REAL SIMPLE FOOD RECIPES

Steps:

• Preheat oven to 375°F. Place croutons in a zip-top bag and crush with a rolling pin until coarse crumbs form.
• Heat oil in a 12-inch oven-safe skillet over medium-high. Pat pork chops dry and season with ½ teaspoon salt. Add pork to skillet; cook, undisturbed, flipping once, until lightly browned on both sides, about 3 minutes per side. Transfer to a plate.
• Add onion and carrots to skillet. Cook over medium, stirring often, until onion softens and starts to brown, about 6 minutes. Add sage and garlic; cook, stirring, until fragrant, about 30 seconds. Stir in beans, stock, and remaining 3/4 teaspoon salt
• Nestle pork chops in bean mixture. Bake until a thermometer inserted in thickest portion of pork chops registers 145°F, 8 to 12 minutes. Sprinkle crouton crumbs around pork chops.

Steps:

• Preheat oven to 400 degrees.
• Arrange 4 10 ounce oven safe salad bowls on a baking sheet.
• Place 1/4 cup onions in each bowl.
• Pour 1/4 broth over the onions.
• Add 1 tablespoon sherry to each bowl.
• Place 1 slice bread in each bowl.
• Top with slice of cheese.
• Bake 12-15 minutes until cheese is melted and soup is bubbling.