The price of the pork chops at 89 cents a pound was too good to resist. From www.allrecipes.com, here is a good recipe, easy and quick to prepare.
Italian Breaded Pork Chops
3 eggs, lightly beaten 3 tablespoons milk
1 1/2 cups Italian season bread crumbs (you can make your own)
1/2 cup grated Parmesan cheese 2 tablespoons dried parsley
2 tablespoons olive oil 4 cloves garlic, peeled and chopped
4 pork chops
Preheat oven to 325 degrees. In a small bowl beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, parsley and cheese.
Heat the oil in a large oven proof skillet over medium heat. Stir in the garlic and cook until lightly browned. Remove the garlic. Dip each pork chop in the egg mixture, the bread crumb mixture, then lightly brown in the oil, 5 minutes each side. Place the skillet with the pork chops in the oven and cook 25 minutes, or until an internal temperature of 160 degrees.
With this, I am serving pasta (whatever I have in the pantry) with a vegetable sauce that basically will clean out the crisper: onions, garlic, carrots, celery, whatever I have, mixed with the leftover pasta sauce in the fridge.
Also with this, a spinach salad. Since the spinach was on sale this week, together with some beautiful fruit, here is a different kind of salad that usually gets surprisingly rave reviews at my house:
On the spinach, add thinly sliced apples, raspberries, strawberries, mandarin oranges, and thinly sliced red onion, if you like. When I do the apples, I drop the thin slices in a bowl of water mixed with a little fruit fresh or lemon juice. This will keep them from turning brown. Any combination of fruit will do, whatever your family likes or whatever is on sale. Sprinkle some sunflower seeds or sliced almonds, pecans, or again, whatever your family likes on top. Here is the dressing:
DRESSING:
Italian Breaded Pork Chops
3 eggs, lightly beaten 3 tablespoons milk
1 1/2 cups Italian season bread crumbs (you can make your own)
1/2 cup grated Parmesan cheese 2 tablespoons dried parsley
2 tablespoons olive oil 4 cloves garlic, peeled and chopped
4 pork chops
Preheat oven to 325 degrees. In a small bowl beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, parsley and cheese.
Heat the oil in a large oven proof skillet over medium heat. Stir in the garlic and cook until lightly browned. Remove the garlic. Dip each pork chop in the egg mixture, the bread crumb mixture, then lightly brown in the oil, 5 minutes each side. Place the skillet with the pork chops in the oven and cook 25 minutes, or until an internal temperature of 160 degrees.
With this, I am serving pasta (whatever I have in the pantry) with a vegetable sauce that basically will clean out the crisper: onions, garlic, carrots, celery, whatever I have, mixed with the leftover pasta sauce in the fridge.
Also with this, a spinach salad. Since the spinach was on sale this week, together with some beautiful fruit, here is a different kind of salad that usually gets surprisingly rave reviews at my house:
On the spinach, add thinly sliced apples, raspberries, strawberries, mandarin oranges, and thinly sliced red onion, if you like. When I do the apples, I drop the thin slices in a bowl of water mixed with a little fruit fresh or lemon juice. This will keep them from turning brown. Any combination of fruit will do, whatever your family likes or whatever is on sale. Sprinkle some sunflower seeds or sliced almonds, pecans, or again, whatever your family likes on top. Here is the dressing:
DRESSING:
1/2 cup vegetable oil
1/4 cup sugar
2 tablespoons cider vinegar
2 1/2 tablespoons honey
1/2 teaspoon celery salt
1/2 teaspoon onion salt
1/2 teaspoon paprika
1/2 teaspoon ground mustard
1/2 teaspoon lemon juice
That is our dinner tonight. Enjoy! Hopefully I will remember to take pictures and post those this evening. Have a great weekend.
That is our dinner tonight. Enjoy! Hopefully I will remember to take pictures and post those this evening. Have a great weekend.
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