Ingredients
1 boneless pork shoulder (about 4 pounds), skin on
4 garlic cloves, smashed
2-3 tablespoons oregano
2-3 tablespoons rosemary
3 tablespoons salt
1 tablespoon coarsely ground black pepper
3 tablespoons vegetable oil (optional)
2 tablespoons white wine vinegar (optional)
Place the pork, fat-side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits. Mash the garlic, oregano, salt, and pepper into a paste on a cutting board with the flat side of a knife; place the adobo in a bowl and stir in the oil and vinegar (optional).
Rub the garlic paste all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 350 degrees F.
Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing.
Thursday, February 28, 2008
Tuesday, February 26, 2008
Roasted Potato Wedges
Ingredients
2-3 tbsp olive oil
Various spices - cayenne pepper, garlic salt, onion powder, paprika, emeril's essence, thyme, rosemary -- whatever you want
2-3 pounds potatoes, each cut into 8 wedges
Cooking spray
Preheat the oven to 450. Combine olive oil, spices, and potatoes in a large ziploc bag, seal bag, shake well to combine ingredients.
Arrange potatoes on a cooking sheet covered with aluminum foil and cooking spray.
Bake at 450 until potatoes are cooked and golden brown.
2-3 tbsp olive oil
Various spices - cayenne pepper, garlic salt, onion powder, paprika, emeril's essence, thyme, rosemary -- whatever you want
2-3 pounds potatoes, each cut into 8 wedges
Cooking spray
Preheat the oven to 450. Combine olive oil, spices, and potatoes in a large ziploc bag, seal bag, shake well to combine ingredients.
Arrange potatoes on a cooking sheet covered with aluminum foil and cooking spray.
Bake at 450 until potatoes are cooked and golden brown.
Friday, February 15, 2008
Roasted Leg of Lamb with Rosemary & Garlic
1 boneless leg of lamb, about 5 pounds
1/4 cup fresh lemon juice
4 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper
Preheat the oven to 400 degrees F.
Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan.
Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until temp is a meat thermometer inserted into the center of the roast registers about 130 to 135 degrees F (about 20 minutes per pound). Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
1/4 cup fresh lemon juice
4 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper
Preheat the oven to 400 degrees F.
Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan.
Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until temp is a meat thermometer inserted into the center of the roast registers about 130 to 135 degrees F (about 20 minutes per pound). Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
Monday, February 11, 2008
Aunt Marian's Crab Cakes
2 green onions
1 lb. crab meat
1/4 cup half and half
3 tbs. mayo
1 egg beaten
1/4 tsp. cayenne pepper
1 tsp. dry mustard
1 tbs. worcestershire sauce
2 cups italian bread crumbs
Extra italian bread crumbs for coating.
Combine first 9 ingredients. Make patties, coat with italian breadcrumbs and fry until golden brown on both sides.
1 lb. crab meat
1/4 cup half and half
3 tbs. mayo
1 egg beaten
1/4 tsp. cayenne pepper
1 tsp. dry mustard
1 tbs. worcestershire sauce
2 cups italian bread crumbs
Extra italian bread crumbs for coating.
Combine first 9 ingredients. Make patties, coat with italian breadcrumbs and fry until golden brown on both sides.
Shrimp Scampi with linguini
1 pound large (16-20 count per pound) shrimp, peeled and deveined
2 teaspoons Emeril's Essence
2 teaspoons olive oil
1/4 cup unsalted butter
1 1/2 tablespoons minced garlic
1 tablespoon capers, crushed
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 pound cooked linguini
3 to 4 tablespoons chopped fresh parsley leaves
Toss the shrimp in a medium bowl with the Essence.
Place the olive oil and 2 tablespoons of the butter in a large skillet over high heat. Add the shrimp and spread them out evenly in the skillet. Cook for 2 minutes and quickly turn the shrimp.
Add the garlic and capers to the pan and cook for 30 seconds. Add the wine, lemon juice, and remaining 2 tablespoons of the butter to the skillet and cook for 1 1/2 minutes.
