Gingerbread biscotti are a perfect alternative when you are craving the flavors of gingerbread, but just don’t have time for chilling, rolling, and cutting gingerbread dough.

For those unsure about how to make biscotti, it’s really quite simple.  Biscotti dough is formed into a log shape, then baked, cooled, sliced, and then baked again. The good news is that when you are baking homemade biscotti you can control their texture - bake them a little less if you want a chewier biscotti and a little longer for a hard crispy one.

Gingerbread biscotti make a perfect holiday gift.  They are sturdy enough to travel well and last for days or weeks so you can keep them on hand throughout the holiday season to share with friends.

Gingerbread Biscotti Recipe

2 1/4 cups flour
1 1/4 cups packed dark brown sugar
2 teaspoons ground ginger
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon baking soda
 1 cup pecans, coarsely chopped
1/2 cup lightly packed dried apricots, coarsely chopped
1/4 cup molasses
 2 large eggs
 2 teaspoons finely grated orange zest

1. Position one of your oven racks in the center of your oven. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking liner.
2. In the large bowl of a stand mixer fitted with the paddle attachment or, if mixing by hand, in a large bowl, stir together the flour, brown sugar, ginger, baking powder, cinnamon, salt, nutmeg, and baking soda until well blended. Add the nuts and apricots and beat on low speed or with a wooden spoon briefly.
3. In a small bowl or measuring cup, lightly beat the molasses, eggs,and orange zest with a whisk. With the mixer on low speed or while stirring with the spoon, slowly pour in the molasses/egg mixture. Continuing beating or stirring with the spoon or your hands until the dough is well blended and begins to form moist clumps, about 2 minutes.
4. Scrape the dough on to an unfloured work surface and divide the dough in half. Shape each half into a 1 1/2 inch by 10 inch log. The dough will be sticky so you may need to add more flour to your hands as you go along to accomplish this.
5. Carefully transfer the logs onto your prepared baking sheet, spacing them about 4 inches apart. Place the baking sheet on the center rack of your oven and bake for about 30 to 35 minutes, or until the top of the logs are cracked and spring back when gently pressed.
6. Remove baking sheet from the oven and place on a wire rack and allow the logs to cool about 20 minutes, (Leave the oven set at 350F degrees or reheat before resuming).
7. Transfer the logs to a cutting board.  Using a serrated knife, cut the logs on a slight diagonal into 1/2 to 3/4-inch slices. Use a gentle sawing motion to cut through the logs.
8. Place slices on the baking sheet cut side down. It’s okay if they touch since they won’t spread. Bake the biscotti slices another 10 to 20 minutes, or until they are dried to your taste. At 10 minutes they will still be chewy and by 20 minutes they will be super dry and crunchy.
9. Place baking sheet on a wire rack and allow the biscotti to cool completely on the sheet. The biscotti will harden as they cool. Store in airtight containers.

Yield: Makes about 2 dozen gingerbread biscotti

Source: This biscotti recipe comes from one of my favorite cookbook authors, Abby Dodge in The best of Fine Cooking - Cookies

For More Great Biscotti Recipes

If you like soft cookies with big spice flavor full of raisins topped with a simple sugar icing, you will love this recipe.

These spice cookies really are Christmas cookies perfect for the holiday season.  When I baked them with friends last Saturday, they all agreed - this is a wonderful recipe if you like soft spice cookies and raisins.

Soft Spice Cookies with Raisins Recipe

I recently made with Greek-style yogurt instead of sour cream and don’t think there was a discernible difference. I also used eggnog instead of light cream in the icing for a little extra touch of Christmas. Although not absolutely necessary, I think this dough works best when allowed to chill for an hour or so before baking.

For the Cookies:

4 cups unbleached all-purpose flour
1 tablespoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup cold sour cream
1/2 cup cold milk
1 cup unsalted butter, softened
2 cups packed brown sugar
2 large eggs
2 1/2 cups raisins

For the Icing:

1/2 cup confectioner’s sugar
3 to 4 teaspoons light cream or eggnog

1. In a medium size bowl stir the flour, baking powder, spices, and salt together with a whisk until well blended and set aside.
2. In a small bowl stir the sour cream and milk together with a whisk until well blended and set aside.
3. In a large bowl beat the butter and sugar together with an electric mixer on medium high speed until really light and fluffy.  This should take about 5 minutes. Scrape down the sides of the bowl with a rubber spatula.
4. Beat the eggs in one at a time with the mixer on low speed.
5. Add the sour cream mixture and beat on low speed until well incorporated, scraping down the sides of the bowl as necessary.
6. Gradually stir in the flour mixture, just until incorporated and then stir in the raisins.
7. Cover the dough with plastic wrap and refrigerate it until chilled, at least one hour.
8. When you are ready to bake the cookies, position one of your oven racks in the center of the oven and preheat your oven to 350 degrees. Line your baking sheets with parchment paper, nonstick foil, or silicone liners. Alternatively lightly spray your baking sheets with nonstick spray.
9. Drop the cookie dough by teaspoonfuls onto the prepared baking sheets about 2 inches apart. Bake the cookies on the center rack of the oven for 10 to 12 minutes, or until the cookies are puffed, light golden brown, and no longer look wet.
10. Remove the baking sheet from the oven and place on a wire rack for 1 to 2 minutes until the cookies cool slightly then transfer the cookies with a metal spatula to the wire racks to cool completely. (They will fall a little as they cool.)
11. Once the cookies have cooled, in a small bowl combine the cream or eggnog and confectioner’s sugar with a whisk until smooth. Use a pastry brush or back of a spoon to ice the top of each cookie.

