Outta My Head Recipes – Pork Chop Bruschetta

Often the kids get served a meal on their plate that they will only ever see once… not because it wasn’t good, but because I made it up and didn’t write it down.

So, I’ve decided when I make up something new, to take photos. If’ it’s a hit, I’ll let you know about it!  (If it’s a miss… I’ll delete the pics!)

Pork Chop Bruschetta is very simple and a huge hit with my family. I have two vegetarians in my home so I make most of my meals with meat flexibility.

Cube pork chops into bite size chunks and fry it up.

(Portions depend on the number of people you are serving – I serve eight people on a regular basis so I don’t put in portions as most people don’t feed that many… however, you may be interested in a trick we use – if you cut the meat up into pieces, a smaller amount goes a longer way. For example, I used four pork chops to feed six of us. OK, I gave you the portions. But this is a notable trick if you are feeding a larger group of people.)

Anyway, back to business at hand.

The following items, chopped up, make the vegetarian serving, but I add all of these ingredients to the pork chop pan as well:

  • zucchini
  • yellow onion
  • gorgeous bright red and ripe tomatoes off the vine or Roma
Pork Bruschetta

Pork Chop Bruschetta

Vegetarian Bruschetta

Vegetarian Bruschetta

Fry it up till it’s to your preferred texture.

Add Kraft Greek Feta & Oregano dressing to your preferred taste.

While that’s simmering…cut up a baguette into 3/4 inch slices. Drizzle each slice with olive oil and a sprinkle of basil. Toast them in the oven.

Toasted Basil Baguette

Toasted Basil Baguette

Make a Caesar salad. 🙂 I keep it simple and use a kit…

And plate it up:

Plated Pork Bruschetta

Plated Pork Bruschetta

This meal can be on the table in about forty minutes.

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About Suzanne Costigan

Author of Empty Cup, a contemporary, social issues based young adult novel.

Posted on November 21, 2014, in Favourite Photos, Outta My Head Recipes and tagged , , , , , , , , , . Bookmark the permalink. 2 Comments.

  1. I like it! You are multi-talented!

    Liked by 1 person

  2. LOL Good thing I put this recipe up here… I myself just looked it up so I could make it again tomorrow. 🙂 Cheers everyone!

    Like

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