Busting the chops

Saturday, December 2, 2006

Thursday night after work I made breaded pork chops with brown mushroom gravy and fresh green beans in a lemon sauce. Oh and I cheated and heated up microwavable mashed potatoes to use as another side. My stepdad especially likes this chops recipe.

For the chops, I used pork loins--the ones on the bone for added flavor. Then I breaded them by dabbing them in flour, egg and then in bread crumbs. Browned them on a skillet and then baked for 40 minutes.  

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While those were baking, I rinsed and sliced up an 8 oz package of fresh white button mushrooms, removing bottom stem parts first. I then put the sliced mushrooms in a frying pan with a little olive oil, letting them cook and reduce in size as I covered them with salt and garlic powder. Once they were cooked I added in a can of brown gravy and let warm as well, stirring occasionally and later pouring over each chop. 

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I then tried, for the first time, cooking green beans. Remember I'm new and reluctant to the world of vegetables, but these turned out really good. I didn't use a recipe just created it after tasting something similar at a restaurant. Cutting off the ends I boiled them for only five minutes so they were still crisp then drained and fried them with lots of butter, salt and a half of squeezed lemon. It was very yum and for the first time I ate all the vegetables on my plate :)

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