Once the icing has firmed up, store the cookies in an airtight container, separating each layer with wax paper so they don’t stick together.

Yield:  Makes about 4 dozen soft spice cookies.

Source: This recipe for soft spice cookies is adapted from the wonderful cookbook, Once Upon a Tart . . .: Soups, Salads, Muffins, and More, by Frank Mentesana and Jerome Audureau.

For more great cookie recipes, visit Best Ever Cookie Collection

They are perfect for busy cooks on the lookout for easy recipes with a short list of ingredients and minimal equipment too.

Easy cake mix cookies can make a simple cookie recipe - like chocolate crinkle cookies - even easier and are great for kids since they require minimal measuring and mix up so easily.

Wanting a festive chocolate cookie to add to my holiday cookie plates and being short on time, I decided to modify my favorite chocolate crinkle cookies recipe by using a cake mix.  I turned to the The Cake Mix Doctor, adapting the recipe for double-chocolate chewies - chilling the dough before rolling it by teaspoonfuls in confectioner’s sugar.  They turned out delicious - rich, chewy, and chocolatey - simple baking at its best.

Chocolate Crinkle Cookies with a Cake Mix Recipe

1 package (18.25 ounces) plain devil’s food cake mix
1/3 cup water or room temperature coffee
1/4 cup butter, melted
1 large egg
1 cup semisweet chocolate chips
3/4 cup confectioner’s sugar (for rolling)

1. In a large mixing bowl, beat the cake mix, water or coffee, melted butter, and egg with an electric mixer on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula to make sure all ingredients are well combined, then beat on medium speed for 1 more minute. Stir in the chocolate chips.
2. Cover the bowl with plastic wrap and refrigerate until the dough is well chilled, at least 4 hours.
3. When you are ready to bake your cookies, preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liners. Alternatively grease cookie sheets with shortening or nonstick cooking spray.
4. Place confectioner’s sugar in a shallow dish. Drop cookie dough by teaspoonfuls into the confectioner’s sugar and roll in sugar to coat as you shape them into balls.
5. Place on lined cookie sheets about 2 inches apart.
6. Bake the cookies 10 to 12 minutes, until they are set but still slightly soft in the center. Do not overbake.
7. Remove the cookie sheets from the oven and let the cookies rest on the cookie sheets for 1 minute. Transfer the cookies with a spatula to wire racks to cool completely.

Yield: About 4 dozen cookies

Nourishing Note: For snowier looking cookies, dip them in confectioner’s sugar again once they are cool.

Source:  Adapted from The Cake Mix Doctor by Anne Byrn and Betty Crocker’s Cooky Book

More cookie recipes

I mixed up a batch of these delicious simple no bake cookies as a holiday gift for my favorite hairstylist, replacing the eggs with 1/4 cup of margarine to make them Vegan friendly.

Coconut date balls date back to my childhood when my best friend’s mom would make them for Christmas. She rolled her no bake cookies in coconut, but I opted to stir it in with the cereal since I was short on time. Either way, you are rewarded with delicious quick and easy no bake date cookies. If you are a fan of nuts, you could always stir in 1/2 cup chopped walnuts or pecans.

Rice Krispie Date Balls Recipe

Dates, coconut, and Rice Krispies combine in this recipe for nut free no bake cookies to create a treat that is a healthier variation of Rice Krispies treats.  To bump up the nutrition you can use crisp brown rice cereal in place of Rice Krispies.

1 cup packed light brown sugar
1 cup finely chopped pitted dates (don’t use already chopped dates)
2 large eggs, lightly beaten
1 teaspoon vanilla extract
3 cups Rice Krispies cereal
1 cup sweetened coconut flakes

1. Line a cookie sheet with wax paper.
2. In a large cold skillet, combine the brown sugar, dates, and eggs. Cook over medium low heat, stirring constantly for about 10 minutes or until the sugar is dissolved and the mixture becomes a thick paste.
3. Remove the pan from the heat and stir in the vanilla, cereal, and coconut until well combined.
4. Let cool slightly, then when cool enough to handle, squeeze and roll the mixture into 1-inch balls. Place on a lined baking sheet and refrigerate until chilled. Chill at least 1 hour before serving. Store in an airtight container in the refrigerator.

Makes about 3 dozen Rice Krispie Date Balls

Variations:

• Coconut Coated Rice Krispie Date Balls: Instead of stirring coconut into the mixture, place it in a shallow dish and roll the Rice Krispie date balls in the coconut to coat them.
• Vegan Rice Krispie Date Balls: Substitute the eggs with 1/4 cup margarine.