Season the shrimp with the salt and pepper and add the pasta, tossing to coat well. Remove the skillet from the heat and stir in the parsley. Serve hot.
2 teaspoons Emeril's Essence
2 teaspoons olive oil
1/4 cup unsalted butter
1 1/2 tablespoons minced garlic
1 tablespoon capers, crushed
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 pound cooked linguini
3 to 4 tablespoons chopped fresh parsley leaves
Toss the shrimp in a medium bowl with the Essence.
Place the olive oil and 2 tablespoons of the butter in a large skillet over high heat. Add the shrimp and spread them out evenly in the skillet. Cook for 2 minutes and quickly turn the shrimp.
Add the garlic and capers to the pan and cook for 30 seconds. Add the wine, lemon juice, and remaining 2 tablespoons of the butter to the skillet and cook for 1 1/2 minutes.
Season the shrimp with the salt and pepper and add the pasta, tossing to coat well. Remove the skillet from the heat and stir in the parsley. Serve hot.
Chicken Marsala
1/2 cup all-purpose flour
1 tablespoon Emeril's Essence
6 boneless, skinless chicken thighs
1 tablespoon olive oil
3 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
1/2 cup diced red onion
3 ounces diced prosciutto
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish
Seasonings for chicken, your choice
Season the chicken. In a shallow plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken thighs in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken thighs until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.
Add the other 2 tablespoons of the butter to the pan and add the mushrooms and onion. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the prosciutto and saute for 1 minute. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.
Lower the heat to medium and return the chicken thighs to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. If sauce is not thickening, add a little flour/water mixture to thicken. Add salt and pepper to taste. Garnish with chopped chives and serve immediately.
1 tablespoon Emeril's Essence
6 boneless, skinless chicken thighs
1 tablespoon olive oil
3 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
1/2 cup diced red onion
3 ounces diced prosciutto
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish
Seasonings for chicken, your choice
Season the chicken. In a shallow plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken thighs in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken thighs until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.
Add the other 2 tablespoons of the butter to the pan and add the mushrooms and onion. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the prosciutto and saute for 1 minute. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.
Lower the heat to medium and return the chicken thighs to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. If sauce is not thickening, add a little flour/water mixture to thicken. Add salt and pepper to taste. Garnish with chopped chives and serve immediately.
Thursday, December 20, 2007
Roast Beef
Ingredients
2 tablespoons ground coriander seeds
1 tablespoon cracked black pepper
2 teaspoons kosher salt
5 garlic cloves, crushed
1 (3-pound) sirloin tip roast, trimmed
3 cups beef broth
1 onion, sliced
2 tablespoons cornstarch
1/4 cup water
Cooking spray
Preheat oven to 450°.
To prepare roast beef, combine first 4 ingredients; rub over roast. Place roast on a broiler pan coated with cooking spray. Insert a meat thermometer into thickest portion of roast. Pour beef broth into roasting pan. Place slided onions on and around roast.
Bake at 450° for 20 minutes.
Reduce oven temperature to 300° (do not remove roast from oven); bake an additional 40 minutes or until thermometer registers 140° (medium-rare) or desired degree of doneness. Place roast on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of roast will increase 5° upon standing). Cut roast against grain into thin slices.
Discard onions. Pour broth and drippings into a pan, heat over medium-high flame. Combine the cornstarch and water in a small bowl until dissolved. Add the cornstarch mixture to the beef drippings and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 to 3 minutes. Remove from the heat and serve with roast beef.
2 tablespoons ground coriander seeds
1 tablespoon cracked black pepper
2 teaspoons kosher salt
5 garlic cloves, crushed
1 (3-pound) sirloin tip roast, trimmed
3 cups beef broth
1 onion, sliced
2 tablespoons cornstarch
1/4 cup water
Cooking spray
Preheat oven to 450°.
