Breaded Baked Pork Chops

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.

Breaded Baked Port Chops

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!

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Broccoli Rabe & Sausage over Cavatelli

Broccoli Rabe & Sausage over Cavatelli

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!