Visit Best Ever Cookie Collection for more no bake cookie recipes.

This recipe for Rice Krispie Date Balls is adapted from No-bake Cookies: More Than 150 Fun, Easy & Delicious Recipes for Cookies, Bars, And Other Cool Treats Made Without Baking by Camilla Saulsbury.

I recently made this recipe for pumpkin squares that produces delicious, moist, and spicy pumpkin squares that are like gingerbread, only better for a nut lover like me, because they are crusted with pecans. To satisfy those not so excited about nuts, I doubled the recipe making one pan of pumpkin squares with nuts and one pan without. It’s adapted from a wonderful cookbook called The Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress-Free Strategies for Busy People by Abigail Johnson Dodge.

This pumpkin squares recipe stirs together in minutes. It’s essentially your typical quick bread baked in a square pan for a nice change of pace.

These tasty pumpkin squares taste even better a day or two after baking when the flavors have had a chance to meld together and they travel extremely well, making them the perfect fall hostess gift.

Pumpkin Squares Recipe

3/4 cup finely chopped pecans
1 cup canned pumpkin puree (not pumpkin pie filling)
1 cup firmly packed dark brown sugar
1/2 cup canola oil
2 eggs
1 teaspoon vanilla
1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt

1. Preheat oven to 350 F degrees. Generously grease an 8-inch square baking pan. Alternatively, line your pan with parchment or greased foil. Pour chopped pecans into the pan and tilt to coat the bottoom and sides evenly, and then carefully tip out the excess, saving them for the topping.
2. Combine the pumpkin puree, brown sugar, oil, eggs, and vanilla in a large mixing bowl, whisking until smooth. Combine flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl with a whisk until well blended. Stir the dry ingredients into the wet ingredients until just combined. You don’t want to over mix since this can make your pumpkin squares tough. Pour the batter into the prepared pan and spread it out evenly. Scatter the remaining nuts evenly over the top of the pumpkin squares batter.
3. Bake for 25 to 30 minutes or until the top springs back when lightly touched and a wooden toothpick inserted into the center comes out with moist crumbs. Cool on a wire rack for 15 minutes or so. Cut into desired size bars. Serve warm or at room temperature.

Serve these pumpkin squares as a casual rustic dessert with freshly whipped cream or even better, this yummy sounding simple homemade pumpkin ice cream from Simply Recipes.

These delicious pumpkin squares can be wrapped in plastic wrap and stored at room temperature for up to 5 days or in the freezer for up to 1 month.

Source: This delicious pumpkin squares recipe is from The Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress-Free Strategies for Busy People by Abigail Johnson Dodge

More Pumpkin Recipes:

• Pumpkin Muffins Recipe
• No Bake Pumpkin Bars Recipe
• Pumpkin Biscotti Recipe

Buy From Art.com

These simple baked pork chops turn out tender and tasty with lots of gravy for pouring over the chops. It’s the kind of simple home-style meal Mom would have served on a cold winter night, complete with mashed potatoes, peas, and applesauce.

Of course what to serve with the simple baked pork chops it totally up to you. Tonight I’m serving them with a wild rice medley and steamed broccoli. Baked sweet potatoes, green beans, and cranberry chutney would work well too.

This recipe for simple baked pork chops calls for cream of chicken soup. There are many varieties at the market to choose from including organic, low sodium, and low fat versions. If you prefer not to use canned cream of chicken soup, you can always whip up a quick white sauce using part milk and part chicken stock instead. It really doesn’t take much longer than opening a can and scraping out its contents.

Recently I discovered a recipe for a low sodium, low fat cream of chicken soup substitute mix that works well in recipes calling for canned cream of chicken soup. It is a tasty, budget friendly, low fat, low sodium alternative. I’ve included the recipe at the end of this post.

Simple Baked Pork Chops Recipe

Kitchen Bouquet, is a browning and seasoning sauce used by home cooks for decades, especially when making gravies. I found it on the grocery store shelf near the worcestershire sauce, and other sauces and marinades.

1 tablespoon olive oil
4 (1-inch thick) pork chops
2 (10 3/4 ounce) cans cream of chicken soup
1 soup can of water, chicken stock, or wine
3 tablespoons Kitchen Bouquet
salt and pepper to taste

1. Preheat oven to 375 degrees F. Grease a glass baking dish that is just large enough to hold the pork chops with nonstick cooking spray.
2. Heat oil in skillet, brown pork chops (2-3 minutes each side), and then place them in the prepared baking dish.
3. Add soup, water, Kitchen Bouquet, salt and pepper to skillet, stirring well until combined and heated.
4. Pour sauce over pork chops.
5. Cover and bake 30 to 40 minutes or until cooked to your desired degree of doneness. (We prefer pork cooked to an internal temperature of 160 degrees F but you may like yours more or less done).

Source: This simple baked pork chops recipe is from the delightful cookbook, Food That Says Welcome: Simple Recipes to Spark the Spirit of Hospitality, by Barbara Smith.

