Pork

Parmesan Crusted Pork Chops

January 29, 2015 by Kay Leave a Comment

This Parmesan Crusted Pork Chop Recipe gets its flavor from parmesan cheese, seasonings and bread crumbs, and they stay tender and juicy on the inside.

I tend to only eat pork chops when I can prepare them on the grill. I came across this recipe for Parmesan Crusted Pork Chops on Pinterest and it really peaked my interest so I thought I would give it a try. I must say, this recipe is definitely a winner! They are super moist and tender on the inside and I love the combination of parmesand cheese with the pork.

There are two key points in making Paremsan Crusted Pork Chops. One, make sure the pork chops are not too thick, no more than 1/2 in thick. Second, it’s important to use fresh parmesan cheese, it will make a real difference.

Enjoy!

Parmesan Crusted Pork Chops

Rating: 51

Yield: 4 Servings

Serving Size: 1 Pork Chop

Parmesan Crusted Pork Chops

Ingredients

4 boneless pork chops
1 egg
1 Tbsp cold water
1/3 cup Italian seasoned bread crumbs
1/3 cup Fresh Parmesan cheese, grated
1/2 tsp pepper
1 tsp dried parsley flakes
1/2 tsp garlic powder
1/2 tsp onion powder
3 Tbsp olive oil

Instructions

Preheat the oven to 350 degrees.
Whisk together egg and water in a shallow dish.
In another shallow dish, mix together bread crumbs, cheese, pepper, parsley, garlic powder and onion powder.
Heat a skillet to medium hot. Dip pork chops in egg mixture, then in crumb mixture. Brown each side in olive oil in the hot skillet. (It takes 3-5 minutes per side.) Place in a 9×13? baking dish that has been sprayed with cooking spray.
Bake for 30 minutes, or until pork chops are done.

http://www.lovefoodwillshare.com/parmesan-crusted-pork-chops/

Bake until Golden Brown

Parmesan Crusted Pork Chops

Serve with your favorite potato.

Parmesan Crusted Pork Chops

Crispy on the outside.

Great week night meal.

Adapted from Creations by Kara

Tender & Juicy

Mexican Spiced Pork Kebabs with Grilled Pineapple Salsa

June 2, 2014 by Kay Leave a Comment

Happy Monday Everybody! I hope everyone had a warm and sun-filled weekend. My husband, Mr. B discovered a new bulk food store not too far from where we live so we took a ride this weekend to check it out. He knows the way to my heart!

I picked up many things but the few things that I found that I haven’t seen or are hard to come by are: candy coated mini chocolate chips, ClearJell, reasonably priced gluten-free cookie mixes and frozen gluten-free pizzas.

Today’s recipe, Mexican Spiced Pork Kebabs with Grilled Pineapple Salsa is a mix of a little heat in the kebabs and sweetness from the pineapple. Pork and pineapple are a classic combination and a grilled version certainly was needed for grilling season.

I said good-bye to my in-laws, they are headed back to New Hampshire. It’s always enjoyable having them visit and stay at our home, or as we refer to it when they visit, The Bastian B&B.

Have a great week,

Mexican Spiced Pork Kebabs with Grilled Pineapple Salsa

Rating: 51

Yield: 4 Servings

Mexican Spiced Pork Kebabs with Grilled Pineapple Salsa

Ingredients

1 pineapple, peeled and cored, cut crosswise into 1/2-inch-thick slices
1 jalapeño, seeded and finely chopped
1 cup roughly chopped fresh cilantro leaves
Juice of one large lime
1/4 teaspoon freshly ground black pepper
3 tbsp. olive oil, divided
1 3/4 tsp. salt, divided
2 tbsp. chili powder
1 tsp. cumin
½ tsp. garlic powder
2 lbs. thick cut boneless pork chops cut into 1 inch cubes
6-8 wooden skewers, soaked in water

Instructions

Heat your grill to medium-high.
Grill the pineapple slices for 3-4 minutes per side. You want some nice grill marks on the pineapple. Cut into a jalpaneo, cilantro, lime juice, pepper, 1 tbsp. olive oil and ¾ tsp. of salt. Stir to combine and set aside.
In a large bowl, combine 2 tbsp. olive oil, chili powder, cumin, garlic powder and 1 tsp. salt. f Add the pork and toss to combine, making sure all the meat is covered in the mixture. Let sit for 30 minutes.
Thread the pork onto the skewers. Grill the kebabs, turning every 2 minutes, until cooked through, about 15 minutes total.
Serve the kebabs alongside the pineapple salsa.

Notes

Adapted from Real Simple.

http://www.lovefoodwillshare.com/mexican-pork-kebabs/

Mix the marinade.

Cut the pork into large chunks.

Marinate the pork.

Grill the pineapple.

Grill the Kebabs

Kebabs & Salsa

Every bite is delicious.

Mexican Spiced Kebabs with Grilled Pineapple Salsa

Juicy pork and sweet pineapple.

Balsamic Glazed Pork Chops

February 11, 2014 by Kay 6 Comments

Balsamic Vinegar is reduced to a thick sauce and then basted on pork chops.

Balsamic Glazed Pork Chops

I have mentioned before that I am a fan of balsamic vinegar and to show it, here is another recipe using it. Bone in porch chops are pan fried and basted with balsamic vinegar to give you one tasty chop!

Balsamic Glazed Pork Chops

This is another quick recipe that comes together in less than 30 minutes. This is a nice alternative to a simple pan fried pork chop, the balsamic vinegar adds a nice depth of flavor.

Tasty Chops!

If you are not sure if this recipe will go over well with your family, take a look at this picture, it’s all that was left after I made these pork chops.

Only the bones were left!

Serve this with a baked or twice baked potato and you have the perfect dinner combination. Having some bread or rolls would be perfect to “mop” up the juices.

Enjoy!

Balsamic Glazed Pork Chops

Rating: 51

Yield: 4 Servings

Balsamic Glazed Pork Chops

Ingredients

6 tablespoons balsamic vinegar
1 1/2 teaspoons chopped fresh rosemary or 1 tsp. rosemary powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large garlic cloves, minced
4 (4-ounce) boneless center-cut pork chops, trimmed

Instructions

Place vinegar in a small saucepan over medium-high heat. Bring to a boil, and cook until reduced by half (about 5 minutes).
Place a grill pan over medium-high heat. Combine rosemary, salt, pepper, and garlic; rub mixture over pork. Place pork in pan; cook for 5 minutes on each side or until desired degree of doneness, basting with vinegar. Let stand 5 minutes before slicing.

http://www.lovefoodwillshare.com/balsamic-glazed-pork-chops/

Bow Ties with Sausage, Tomatoes and Cream

September 22, 2013 by Kay 3 Comments

I have a love of pasta, maybe it’s more of an obsession, depends on what day of the week it is. This pasta dish is just pure heaven, the heavy cream just brings all the flavors together but you still taste the freshness of the tomatoes with the great seasoning of the sausage. Enjoy!

Bow Ties with Sausage, Tomatoes and Cream

Ingredients

1 (12 ounce) package bow tie pasta
2 tablespoons olive oil
1 pound sweet Italian sausage, casings removed and crumbled
1/2 teaspoon red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
2 ½ cups diced roma or cherry tomatoes
1 1/2 cups heavy cream
1/2 teaspoon salt
3 tablespoons minced fresh parsley

Instructions

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.
Note: If the sauce is a little thin, add 2 – 3 tbsp. tomato paste.

http://www.lovefoodwillshare.com/bow-ties-sausage-tomatoes-cream/

Pasta Goodness

Bow Ties with Sausage, Tomatoes & Cream

Pork

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