I finally forced my daughter to take a few nights off from dance class. We have been making the hour trip for the past 5 nights and I needed a couple nights off. She also needed to get some homework done as we are now 9 school days from the end of the school year.
The weather has been strange here. I turned the air conditioning on last week but had to turn the heat back on three days ago. The next day I had to turn the heat on! Now we are back to the air conditioning but according to the weather report it is supposed to only be in the 40s tonight. I am tired of dressing in layers because I never quite know what the day will bring.
It is kind of the same with dinner. I am really craving potato salad but it still doesn’t seem quite like summertime dinner food yet. So, I am trying to balance the comfort food with the desire to change seasons to the salads and grilling.
I have found this recipe for Buffalo Style Mozzarella Pork Chops from Sweet Bella Roos.com about a year ago. I have been meaning to make it and when the kids pulled pork chops out of the freezer I knew exactly what I was going to make for dinner.
This was an AWESOME dish! I made a bit of a tweak to it to make it more like Buffalo wing sauce by adding powdered garlic to the dish and omitting the Montreal seasoning. Both kids gobbled this up and even split the last pork chop. After dinner we were all fighting over the cheese that had dripped onto the baking sheet that was coated in wing sauce. Super yummy!
I loved that from start to finish it was less than 30 minutes to have dinner on the table.
I served this with a side of ranch dressing for dipping, a mixed green salad and a side of corn.
- 1 1/2 lbs pork chops
- 2 TBSP olive oil
- 2 TBSP butter
- 1/4 cup Frank’s Red Hot Sauce, plus extra if desired for serving
- 1 tsp garlic powder
- salt and pepper to taste
- mozzarella, cut into slices
- Add olive oil, butter and hot sauce to a large skillet or wok. Heat pan over medium-high heat until butter melts.
- Season pork chops on both sides with salt and pepper.
- Once butter has melted in skillet add the pork chops to the pan.
- Cook each side 3-4 minutes until browned and to 160 degrees on meat thermometer.
- While chops are cooking cover a rimmed baking sheet with aluminum foil. Spray the aluminum foil with non-stick spray. Pre-heat oven to broil.
- When chops are browned remove them from the skillet and place them on the prepared baking sheet.
- Cover each pork chop with plenty of mozzarella (I like lots of cheese).
- Place pork chops in oven for 1-2 minutes until cheese has browned.
- Remove from oven and serve with extra hot sauce and/or ranch dressing if desired.