Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.


Tuesday, May 13, 2014

Seasoned Pork Chop

Nothing fancy about tonight's dinner.  I made myself a baked pork chop.  I had sliced a boneless pork loin to make the kid's dinner on Monday, so I saved myself one.  There really is no recipe.  I used a technique my mother used when I was young. Unlike her I do not cook pork until it is dry, brittle and hard to chew!  My dad held the old belief you only ate pork in the spring, and you cooked it forever.  In his day pork was not as safe to eat as the wonderful, clean, lean protein of today!  This was always my son's favorite dinner.  Always when asked what he wanted it was Breaded Pork.  To this day I always think of him when I make this simple fare!

Bone-in or boneless chops
Seasoned Italian Breadcrumbs
Grated Parmesan
Butter
For every chop, mix 1 T. crumbs and 1 tsp. cheese on a plate.
Melt 1/4 inch slice of butter (I don't really know the exact amount!)
Brush the butter on both sides of the pork.
Press each side into the crumbs.
Place in a casserole.
Bake at 400 degrees for 50 minutes.
No need to flip, no need to put any more oil or spray in the casserole.
That is it.  I added a couple fingerling potatoes into the casserole for the last 30 minutes.
Easy, no fuss, little clean up, complete healthy dinner.






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