Parmesan Pork Chops with Pesto

Experience the elegance of Parmesan Pork Chops with Pesto—a delightful dish that combines the savory crunch of Parmesan crust with the freshness of pesto. These boneless pork chops are first browned to perfection, then baked and topped with a generous serving of vibrant pesto. Garnish with basil leaves for a beautiful presentation.

Ingredients:

• 4 boneless pork chops
• 1 cup grated Parmesan cheese
• 1 cup breadcrumbs
• 2 eggs, beaten
• 1 cup pesto sauce
• 4 fresh basil leaves for garnish
• Salt and black pepper to taste
• Olive oil for cooking

Instructions:

Turn on your oven and heat it up to 375F 190C

Add salt and black pepper to the pork chops

Beat the eggs together and put them in a bowl

Grate Parmesan cheese and mix it with breadcrumbs in a different bowl

Second, coat both sides of each pork chop with the beaten eggs

Next, press the chops into the Parmesan and breadcrumb mixture to make sure they are evenly covered

Put olive oil in a pan and heat it over medium-high heat

It takes about two to three minutes per side to brown each pork chop

Put the pork chops in a baking dish after they have been browned

Bake in an oven that has been preheated for 15 to 20 minutes, or until the internal temperature reaches 145F 63C

Warm up the pesto sauce in a small saucepan while the dish is baking

Spread a lot of pesto sauce over each pork chop with a Parmesan crust after it's done cooking

Before serving, put a fresh basil leaf on top of each chop

Enjoy the delicious combination of Parmesan Pork Chops with Pesto

This dish is both elegant and delicious, with a crispy Parmesan crust, juicy pork, and flavorful pesto

These pork chops are great for a special dinner and will make your guests wowed

Dark Chocolate Coconut Oatmeal Cookies

Indulge in the delightful combination of rich dark chocolate, chewy oats, and tropical coconut with these mouthwatering cookies.

Ingredients:

• 1 cup dark chocolate chips
• 1/2 cup shredded coconut
• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract

Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a medium bowl, whisk together the oats, flour, baking soda, and salt

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy

Beat in the egg and vanilla extract until well combined

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined

Fold in the dark chocolate chips and shredded coconut

Scoop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart

Bake in the preheated oven for 10-12 minutes, or until the cookies are golden around the edges

Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Once cooled, enjoy these delicious dark chocolate coconut oatmeal cookies!

Easiest-Ever Grilled Veggie Burgers

These grilled veggie burgers are packed with flavor and easy to make. They're perfect for a meatless barbecue option and are sure to satisfy your burger cravings.

Ingredients:

• 1 cup cooked quinoa
• 1 can 15 oz black beans, drained and rinsed
• 1/2 cup breadcrumbs
• 1/4 cup grated carrot
• 1/4 cup diced red bell pepper
• 1/4 cup diced red onion
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 4 burger buns
• Lettuce leaves, tomato slices, and condiments for serving

Instructions:

In a food processor, combine the black beans, cooked quinoa, breadcrumbs, grated carrot, diced red bell pepper, diced red onion, minced garlic, chili powder, cumin, salt, and pepper

Pulse until the mixture is well combined and starts to come together

Form the mixture into 4 burger patties

Preheat your grill to medium-high heat and oil the grates to prevent sticking

Place the veggie burger patties on the grill and cook for about 4-5 minutes on each side, or until they have nice grill marks and are heated through

Toast the burger buns on the grill for a minute or two until they are lightly browned

Assemble the veggie burgers by placing lettuce leaves and tomato slices on the bottom half of each bun

Top with a grilled veggie burger patty, and add your favorite condiments

Finish by placing the top bun on the assembled burger

Serve hot and enjoy your Easiest-Ever Grilled Veggie Burgers!

Maple Sesame Cashew Butter Cups

Enjoy these tasty Maple Sesame Cashew Butter Cups, which are a great treat you can make yourself and are good for you if you follow a paleo, vegan, or gluten-free diet. The smooth cashew butter, sweet maple syrup, crunchy sesame seeds, and a hint of sea salt all work well together to make a delicious treat.

