4 pork chops (1/2 - 3/4 inch thick)
1/4 tsp salt
1/8 tsp pepper
Pinch of garlic powder
1 large onion, sliced
2 garlic cloves, minced
1 tbsp butter, melted
1 can cream of mushroom soup
2/3 cup evaporated milk
1/3 cup water
Choose a skillet with an oven proof handle. Sprinkle the pork chops with salt, pepper and garlic powder.
On the stove top over medium high heat, brown the pork chops and onion in a skillet with butter. Add garlic after the first side is browned. Turn over to brown the other side of the pork chop.
Pour off any excess butter after pork chops are browned. The pork chops do not need to be cooked through since they will be finished in the oven.
Combine soup, evaporated milk and water. Pour mixture around pork chops. Bake in a preheated 350°F oven for about 45 minutes, stirring occasionally.
Serve with Ore-Ida Potatoes and Fresh Express Shredded Lettuce.
4 skinless, boneless chicken breast halves
1 cup teriyaki sauce
1/4 cup lemon juice
2 tsp minced fresh garlic
2 tsp sesame oil
Place chicken, teriyaki sauce, lemon juice, garlic and sesame oil in a large resealable plastic bag. Seal bag and shake to coat. Place in the refrigerator for 24 hours, turning every few hours in between.
Preheat grill or griddle to high heat.
Lightly oil grill or griddle. Remove chicken from bag, discarding any remaining marinade. Grill for 6-8 minutes each side or until juices run clear when chicken is pierced.
Serve with Huntsinger Farms White Potatoes and Fresh Broccoli Crowns.
1 1/4 lb ground turkey
12-16 oz box of stuffing
1 can mushroom soup
1/2 cup of water
Roll turkey out on wax paper in to a rectangle shape, 8 x 12 inches. Prepare stuffing.
Place stuffing on top of the turkey and flatten down.
Roll the meat and stuffing up like a jelly roll, using the wax paper to keep the roll together. Pull the wax paper off as you are rolling. Pinch the ends to seal it and pat together.
Place in a pan and bake for 1 hour at 350°F.
Serve with Hanover Country Fresh Vegetables and Store Made Sour Dough Bread.
3 - 4 lbs loin end roast
1 onion, sliced
3 garlic cloves, minced
1 (16 oz) bottle BBQ sauce
Sprinkle loin end roast with salt and pepper. Place roast under broiler on a pan until browned (roughly 15 minutes).
Remove excess grease. Place sliced onion and minced garlic in crock pot. Slice ribs into serving pieces and place in crock pot. Pour BBQ sauce over the roast.
Cover and cook on low 6-8 hours.
Serve with Maier's Italian Bread and Green Giant Boxed Vegetables.
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