|Breaded pork chops with stuffing, corn, and green beans.|
First, let me explain... a little thing about Travis, that I've probably explained before. Travis is super picky, I'm pretty sure that might be where Liam gets it from. The WHOLE time we lived in Montana we NEVER ate pork chops because he said he didn't like them, because he didn't like the way his mom use to make them. WHAT??? Yeah. So, fast forward a few years Travis and I are both back in SC in the middle of remodeling our house so staying between parents. I'm at my dad's house making dinner for everyone and I make BBQ pork chops. Then, I remember Travis doesn't like pork chops. Then, I think to myself..oh well if he doesn't eat them he will starve. Travis eyeballs them and I can tell he's like ewww but he won't say anything in front of my parents. We sit down and eat, and what do you know? Travis loves them. We've moved up since then to breaded pork chops. I try not to fry much these does so when I bread them, I bake them.
Another husband funny, he doesn't eat veggies. The past week and a half I've been cooking for just us..so I make our food and then I make a veggie on the side for myself. The other night I made some mini meatball subs for us with french fries for Travis and carrot fries for myself. He eyeballed my carrots and asked if he could try one and guess what...he LIKES them. The same thing happened the other night when I sauteed some summer squash, he asked if he could try them, liked them, and wouldn't get off my plate. Haha. SOO, yes! Wife win!
6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 eggs, beaten
¼ cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 Tablespoons olive oil
Directions: Preheat oven to 350 degrees. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil. Bake in the preheated oven for 1 hour.
And in good two-fer fashion this is how I turned leftovers in to a delicious salad for lunch. :)
|I tried to change the title on this after I realized that it is *sorta* fried...I'm going to let it go since its with olive oil. LOL|
For the salad I did:
1 Cup Spinach
1 Cup Romaine
1/4 Cup Corn
1 Red Onion Slice
2 Slices Chopped Tomatoes
1/4 Cup Reduced Fat or 2% Shredded Cheese
Any Dressing of your choice works, a light ranch is nice here though.