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Baked Pork Chops & Pesto Pasta and Potatoes

Baked pork chops with a corn stuffing and elegant onion soup are savory sensations. Tiny potatoes with pasta and pesto make a classy side dish. The chocolate cookie tartlets can be created and served in less than 30 minutes! This is a great weekend or entertaining meal.

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This simple Onion Soup recipe has mouth watering flavors of sautéed onions and sherry and is a great start to any meal!

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recipe

Ingredients:

  • 3 tablespoons olive oil
  • 8 cups sliced yellow or brown onions
  • 2 bay leaves
  • 1 cup dry sherry
  • 1 cup dry white wine
  • 1/4 cup MAGGI Granulated Beef Ribs Flavor Bouillon, dissolved in 6 cups hot water
  • 8 slices toasted baguettes or bolillos
  • 2 cups (8 oz.) shredded Parmesan or manchego cheese

Directions:

HEAT oil in large saucepan over medium heat. Add onions and bay leaves; cook, stirring frequently, for 20 minutes or until onions turn golden brown. Add sherry; cook, stirring occasionally, for 5 minutes. Add wine; cook, stirring occasionally, for 10 minutes.

ADD bouillon mixture; bring to a boil. Boil for 15 minutes. Remove bay leaves. Serve hot topped with cheese. Serve with baguette slices.

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nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 8

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    These Baked Pork Chops with Corn Stuffing bake gently in the oven while you have time to relax.

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    recipe

    Ingredients:

    • 1 package (12 ounces) STOUFFER'S Corn Souffle, defrosted*
    • 1/4 cup water
    • 1 tablespoon margarine or butter
    • 1 1/2 cups plain stuffing mix
    • 4 (about 1 pound total) 1/2-inch-thick pork loin chops
    • 1 tablespoon vegetable oil
    • 1/4 cup reduced-sodium chicken broth or water

    Directions:

    PREHEAT oven to 375° F.

    COMBINE water and margarine in medium saucepan; bring to a boil. Remove from heat; stir in stuffing mix and corn soufflé.

    SEASON pork with salt and ground black pepper, if desired. Heat oil in large, nonstick skillet over medium-high heat. Add pork; cook on each side for 3 to 4 minutes or until golden brown. Place in 9-inch-square baking dish. Pour broth around pork. Spoon stuffing mixture over each pork chop; cover.

    BAKE for 30 minutes. Uncover; bake for an additional 10 to 15 minutes or until stuffing is lightly browned and pork is no longer pink in center.

    *DEFROST corn soufflé in microwave on MEDIUM (50%) power for 6 to 7 minutes.

    reviews

    Review This Recipe
    •  Star(s)

      Wonderful

      Megan Galeener from chicago

      this recipe is so simple and tastes great. thanks so much!!!

    •  Star(s)

      Out of this world!

      PeggyR-San Antonio, TX from San Antonio, TX

      This is great! I made this today & what a hit! I'm expecting my son from out of town later tonight & this is going to be perfect to warm up!

    •  Star(s)

      thumbs up

      stephanie cooley from

      this meal is great thumbs up. my son and husband actually think i can cook now. thank you meals.com

    •  Star(s)

      Yum!

      Ms. H from GA

      This recipe is great! It's so easy and delicious. I am not a huge pork fan, but this recipe is making me change my mind. I highly recommend it.

    •  Star(s)

      YUM!

      Leslie Gorman Pace from Greer, SC

      I made this last night for me and my husband and it was wonderful! I normally do not like pork chops but I was definitely in heaven. My husband had seconds...which means he really loved it. The recipe was fairly easy and really, really good. I will probably stuff the turkey with the corn soufle and stuffing mix that it calls for at Thanksgiving. You have to try this one..a big hit at the Pace household. Leslie

    •  Star(s)

      Wonderfully hearty

      Stacey Mazulerich from Jackson, MS

      This was easy to make and great tasting. Wouldn't change anything about this recipe. Very filling and tasty.

    •  Star(s)

      love this

      angie james from georgia

      This is one of my favorite recipes from this site. So easy and tastes great. try this one for sure!

    •  Star(s)

      love this

      angie james from georgia

      Love this recipe. Nice easy and hearty. Wonderful!

    •  Star(s)

      Yummy!

      K. Hiller from

      This recipe was not only easy to make it was also very delicious. Since I couldent get the corn souffle at my local market I substituted a can of creamed corn in the stuffing and my hubby liked it a lot! I think it was even healthier then using the souffle. It also added a little sweetness. It was also a winner with my picky 8 yr. old cause I was able to just take off the stuffing (which he dislikes) and serve him the pork chopes only.

