Tag: family favorite

Parmesan Crusted Pork Chops

Parmesan Crusted Pork ChopI love a good pork chop. I love an easy recipe. Giada provided a great recipe – thank you, you hot Italian mama!

Serves: 4

Ingredients
    • 2 large eggs
    • 1 cup dried Italian-style bread crumbs (Jen’s Note: Only need 1/2 cup)
    • 3/4 cups freshly grated Parmesan (Jen’s Note: Only need 1/2 cup)
    • 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces) (Jen’s Note: I had some really think pork chops from Costco, so I filleted them and am glad I did because the thinner chop allowed for a juicier and more tender dish)
    • Salt and freshly ground black pepper
    • 6 tablespoons olive oil
    • Lemon wedges, for serving
Directions
  • Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere. (Jen’s Note: If you
  • Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Jen’s Additional Notes:

1. You HAVE to serve with lemon. The burst of citrus is what really makes this dish. And don’t just supply a tiny little lemon wedge, trust me that you’re going to want to squeeze a healthy size lemon wedge on your pork chop – my husband was dying over how flavorful it was too!

2. Recommend that you serve with mashed potatoes. Rice just doesn’t cut it for this recipe… you really want to serve with mashed potatoes and no gravy needed, just a pad of butter. I’m a salad fanatic too, so I loved this with a big cesar salad with fresh croutons.

I’ll see you at the table!

Creamy Cauliflower Soup

I could probably eat soup everyday of my life! Creamy soups, broth soups, stews and chilis… doesn’t matter what type of soup it is, I just love them!

Here’s a favorite soup from Taste of Home that everyone enjoys in our household, the Creamy Cauliflower Soup. Not cheesy like the Cream of Broccoli version, rather healthier with more veggies. Also, this recipe is easily doubled and makes great left overs.

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Ingredients:

 

1 large head of cauliflower, cut into small pieces
2 medium side Russet potatoes, cubed (Jen’s Note: I’ve also added roasted parsnip before and that was a hit with the family!)
1 large yellow onion, small dice (Jen’s Note: or use 1/2 cup dehydrated onion and add 1 cup additional water for broth)
3 carrots, peeled and cut into 1/2″ pieces (Jen’s Note: or use 1 cup dehydrated carrot and add 1 1/2 cup additional water for broth)
6 celery stalks, cut into half-inch pieces (Jen’s Note: I love celery, so often I use 10 stalks and use the leafy tips)
1 tablespoon dried basil
2 teaspoons salt
1 teaspoon black pepper
2 bay leaves
1 teaspoon dried thyme
8 cups chicken broth, may substitute vegetable broth
6 tablespoons all-purpose flour
1 cup milk
1/2 cup heavy whipping cream
1/4 cup sour cream
Fresh tarragon, optional (Jen’s Note: I never use this)

 

Directions

  1. In a soup kettle or Dutch oven, sauté the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, potatoes, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer for 30 minutes or until the vegetables are tender.
  2. Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to cauliflower mixture. Cook for 10 minutes or until thickened, stirring frequently. Remove from the heat; stir in sour cream. Garnish with tarragon if desired. Yield: 8 servings (about 2 quarts).
  3. If you want a creamier version, remove 1/3 of the mixture and blend until creamy in a high powered blender. Just remember that hot soup will explode easily in the blender, so cover tightly and only pulse blend.

Serve with rolls and a leafy green salad for a healthy meal. Looks great in bread bowls for a more robust dish. Enjoy!

I’ll see you at the table!