Tofu with Tomatoes in a Garlic Ponzu Sauce

  To me, tofu is the ultimate ingredient for a quick and easy dinner. You don't have to worry about cooking it to a certain temperature, it cooks quickly (or it can simmer for a bit to soak up more flavor), and it is so versatile that you can really use it with any flavors. I usually choose to prepare it with Asian flavors and ingredients, but have also tried Mexican and Italian flavors as well.   Tonight I didn't have much time to cook, and I only knew I would be making tofu. I opened the fridge and did my favorite thing - started grabbing ingredients to use to come up with a quick tofu dinner. I spotted a bottle of Ponzu that Jon bought last week. We never used it, so I opened it, gave it a quick taste, and based the rest of the dish on it.   Ponzu has a soy flavor with great brightness since it is citrus based. It isn't as heavy as soy, but still adds that basic flavor and saltiness. Along with the ponzu I also used a touch of soy sauce, Sriracha sauce, mirin as well as tomatoes, garlic, green onions, and spinach.       This dish came together in about 15 minutes, and had a great spicy and tangy flavor. My daughter even ate the rice that was sitting in the sauce and loved it. I served it over Trader Joe's Organic Brown Rice that I buy in the frozen section - it cooks in THREE minutes in the bag it comes in (no extra pot to clean!) and it's good!

Tofu with Tomatoes in a Garlic Ponzu Sauce

Original Recipe by Mary Ellen

Ingredients



• 1 block extra firm tofu
• 1 Tbsp vegetable oil
• 1 (14.5 oz) can diced tomatoes
• 3/4 c vegetable (or chicken) broth
• 2 cloves garlic, minced
• 3 Tbsp ponzu sauce
• 1 Tbsp soy sauce
• 1/4 tsp mirin
• Sriracha to taste; I used about 1 Tbsp
• 1/4 c broth mixed with 1 Tbsp flour or cornstarch

Directions

• Press your tofu - if you know you are making tofu for dinner, take it out a few hours early, remove it from the container with water, and wrap it in paper towels or a clean kitchen towel. Press gently, and put it in a dish in the fridge with something on top of it, such as a block of cheese. This will get all of the extra water out and let the tofu absorb more flavors. Once you are ready to cook, cut the tofu into cubes.
• Heat the oil in a large sauté pan or wok over high heat. Add the tofu and sauté 5 minutes until browned on all sides (let it sit on each side for a minute or so, don't constantly flip it around - you'll get a better crust this way).
• Add the tomatoes and stir; let cook for one minute.
• Add the garlic, and then pour in the ponzu sauce, soy sauce, mirin, and sriracha. Bring to a simmer for 5 minutes.
• Taste and adjust any of the flavors before adding the slurry (broth mixed with the flour/cornstarch). Let simmer 2 minutes before serving.  

 

Hot Italian Sausage and Kale Ragu

It is a must in our family that a veggie side is always part of our meal. In the summertime we grill everything, and in the winter we will roast or sauté veggies (and if we don't have snow, we will still grill, but that hasn't been an option this year..and I type that as 12 inches have fallen this morning). Even though we try to vary what we eat, I'm getting tired of our old standby veggies this winter - broccoli, Brussels sprouts, cauliflower, asparagus, and spinach. We occasionally eat bok choy, snow peas, and sugar snap peas, but I really wanted something different last week. Little did I know that making something different would lead to me eating it three nights in a row!! I think I'm officially on a kale kick now...

I have only had kale a few times, so when I saw a huge bag of it on last week's trip to Wegmans, I threw it in my cart. Last week I saw a pasta recipe using kale, so I pulled it up on my phone and bought the rest of the ingredients - hot Italian sausage, rigatoni, and ricotta salata.

My favorite thing about kale, besides the flavor and health benefits, is that it doesn't cook down like other greens such as spinach or arugula. It's a hearty green, has great texture, and a huge bag gives you a LOT whereas a small bag of spinach might be enough for 2 people.

