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Braised Cider Pork Chops with Rosemary

1 large onion, thinly sliced
1 lbs. potatoes, peeled and thinly sliced
2 cups apple cider
2 thick pork chops, about 1 lbs.
2 Tbs. Halladay's Garlic Rosemary Roasted Chicken Seasoning
2 Tbs. olive oil

Preheat oven to 400F. In a 5-quart roasting dish, arrange potatoes in an even layer and top with onions. Season lightly with salt and pepper. Pour in the cider. Add pork chops, seasoning and olive oil to a re-sealable plastic bag; shake until well coated. Place pork chops on top of potatoes and onions. Bake, uncovered, until potatoes are tender, about 45 minutes.

SIMILAR RECIPES

Roasted Pork Chops with Green Beans and Potatoes

1 (12 oz.) bag green beans
4 medium Yukon gold potatoes, cut into -inch wedges
1 red bell pepper, sliced
6 Tbsp. olive oil
1 lemon, juiced
4 Tbsp. Halladay's Chardonnay Seasoning
4 bone-in pork chops

Preheat oven to 425˚F. . Combine oil, lemon, seasoning and pork in a re-sealable plastic bag; shake until well coated; set aside. Arrange vegetables on a large rimmed baking sheet and cook 20. Remove pan from oven and add pork. Cook another 15-18 minutes.

Easy Chicken Cassoulet

2 Tbsp. olive oil
4 chicken leg quarters, about 1 lbs.
4 slices of bacon, chopped
1 onion, finely chopped
2 carrots, peeled and cut into - inch pieces
2 ribs celery, cut into - inch pieces
2 Tbsp. Halladay's Roasted Garlic & Rosemary Oil Blend
1 cups chicken stock
1 (15 oz.) can cannellini beans, drained and rinsed
2 cups breadcrumbs or panko breadcrumbs

Preheat oven to 375F. In a skillet, heat the olive oil. Season the chicken with salt and pepper and cook, skin side down, until golden-brown, about 10 minutes. Turn and cook 10 minutes more, then transfer to a 3-quart baking dish. Drain fat from skillet, add half the bacon and cook until crisp, about 4 minutes. Add onion and cook until tender, about 5 minutes. Add carrots, celery and seasoning and cook 1 minute. Stir in stock and beans. Using a fork, mash some of the beans to thicken the liquid, then spoon the bean mixture around the chicken. Combine breadcrumbs and remaining bacon and sprinkle on top. Bake until chicken is cooked, bean mixture is bubbling and topping is golden-brown, about 40 minutes.

Chipotle Scalloped Potatoes

Chipotle Scalloped Potatoes

1 ⅓ cup half and half
1 cup cheddar cheese, shredded
2 Tbsp. Halladay's Garlic Chipotle Seasoning
3 large potatoes, peeled and thinly sliced

Preheat oven to 400F. Grease a 9x9-inch baking dish. Arrange potato slices to cover bottom of baking dish; sprinkle with cheese and seasoning. Continue to layer potatoes, cheese and seasoning until gone, reserving the last layer of cheese for later. Pour half & half evenly over potatoes. Cover and bake at until potatoes are fork-tender, about 45 minutes. Uncover and sprinkle with remaining cheese. Return to oven and bake until golden brown.

Prosciutto-Wrapped Stuffed Chicken

Prosciutto-Wrapped Stuffed Chicken

4 boneless skinless chicken breasts, butterflied and pounded thin
3 Tbsp. olive oil
4 cups baby spinach, wilted and finely chopped
cup drained ricotta cheese
cup parmesan cheese, finely grated
1 Tbsp. Halladay's Lemon Spinach Seasoning
8 slices of prosciutto, thinly sliced
1 lemon, halved

Position a rack in center of oven; preheat to 350F. Season chicken with salt and pepper. Combine spinach, cheeses and seasoning; spread mixture on one side of each chicken breast. Fold chicken over filling to cover. Wrap each breast with 2 slices prosciutto. In large oven-proof skillet, heat 2 Tbsp. olive oil over medium high heat. Add chicken and cook prosciutto is browned, about 3 minutes on each side. Transfer skillet to oven and bake until chicken is cooked through, about 12 minutes. Half way through cooking, add lemon halves cut side down.