Panko-Crusted Pork Chops

To celebrate a long, treacherous work week being over, I felt in the mood to make something really, really good.  I didn’t have too much in the fridge, so I did what I do best … whip something up on the fly with what I had – pork chops and a little arugula.  Luckily, that made for a pretty delicious meal. Ingredients: 4 thin boneless pork chops Salt & pepper 1/4 extra virgin olive oil Regular olive oil (just to coat the pan) 1 cup panko bread crumbs (may need more depending on how big the pork chops are) 1

Garlic Rosemary Pork Roast

Since we’re very athletic, we try to eat a lot of lean proteins.  But there’s only so much chicken you can eat!  That’s why we started adding pork into our regular diets.  Hey… “it’s the other white meat!” This pork recipe is something I totally made off the top of my head, but worked perfectly!  I love the herbs and the garlic rub – it makes the roast so flavorful, but it’s still super simple.  Although this takes about 1 hour to cook, you really can make it for dinner any night of the week because it doesn’t involve a

Sauteed Pork with Mustard and Cider Vinegar Sauce

Hi all! No, we didn’t forget about you … we’ve just had a busy summer so far! We promise you that for the rest of the summer we’re going to post more of our delicious creations 🙂 Thanks for following and keep on COOKING! This recipe is a great quick weeknight go-to. I decided to make something with a few basic items that we had in the kitchen. Here’s what you’ll need: -1 package of thin sliced pork cutlets (usually about 4-6 cutlets) -2 cloves of garlic peeled -3 TBSP Dijon mustard(I prefer Grey Poupon with whole mustard seeds) -1/2

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