If simple baked pork chops are not what you had in mind. We have several more delicious baked pork chops recipes for you.

More Favorite Baked Pork Chops Recipes

• Baked Pork Chops with Apples
• Baked Pork Chops and Apples in Mustard Sauce
• Garlic Parmesan Baked Pork Chops
• Herb Breaded Oven Baked Pork Chops
• Parmesan Crusted baked Pork Chops

Cream of Chicken Soup Healthy Substitute Mix Recipe

2 cups nonfat dry milk powder
3/4 cup cornstarch
1/4 cup low-sodium chicken bouillon granules
2 tablespoons dried onion flakes or 1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon pepper

1. In a medium bowl stir the ingredients together until they are well combined.
2. Store mixture in an airtight container at room temperature.
3. When ready to use, combine 1/3 cup soup substitute mix with 1¼ cups water to equal 1 can of soup.

Nourishing Note: You may want to consider brining your pork if you have been disappointed with the its dryness and lack of flavor in recent years.  There is just no comparison to the roasts and chops my mom prepared decades ago.  For the details on brining pork. I intend to start making brining pork a regular practice since it really improves both the flavor and juiciness of pork chops and pork roasts.

Granma’s Kitchen I Buy From Art.com

Oven breaded pork chops are one of my favorite baked pork chops recipes. Because they are cooked at a high temperature, there is no need brown the pork chops first, so while they bake in the oven unattended, you are free to concentrate on a side dish or two.

Serve your herb baked pork chops with mashed potatoes, green beans, and apple sauce for a satisfying home-style meal just like Grandma would have made or for a real farmhouse style meal, whip up a batch of macaroni and cheese with broccoli to serve alongside.

Oven Breaded Pork Chops Recipe

For even crispier results, bake the pork chops on a rack in a roasting pan, instead of directly in a 9×13-inch pan. This recipe works great for chicken breasts too.

4 pork loin chops, 3/4 to 1-inch thick
2 tablespoons butter, melted
1 egg, beaten
2 tablespoons milk
1/4 teaspoon black pepper
1 cup herb-seasoned stuffing mix, finely crushed

1. Preheat oven to 425 degrees F. Coat a 9×13-inch baking dish with the butter.
2. In a shallow dish, combine egg, milk, and pepper. Place stuffing mix in another shallow dish.
3. Dip chops into egg mixture. Coat both sides with stuffing mix. Place in prepared pan.
4. Bake, uncovered for 10 minutes. Turn chops. Bake for 5 to 10 minutes more or until cooked to your desired degree of doneness. (We prefer an internal temperature of 160 degrees F.)

Servings: 4

Source: This Oven Breaded Pork Chops Recipe comes from from New Cook Book (Better Homes and Garden)

Not in the mood for oven breaded pork chops? We have several more yummy baked pork chops recipes for you to consider.

More Baked Pork Chops Recipes

Nourishing Note:  You may also want to consider brining your pork if you have been disappointed with the its dryness and lack of flavor in recent years.  There is just no comparison to the roasts and chops my mom prepared decades ago.  For the details on brining pork. I intend to start making brining pork a regular practice since it really improves both the flavor and juiciness of pork chops and pork roasts.

Baked pork chops with apples make a perfect quick and easy weekday meal, especially in the Fall when apples are in season. I love simple recipes that can bake unattended giving me time to mix together a simple salad or side dish to complete the meal.

Baked Pork Chops with Apples Recipe

Pork and apples are an all-time favorite flavor combination. In this recipe, thick pork chops are baked in wine and finished with a sprinkling of grated cheese. You can saute the apples while the chops cook. I like to serve these baked pork chops with apples with wild rice pilaf.

4 pork chops (1-inch thick)
4 whole cloves
1/2 cup dry white wine or vermouth
4 celery leaves
2 bay leaves
4 celery stalks, finely diced
1 tablespoon butter
2 apples, cored and coarsely sliced
1 tablespoon brown sugar
4 ounces Swiss cheese, coarsely grated

1. Preheat the oven to 375 degrees F. Grease a baking pan with cooking spray and place the pork chops in it.
2. Press a clove into each chop. Add the white wine, celery leaves, and bay leaves and put the pan in the preheated oven.
3. Bake the chops for 30 minutes or until cooked to your desired degree of doneness. (We prefer an internal temperature of 160 degrees F.)
4. While the pork chops are baking, in a skillet over medium heat, saute the diced celery in the butter for 5 minutes.
5. Add the sliced apples and sprinkle with the brown sugar.
6. Continue cooking over very low heat for 10 minutes, or until the apples are tender, but not mushy.
7. Finish the pork chops by removing the celery and bay leaves and sprinkling the cheese over the top of each chop.
8. Baste and then broil for a few minutes to melt the cheese and brown the top.
9. Serve with the apples.

Source: French Women Don’t Get Fat by Mireille Guiliano

Baked Pork Chops and Apples in Mustard Sauce Recipe

I love mustard. I love apples. If you do too, you’ll want to give this recipe for baked pork chops and apples in mustard sauce a try. It’s easy enough for every day, yet special enough to serve to guests.

