Happy Monday! Spring has definitely arrived here in Kentucky. We’re still working on our garden and getting ready to move it outside in a few days. This is our first garden, so this year is probably more of an experiment. We’re really excited about it and looking forward to lots of fresh vegetables.
Today, however, there are no vegetables in this recipe. I’ve been a little under the weather lately, so once more I’ve had to find a simple recipe for dinner. It doesn’t get any easier than this one.
OVEN BAKED PORK CHOPS
2 bone-in pork chops
Cajun seasoning, to taste
Preheat oven to 400 degrees. Sprinkle seasoning on both sides of chops. Spray cooking spray on baking sheet. Place chops on baking sheet and bake for 15 minutes. Flip chops to the other side, and bake an additional 15 minutes. Cover with foil and leave in oven for 10 minutes.
Until next time, Happy Cooking!
Spring has come when you can put your foot on three daisies. - Proverb
Here on the blog and here at home we are experiencing a lot of changes right now. At home, we are in the process of selling our home in Florida and and moving back to Kentucky. As you can imagine, the decision to move and change our lives has been a difficult one. We met one another here in Florida, our memories are here, and we built a life together here. And having to leave our youngest son and his wife and baby is heart-wrenching. But we know we are ultimately doing the right thing and everything will work out in the end.
And here on the blog, I am in the process of changing the look of the blog and possibly moving the entire thing. So, in between packing to move, I am working on the blog changes. What this means is that there is no spare time. We have been surviving on sandwiches quite a bit lately. Fortunately, I haven’t packed the slow cooker yet.
SLOW COOKER PORK CHOPS
1/4 C extra virgin olive oil
1 C vegetable broth
1/4 tsp garlic salt
1 Tbsp paprika
1 Tbsp garlic powder
1 Tbsp poultry seasoning
1 Tbsp oregano
1 tsp dried basil
3-4 boneless pork chops
Adobo to taste
In a large bowl, whisk together first 8 ingredients. Pour into slow cooker. With tip of sharp knife, make small cuts in chops. Season with Adobo. Cook on HIGH 3-4 hours. Baste occasionally with sauce.
If you read yesterday’s recipe for Vegetable Casserole, you must have lain awake all night wondering what splendiforous entree was served with it. Ok, you probably never gave it a thought, but I’m going to tell you about it anyway. Since the casserole was filled with enough Velveeta to make Dr. Oz sit down and cry, I tried to redeem myself by baking the pork chops. Sure, the sodium count would have given him a stroke, but heck! I’m already on blood pressure medication anyway. The way I see it, if the pill does its work, why should I worry? Calm down, health police, I’m not serious. We really don’t eat things like this every day, I promise. But when a recipe is this darn simple, and I don’t feel like cooking in the first place, that’s when we eat things like this and promise ourselves not to do it again.
ONION BAKED PORK CHOPS
1 pkg. onion soup mix
2/3 c bread crumbs ( I use the bought kind)
4 pork chops
1 egg, beaten
Combine the soup mix and the bread crumbs into a shallow container. Pour the beaten egg in a separate bowl. Dip the pork chops in the egg and then thoroughly coat with crumb mixture. Spray baking dish with cooking spray. Place chops in dish and bake at 350 degrees for 30 minutes or until juices run clear.
MUSIC TO COOK BY
Until next time, Happy Cooking! : )
It isn’t what we have left at the end that is important, it is the difference we have made. -Unknown
Well, it finally happened. My love of reading has combined with my love of cooking to create a Smithsonian-size collection of cookbooks. Our house is being overrun with cookbooks. Not that I’m complaining. Nothing is more fun than searching for a new recipe. Which brings us to tonight’s dinner. We haven’t been eating much Puerto Rican cuisine lately, so we were overdue. I went through my Puerto Rican cookbooks last night until I found something that sounded good. I had not tried this one before, but it was really good. Unfortunately, no pictures. Next time I try this one, I’ll try to remember to take pictures and post them on here.
CHULETAS EMPANADAS (BREADED PORK CHOPS) adapted from “Puerto Rican Cuisine in America – Nuyorican and Bodega Recipes” by Oswald Rivera
4 pork chops 10 whole black peppercorns 4 cloves garlic, peeled 1 Tbsp oregano 1 tsp salt 1/8 tsp GOYA® Adobo con Pimiento (with Pepper) 1/2 packet GOYA® Sazón with Coriander and Annatto 2 Tbsp Extra-Virgin Olive Oil 1 tsp white vinegar 1 egg, beaten 1 1/2 c. plain bread crumbs Vegetable oil for frying
In a mortar, crush peppercorns, garlic, oregano, salt, Adobo, and Sazon together. Add olive oil and vinegar; mix. Fill deep frying pan (I use my cast iron chicken fryer, which is a deep skillet with a lid) halfway with vegetable oil. Heat oil to medium high heat. Rub seasoning into each side of chop. Dip chop into beaten egg. Coat each side of chop thoroughly with bread crumbs. Add to frying pan and cook until golden brown (about 4-5 minutes each side) .
MUSIC TO COOK BY
Until next time, Happy Cooking! : )
“You can avoid reality, but you cannot avoid the consequences of avoiding reality.” - Ayn Rand