It was a low key weekend. There was couch sitting, wine drinking, food eating, project doing, picture editing, rain watching, and other riveting activities of a similar nature. Matthew and I have a new favorite recipe I cooked up for us again this weekend, and I think it may be right up there with our favorite salmon dish when it comes to healthiness and ease of preparation. The pork is cheap too, so this one’s a winner, in my book.
Have a happy Monday!
Tender Baked Pork Chops
4 pork loin chops
1 medium tomato
1-2 beaten eggs
1/2 cup breadcrumbs (plain or flavored)
2 tbs extra virgin olive oil
1 chicken bouillon cube
Salt and Pepper to taste
Place beaten eggs in one shallow dish and breadcrumbs in another. Coat pork in egg, then dip in breadcrumbs and coat evenly. Heat oil in frying pan and brown breaded chops lightly, about a minute per side. Move to a baking dish. Slice tomatoes and onions and place them over the chops. Now dissolve chicken bouillon cube in half a cup of boiling water, and add to drippings in the frying pan. Pour this over the chops, sprinkle everything with salt and pepper, and cover your dish with foil. Bake at 375 for 45 minutes.
I serve it with a fresh green salad and garlic bread. Enjoy!