Panko Crusted Pork Chops with Creamy Herb Dressing

This was so very tasty. Even The Hermit liked them a lot. I definitely like a panko crust much better then just a bread crumbs crust. This was also VERY easy to make so it's for a weekday meal.

I found the recipe while browsing the What's for Dinner? blog. Cynthia has a lot of really great recipes and I'll definitely be back to visit lots!

Panko Crusted Pork Chops with Creamy Herb Dressing

adapted very slightly from original

Makes 2 servings

PORK
2 teaspoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon ground red pepper (omitted because I was out)
1/8 teaspoon red pepper flakes
1 teaspoon low-sodium soy sauce
1 large egg white
1/3 cup panko
2 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon canola oil
cooking spray

DRESSING
1 tablespoon chopped green onions
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons sour cream
1 tablespoon milk
1 tablespoon reduced-fat mayonaise
1 teaspoon cider vinegar
1/4 teaspoon garlic powder


To prepare pork, preheat oven to 450°.
Combine first 6 ingredients in a shallow dish. Combine soy sauce and egg white in a medium bowl, stirring with a whisk. Place panko in a shallow dish. Dredge pork in flour mixture; dip in egg mixture. Dredge in panko. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 1 minute on each side. Place pork on a baking sheet coated with cooking spray. Bake at 450° for 6 minutes or until done.

To prepare dressing, combine onions and the remaining ingredients. Serve dressing with pork.

Smothered Pork Chops

Ok so they werent really smothered. I was uber tired and Ron isnt a fan of cream gravy anyway. Nice breading though, not to mention it was a quick fix.

Smothered Pork Chops

found via Tyler Florence on Food Network

1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

Asian Peanut Butter Pork Crockpot

I love my crockpot so always happy to try new crock recipes!

This had an interesting flavor. Ron really enjoyed it but I think it was missing something, I'm just not sure what. I'll be playing with the recipe a bit next time I make it.

Asian Peanut Butter Pork Crockpot

found via A Year of Crockpotting

1.5-2lbs pork tenderloin
1 onion, sliced in rings
1/4 cup soy sauce
1/4 cup brown sugar
3 tablespoons white wine vinegar
3 tablespoons water
2 garlic cloves, chopped
1/2 cup creamy natural peanut butter
2 tablespoons chopped peanuts (garnish; optional)
1 lime, cut in wedges (garnish; optional)

Use a 4-6 quart crockpot. Put onion slices into the bottom of your crockpot. Put the pork on top. Add brown sugar, soy sauce, vinegar, water, garlic, and peanut butter. No need to stir--the peanut butter needs to melt before you can do so. Cover and cook on low for 8 hours, or on high for 4-6. The pork will be more tender the longer you cook it. 1 hour before serving, flip the meat over in the crockpot to allow the other side to soak up the peanutbuttery goodness. Garnish with chopped peanuts, and serve with lime wedges. The lime juice mixed with the peanut butter is delicious.

Ham and Sausage Jambalaya

This was good. Not as good as my mom's or my grandmother's but I think they have some special "mom" ingredient they use and dont tell anyone about. heh. It was very good though. Ron really liked it considering it made enough for about 6 people and I only had 2 servings. He gobbled the rest. yay!

Ham and Sausage Jambalaya

Makes 6 Servings

from "Louisiana Cookin' from Tabasco Brand Pepper Sauce" Cookbook


2 tablespoons vegetable oil
1 pkg (20 oz) kielbasa, cut into 1/2" slices
2 large onions, chopped
1 medium green pepper, chopped
1 cup celery, chopped
2 garlic cloves, minced
3 cups chicken broth
1 can (16 oz) whole tomatoes, peeled, undrained (I used diced tomatoes because I hate the taste/texture of whole cooked tomatoes)
1/2 pound cooked ham, cut into cubes
1 bay leaf
1/2 teaspoon tabasco sauce (shame on me but I was out of Tabasco and substituted Frank's Hot Sauce)
1/2 teaspoon dried thyme
1/8 teaspoon ground allspice
1 1/2 cups rice, uncooked

In large saucepot or dutch oven heat oil. Add kielbasa, onions, green pepper, celery and garlic; cook 8 to 10 minutes or until vegetables are tender. Add chicken broth, tomatoes, ham, bay leaf, tabasco sauce, thyme and allspice; simmer uncovered 15 minutes. Add rice. Cover; simmer 15 minutes. If necessary, add more broth or water and simmer until rice is tender. Remove bay leaf. Serve with additional tabasco, if desired.