6

I love simple dishes that are packed with flavor, and this one was exactly that. The list of ingredients is very short, it cooks in 30 minutes, it comes together in one pot, and you may say "mmmmm...." with every bite, like I did! My husband kept looking at me with a look that said "I get it - you like it." I was SO glad I had leftovers to have for lunch the next day, and I'll definitely be making this again soon.

I made 2 minor changes to the recipe - I used low sodium chicken broth instead of water and did not add salt. There is enough flavor from the sausage, and the cheese and broth add the saltiness.

Hot Italian Sausage and Kale Ragu
Slightly adapted from: Cinnamon Spice and Everything Nice

Ingredients

•  3 Tbsp olive oil
• 1 lb hot Italian sausage links
• 1/2 bag of kale (or 1 large bunch). I prefer the bags because the kale is triple washed and already chopped.
• 1 medium onion, chopped
• 5 cloves garlic, minced
• 12 oz cooked pasta; I used rigatoni
• 1/2 c low sodium chicken broth
• 1/2 c crumbled ricotta salata
• 1/4 c shredded Parmesan cheese

Directions

• Heat 1 Tbsp olive oil in a large sauté pan over medium high heat
• Cut a line down the center of each sausage link and remove the casing. Crumble the sausage into the pan, further crumbling it with a wooden spoon or spatula. Cook until browned on the outside, about 5 minutes.
• Push sausage to the sides of the pan, add the rest of the olive oil, and then add your onions and garlic; sauté 3 minutes.
• Turn the heat down to low, add the kale, cover and let cook for 20 minutes, stirring every 5 minutes.
• In the meantime, bring a pot of water to a boil and cook the pasta.
• After the kale has cooked for 20 minutes, add the chicken broth and the cooked pasta. Stir.
• Add the Parmesan cheese and top with the ricotta salata. Serve immediately.  

   

Chicken and Dumplings

Do you have a favorite piece of cookware? Mine is definitely my beautiful, black, oval Le Creuset Dutch Oven that my husband bought me for Christmas a few years ago. I use it for soups, stews, braising meats, one pot meals, and even baking crusty bread. I'll also convert crock pot recipes to stove top just because I prefer cooking in my Dutch oven. I don't know what I'd do without it, honestly.

 Last weekend I cooked something amazing in my Dutch oven - Chicken and Dumplings. Until that day I had never had this dish before. I have had creamy chicken soups, chicken pot pie, and braised chicken dishes, but never this wonderful Southern meal of chicken and dumplings.

I have several recipes in my blog queue waiting to be posted, but once I made this one I had to jump the line and share it immediately, it was THAT good.

Hearty, comforting, savory, and all cooked in one pot, even the dumplings. I have made steamed dumplings like that before in a beef stew, so I knew to expect light and fluffy dumplings, or what my daughter called "pillows."

Although this meal takes about 75-90 minutes to come together, the preparation and method are both easy. Basically you brown you chicken, add the veggies, and then let everything simmer so a thick gravy can develop. Once you shred your chicken, the dumplings are the last thing you cook, dropping them into the pot on top of the chicken, and letting them steam for 15 minutes.

Above - just after dropping the dumplings. Below - after steaming for 15 minutes. I think "pillow" is the perfect word for them.

I made a few changes to the original recipe, so my adaptation is below. I used chicken breasts because they were what I had on hand, but I think a mix of white and dark meats would be really good. This recipe made a lot - 5 of us ate on Saturday, and 3 of us ate it on Sunday. Oh, yes - the leftovers are really good!!!