    •  Star(s)

      Tasted Great!

      Renee F from Chandler, AZ

      I have a picky family and they all loved this recipe. I wouldn't change a thing to this recipe. I would definately make this again and again. Adding it to my favorites.

    •  Star(s)

      Quick and Easy

      Bethany from

      This recipe did not take long and my husband loved it!!! The pork was tender and the corn stuffing was wonderful. I wouldn't change a thing, and I will definitely be cooking it again.


    nutrition

    Nutrition Facts

    Serving Size:

    Servings Per Recipe: 4

    • Calories: 520
    • Calories from Fat: 170
    • Total Fat: 19g (29% of DV)
    • Saturated Fat: 4.5g (23% of DV)
    • Cholesterol: 110mg (36% of DV)
    • Sodium: 1420mg (59% of DV)
    • Carbohydrates: 52g (17% of DV)
    • Dietary Fiber: 3g (12% of DV)
    • Sugars: 6g
    • Protein: 34g
    • Vitamin A: 6% of DV
    • Vitamin C: 4% of DV
    • Calcium: 8% of DV
    • Iron: 20% of DV

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    For a delicious Italian dish made in just minutes, try this recipe for Pesto and Pasta with Tiny Potatoes created by celebrity chef Michael Chiarello. Made with fresh, three cheese tortellini, crispy, marble-sized potatoes, and Buitoni's award-winning pesto, this dish will be sure to please friends and family any day of the week. Great as a main or side dish.

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    recipe

    Ingredients:

    • 3/4 lb. marble-size potatoes*
    • 1 teaspoon sea salt
    • 2 tablespoons extra virgin olive oil
    • 1 pkg. (20 oz.) BUITONI Refrigerated Three Cheese Tortellini
    • 1 container (7 oz.) BUITONI Refrigerated All Natural Pesto with Basil
    • 1/4 teaspoon freshly ground black pepper
    • 1/2 cup (1.5 oz.) BUITONI Refrigerated Freshly Shredded Parmesan Cheese, divided

    Directions:

    PLACE potatoes in medium saucepan with 2 quarts of water and salt. Bring to a boil over high heat; reduce heat to medium-low and cook until potatoes are tender. Drain; cool and cut in half.

    HEAT oil in large, nonstick skillet over medium heat. Add potatoes; cook, stirring occasionally, until browned and crispy. Keep warm.

    PREPARE pasta according to package directions. Combine pasta, pesto, potatoes, pepper and 1/4 cup cheese in large bowl; toss well. Top with remaining 1/4 cup cheese before serving.

    * Can substitute with small new potatoes; quarter after cooling.

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    nutrition

    Nutrition Facts

    Serving Size:

    Servings Per Recipe: 6

    • Calories: 520
    • Calories from Fat: 250
    • Total Fat: 28g (43% of DV)
    • Saturated Fat: 8g (39% of DV)
    • Cholesterol: 55mg (18% of DV)
    • Sodium: 1180mg (49% of DV)
    • Carbohydrates: 48g (16% of DV)
    • Dietary Fiber: 4g (15% of DV)
    • Sugars: 6g
    • Protein: 20g
    • Vitamin A: 15% of DV
    • Vitamin C: 35% of DV
    • Calcium: 25% of DV
    • Iron: 15% of DV

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    We make it easy by starting with our refrigerated tub dough and placing portions of dough into mini muffin cups, creating a tartlet to be filled with dried and chopped cranberries or cherries, paired with our semi-sweet chocolate morsels.

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    recipe

    Ingredients:

    • 1 1/4 cups (about 1/3 tub) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Tub Dough, slightly softened
    • 1/3 cup plus 1 tablespoon all-purpose flour
    • 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
    • 1/2 cup dried cranberries or cherries, chopped

    Directions:

    PREHEAT oven to 325º F.

    COMBINE cookie dough and flour in large mixing bowl. Divide dough into 24, 1 1/4-inch balls. Press dough into mini-muffin cups.*

    BAKE for 10 minutes or until light golden brown around edges and puffy.

    REMOVE tartlets from oven and immediately fill with morsels and cranberries. Cool for 10 minutes in muffin cups. Carefully remove to wire rack, do not invert; cool completely.

    *If making tartlets in batches, keep extra dough in the refrigerator.