2 pounds green apples, peeled, cored, and thinly sliced
Salt and freshly ground pepper to taste
4 pork chops (1-inch thick)
1 tablespoon butter or oil
1/4 cup chicken broth
1 cup heavy cream
1/3 cup dijon mustard

1. Preheat oven to 400 degrees F. Grease a baking dish large enough to hold the pork chops in one layer.
2. Spread the apples over the bottom and bake for 15 minutes.
3. Remove from the oven and set aside.
4. Salt and pepper the pork chops.
5. Melt the butter in a skillet over medium heat. Brown the pork chops (2-3 minutes per side) and then place them over the apples in the baking pan.
6. Add the broth to the skillet and let boil for one minute, scraping up any browned bits remaining from the pork chops.
7. Put the cream and mustard in a small bowl and whisk to combine.
8. Add to the skillet and stir to blend, bringing just to a boil.
9. Pour over the top of the pork chops.
10. Cover and bake for 20 to 30 minutes or until cooked to your desired degree of doneness. (We prefer an internal temperature of 160 degrees F. but you may like your baked pork chops more or less done.)

Source: This recipe for Baked Pork Chops and Apples in Mustard Sauce is from The Fannie Farmer Cookbook by Marion Cunningham

Not in the mood for apples and pork chops? I have several other favorite baked pork chops recipes you may want to take a look at.

More Great Baked Pork Chops Recipes

• Garlic Parmesan Baked Pork Chops
• Herb Breaded Oven-Baked Pork Chops
• Parmesan Crusted Baked Pork Chops
• Simple Baked Pork Chops

Alhambra Pork Bacon Sausage Buy From Art.com

Before selecting which baked pork chops recipe to make, keep in mind that today’s pork is not like it used to be. It is very lean and can easily dry out if you are not careful. It is suggested that you cook pork to an internal temperature of 160 degrees F, which may mean it will be a little pink in the center. It will be safe since the parasite trichinosis is killed at 137 degrees F. But of course, this is a personal preference. Always cook meat, including pork chops, to your desired degree of doneness.

You may also want to consider brining your pork if you have been disappointed with the its dryness and lack of flavor in recent years.  There is just no comparison to the roasts and chops my mom prepared decades ago.  For the details on brining pork. I intend to start making brining pork a regular practice since it really improves both the flavor and juiciness of pork chops and pork roasts.

Also, please note that all cooking times are approximate since the actual time required to cook your baked pork chops will depend on a number of variables including the size and thickness of your pork chops, your oven’s temperature, and your desired degree of doneness for your baked pork chops. It can be very helpful to have an oven thermometer to verify and adjust your temperature setting. An analog instant-read dial thermometer can be helpful in verifying the internal temperature and doneness of the meats you cook.

And if you are concerned about the quality of the pork you eat. Look for pork from Niman Ranch and it’s organization of family farmers committed to raising livestock traditionally, humanely, and sustainably, without added hormones or antibiotics.

Here are a few of my favorite baked pork chops recipes collected through the years.

Baked Pork Chops Recipes

Baked Pork Chops Recipe #1
Herb Breaded Oven-Baked Pork Chops

These herb breaded oven-baked pork chops are moist, flavorful, and easy with only 6 ingredients. It’s one of my all time favorite baked pork chops recipes. They are perfect when you need dinner fast. Because they are cooked at a high temperature, there is no need saute them first. For even crispier results, bake the pork chops on a rack in a roasting pan.

Serve the baked pork chops with mashed potatoes, green beans, and apple sauce for a satisfying home-style meal just like Grandma would have made.

4 pork loin chops, 3/4 to 1-inch thick
2 tablespoons butter, melted
1 egg, beaten
2 tablespoons milk
1/4 teaspoon black pepper
1 cup herb-seasoned stuffing mix, finely crushed

1. Preheat oven to 425 degrees F. Coat a 9×13-inch baking dish with the butter.
2. In a shallow dish, combine egg, milk, and pepper. Place stuffing mix in another shallow dish.
3. Dip chops into egg mixture. Coat both sides with stuffing mix. Place in prepared pan.
4. Bake, uncovered for 10 minutes. Turn chops. Bake for 5 to 10 minutes more or until cooked to your desired degree of doneness. (We prefer an internal temperature of 160 degrees F.)

Servings: 4

Source: This Oven-Baked Pork Chops Recipe comes from New Cook Book (Better Homes and Garden)

Baked Pork Chops Recipe #2
Parmesan Crusted Baked Pork Chops

These tender, moist, and tasty baked pork chops are perfect for a casual autumn dinner for family or friends. I love to serve them with baked sweet potatoes, roasted sliced apples and a simple green salad with maple mustard vinaigrette to capture the best flavors of Fall.