Chicken and Dumplings

Slightly adapted from: The Hopeless Housewife

Ingredients

• 2 lbs of chicken
• 1 c of flour
• Salt and pepper
• 1 Tbsp olive oil

• 1 c chopped carrots (I used a small bag of baby carrots and chopped them into thirds)
• 2 stalks of celery, chopped
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 1/4 c of flour
• 1/2 c dry white wine
• 6 c chicken broth or stock
• 2 tsp sugar
• 2 bay leaves
• 1/4 tsp whole peppercorns
• 2 Tbsp dried parsley
• 1/2 tsp dried thyme
• 1/2 c frozen peas
• 1/2 c frozen corn
• 1/2 c heavy cream
• Salt and pepper

For the dumplings:

• 2 c all purpose flour
• 1 Tbsp baking powder
• 1 tsp salt
• 2 Tbsp butter, melted
• 1 1/4 c milk

Directions

• Season your chicken with salt and pepper and toss with 1 c of flour
• Heat the olive oil in a heavy bottomed pot or Dutch oven over medium high heat
• Add the chicken and cook 5 minutes per side to brown it; remove to a plate
• Add the carrots, celery and onions to the pot; sauté 4-5 minutes
• Add the garlic and sauté for 1 minute
• Add the flour and stir to coat everything
• Add the wine followed by the broth. Stir will to dissolve the flour.
• Add the bay leaves, sugar, thyme, parsley and peppercorns. Return the chicken to the pot. Cover and turn heat to low and let simmer for 20-25 minutes until the chicken has cooked through.
• Once the chicken is cooked, shred it. I like to do this using my KitchenAid mixer - 2 breasts in the mixer on speed 2-3 for 15-20 seconds will give you loosely shredded and somewhat chunky chicken. Keep it in longer if you like it shredded more. Alternatively you can shred the chicken with 2 forks. Once it is all shredded to your liking, return it to the pot and add the peas and corn. Let simmer while you prep the dumplings.
• Make the dumplings: mix the flour, baking powder, and salt in a bowl. Add the butter and about 1 c of the milk and stir with a wooden spoon. It should be dry and somewhat sticky. If it is too wet, add flour; if it is too dry, add milk. Spoon 1-2 inch dumplings onto a sheet lined with parchment paper OR if you work quickly, spoon them directly into the pot. Place all of the dumplings in the pot, cover, and let them steam for 15 minutes.
• Remove the lid and gently stir in the cream. Adjust salt and pepper and serve immediately.

 Enjoy!!!!

White Pizza Dip

This Taste of Home Cooking Recipe Swap was all about snacks. I LOVE appetizers, snacks, dips, and all kinds of munchies so this swap was right up my alley.

I was given the blog Sweet Beginnings, a blog I am familiar with and have had in the swaps in the past. I browsed her list of apps several times, going back and forth about what I was going to make. There were too many good options so it was a tough choice! I finally narrowed it down to a White Pizza Dip and served it for my best friend while my husband was cooking dinner for us.

The author, Jaida, noted that the original recipe called for Lipton Savory Herb Garlic Soup Mix which she could not find, so she used Lipton's Vegetable Soup Mix. I also couldn't find the Herb Garlic Mix at the store, and they were out of Vegetable, so I used the Onion Mix. However, I did look Lipton's web site to see what was in the Herb and Garlic Mix so I could try to bring some of those flavors to this dip. The list of ingredients was pretty vague, noting "herbs & spices," so it wasn't much help. I decided to add a tsp. of McCormick's Perfect Pinch Italian Seasoning and call it good.

This dip had everything you want out of a hot dip. It was bubbly, creamy, cheesy, savory, gooey, and I could have eaten the entire thing and skipped dinner (no offense Jon, your meatloaf and scalloped potatoes were fabulous, as always!). And I may or may not know that this dip reheats well if you feel like having some later that night, or for lunch the next day. That is, if you have leftovers.

Thanks for the great recipe, Jaida!

White Pizza Dip

Source: Sweet Beginnings

Ingredients

• 1 envelope Lipton Savory Herb & Garlic Soup Mix (I used their Onion variety - just 3/4 of the package, because I couldn't find the Herb & Garlic and they were sold out of vegetable)
• Added: 1 tsp. McCormick Perfect Pinch Italian Seasoning
• 1 (16 oz) container of sour cream
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• 1/4 cup chopped or mini pepperoni
• 1 baguette loaf, sliced

Directions

• Preheat oven to 350 degrees
• In a 1 quart casserole dish, combine the soup mix, herbs, sour cream, ricotta cheese, 3/4 cup of mozzarella, and pepperoni
• Sprinkle top with remaining 1/4 cup of mozzarella and some additional pepperoni if you'd like
• Bake uncovered for 30 minutes (or until heated through). Serve with bread slices.  

