Fried Pork Chops

I feel like I have neglected this blog.  Not on purpose.  Just been busy.

But I am still cooking.  Well, mostly.  I haven't cooked dinner for the last two nights but that is because I have some other food projects going on.

However, the other night hubby was out of town, and I still cooked a real meal.

I think that should count for something...a gold star or a pat on the back at least.

Fried pork chops and roasted potatoes, rolls...

Yum.

I fry chicken on occasion but haven't fried pork much.

This week that changed.

I am pretty sure I went up like five notches in my oldest child's eyes...fried pork.  He was smiling from ear to ear.

This is the recipe I followed...

Note that the original author is cooking like 14 pork chops.

I cut that about in half.

Unfortunately I forgot to cut the rest of the recipe in half.

Not a big deal but I wasted some ingredients.

Oops.

So here is my recipe for 6 or 7 pork chops...

Ingredients:
6 or 7 thin boneless pork chops

2 eggs

1 Tbsp Worcestershire sauce (I used a homemade version)

3/4 to 1 cup all purpose flour

1/2 Tbsp salt

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp pepper (I used freshly ground peppercorns)

About 1 cup oil

Directions:

 Heat oil over medium high heat in a skillet.

Prepare egg wash by stirring eggs and Worcestershire sauce in a shallow bowl.

In another bowl, mix the flour and seasonings.

Dip pork chops in egg wash then coat both sides with flour mixture.

Place in skillet (do not crowd) and cook for 3-5 minutes on one side until it begins to brown.  Flip over and cook for another 3-5 minutes until gold brown.  You don't want to mess with them much; you will lose the coating.  And of course, the coating is the good stuff.

Remove from oil and drain on a paper towel. 

Obviously, this is not something you want to eat frequently nor is it healthy.

But once in a while, it is a treat...

Enjoy!

Still Cooking...

I am still here, still cooking.  Just buried in schoolwork right now.

Hope to post a recipe in the next few days!

Reba

Month O' Menus

Here we are, halfway through October.  And I am now posting the menu for September.

Sigh.

It is just the way our life is right now...

The good news is I still do plan.  And I still do cook as much as is possible with our crazy schedules.

It may be the one thing keeping me sane...

Week of September 1

Sunday: Mostaccioli, Rhodes bread, salad, chess pie

Monday:  Fried Chicken, mashed potatoes, buttermilk biscuits, green beans

Tuesday: OYO (On Your Own Night)

Wednesday: brisket (just brisket cooked in a crockpot with beef broth and homemade onion soup mix) on Rhodes rolls, chips

Thursday:  Korean Beef, rice, carrots/Ranch, cheese-stuffed rolls

Friday: Football game (snacks at the game)

Saturday: OYO (on your own)

Breakfast: banana nut bread

Week of September 8

Sunday: bacon wrapped shrimp, white potatoes, corn on the cob, rolls

Monday:  deep dish pizza

Tuesday: OYO

Wednesday: burrito casserole

Thursday:  Amish chicken, bowtie pasta, carrots, Rhodes rolls

Friday: Football game (snacks)

Saturday: hamburgers and fries

Breakfast: chocolate glazed donuts, peanut butter chocolate chip muffins

Week of September 15

Sunday: Out for dinner

Monday:  Waffles, bacon

Tuesday: OYO

Wednesday: Pork Tenderloin, roasted potatoes, rolls, black eye peas

Thursday:  Teriyaki chicken and white rice

Friday: Shakes/Popcorn

Saturday: Grilled swai, angel hair pasta, carrots, French bread

Breakfast: cinnamon donuts (I used the cinnamon donut muffin recipe but cooked them in my donut pan), peanut butter chocolate chip oatmeal bars

Week of September 22

Sunday: pizza (out)

Monday:  OYO

Tuesday: French Dip sandwiches

Wednesday: White chicken enchiladas

Thursday:  Leftovers

Friday: Lasagna, rolls

Saturday: OYO

Breakfast: cinnamon rolls (no yeast), peanut butter/chocolate chip muffins

Now off to plan this week's menu...

Reba

Breakfast Bake

Not the best picture but considering the craziness of the week, I have to take what I can get...

So this past week I have been clipping recipes from the paper and then actually trying them instead of just sticking them in a pile to deal with later.

This recipe caught my eye because it is a breakfast casserole. Now I have another recipe that is actually similar. 

But with ONE major difference.

At least a major difference to me.

This recipe uses bacon.

Bacon.

Bacon.

Oink. Oink.

I LOVE bacon.

Most recipes I have seen use sausage.

I don't love sausage as much.

So I decided to give this a try.

And I loved it. 

In fact, I have been eating the leftovers for lunch.

Most of my family liked it, with the exception of one child who doesn't care for eggs (though she admitted this wasn't so bad) and another who won't touch a potato to save his life...

By the way, this is EASY to put together. It does take a while to cook though so plan ahead.

Ingredients:
2 cups milk
1/4 tsp salt
1 lb bacon, cooked and crumbled (or in my case, just cut into small pieces)
1 package frozen hash browns, thawed (I used Southern style)
1 cup sharp cheddar cheese, shredded
8 eggs
pinch paprika (optional...I left it out)

Directions:
Pre-heat oven to 350. 

In a large mixing bowl, mix the bacon crumbles, hashbrown potatoes, salt, and half the cheese.

Spread into a greased 9 x 13 dish.

Whisk the eggs and the milk together and pour over the top of the potato mixture.  Sprinkle paprika if desired. 

Bake for 45-50 minutes (mine took more like an hour).

Remove from oven and sprinkle remaining cheese over the top.

Enjoy.

We actually ate it for dinner (we like "breakfast for dinner" around here) with fruit and toast.

Yum.

Enjoy!

Reba