food. and the act of feeding.

this recipe may be found at, www.foodandtheactoffeeding.blogspot.com

pan fried Italian pork chops

adapted from Harvest Eating, Keith Snow

serves two, 20 minutes

1/2 c. all-purpose flour

1 egg

1/2 c. Italian breadcrumbs

1 tsp dried thyme

salt

freshly cracked black pepper

2 pork chops, cut 1/2" thick

3 tbsp. extra-virgin olive oil

start by heating olive oil over medium heat in a large skillet.  in a shallow dish, spread out the flour at least the width of the largest pork chop, adding salt and pepper as you wish.  in a second shallow bowl, scramble the egg completely.  and in a third dish, spread out the breadcrumbs.  dredge the first pork chop in the flour, shaking off any excess.  then dredge in the egg, followed by the breadcrumbs, fully pressing the pork chop on the crumbs to cover completely.  place the pork chop on the pre-heated skillet and add thyme across top of pork chop as desired.  repeat with second pork chop.  cook on both sides for 10 minutes each.  remove from heat and serve immediately.

notes:

cover pork chop with lid while cooking for first 10 minutes.

cook thoroughly, be careful not to get oil too hot, causing crispy pork uncooked pork chops.

roasted rosemary red potatoes

serves two, 40 minutes

3 red potatoes, medium sized

3 cloves garlic, diced

1 tbsp butter

1 1/2 tbsp. vegetable oil

1 tbsp dried rosemary

2 tsp dried thyme

salt

freshly cracked black pepper

start by preheating oven to 375F.  cut potatoes in half and slice each half into quarters.  melt butter in small bowl, mix in vegetable oil.  add potatoes to large baking dish and bast with butter, vegetable oil mixture.  add diced garlic, herbs and salt and pepper atop potatoes.  bake for 20 minutes, remove and mix to ensure cooking evenly, then return to oven and bake for 20 minutes more.  broil on low for last 5 minutes to achieve crispy tops to potatoes.  remove from oven and serve immediately.