Greek Pork Chops with Cheesy Ranch Potato Casserole

These pork chops were AWESOME! I don't usually like chops that are pan fried or grilled. I often find them tough no matter how carefully I cook them. This recipe is the exception to my own rule. The Flying Monkey's ate them up too (although they think they ate chicken LOL).

The potato casserole was delicious! It tasted like a loaded baked potato. Mmmmmm. How can you go wrong?

Greek Pork Chops

Ingredients:
2 tablespoons olive oil
4 teaspoons lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
1/2 teaspoon ground mustard
4 boneless pork loin chops (3/4 inch thick and 4 ounces each)

Directions: In a large resealable plastic bag, combine the first nine ingredients; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Coat grill rack with cooking spray before starting the grill. Drain pork and discard marinade. Grill pork, covered, over medium heat for 4-5 minutes on each side or until a meat thermometer reads 160°.

Yield: 4 servings.

Cheesy Ranch Potato Casserole

2 cups shredded sharp Cheddar cheese, divided
1 (8-ounce) package cream cheese, softened
1 cup sour cream
1/4 cup butter, melted
1 (1-ounce) package dry ranch salad dressing mix
8 slices bacon, cooked and crumbled
1 (30-ounce) package frozen country-style hash-brown potatoes, thawed

Directions :
Preheat oven to 350˚.
Lightly grease a 11/2-quart baking dish.
In a medium bowl, combine 1 cup Cheddar cheese, cream cheese, sour cream, butter, dressing mix, and bacon.
Add hash browns, stirring to combine.
Spoon mixture into prepared baking dish.
Bake 30 minutes; sprinkle with remaining cheese.
Bake 10 minutes more, or until hot and bubbly.