2 cups finely crushed Ritz cracker crumbs, panko bread crumbs, or corn flakes cereal crumbs
1/4 cup grated Parmesan cheese
2 teaspoons garlic salt
1/2 teaspoon dried sage
6 boneless pork chops (1-inch thick)
1 cup plain yogurt

1. Preheat oven to 375 degrees F. Grease a baking dish large enough to hold the pork chops in one layer with cooking spray.
2. In a medium-sized bowl, combine cracker crumbs, Parmesan cheese, garlic salt, and sage; set aside.
3. Coat each pork chop with yogurt, then dip all sides in crumbs.
4. Place pork chops in the greased baking dish. Bake 30-35 minutes or until cooked to your desired degree of doneness. (We prefer an internal temperature of 160 degrees F.)

Source: This tasty Baked Pork Chops recipe comes from The Essential Mormon Cookbook by Julie Badger Jensen

Baked Pork Chops Recipe #3
Garlic-Parmesan Baked Pork Chops

This is a quick and easy baked pork chop recipe that it apt to become a favorite. Moist and crispy pork chops are topped with a rich garlic, Parmesan cream sauce. We enjoy these baked pork chops served with sauteed spinach.

For the Baked Pork Chops
6 (1/2 to 3/4-inch) pork chops
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup milk
2 tablespoons dijon mustard
1 cup Italian seasoned breadcrumbs

For the Parmesan cream sauce:
1/4 cup butter, divided
1 1/2 teaspoons minced garlic
3/4 cup heavy cream
1/2 cup white wine or chicken broth
1/2 cup grated Parmesan cheese

1. Preheat oven to 375 degrees F.
2. Spray a roasting pan and rack with cooking spray.
3. In a bowl large enough to fit a pork chop, mix the milk and mustard.
4. Place the breadcrumbs in a shallow dish or plate.
5. Drip the pork chops in the milk mixture and then coat all over with the breadcrumbs.
6. Place pork chops on the rack in the roasting pan.
7. Bake the pork chops for 20 to 30 minutes or until cooked to your desired degree of doneness. (We prefer an internal temperature of 160 degrees F.)
8. Meanwhile make the sauce.
9. Melt 1 tablespoon butter in saucepan over medium-high heat.
10. Add garlic and saute 2 to 3 minutes.
11. Stir in cream, wine, and cheese. Reduce heat and simmer 3 to 4 minutes until the sauce reduces and becomes thick.
12. Off heat, whisk in remaining 3 tablespoons butter until smooth and creamy.
13. Serve sauce with the baked pork chops.

Servings: 4 to 6

Source: This tasty quick and easy baked pork chops recipe is from the Southern Living Our Readers Top-Rated Recipes (Southern Living).

Do you prefer chicken to pork? You can substitute both boneless skinless chicken breasts and bone-in chicken breasts for any of these baked pork chops recipes. Just adjust your cooking times accordingly - usually 20 to 30 minutes for boneless, skinless and 30 to 40 for bone-in. I particularly enjoy substituting chicken for the herb breaded oven-baked pork chops recipe.

More Baked Pork Chops Recipes

• Baked Pork Chops with Apples Recipe
• Baked Pork Chops with Apples in Mustard Sauce Recipe
• Simple Baked Pork Chops

Eating well isn’t that complicated. It’s actually very simple. Of course, that doesn’t make it easy, given how busy we are and how plentiful and cheap unhealthy food choices can be. To keep healthy eating simple, I’ve devised my list of 12 simple steps for eating well that you can take:

Twelve Simple Steps for Eating Well

1. Eat more fruits and vegetables, especially leafy greens.

Make eating more fruits and vegetables your number one priority. It’s the foundation of my healthy eating strategy. Fresh fruits and vegetables are full of vitamins, minerals, healthy antioxidants, phytonutrients, and fiber. They fill you you up without filling you out, so it’s easier to eat less of everything else, helping you to stay slim naturally.

Try to add fruits and/or vegetables to every meal — breakfast, lunch, and dinner — to guarantee you receive your recommended daily allowance of at least five servings per day. Pretty soon it will become a healthy habit and your plate will look sad and lonely without all the beautiful color, flavor, and texture fruits and veggies provide. Give them center stage and use protein as a flavoring or garnish like the Mediterranean Diet pyramid recommends.

Try broccoli, carrots, apples, melons, berries, kiwi, bananas, zucchini, eggplant, peaches, pears, mango, spinach, chard, bok choy, kale, mustard greens, etc. Commit to trying one new fruit or veggie every week. Experiment with different cooking methods and seasonings to keep things interesting. Play with sneaking fruit and vegetable purees into dishes wherever you can. I’ve been adding them to soups, muffins, meat loaves, and quick breads recently with great results.

I know some of the carb free diets treat fruit like the enemy but I say eat all the fresh fruit you want. It’s virtually impossible to eat too many fresh fruits and non-starchy vegetables. One exception is fruit juice because all the fiber is gone it’s like drinking pure sugar. Skip the juice and eat the fruit instead. Another exception is the starchy vegetables (winter squash, potatoes, sweet potatoes, peas, and corn) that should be treated like grains. Eat them, just don’t made them the basis of your diet — leave that for the non-starchy and leafy veggie varieties.

