. Turn chicken over for last 15 minutes. Serve with white rice on the side and pour sauce over rice.

Source: family personal

This recipe is so easy can be made with pork chops also! Plus it is really good!

Pineapple Party Pork

Ingredients

6 oz can frozen pineapple juice concentrate, thawed
2 5 oz can pineapple chunks, drained
1 boneless pork loin, 3lb
1/3 cup soy sauce
1/4 tsp. garlic powder

Directions

Dump the juice, soy sauce, and garlic powder into a large ziploc bag. Drop in the pork and stick it in the fridge for 8 hours or overnight, turning over occasionally. Preheat the oven to 375 degrees Fahrenheit. Put the pork on the pan that came with your toaster oven (save the marinade). Roast for ten minutes. Reduce the heat to 325 degrees Fahrenheit. Roast for another 2.25 hours, until the meet thermometer registers 155 degrees Fahrenheit. Boil the marinade in a saucepan for 5 minutes, until it thickens into a sauce. Chop 1/2 can of pineapple chunks and stir into the sauce. Pour some sauce over the pork, and garnish with the remaining pineapple. Serve with the remaining sauce.

Source: A Man, A Can, A Plan, Rodale Books, 2002.

Review: The pork was very juicy! The outside had a nice dark crust! Cooking it for the suggested time was plenty, I have no thermometer. This is the second pork recipe I made and they are great! The inside of the pork had no taste of the marinade but it was definitely moist.

Parmesan Crusted Pork Chops

Ingredients

2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving

Directions
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Source: Food Network, Everyday Italian, Giada De Laurentiis.

We usually make Shake n Bake with pork chops, but everyone loved this!