Ingredients:

• 1 cup cashew butter
• 1/4 cup maple syrup
• 2 tablespoons sesame seeds
• 1/4 cup coconut oil, melted
• 1/4 teaspoon sea salt

Instructions:

Put cashew butter, maple syrup, sesame seeds, melted coconut oil, and sea salt in a bowl

Mix everything together well

Put mini muffin liners in a mini muffin tin

Spread the cashew butter mixture out evenly in the mini muffin tins

In a muffin tin, freeze the cashew butter cups for about 30 minutes, or until they are firm

When it's firm, take it out of the muffin tin and put it in a container that won't let air in

As a paleo, vegan, or gluten-free treat, these maple sesame cashew butter cups are a great choice!

Avocado Ice Cream

Creamy and refreshing, this avocado ice cream is a delightful twist on a classic treat. The richness of avocado pairs perfectly with the sweetness of coconut milk and honey, while a hint of lime adds a bright, citrusy flavor. It's a healthy and indulgent dessert all in one!

Ingredients:

• 2 ripe avocados
• 1 cup coconut milk
• 1/2 cup honey or maple syrup
• 1 tablespoon lime juice
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

Put the avocados in a blender after you peel and pit them

Together with the lime juice, salt, honey or maple syrup, and coconut milk, put them in the blender

Mix until it's creamy and smooth

Put the mixture in an ice cream maker and churn it for as long as the maker's instructions say to, which is usually between 20 and 25 minutes

Moving the ice cream to a container that can go in the freezer is the next step

Freeze for at least two hours, or until it is firm

Serve and have fun!

Ruby Chocolate Strawberry Ice Cream Bars

Indulge in the unique flavors of ruby chocolate paired with sweet strawberries in these delightful ice cream bars. Perfect for a refreshing treat on a warm day.

Ingredients:

• 1 cup ruby chocolate, melted
• 2 cups strawberries, chopped
• 2 cups heavy cream
• 1 can 14 oz sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/2 cup graham cracker crumbs

Instructions:

Melt the ruby chocolate and chop the strawberries together in a bowl

Heavy cream should be whipped in a different bowl until stiff peaks form

For the whipped cream, add sweetened condensed milk and vanilla extract and mix them in well

Put half of the cream mixture into a baking dish that has been lined with parchment paper

Half of the ruby chocolate and strawberry mix should be spread over the cream mix

Put half of the graham cracker crumbs on top

Add more layers with the rest of the cream mixture, the strawberry and chocolate ruby mixture, and the graham cracker crumbs

Put it in the freezer for at least six hours, or until it gets hard

Cut the bars into pieces and serve after they're frozen

Slow Cooker Cherry Chipotle Pulled Pork Sandwich with Cilantro Lime Slaw

The cherry chipotle pulled pork and cilantro lime slaw in this sandwich recipe go well together because they are both sweet and smoky. The whole thing is served on a soft bun. This dish is great for a meal any time of the year.

Ingredients:

• 3 lbs pork shoulder, trimmed of excess fat
• 1 cup cherry preserves
• 2 chipotle peppers in adobo sauce, minced
• 1/4 cup apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 8 sandwich buns, split
• 1 cup shredded cabbage
• 1/4 cup chopped cilantro
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

In a slow cooker, combine cherry preserves, minced chipotle peppers, apple cider vinegar, Worcestershire sauce, garlic powder, smoked paprika, ground cumin, salt, and pepper

Mix well

Add the trimmed pork shoulder to the slow cooker, turning to coat it with the sauce mixture

Cover and cook on low for 8 hours or until the pork is tender and easily shreds with a fork

While the pork is cooking, prepare the cilantro lime slaw

In a bowl, combine shredded cabbage, chopped cilantro, mayonnaise, lime juice, honey, salt, and pepper

Toss until well coated

Refrigerate until ready to use

Once the pork is cooked, remove it from the slow cooker and shred it using two forks

Return the shredded pork to the slow cooker and stir it into the sauce

To assemble the sandwiches, place a generous portion of the pulled pork onto the bottom half of each bun

Top with a spoonful of cilantro lime slaw and cover with the top half of the bun

Serve immediately and enjoy!