2. Eat a wide variety of foods from all the food groups

Variety is the spice of life and a key component of healthy eating. Make sure your diet includes all the food groups — fruits and veggies, healthy natural fats, whole grains, nuts, legumes, dairy, soy, meats, eggs, and fish.

Try not to get stuck in food ruts where you find yourself eating the same few foods day in and day out. Healthy protein choices include fish, chicken, turkey, tofu, seitan, tempeh, eggs, lean meat and beans. Protein is important for many bodily functions including repair and re-building activities. Proteins help to keep you feeling full longer. A healthy portion is about 6 ounces. Try to limit your red meat intake to no more than a couple times a week.

Good whole grain options include brown rice, oats, quinoa, barley, whole grain breads and cereals, and whole wheat pasta. Whole grains have the germ and bran included and are full of healthy B vitamins and fiber. Go easy on the ‘white’ grains that have been stripped of their healthy coat (where all the fiber and healthy vitamins are) and are more refined. In addition to being less healthy they can raise your blood sugar and leave you feeling ravenous for more.

Eating dairy is optional. There are lots of great non-dairy sources of calcium including almonds, tofu, and leafy greens. If you do choose dairy, make it mostly skim or non-fat milk and cheese with small amounts of full fat cheese (like parmesan and cheddar) for flavor. I take most of my dairy in the form of plain greek style yogurt which I absolutely love for its rich creaminess. I enjoy it drizzled with honey for breakfast and as a healthy substitute for sour cream on potatoes or in dips and dressings.

Make sure you are getting your healthy fats. They’re critical to cell function, especially brain cells. After much experimentation my recipe for healthy eating includes healthy fats from moderate amounts of extra virgin olive oil, nuts, avocados, tahini (sesame seed paste), salmon and flax. Stay away from the unhealthy ‘trans fats’ that are found in many processed foods and are indicated by the words ‘partially hydrogenated.’

3. Cut back on the sugar and processed foods

According to a report in the UC Berkeley Wellness Letter, The average American consumes 133 pounds of sugar per year. This is way too much sugar and can lead to health problems. Is it any wonder that obesity and type 2 diabetes are out of control? Sugar can be very addictive; the more you eat, the more you crave—establishing a vicious cycle so skip the soda and sugary snacks whenever and wherever you can. Try a handful of nuts when you are hungry. They are much healthier and satisfying.

When you are going to indulge your sweet tooth, opt for homemade baked goods and desserts. They are more satisfying without all the additives, chemicals, and preservatives. I love to bake and eat desserts, but I have learned to be satisfied with just a few small bites of the real thing.

Avoid food products containing ingredients that are unfamiliar or unpronounceable. All those chemicals, artificial flavorings, dyes, and food additives confuse your senses and innate body wisdom. Ask yourself if your great grandmother would recognize what you are about to eat as food and if the answer is no, don’t eat it!

Studies are beginning to suggest that whole, real foods are much more than the sum of their parts and provide health and wellness benefits beyond our current levels of understanding so shop the peripheries of the supermarket and avoid those middle aisles as much as you can. All the ‘real’ food is located around the outer perimeter: fruits, veggies, dairy, eggs, meat, and fish.

Check out alternative sources for your food like farmer’s markets and farm stands. They’re a great source for wonderful fresh locally grown foods.

4. Slow down and eat for pleasure

This may be the most important of the twelve simple steps for eating well. Food is one of life’s great pleasures that should be enjoyed completely. Have what you want and really enjoy it. No food is totally off limits. If you want dark chocolate, have dark chocolate. Just be sure to slow down and savor it without guilt! Don’t eat what you don’t want. Life is too short to eat food you don’t want just because it’s available. It’s okay to toss away food you don’t like or don’t want. It’s much healthier for your body, especially your waistline.

Be discriminating in your food selections focusing on quality over quantity whenever you can. Eating for pleasure means slowing down and savoring your food. No eating on the run, eating in your car, eating while watching television. Studies show that your brain doesn’t have the capacity to acknowledge and recognize food that is eaten without awareness which can lead to excessive hunger and weight gain. Slowing down and paying attention can be a big adjustment if you are used to multi-tasking your way through the day.

Try Paying attention to the process of eating as much as you can — to the sight, smells and flavors of your food. Pretend you are a food critic reporting for your local paper. When you slow down and enjoy your food you digest it more efficiently, leading to less gastric upset and the absorption of more nutrients.

5. Eat when you are physically hungry and stop when you are full

Learn to reconnect with your body’s innate wisdom and its hunger and satiation signals. Don’t stuff yourself or fall into the mindless snacking habit. It’s hard to pay attention if you are eating while doing other things so don’t eat in the car, while checking email, or standing over the kitchen sink.

If you are tempted to eat when you are sad or happy or angry, do something else to distract your self like call a friend or take a walk. Ask yourself what it is you really want and if eating is going to make your situation better. Often this delay is all that is required to break the cycle of unhealthy emotional eating. Just 5 to 10 minutes of basic yoga exercises and focused breathing is all I need to stop a Ben & Jerry binge.

