Oven baked crunchy thin cut pork chops (http://www.cooksillustrated.com/recipes/login.asp?docid=11799) served with Uncle Ben's Wild Rice, corn on the cob, and a small salad. The pork chops were excellent! I love the super crunchy crust -- made with bread crumbs, shallots, garlic, parsley, thyme, and Parmesan. I also added a little bit of Penzey's pork chop seasoning for just a hit of smokiness. I served it with a Uncle Ben's wild rice. We cleaned out our pantry over the weekend and found that we had nearly a dozen random box mixes of rice and pasta. Since we've been trying to eat more real, whole foods lately, (see Real Food Has Curves) I'm trying to use them up and not replace them. Not really a fan of this mix, but it was okay. I was a little disappointed in the sweet corn -- I think I may have overcooked it a bit. The salad was good -- we don't have iceberg lettuce very often (we usually eat Romaine) and I always forget how good it is. Michael was happy I let him pick his own salad dressing. For a change of pace, we ate dinner on the balcony and had both the dog and cat watching through the screen door.
No comments:
Post a Comment