Thursday, June 30, 2016

Garlic Asparagus

Garlic Asparagus 
This is my favourite way to make (and eat) asparagus for two reasons.  It tastes really good and it's really easy to make.  Win/Win!  Measurements?  We don't need no stinkin' measurements! :D  

Asparagus
Olive oil
Butter
Garlic, pressed
Kosher Salt
Pepper

To start, rinse your asparagus under running water and then pat dry.  Snap off the bottom about an inch or so. (I bend the asparagus until it breaks.) Heat up your olive oil and butter (enough to cover the bottom of your pan). When the butter has melted, add in your pressed garlic. Saute the garlic on medium/low heat for about 10 seconds. Place the asparagus in your pan in a single layer and stir until well coated.  Add in your salt and pepper and cook to your liking.  See? I told you, easy.  ;)
#garlic #asparagus #veggies 

Monday, June 6, 2016

Panko Coated Baked Pork Chops

Panko Coated Baked Pork Chops
Pork Loin sliced into chops. 
Boneless Pork Chops, 3/4 to 1 inch thick (I cut my chops from a large loin of pork)
Hellmann's Mayonnaise

For every four chops, mix together on a plate:
1 cup of Panko Japanese Style Bread Crumbs (Kikkoman)
1 tbsp Greek Seasoning
1 tsp Garlic Powder
1 tsp Paprika
1 tsp Salt
1/2 tsp Pepper

Brush the one side of the pork chops with the mayonnaise and place the chop, mayonnaise side down, onto the panko mixture.  Brush the top and sides with the mayonnaise and then spoon the panko mixture over top. Press the mixture onto the chops and make sure they are well coated. Line a pan with parchment paper and place the coated chops in the pan.  Bake at 350 degrees for approximately 40 - 45 minutes turning the pork chops over at about 20 minutes.  Baking time will depend upon the thickness of your pork chops.  (I will cut one open to be sure it is not pink.)  The mayonnaise makes the chops so moist and the panko gives you a nice crispy crust. Win/Win!!  As always, have fun and make it your own. :D 

Ready for the oven.
Ready for my belly. 
#Pork #Loin #Panko #Hellmanns #Kikkoman