Seek support if you struggle with severe emotional eating issues.

6. Practice portion control

Most of us eat way too much. Serving sizes are huge and not just at the fast food establishments. Did you know the average bagel is equal to five servings of grain? Load up on your veggies, which are naturally low in calories, leaving less room on your plate for the proteins, dairy, and starches. Learn more about eating healthy portionsWhen eating out, bring part of your meal home for tomorrow’s lunch or dinner. Try gradually decreasing the amount you put on your plate, trick yourself by using a smaller plate - it really works. You may be surprised at just how little you need to feel full.

7. Drink plenty of water

Did you know the average body is composed of 55-60% water? Your blood is 83% water and your muscles 75%. Water keeps your body hydrated which is critical for proper functioning. Have a glass of water when you are thirsty (you’re probably already a bid dehydrated), or hungry (thirst often masquerades as hunger) or tired (it can really perk you up).

Exactly how much water you need depends on many things including how many water rich foods you are eating, where you live and your activity levels. Most agree you should drink six to ten eight ounce glasses of water a day to stay well hydrated. Try to drink clean filtered water whenever you can to avoid chlorine and other contaminants. If you don’t like the taste of water perk it up with a squeeze of lemon, lime or orange, cucumber slices or a splash of fruit juice. Give sparkling water a try. It’s a refreshing alternative to soda and juice.

8. Find an activity you love and do it regularly

Healthy living includes healthy eating and healthy moving. Our bodies were designed for movement. Seek fun ways to exercise. Basic yoga and walking are my preferred ways of staying active. I encourage you to give basic yoga a try if it sounds interesting. Maybe pilates, swimming, or dancing is more appealing. The key is to find something you love to do so it seems less like work and more like fun.

Find ways to sneak in extra movement during the day –take the stairs, park at the far end of the parking lot, take a ten minute walk at lunch, do a few sit ups and push ups while watching tv in the evening. Your body will thank you with more energy and fewer aches and pains.

9. Seek balance, not perfection

Lose the all or nothing; good vs. evil thinking. Food is not inherently good or evil. Yes, some food is more nutritious, some more caloric, but don’t get obsessive or militant. Think in terms of your overall day or week when assessing your healthy eating strategy. Employ the 80-20 rule. If most of your meals are balanced and healthy, the occasional treat(s) or unhealthy meal won’t be a problem. It’s how you eat most of the time that’s important.

Discover the fine art of complementing, compensating, and balancing. When you overeat at one meal, eat a little less at the next, if you eat lots of bread for breakfast, have a salad at lunch, without guilt, or remorse. Find a rhythm, a flow that works for you. If you allow yourself to slow down and pay attention, you may notice your body naturally seeking equilibrium. My body often craves a few days of fruit, vegetables, and soup following an indulgent vacation.

10. Cook as often as you can

Cooking is the best way to make sure the food you are eating is healthy and balanced. It’s a wonderful way to really connect with the whole process of nourishing yourself and those you love. For me it has been the most rewarding of my twelve simple steps for eating well. Cooking doesn’t have to be complicated or difficult. There are loads of easy healthy recipes to make healthy eating simple. If you don’t feel comfortable in the kitchen, consider taking a cooking class, tuning into the food network, or buying a cookbook or two. Once you get the hang of it, you may find yourself looking forward to unwinding in the kitchen after a tough day at work.

Experiment and let yourself have fun in the kitchen. If you live in Phoenix or Scottsdale, I am available for private and small group cooking classes where you can learn my simple strategies for cooking, baking, and stress-free entertaining.

11. Take A High Quality Multi-Vitamin

Just to be safe, supplement your healthy diet with a high quality multi-vitamin. Optimal health can be hard to achieve through healthy eating alone, even with your best intentions. Studies show that our food doesn’t contain as many nutrients as it used to — mainly from overuse of chemicals and depletion of the soil. The American Medical Association suggests vitamin supplementation. My doctor agrees with Drs. Oz and Roizen, authors of You: The Owner’s Manual, You: On A Diet and You: Staying Young who recommend Omega 3, and calcium supplements in addition to a high quality multi-vitamin.

12. Nurture your body, mind, and spirit

What you eat is only one component of my recipe for healthy eating. Where, when, and with whom you eat matters too. Make eating a pleasurable, social experience like the Mediterranean cultures do.

Make your life as full and rewarding as possible with enjoyable satisfying work, supportive friends, and healthy relationships. Engage in self care that nourishes your body, mind and spirit. Figure out what nurtures you and do it. Try to get enough sleep. Treat yourself to a massage or pedicure. Read inspirational works. Be compassionate with yourself and others. Practice Gratitude. Take time to appreciate and savor your life.

So there you have them - my twelve simple steps for eating well. Incorporating just one of these steps into your life can have lasting positive results.

Would you like assistance incorporating these twelve simple steps for eating well into your life? I’m here to help with nourishing weight loss coaching. It’s a customized individualized approach to weight management designed just for you.