I love to cook. I would say it is a one of my passions. There are times though at the end of a long day, when the last thing I want to do is make dinner. This is when I get quickly creative. What is in the fridge? What can I whip up in a snap? And will it go over with the fam. -Ok, scratch that last question. Because let's face it, I'm not a short order cook and what is served is what is for dinner. You don't like it, tough. But I really don't get many complaints. I'm also not that tough a cookie. Give me a sweet, "love you, momma" and I melt like butter. (by the bye, I think they have my number).
This meal was created on one such evening. The addition of mushy peas on the side were merely left over English Peas from the night before heated and pureed in the Cuisinart Food Processor
with hot chicken broth added to smooth everything out. The plates were cleaned just about as fast as it took to create. Now on to homework and baths...
with hot chicken broth added to smooth everything out. The plates were cleaned just about as fast as it took to create. Now on to homework and baths...
Italian Pan Fried Pork Chops
Ingredients
2 eggs
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper
1 1/2 cup Italian bread crumbs
1/4 C freshly grated Parmesan
1 C Veg Oil
Directions
Lay the chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin pound them until the chop is half as thick.
Beat the egg and combine with mustard, oregano, and salt and pepper. On a large plate combine the breadcrumbs with the Parmesan.
Dip the chops into the egg mixture, coating both sides. Using your opposite hand dip the egg coated chops into the bread crumbs, covering them evenly. Place the chops on a plate single layer to set up for a bit. (This is important as if they don't set, the batter peels from the chops upon cooking) When the oil is hot in the pan and glistening, cook the chops until they are a nicely browned about 5 minutes per side, dependant upon thickness.
Don't crowd the pan or the chops will steam and not fry. Place finished chops on paper towel lined plate to rest.
Spinach Salad with Garlic, Tomato Vinaigrette:
Ingredients
3 medium tomatoes
1/2 clove garlic, grated
2 Tbs extra virgin olive oil
1 Tbs lemon juice
1/2 tsp grainy mustard
1 bag baby spinach leaves
Salt and pepper
Directions
For the salad, quarter the tomatoes and remove the seeds (do not discard), dice the tomatoes and mash up the seeds and inner pulp. Combine both the diced tomato and pulp, grated garlic, extra virgin olive oil, and lemon juice in a bowl and season well with salt and pepper.
Toss the spinach in the tomato mixture until well coated. Serve immediately. Tweet
