Parmesan Crusted

Pork Chops

This recipe will make you a fan of pork chops!  I never really cared for pork chops because they can dry out easily and it is difficult to get great flavor out of them.  After trying a few experiments, I finally found a recipe that brought them to life.  This recipe does require a bit of prep time, but it is totally worth it.  

Ingredients:

• 6-8  one inch pork chops (bone-in or boneless)
•  3/4 cup flour
• 1 tbsp salt
• 1 tbsp black pepper
• 4 eggs
• 2 cups panko bread crumbs
• 1 cup Parmesan cheese
• 2 tbsp ground sage

I prefer to use boneless pork chops for this recipe, but it really doesn't matter.  When I took the pictures for this, I was cooking bone-in pork chops.  You will need 3 medium size prep bowls to bread the pork chops, and a decent amount of counter space.  :)  

In a medium bowl, mix together the flour, salt, and pepper.  In another bowl, lightly beat the 4 eggs.  And in your third bowl, combine the Panko bread crumbs, Parmesan cheese, and ground sage.  Have a baking sheet ready to set your breaded pork chops on.  I like to line mine baking sheets with aluminum foil and spray them with non-stick cooking oil - this makes clean up so much easier later.  

Prep bowl 1

Prep bowl 2

Prep bowl 3

Aluminum lined baking sheet, sprayed with non-stick cooking oil. 

Use a fork to place a pork chop in the flour and cover both sides with the flour.  Then, lift the pork shop out of the bowl and shake off any excess flour.  Transfer the pork chop directly into the bowl with the lightly beaten eggs.  Make sure the egg covers both sides of the pork chop and then transfer it to the bowl with the bread crumb mixture.  Again, make sure both sides are covered and shake off any loose crumbs before setting the pork chop on the baking sheet. 

Repeat the process for all the pork chops.  Preheat the oven to 425 degrees.  While the breading sets on the pork chops, heat a skillet to medium and add a few tablespoons of olive oil.  Once the oil is hot, place the pork chops in the skillet and brown on each side.  This takes about 3-4 minutes on each side.  When the pork chops are browned, place them back on the baking sheet.  

Bake for 10 - 15 minutes, or until the juices run clear.  Let the pork chops rest for at least 10 minutes after they come out of the oven, and then serve.  

Happy Cooking!  :)

 

Orange Glazed Strawberry Scones

Strawberry Scones 

with an Orange Glaze

Okay, so it's not the best picture, but they're delicious I promise!  What I love about this recipe is that it's a blank canvas.  I made it with strawberries today; but you can use any kind of fruit, substitute yogurt for cream, add oats or nuts - the possibilities are endless. 

 Scone Ingredients:

• 1/2 cup heavy cream
• 2 tsp vanilla extract
• 1 tsp almond extract
• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 2 tbsp lemon zest  
• 6 tbsp cold butter, sliced
• 1 1/2 cups fresh strawberries, sliced and dried

Glaze Ingredients:

•  2/3 cup powdered sugar
• 2 tbsp orange juice
• 2 tbsp orange zest

You can mix this by hand or use a mixer, but since I'm lazy I always use my Kitchen Aid whenever possible.  Start with washing and slicing your strawberries (or whatever kind of fruit you choose).  Then set them on a paper towel to absorb the excess moisture.  

Next, combine the cream and extracts in a small bowl and mixing them well.  Set them aside for later.  

Add the flour, baking powder, salt, and nutmeg to a larger bowl or your mixer and mix well.  

Using a scorer, get 2 tablespoons of zest from a fresh lemon and add it to the flour mixture.  

 
 Mix in the lemon zest and then at the butter.  It's helpful if the butter is still cold and has been sliced or cubed.  

If you're doing this part by hand then you will need a pastry blender to cut the butter into the flour.  Using a mixer on the lowest speed works great too - don't go too fast or you will have flour everywhere! 

Once the butter has been cut in well, the mixture should have small pea-sized clumps of flour.  

Add the strawberries to the flour mixture and then slowly add the cream mixture to it as you stir. DO NOT OVER MIX! Over-mixing will cause the dough to become tough and chewy.  Mix the ingredients together just until they've combined. 

 Turn the dough mixture out onto a floured board and carefully shape it into a flat round about 1 1/2 inches thick.  Do not knead the dough, it will be very sticky, so just use some flour  on your hands to shape it. 

Use a serrated knife to cut the dough into wedges.  This usually yields eight 3-inch wedges that will double in size once baked.  After you've cut the wedges carefully place them onto a baking sheet that has been covered in wax or parchment paper.  Be sure to separate each wedge by at least one inch on all sides so it can bake evenly.  

 Bake in a preheated oven at 425 degrees for 16-20 minutes.  They will be lightly browned on top when done.  

Don't forget the glaze!

While your scones are baking you can make a very easy glaze to put on top.  I usually use lemon, but you can do any kind of citrus really.  

Score one orange for zest.  Squeeze 2 tablespoons of juice from the orange into a bowl.  Add  2/3 cup of confectioners (powdered) sugar and mix well.  That's it!  

The glaze should be thick enough to coat your spoon and then you can drizzle it over the scones after they have cooled.  If its not thick enough, add more powdered sugar a tablespoon at a time.