Cauliflower Crust for Pizza

Have you been noticing that there is a lot of buzz about alternative pizza crusts? Gluten free, whole wheat, cauliflower, zucchini, and spinach are a few that I have seen recently and have thought about trying. Now I haven't even made traditional pizza crust yet since I love the pizza we get from our local place, but it's on my list. But first I wanted to try a cauliflower crust pizza.

My sister made a cauliflower crust pizza the week before I did and had some good tips to share, so I followed the recipe she recommended. Her tips are noted throughout this post.           

One thing we both agree on is the use of the word pizza when talking about this "crust." If you think about this being like a pizza, or the perfect substitute for traditional pizza dough, you will be disappointed. The crust does crisp up a bit, but not enough to trick you into thinking you are holding a piece of pizza. The consistency and texture, to me anyway, were more like that of these polenta tartlettes.

Making these does take a lot of time, but the steps are simple ones. Basically you run your cauliflower through a food processor to rice it, cook it, drain it, squeeze out the liquid (and there will be a LOT of liquid), mix it with eggs and cheese, form the crust, bake, add toppings, and bake again. Time consuming but easy.

Now, my husband completely disagrees with me (completely!), but I was happy with these. I think I could have shaped them a bit better, and maybe kept them thicker on the edges, but overall I liked the flavor. I think I was happier with my crust because I didn't stick to sauce and cheese as my toppings like he did. This isn't a traditional crust so using traditional toppings wasn't appealing to me. Instead I used caramelized onions, sautéed spinach and tomatoes, and a bit of mozzarella.

If you are curious about these, definitely give them a try. While they won't completely satisfy your pizza craving, they are fun and different. And to get everyone in your family into trying them, make individual crusts instead of one large crust so each pizza can be individualized. If you make them, please let me know what you think!

Cauliflower Crust

Source: The Detoxinista

Ingredients

• 1 large head of cauliflower
• 1 egg, beaten
• 1/3 cup soft goat cheese (chevre) (I used shredded mozzarella)
• 1 teaspoon dried oregano
• pinch of salt

Directions (In my own words)

• Preheat your oven to 400 degrees and line a cookie/baking sheet with parchment paper. Don't go without the parchment paper!
• Wash the cauliflower and chop into florets. "Rice" it in batches in a food processor; see pictures above for the consistency.
• Once you have riced all of the cauliflower, fill a large pot with 1 inch of water and bring it to a boil. Add the cauliflower and let it cook 4-5 minutes. Drain it through a fine-mesh strainer and then transfer to a clean dish towel.
• This step is very important - the cauliflower rice will hold a lot of liquid. Wrap the towel around the cauliflower and squeeze to get rid of the extra water. I squeezed for a good 2 minutes.
• Transfer the cauliflower rice to a large bowl. Add the egg, cheese, salt, and oregano. Mix well and a dough will begin to form (I started with a wooden spoon but then used my hands - it's unlike any dough you've ever worked with).
• Once you get the dough consistency you want, press it onto the parchment paper. You want the crusts to be 1/3" thick. As the original author recommends, you can raise the edges a little so it looks like a real crust.
• Bake 40 minutes until it is golden brown and crispy.
• Remove from the oven, add your toppings and bake for a few minutes until your cheese is melted and the toppings are hot. Serve immediately.

   

Vegetable Fried Rice

Fried rice is such a treat when we go to our local Japanese restaurant for hibachi. I love watching how they cook it on such a hot cooktop while putting on such a show. I'd love to have a cooking surface like that at home. Imagine how much fun it would be cooking dinner every night! My little one gets a kick out of trying to catch the pieces of veggies in her mouth at the restaurant, so it might get just a bit messy!