Per Serving: 339 Calories; 11g Fat (29.3% calories from fat); 14g Protein; 45g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 952mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

Baked Ham and Cheese Omelet Roll

Dinner last night was really breakfast! Yummy omelet roll. The entire thing took about 25 minutes to make and it was really good.

Baked Ham and Cheese Omelet Roll



Recipe from Dine and Dish

6 eggs
1 cup milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked ham, chopped or 9 slices of any deli ham
1 cup shredded sharp cheddar cheese

Preheat oven to 450 degrees.

Beat eggs and milk until fluffy.

Add flour, salt and pepper and beat or whisk until smooth.

Pour into a buttered or greased 9 x 13 baking dish or pan.

Bake for about 15 minutes or until eggs are just about set.

Sprinkle with chopped ham or lay slices of ham evenly on top. Sprinkle with cheese.

Bake for about 5 minutes more or until cheese is melted.

Starting at short side, roll up omelet while still in pan.

Place seam side down on serving dish. Cut into slices.

Southwestern Pork Chops

This was another really easy recipe. I used hot salsa and loved that high spice taste. If you dont like uber spicy just use a mild salsa and I bet you'll still love it.

Southwestern Pork Chops

4 (4 oz) boneless loin pork chops, trimmed
1/2 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
1/2 cup bottled salsa, chunky
2 tablespoons fresh lime juice
cooking spray
chopped fresh cilantro or parsley, optional

1. Sprinkle pork chops with garlic salt and pepper. Combine salsa and lime juice; set aside.

2. Heat a large nonstick skillet over medium high heat. Coat chops with cooking spray; add to pan. Cook 4 minutes on each side or until done. Add salsa mixture to pan, cook over medium heat 1 minute or until thoroughly heated. Serve immediately. Sprinkle with cilantro or parsley, if desired.

Nutritional info:
Calories: 127
Fat: 6
Sodium: 428
Carbs: 3
Prot: 14

Pork Chops Dijon and Chocolate Mint Candie Cookies

mMm. My tummy is so darn full. I love pork. I love dijon. I love pork and dijon together. It's just something yummilicious. I've tried several pork and dijon recipes over the years. They are generally very simple. This one was quite simple but is prolly my favorite because it also includes onions. Yumyumyum! I didnt snap any pictures of it because I hate my camera phone and I still dont have a charger for my regular camera.

Pork Chops Dijon

3 T Dijon style Mustard
2 T low calorie Italian dressing
1/4 t pepper
4 pork loin chops, cut 1/2 in thick (1 1/4 lbs total)
nonstick spray coating
1 medium onion, halved and sliced

In a small bowl combine mustard, italian dressing, and pepper; set aside.

Trim excess fat from chops. Spray a 10 in skillet with nontick spray coating. Preheat the skillet over medium high heat. Add the pork chops and brown on both sides. Remove chops from skillet.

Add onion to skillet. Cook and stir over medium heat for 3 minutes. Push onion aside; return chops to skillet. Spread mustard mixture over chops. Cover and cook over medium low heat for 15 min or til pork is no longer pink. Serve onion over pork chops. Makes 4 servings.

Nutritional Info

Fat: 26.6g
Carbohydrates: 3.1g
Calories:338.9
Protein: 17.7g

I also made some cookies for my coworkers. I promised them cookies last week but got lazy but I did make them today. A new recipe I found via allrecipes.com (I love that site) These cookies are sooooo good but so sweet that you can go into a diabetic coma just smelling them. I did snap a picture of them but it's not a great one and definitely not worth posting.

Chocolate Mint Candie Cookies

3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce) packages chocolate covered thin mints

In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.

Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

Pork Medallions with Tarragon Sauce & Savory Biscuit Bites

RLD loves pork. I think if I'd let him that would be the only meat we would have in this house. heh. I have another one of my odd quirks about pork. I like Pork Medallions but I'm not too fond of any other pork (sausage doesnt count). I do love Pork Medallions though. I havent had them cooked in a way that I dont like them yet. Maybe it's the "it's tiny so it's cute" factor. My brain works in very odd ways sometimes. ;)

This yummy dinner was Pork Medallions with Tarragon Sauce over white rice, Savory Biscuit Bites, and Salad with Italian dressing for me and Ranch for RLD.



Pork Medallions with Tarragon Sauce

1 1/4 lb pork cutlets (1 1/2 inch thick)
1 T Dijon Mustard
2 T butter
1/8 t salt
1/2 cup beef broth
1/2 T dried tarragon, crumbled
1/2 cup half and half
pepper to taste

1. Spread one side of meat slices with mustard. In heavy skillet, melt butter and pork, mustard side down. Sprinkle with salt.

2. Reduce heat and cook 5 minutes on each side or until no longer pink. Remove meat to platter and keep warm.

3. Add beef broth and tarragon with pan drippings and stir. Simmer until half the liquid remains, add Half and Half, simmer stirring until sauce is slightly thickened. Season with pepper and pour over pork, then serve.

++++

RLD found biscuits on sale one day and bought a whole bunch of them. Since plain ole refrigerated biscuits are really dull I looked around for ideas on how to dress them up a bit. These really are wonderful and super easy of course!

Savory Biscuit Bites

Recipe found via All Recipes

1/4 cup butter or margarine
2 T grated Parmesan Cheese
1 T dried minced onion
1 1/2 t dried parsley flakes
1 (12 oz) package refrigerated biscuits

1. In a bowl, combine butter, cheese, onion and parsley.

2. Cut biscuits into quarters; roll in butter mixture. Place in a greased 15-in. x 10-in. x 2-in. baking pan; let stand for 25 minutes.

3. Bake at 400 degrees F for 8 minutes or until lightly browned.

Jerk Pork Tenderloin and Baked Stuffed Potatoes

Jerk Pork Tenderloin

Recipe found via about.com

1 pound pork tenderloin
Jerk Rub
1 teaspoon dried thyme leaves (I didnt have leaves so I ended up using 1/2 t ground thyme instead)
1/2 teaspoon ground allspice
1 teaspoon light brown sugar, packed, optional
dash cinnamon
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
dash ground cayenne or other ground hot chile
1 large or 2 small cloves garlic, crushed and finely minced

Cut 1 pound pork tenderloin into about 8 medallions, about 1 inch in thickness. With heel of hand, gently flatten each medallion slightly.
Combine rub ingredients; sprinkle over both sides of medallions and rub in.

Grill medallions over medium-high heat 2 minutes on each side to sear.

Lower heat to medium and cook for about 12 minutes longer, turning occasionally, until cooked through, about 155°.

Wow! These were HOT. Spicy hot. There wasnt a measurement listed for the jerk seasoning so I just guessed. *fans herself* Good thing I like spicy things. These were almost *too* spicy. I ended up eating reaaaally slowly. *LOL*

Baked Stuffed Potatoes

Recipe found via about.com

4 large baking potatoes, about 2 pounds (I didnt want 8 potatoes and I wasnt thinking about needing the extra potato for stuffing so I ended up baking 1 very large potato and then nuking 2 smaller ones for more potato for the filling)
4 tablespoons softened butter or margarine
3/4 cup sour cream
3/4 teaspoon salt
1/4 teaspoon white or black pepper
Paprika
shredded Cheddar or Monterey Jack cheese

Scrub potatoes and pat dry. Bake in a 350° oven for 45 to 50 minutes or until cooked through and tender. Cut potatoes in half lengthwise; scoop out pulp and mash or put through a ricer. Beat in butter, sour cream, salt and pepper.

Pile potato mixture back into only 6 of the shells. Sprinkle with shredded cheese then sprinkle with paprika. Bake in a 425° oven for about 15 minutes or until cheese is melted and potatoes are heated through. Baked stuffed potato recipe serves 6.

I have to say, about the potatoes, they were good but it was essentially just mashed potatoes kicked up a bit. I dont get the whole stuffed baked idea. Is it just a presentation thing? They really didnt taste any different then my mashed potatoes other then the cheddar and that is just cuz I dont put cheddar on my mashed potatoes.