We used up our last jar of Mossy Oak salsa in preparing these delicious pork chops, and in my mind, we saved the best salsa for last! If you haven’t been reading along, Mossy Oak sent me three of their salsas to try out in different recipes. In my first recipe, we tried out their Black Bean and Corn Salsa paired with Venison Cheddarwurst and Quinoa. We paired our Roasted Garlic Salsa with a Venison roast in a second recipe. This Honey Apple Salsa was my favorite salsa by far, but then, I do have a sweet tooth! And of course, pork seemed like the obvious choice for this pairing. We whipped up some of my favorite Cauliflower mashed potatoes and those red things…those are beets. Gross right, I eat beets. And now I know for next time beets don’t necessarily photograph very well. I’ll just leave it at that.
3 pork chops, butterflied
one jar Mossy Oak Salsa
1/4 cup chicken stock
1/2 cup french fried onions
~ Butterfly pork chops and marinate in 1/2 cup of the salsa for as long as you like (overnight recommended but not necessary).
~ Set oven to 350 degrees and place pork chops in baking dish (i always coat dish with some coconut oil prior to baking in case of sticking).
~ Pour in 1/4 cup of chicken stock, just enough to lightly cover the bottom of the dish.
~ Cover with foil and bake 45 minutes or until internal temperature reads 150-160 degrees.
~ When baking is complete, set oven to broil. Crumble bread crumbs, croutons or french friend onions (I used these) over pork chops and cook until topping becomes brown and crunchy. At this point, you can top with anything!
~ Remove from oven and serve with Mossy Oak Honey Apple Salsa on top or on the side.
If you haven’t had a chance to try their salsa yet, you can find out if its distributed near you here or purchase it online. And you can find tons of other wonderful recipes here. I so enjoyed trying out a variety of what they offer and will definitely be picking some up in the near future for more recipes!