Parmesan and Sage Crusted Pork Chops

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I was lucky to grow up in a household where healthy dinners were the norm. I feel like sitting down each night with my family and sharing a nutritious meal really helped me set healthy habits that have stuck with me through adulthood. So it is definitely something that I want to keep up in Eric and my little “family of two”. However, cooking healthy for just myself is quite different than cooking for me and a boy. Although a baked sweet potato and a salad is a perfectly filling meal for me, it wouldn’t quite appease my 6 foot 2 husband. So I have already learned a few key things to create a healthy meal that keeps us both full and happy. First of all, I try to include a source of lean protein. And though Eric would be perfectly happy eating chicken every night, I try to make a good mix of chicken, fish or lean pork, just to switch it up a bit. And second, I always make three portions, one for me and two for Eric. That way I’ve made enough to fill him up, but I’m not eating huge “guy sized” portions. This is a recipe I found in Cooking Light magazine and I have a feeling it might become a regular recipe in our household. Quickly pan frying the pork chops give the breading a crisp texture, while finishing them off in the oven keep them nice and tender. And with a side of roasted asparagus, you have yourself a delicious, healthy dinner.

Ingredients: Makes four pork chops

    • 1 cup Italian breadcrumbs
    • 1/4 cup (1 ounce) grated parmesan cheese
    • 1 tablespoon chopped fresh sage
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 cup all-purpose flour
    • 1 tablespoon dijon mustard
    • 2 large egg whites
    • 4 boneless thin-cut pork loin chops
    • 1 1/2 tablespoons canola oil

Preparation:

  1. In a shallow dish, combine breadcrumbs, parmesan, sage, salt & pepper
  2. In a second shallow dish (or paper plate), place all purpose flour
  3. In a third shallow dish, combine beaten egg whites and dijon mustard
  4. To bread pork chops, place chops in the flour mixture and shake of excess flour, next place in egg mixture, again shaking off any excess, and finally, dredge pork chops in breadcrumb mixture.
  5. After you have repeated this process with all 4 pork chops, heat a large frying pan over medium high heat
  6. Place oil in frying pan and turn pan until oil coats it
  7. Place breaded pork chops in the pan and let cook for 2-3 minutes per side, or until chops are slightly browned
  8. Then place porkchops on a greased cookie sheet and bake in a 350 degree oven for 8 minutes, or until a meat thermometer reads 180 for internal temperature of the chops.

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Mushroom & Sweet Pea Risotto

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I may have mentioned this before, but I am a total Food Network junkie. I can spend hours watching cooking show after cooking show and never get bored. But my favorite Food Network chef by far is Giada DiLaurentiis. I love her. And whenever someone tells me they don’t like her, I get personally offended. How can you not love Giada? She’s so perky and fun and makes the most delicious food. And I think she loves chocolate as much as I do. I may or may not be her biggest fan. Well this recipe is one of Giada’s. And I think it would be a perfect side dish for your Easter dinner. The recipe does take a lot of time and attention but the result is an incredibly creamy and cheesy risotto that pairs with a number of different main courses. I recently made it for a family dinner and served it with Pinterest Greek Yogurt Chicken. My brother asked for the leftovers. And that, my friends, is always the indication of a great recipe. Enjoy!

Ingredients: Makes 8-10 servings, Adapted slightly from Food Network

  • 8 cups canned low-salt chicken broth
  • 1/4 cup unsalted butter
  • 2 tablespoons olive oil
  • 2 cups finely chopped onions
  • 10 ounces white mushrooms, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups Arborio rice
  • 2/3 cup dry white wine
  • 3/4 cup frozen peas, thawed
  • 2/3 cup grated Parmesan
  • salt and pepper to taste

Preparation:

  1. Bring the broth to a simmer in a medium saucepan and set aside
  2. In a large saucepan, melt butter over medium heat
  3. Add olive oil to melted butter
  4. Add onions and saute until tender, about 8 minutes
  5. Add the white mushrooms and garlic and saute until the mushrooms are tender, about 5 minutes
  6. Stir in the rice and let it toast for a few minutes
  7. Add wine and stir occasionally until the liquid is completely absorbed, about 2 minutes
  8. Reduce heat to medium low and add chicken broth one cup at a time, stirring often
  9. Repeat until all broth has been added into the pot and rice has absorbed all the liquid, about 30 minutes
  10. Stir in the thawed peas and freshly grated parmesan
  11. Season with salt & pepper to taste
  12. Serve immediately

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Chicken & Roasted Veggies Over Egg Noodles

Ah, summer. The season of crazy humidity & fish flies. If you don’t know what fish flies are, congratulations…you will never have to see the disgusting flying bugs that will literally swarm your car on a summer night. If you … Continue reading