Baked Pork Chop w/ Baked Hasselback Potato, Teriyaki Marinated Mushrooms,...

Dinner Tonight: Baked Pork Chop w/ Baked Hasselback Potato, Teriyaki Marinated Mushrooms, and
Green Beans

It was spruce the car up day! Ran it through the Car Wash, cleaned the inside and windows, and had the oil changed and tires rotated. The old 1999 Ford Taurus is still running good, and has 142,00 miles on it. Been real lucky with this car. For dinner tonight,  Baked Pork Chop w/ Baked Hasselback Potato, Teriyaki Marinated Mushrooms, and Green Beans.





For the Pork Chop I marinated it in J B’s Fat Boy’s Haug Waush Barbecue Sauce and refrigerated it for 6 hours. I removed the Chop from the fridge and shook off any excess of the sauce and then seasoned it with McCormick Grinder Sea Salt and Grinder Black Peppercorn. I then pan fried the Chop, in a Cast Iron Skillet, browning both sides then baked the Chops at 350 degrees for about 20 minutes and then flipping the Chops over and baking another 25 minutes or until temperature reads 165 degrees. The Chop came just dripping with flavor! Love those JB’s Sauces!





For one of the side dishes I prepared something I had been wanting to try for quite some time, a Baked Hasselback Potato. I used the recipe from myrecipes.com Which is full of great recipes of all kinds. I cut back on the amount of Butter it said to use and I also used Blue Bonnet Light Stick Butter. It was very easy to prepare, I Preheated oven to 425°. Slice the potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. I baked it in a  buttered 10-inch pie dish. Drizzle 1/2 tablespoon melted butter evenly over it, and sprinkled with Sea Salt. Then baked it at 425° on middle oven rack for 30 minutes. Sprinkled with  breadcrumbs over the potato, drizzled with remaining melted butter (1/2 Tbs), and baked 20 more minutes. Excellent recipe! Should have tried these a long time ago. Would make a perfect side dish for any meal! I left the original recipe along with the web link at the end of the post. I also had some Kroger Deli Teriyaki Marinated Mushrooms and Green Beans leftover from last nights dinner. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.






Baked Hasselback Potatoes
Ingredients
4 medium all-purpose potatoes (6 ounces each), peeled
1/3 cup butter, melted and divided
1/2 teaspoon salt
1 tablespoon unseasoned fine dry breadcrumbs
1 tablespoon freshly grated Parmesan cheese


Preparation
1. Preheat oven to 425°. Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.

2. Arrange potatoes spoke-fashion in a buttered 10-inch pie dish. Drizzle 2 tablespoons melted butter evenly over potatoes, and sprinkle with salt.

3. Bake potatoes at 425° on middle oven rack for 30 minutes. Sprinkle breadcrumbs over potatoes, drizzle with remaining melted butter, and bake 20 more minutes.

4. Sprinkle cheese over potatoes, baste with butter in pan, and bake 5 more minutes or until potatoes are golden.


http://www.myrecipes.com/recipe/baked-hasselback-potatoes-10000001585264/