To prepare roast beef, combine first 4 ingredients; rub over roast. Place roast on a broiler pan coated with cooking spray. Insert a meat thermometer into thickest portion of roast. Pour beef broth into roasting pan. Place slided onions on and around roast.
Bake at 450° for 20 minutes.
Reduce oven temperature to 300° (do not remove roast from oven); bake an additional 40 minutes or until thermometer registers 140° (medium-rare) or desired degree of doneness. Place roast on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of roast will increase 5° upon standing). Cut roast against grain into thin slices.
Discard onions. Pour broth and drippings into a pan, heat over medium-high flame. Combine the cornstarch and water in a small bowl until dissolved. Add the cornstarch mixture to the beef drippings and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 to 3 minutes. Remove from the heat and serve with roast beef.
Tuesday, December 18, 2007
Chicken Noodle Soup
Ingredients
1 celery
1/2 cabbage, cut into quarters
1 onion
1 pound of carrots, peeled, halved
2 potatoes, peeled, halved
4 chicken thighs and legs
1/2 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
1 can whole tomatoes, drained
salt
pepper
paprika
water
16 ounces egg noodles
Directions
Put chicken into a large stock pot. Fill up 3/4 with water. Turn on stove burner.
Separate the celery into individual stalks, cut in half. Chop the onion. Add celery, onion, carrots, potatoes, cabbage, tomatoes, dill, and parsely to pot. Add salt, pepper, and paprika to taste.
Bring to a boil. Remove chicken fat that comes to the top of the pan. Reduce heat and simmer 3-4 hours, stirring occasionally. Season as necessary.
Remove chicken from the pan, take off bone, and place in a bowl.
Drain soup through strainer, reserving broth. Place vegetables on a plate to be served.
Cook noodles according to package directions. Place in a bowl.
Make a bowl of soup by adding chicken, noodles, your choice of vegetables, and broth.
Yields 8 servings.
1 celery
1/2 cabbage, cut into quarters
1 onion
1 pound of carrots, peeled, halved
2 potatoes, peeled, halved
4 chicken thighs and legs
1/2 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
1 can whole tomatoes, drained
salt
pepper
paprika
water
16 ounces egg noodles
Directions
Put chicken into a large stock pot. Fill up 3/4 with water. Turn on stove burner.
Separate the celery into individual stalks, cut in half. Chop the onion. Add celery, onion, carrots, potatoes, cabbage, tomatoes, dill, and parsely to pot. Add salt, pepper, and paprika to taste.
Bring to a boil. Remove chicken fat that comes to the top of the pan. Reduce heat and simmer 3-4 hours, stirring occasionally. Season as necessary.
Remove chicken from the pan, take off bone, and place in a bowl.
Drain soup through strainer, reserving broth. Place vegetables on a plate to be served.
Cook noodles according to package directions. Place in a bowl.
Make a bowl of soup by adding chicken, noodles, your choice of vegetables, and broth.
Yields 8 servings.
Tuesday, December 11, 2007
Grilled Lamb Chops
Ingredients
2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick
In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator.
Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes on each side. Then reduce heat to medium and cook for another 3 minutes per side for medium rare.
2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick
In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator.
Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes on each side. Then reduce heat to medium and cook for another 3 minutes per side for medium rare.
Tuesday, December 4, 2007
Greg's Famous Marinades
Ingredients
1/4 - 1/2 cup of Balsamic Vinegar
1/4 - 1/2 cup of Lime Juice ( bottled is ok )
1/8 -1/4 cup of Olive Oil
1 cup Fresh Cilantro ( chopped )
1 or 2 cloves of minced garlic
Combine all ingredients. Mix well.
Marinate your choice of meat (this recipe originally called for 2 - 3 lbs of Venison cubed with all sinew and silver removed) for 24 hours.
Grill with metal skewers.
This can be served on rolls, buns, or Italian bread - add more fresh cilantro to taste.
