Hot Mess Kitchen

Hey everyone! Kinda had to take a break yesterday with having a busy work at home day but, today I am back in action. I decided to try something new tonight. First, I started the baked potatoes and then after they had been in the oven for about 30 minutes I started the porkchops! I hope you enjoy!

Ingredients:

For the potatoes:

• 4 medium sized russet potatoes
• 1 – 1 1/2 cups shredded mexican blend cheese
• bacon bits (optional)
• 1/4 cup butter
• 1/4 cup milk
• 1-2 tbsp oil
• sea salt
• pepper

For the Pork Chops:

• 4 boneless pork chops
• Salt and pepper
• 1/2 cup chicken broth
• 2/3 cup heavy cream or half and half
• 1 tbsp dijon mustard
• 2 tsp lemon juice

Instructions:

1. Start by preheating the oven to 400 degrees Fahrenheit for the potatoes.
2. Rinse outside of potatoes and poke with a fork multiple times all around.
3. Rub the outside of the potato with a little oil and then some salt and set on a pan and put into oven for 35-55 minutes or until you can poke them with a fork and have it come right back out with no resistance.
4. While the potatoes are baking, salt and pepper both sides of your boneless pork chops.
5. Spray a pan with non-stick spray and cook pork chops until brown on both sides or just barely done. You do not want them to overcook and be too tough.
6. Remove from pan and place on a plate. Cover with foil.
7. Pour your chicken broth, heavy cream or half and half, and lemon juice into the pan and stir.
8. Whisk in your dijon mustard until smooth. Reduce to medium heat. I returned my pork chops once everything was mixed so it could sit in the sauce but turned the heat off until my potatoes were almost done.
9. When potatoes are done, remove them from the oven and let rest for 5 minutes.
10. Cut the potatoes in half long ways and scoop out the middles into a bowl. I like to leave a little on the walls to help keep it stiff.
11. Add butter, milk, bacon bits, and 2/3 cup shredded cheese and use a hand mixer to mix until smooth.
12. Put potato mixture into a piping bag with a star tip or just use a spoon to put the filling back into the potato shells.
13. Sprinkle tops of potatoes with remaining cheese and place into oven on high broil until tops brown a little and begin to bubble.
14. At this time it might be good to reheat the pan of pork chops before serving
15. Remove potatoes from oven, serve with pork chops and enjoy!