    TIPS:
    • Tartlets may be filled with your favorite combination of morsels.
    • Dough can be made in advance and refrigerated.
    • Create three types of Christmas cookies from just one tub of NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Tub Dough. Make this recipe along with two other 12 Days of Christmas Cookies recipes.
    • Recipe can easily be doubled or tripled for a larger batch.

    reviews

    Review This Recipe
    •  Star(s)

      Easy & good

      P E from Elsberry, MO

      Very easy to make & good as well.

    •  Star(s)

      berry good!!

      Jenny Jaczuk from Kunkletown, PA

      I made these for my christmas eve dinner but I used fresh rasberries and blueberries and pressed them into the chocolate once it melted. Very good that way and everyone loved them.

    •  Star(s)

      So easy

      Jan Delzer from Mina, SD

      Time got away from me during this holiday season. These cookies took minimal time and were a great hit with family and friends

    •  Star(s)

      creative cookies

      Jessica R. Dyrli from Tampa, FL

      These cookies are delicious and with so many variations to dream up, they are always 'new'.

    •  Star(s)

      Cute cookies

      Kathy Gayton from Alpharetta, GA

      I found out these worked best for me if I did not press them into the muffin cups. I just dropped a cookie ball into the muffin cup, baked and added the chips as soon as they came out of the oven. They made their own cup. The cooler the finished cookie the easier to remove from the muffin pans. Makes a very impressive presentation.

    •  Star(s)

      Recipes from scratch

      KAREN CIESLA from CHICAGO, IL

      I agree with the one poster about wanting more recipes from scratch. It seems most of the recipes are with packaged dough. Recipes from scratch are so much better...

    •  Star(s)

      cookies for the holidays

      peg mccloskey from Hazlet, NJ

      I don't like recipes that already have the dough as an ingredient. I've noticed alot of recipes have it. Please come up with more recipes from scratch. I like them better.

    •  Star(s)

      Yummy Berry Chocolate Tartlets

      patricia johnson from Lufkin, TX

      I try these one night went it was raining and very cold.My family love these on night like this with an little cool whip on top and a glass of warm milk sooo good.I definatey will be make this again.

    •  Star(s)

      Delicious...........

      Lucy Sharp from Lizella, GA

      I tried these tartlets but I used different kinds of chips and mixed them up. It is a little time consuming putting the dough in the mini muffin pans but well worth it. They are delicious.

    •  Star(s)

      Sweet Treats

      terry smith from DArien, GA

      My children and I loved them! Excellent

    •  Star(s)

      berry chocolate cookie tartlets

      ramya sola from Shaker Heights, OH

      very very berry.we all loved it.

    •  Star(s)

      A Pregnant Womesn dream!

      Kelly Granger from RIDGELAND, MS

      These cookies are so good!! I crave them everyday and they haunt me in my sleep! A 3rd trimester must!! :)

    •  Star(s)

      Cookie Tarlets

      ann ferraro from Watertown, MA

      I am always amazed how quick and delicious these recipes are with Nestle's products. My family again loved this treat and as they were enjoying snacking on them were thinking up the many variations I can do the next time I make them.

    •  Star(s)

      Berry Chocolate Tartlets

      Pauline Johnsey from North Stratford, NH

      These are just too easy.You can add other fruits in stead of the cranberries.A great treat for any time or any one.

    •  Star(s)

      Soberry Good!

      Margaret Skinner from Tubac,AZ

      Terrific and so very easy......yummmmmmy

    •  Star(s)

      Berry Chocolate Cookie Tartlets

      Virginia Braddy from Hobgood, NC

      I'm always willing to try a recipe containing chocolate. I found this recipe to be very easy and oh so good! I served them at a family get together and they disappeared quickly! Another keeper for my recipe file!


    nutrition

    Nutrition Facts

    Serving Size: 24 tartlets

    Servings Per Recipe: 0

    • Calories: 100
    • Calories from Fat: 35
    • Total Fat: 4g (6% of DV)
    • Saturated Fat: 1.5g (8% of DV)
    • Cholesterol: 5mg (2% of DV)
    • Sodium: 50mg (2% of DV)
    • Carbohydrates: 15g (5% of DV)
    • Dietary Fiber: 1g (4% of DV)
    • Sugars: 8g
    • Protein: 1g
    • Vitamin A: 0% of DV
    • Vitamin C: 0% of DV
    • Calcium: 0% of DV
    • Iron: 2% of DV

    *Percent Daily Values are based on a 2,000 calorie diet.

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