Ingredients
1/2 bottle of zesty Italian salad dressing
1/2 regular Coke (no Pepsi, no diet, no caffeine free)
2 tablespoons Worcestershire sauce
2-3 tablespoons of minced garlic
Combine ingredients and marinate meat 24 hours. Grill it.
1/4 - 1/2 cup of Balsamic Vinegar
1/4 - 1/2 cup of Lime Juice ( bottled is ok )
1/8 -1/4 cup of Olive Oil
1 cup Fresh Cilantro ( chopped )
1 or 2 cloves of minced garlic
Combine all ingredients. Mix well.
Marinate your choice of meat (this recipe originally called for 2 - 3 lbs of Venison cubed with all sinew and silver removed) for 24 hours.
Grill with metal skewers.
This can be served on rolls, buns, or Italian bread - add more fresh cilantro to taste.
Ingredients
1/2 bottle of zesty Italian salad dressing
1/2 regular Coke (no Pepsi, no diet, no caffeine free)
2 tablespoons Worcestershire sauce
2-3 tablespoons of minced garlic
Combine ingredients and marinate meat 24 hours. Grill it.
Monday, December 3, 2007
Crab Cakes with Red Pepper Mayonnaise
Ingredients
Red Pepper Mayonnaise
1 red bell pepper
1/3 cup reduced-fat mayonnaise
1 garlic clove
Dash of hot pepper sauce (such as Tabasco)
Crab Cakes
1/3 cup reduced-fat mayonnaise
1/4 cup minced red onion
1/4 cup minced red bell pepper
2 tablespoons minced celery
1 1/2 teaspoons fresh lemon juice
1 egg white, lightly beaten
1 pound lump crabmeat, shell pieces removed
1 1/4 cups panko (Japanese breadcrumbs), divided
2 tablespoons butter, divided
6 lemon wedges (optional)
Preparation
Preheat broiler.
To prepare mayonnaise, cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel pepper. Place pepper, 1/3 cup mayonnaise, garlic, and hot pepper sauce in a food processor. Process until smooth; transfer to a bowl, and chill.
To prepare crab cakes, combine 1/3 cup mayonnaise and next 6 ingredients (through crab) and 3/4 cup panko in a large bowl; stir until well combined. Form into 6 patties; dredge patties in remaining 1/2 cup panko. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add 3 patties to pan; cook 10 minutes or until lightly browned and cooked through, turning once. Remove from pan, and keep warm. Repeat procedure with remaining butter and patties. Serve crab cakes with watercress and red pepper mayonnaise. Garnish with lemon wedges, if desired.
Yields 6 servings.
Red Pepper Mayonnaise
1 red bell pepper
1/3 cup reduced-fat mayonnaise
1 garlic clove
Dash of hot pepper sauce (such as Tabasco)
Crab Cakes
1/3 cup reduced-fat mayonnaise
1/4 cup minced red onion
1/4 cup minced red bell pepper
2 tablespoons minced celery
1 1/2 teaspoons fresh lemon juice
1 egg white, lightly beaten
1 pound lump crabmeat, shell pieces removed
1 1/4 cups panko (Japanese breadcrumbs), divided
2 tablespoons butter, divided
6 lemon wedges (optional)
Preparation
Preheat broiler.
To prepare mayonnaise, cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel pepper. Place pepper, 1/3 cup mayonnaise, garlic, and hot pepper sauce in a food processor. Process until smooth; transfer to a bowl, and chill.
To prepare crab cakes, combine 1/3 cup mayonnaise and next 6 ingredients (through crab) and 3/4 cup panko in a large bowl; stir until well combined. Form into 6 patties; dredge patties in remaining 1/2 cup panko. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add 3 patties to pan; cook 10 minutes or until lightly browned and cooked through, turning once. Remove from pan, and keep warm. Repeat procedure with remaining butter and patties. Serve crab cakes with watercress and red pepper mayonnaise. Garnish with lemon wedges, if desired.
