Roasted Red Pepper Pork Chops, Roasted potatoes, green beans and cream infused Cupcakes from Contestant Winner Episode


Roasted Red Pepper Pork Chops

  • 5 Pork Chops
  • Garlic Powder
  • Thyme
  • Rosemary
  • Fresh ground pepper
  • Salt
  • Jar Roasted Red Peppers

Roasted Red Potatoes

  • Red Potatoes
  • Olive Oil
  • Seasonale

Stemmed Green Beans

  • Fresh Green Beans
  • Salt
  • Pepper
  • Seasonale


  • Devils Food Cake Cupcake
  • Milk Chocolate Morsel
  • 2 TBS Shortening
  • Strawberries
  • Toothpicks
  • Pint Heavy Cream
  • Pint Half n Half
  • tsp Vanilla Flavoring
  • 1/2 Cup Sugar
  • Cream Cheese
  • 1/2 Cup Cocoa
  • Pint Heavy Cream
  • 1/2 Cup Sugar
  • tsp Vanilla



Roasted Red Pepper Pork Chops: Preheat oven to 350 degrees.  Season both sides of chops with garlic powder, thyme and rosemary. Add Pepper and Salt. Place pork chops in casserole dish and place roasted Red Peppers over the top. Then top with shredded mozzarella cheese. Bake for 1 hour.

Roasted Red Potatoes: Wash and quarter the red potatoes. Sprinkle with olive oil and seasonale and bake in oven for 45 minutes

Stemmed Green Beans: Wash and snap the ends off the green beans. Bring water to a boil, add salt and pepper and Seasonale then steam until desired tenderness

Cream Infused Cupcakes: Bake cupcakes per instructions on Box. In a double boiler add milk chocolate and shortening and melt together. Dip Strawberries (using a toothpick) in Chocolate dip and sit aside. To make cream filling, mix together heavy cream, teaspoon of vanilla, Sugar, 8 oz block of cream cheese and a 1/2 Cup of Cocoa. Blend together using mixer. Cut an X in the middle of the cupcake and infuse cream with spoon or with a piping bag. Mix cream topping by mixing Pint of Heavy Cream and 1/2 Cup of Sugar and vanilla flavoring. Top cupcake with cream and then a dipped strawberry.

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