Who doesn’t like pork chops, right? Some might think ho hum or simple, but this recipe is simply delicious! Pork Chops have long been a favorite of mine since I was a child, and my favorite were breaded and baked by my grandmother. I tried making them myself for a long time, but they always stuck to the pan and were never like grandma’s – until now. Bone-in or center cut, you can’t go wrong.
Sprinkle each chop with salt and pepper. Prepare a plate of Parmesan cheese, an egg (beaten) for dipping, and a plate of panko (or regular) breadcrumbs. Pass the chops through the Parmesan cheese, then the egg, and finally the breadcrumbs. Ensure each chop is well coated. Heat about 2 tablespoons of olive oil in a skillet over med-high heat. Place the chops in the hot oil to brown for a few minutes on one side. Then flip chops and transfer the skillet to a 400F oven for another 12-15 minutes.
Remove from oven and transfer to a plate, covered for a few minutes with aluminum foil. They’re juicy and delicious. It will bring a whole new meaning to weekday pork chops – enjoy!
It’s been a while since I’ve checked in, but August was an extremely busy month. Although I was still cooking, there was nothing new to share that you haven’t seen before. Here’s a dish that my sister asked me about the other day, so after talking about the basic ingredients – I gave it a go – and it was delicious!
I used some homemade Cavatelli that I had in the freezer (see earlier post), but I think some Penne Rigate would work just fine. In some stores (maybe an Italian import store?), you might find frozen Cavatelli.
I started with one bunch of broccoli rabe. If you can’t find that, baby broccoli will work, too. I steamed it for a few minutes until just barely tender – then chopped it in bite-size pieces. Set that aside. Brown about 1/2 pound loose Italian sausage. (We like it hot, but you can use sweet or mild.) Add in 1-2 garlic cloves (chopped) and saute with sausage for a minute or so. Add back the broccoli and simmer together for a few more minutes. Add a little salt, pepper, and hot pepper flakes during the simmer; season to your liking. Finally, add in 1 can (14oz) chicken or vegetable stock. Let simmer on low to meld the flavors.
Meanwhile, cook pasta. When pasta is ready, scoop out of water using a slotted spoon and add to the broccoli/sausage mixture. Toss it together in the skillet, ladle onto serving dishes, top with a generous amount of Parmesan cheese – and enjoy!