Friday, March 27, 2009

Foodie Friday: Parmesan Crusted Pork Chops

I cooked dinner for my roomie and Jodi on Monday and gave Alex a choice: Parmesan Crusted Pork Chops or Goat Cheese and Sundried Tomato Chicken. The pork chops won, so you can expect the latter for next week's foodie friday!

Entree:

This was my first try at making these pork chops. The flavor was great, but next time I will either turn the oil down a little or just sear them and then bake them to finish cooking. Cooking 6 min. on each side burned them a little and the insides were still too pink. I set the fire alarm off twice. :)

The good thing about this recipe is that the ingredients are all things that you probably have on hand at all times. I'll probably keep frozen pork chops in the freezer to make these when the mood strikes.

Parmesan Crusted Pork Chops {from Annie's Eats}
  • 2 large eggs
  • ¾ cup dried Italian-style bread crumbs
  • ¾ cup freshly grated Parmesan
  • 4 pork chops
  • salt and pepper
  • 3 tbsp. olive oil
  1. Place the parmesan cheese on a plate. Whisk eggs and put on a plate. Pour breadcrumbs on a plate.
  2. Sprinkle the pork chops generously with salt and pepper.
  3. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the egg, then coat completely with the bread crumbs, patting to adhere.
  4. Heat the olive oil in a large skillet over medium heat. Add the pork chops, in batches if necessary, and cook until golden brown, about 6 minutes per side. Transfer the chops to a plate and serve with lemon wedges.
I'm not sure where she got this since she doesn't cook all that much, but this salad dressing is from my friend, Julie, and it is delicious! I put it over spinach and cherry tomatoes.

Julie's Salad Dressing
  • 4-5 slices of bacon
  • 1/4 of an onion
  • 1 C red wine vinegar
  • 1 C brown sugar
  1. Cook bacon.
  2. Pour out most of grease.
  3. Simmer onion in grease then add equal amounts of red wine vinegar and brown sugar.
  4. Mix all together until brown sugar all melted.
  5. Cool in fridge.
  6. Crumble bacon and add to salad.

Dessert:
I saw this on Cooking for Real this weekend and had to try it sooner rather than later. I used fresh pears instead of canned and regular sugar instead of raw (simply because I didn't have raw on-hand). These were really good and made the house smell WONDERFUL!

The great thing about this recipe is you can change it up easily and the possibilities are endless. My next try I plan on using raw sugar, fresh strawberries, and drizzle nutella over the top instead of cheese. Mmm.....

Pear Tarts with Cheddar Cheese {from Cooking for Real}
  • 1/4 cup raw sugar
  • 2 teaspoons ground cinnamon
  • 1 sheet puff pastry, thawed
  • 1/2 stick butter, melted
  • 2 (15 1/4-ounce) cans pear halves, keeping stem end attached, cut into 1/4-inch thick slices
  • 1/2 cup shredded Cheddar
  1. Preheat oven to 400 degrees F.
  2. In a small bowl, mix sugar and cinnamon together.
  3. Lay puff pastry sheet on a work surface brush with melted butter and sprinkle with half the cinnamon sugar.
  4. Cut into 6 even pieces.
  5. Fan the pear slices over the puff pastry, using 1/2 a pear for each puff pastry square.
  6. Sprinkle tops of pear tarts with remaining cinnamon sugar mixture.
  7. Bake for 30 minutes, until puff pastry is golden.
  8. Remove from tart from oven, sprinkle with cheese and bake until cheese melts, 5 minutes more.

2 comments:

Walker said...

And here is the reason for the previous "putting on weight" post:

1. Take something healthy, ie. spinach salad 2. use bacon grease for dressing 3. crumble bacon on top 4. take something else healthy, ie. asparagus 5. wrap in bacon 6. serve with side of cheese crusted fried pork 7. have desert 8. buy waistband expander 9. curse scale 10. repeat.

katy guttery said...

natty-- i am for sure trying this one out!! thanks for always posting your 'foodie fridays', it always gives me good ideas!!