Yields 6 servings.
Friday, November 30, 2007
Double Cheese Meat Loaf
Ingredients
1 tbsp butter
1 cup chopped onion
6 tablespoons ketchup, divided
2 tablespoons Dijon mustard, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup Italian-seasoned breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 teaspoon dried oregano
1/4 teaspoon black pepper
1 large egg, lightly beaten
3/4 pound lean ground beef
3/4 pound lean ground pork
Preparation
Preheat oven to 375°.
Melt butter in nonstick skillet over medium heat. Add the chopped onion, and sauté for 3 minutes. Combine the onion, 1/4 cup ketchup, 1 tablespoon mustard, mozzarella, and next 6 ingredients (mozzarella through egg) in a large bowl. Crumble ground meats over cheese mixture; stir just until blended.
Form mixture into a loaf and place it in a casserole dish coated with cooking spray. Combine 2 tablespoons ketchup and 1 tablespoon mustard; spread over top of loaf. Bake at 375° for 1 hour or until meat thermometer registers 160°. Let meat loaf stand in pan 10 minutes.
Cut into 12 slices and serve.
1 tbsp butter
1 cup chopped onion
6 tablespoons ketchup, divided
2 tablespoons Dijon mustard, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup Italian-seasoned breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 teaspoon dried oregano
1/4 teaspoon black pepper
1 large egg, lightly beaten
3/4 pound lean ground beef
3/4 pound lean ground pork
Preparation
Preheat oven to 375°.
Melt butter in nonstick skillet over medium heat. Add the chopped onion, and sauté for 3 minutes. Combine the onion, 1/4 cup ketchup, 1 tablespoon mustard, mozzarella, and next 6 ingredients (mozzarella through egg) in a large bowl. Crumble ground meats over cheese mixture; stir just until blended.
Form mixture into a loaf and place it in a casserole dish coated with cooking spray. Combine 2 tablespoons ketchup and 1 tablespoon mustard; spread over top of loaf. Bake at 375° for 1 hour or until meat thermometer registers 160°. Let meat loaf stand in pan 10 minutes.
Cut into 12 slices and serve.
Thursday, November 29, 2007
Breaded Pork Chops with Sage & Thyme
One of my favorite pork chop recipes.
Ingredients
1 cup Italian bread crumbs
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
8 (2-ounce) boneless pork chops (1/4 inch thick)
1/4 cup all-purpose flour
3 large egg whites, lightly beaten
2 teaspoons vegetable oil
Cooking spray
4 lemon wedges
Preparation
Place breadcrumbs in a shallow dish.
Combine salt, pepper, sage, and thyme; sprinkle over both sides of pork.
Place flour in a shallow dish. Place breadcrumbs in another shallow dish. Place egg whites in a third shallow dish.
Dredge pork in flour, dip in egg whites, and dredge in breadcrumbs.
Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan. Cook 2 1/2 minutes or until lightly browned. Lightly coat surface of chops with cooking spray; turn chops over. Cook 2 1/2 minutes or until done. Serve with lemon wedges.
Yields 4 servings (2 pork chops each)
Ingredients
1 cup Italian bread crumbs
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
8 (2-ounce) boneless pork chops (1/4 inch thick)
1/4 cup all-purpose flour
3 large egg whites, lightly beaten
2 teaspoons vegetable oil
Cooking spray
4 lemon wedges
Preparation
Place breadcrumbs in a shallow dish.
Combine salt, pepper, sage, and thyme; sprinkle over both sides of pork.
Place flour in a shallow dish. Place breadcrumbs in another shallow dish. Place egg whites in a third shallow dish.
Dredge pork in flour, dip in egg whites, and dredge in breadcrumbs.
Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan. Cook 2 1/2 minutes or until lightly browned. Lightly coat surface of chops with cooking spray; turn chops over. Cook 2 1/2 minutes or until done. Serve with lemon wedges.
Yields 4 servings (2 pork chops each)
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