When I made this fried rice at home I used a wok shaped stainless sauté pan - I'll need to invest in a good wok one of these days. I wanted to make a fried rice packed with veggies, and turned to 2 recipes I had recently pinned for inspiration. One used edamame as the star ingredient, and the other included several other veggies, including edamame and kale. I had a ton of fresh veggies in my fridge to use up, but unfortunately didn't have shelled soybeans in my freezer like I thought I did. You can really use any veggies that you have sitting around, but next time I definitely want to add the shelled soybeans to this for some protein. I also used white rice, my husband's preference (still working on changing that one...).

 

Vegetable Fried Rice

Adapted from/Inspired by: Edamame Fried Rice on Skinnytaste and Edamame Fried Rice on Epicurious

Ingredients

• 2 Tbsp vegetable oil
• 1 egg, beaten
• 1.5 c cooked white rice (leftover works best, not freshly cooked)
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 1 sm head of broccoli cut into tiny florets
• Approx 2 c kale, chopped
• 1/2 red pepper, chopped
• 2 green onions, chopped
• 1/2 carrot, cut into same size pieces as the red pepper
• 4 Tbsp low sodium soy sauce

Directions

• Heat a large skillet or wok over medium high heat
• Add a touch of your oil and then add the egg and cook until done (I didn't scramble them, but made a large flat egg like what you would do for a folded omelet, flipped it and finished cooking it). Transfer eggs to a cutting board and chopped.
• Add half of the remaining oil to your pan. Add the broccoli, kale, red pepper, and carrots to the pan. Saute 2-3 minutes.
• Add the ginger and garlic; sauté 1 minute.
• Push the veggies to the side, increase the heat to high, and add the remaining oil. Add the rice and fry, tossing to coat with the oil. Make sure you scrape up any rice that gets stuck on the bottom of your pan.
• Add the green onions and soy sauce, and toss to mix the veggies and rice while mixing everything with the soy sauce.
• Finally, add the eggs and stir. Serve immediately.

 

Loaded Baked Potato Dip

You know how they say to sing "Happy Birthday" three times while washing your hands, and you'll know that you washed them long enough? Well, that applies to making this dip too... sing the happy song three times and when you are done, the dip will be ready. That is how quick and easy this dip is. Seriously.

Every time anyone asks for something they can prepare quickly for unexpected guests or a last-minute get together, this is what I will tell them to make. Or even if you have a ton of time to get things ready, throw this one on the list as your easy app. Heck, even the kids could make this one for you.  And with the Super Bowl coming up, I highly recommend you buy the ingredients for this dip and make it. Oh, and it's so good that you might want to double the recipe!

The original recipe called for real bacon, and while I'm sure that's great, it would have added some time and mess to the prep so I went with real bacon bits. Not Bac-Os or other bacon-flavored bits of who knows what, but a bottle of real bacon bits. For a dip they are just fine and even better, they don't get all soggy after sitting in the dip for a day or two, that is if you have any leftover.

Loaded Baked Potato Dip
Inspired by: The Barbee Housewife

Ingredients

• 16 oz sour cream
• 3-4 Tbsp crumbled bacon
• 8 oz shredded cheddar cheese
• 3 green onions, chopped
• 1/4 tsp each salt, black pepper, garlic powder, onion powder (or more, taste as you go)

Directions

• Mix the sour cream, most of the bacon, all of the cheese, salt, pepper, garlic powder, onion powder, and most of the green onions (taste and adjust spices as needed). Chill for a few hours.
• When ready to serve, stir and then top with the remaining bacon bits and green onions
• Serve with potato chips 

You can also use this on top of baked potatoes, that is, if you have any left!! It also makes a great topping over fries!

   

Quinoa with Brussels Sprouts and Tomatoes

It's time for me to branch out in the lunch department. I have gotten into the habit of eating sandwiches every day... and I'm not a fan of meat on sandwiches so they are usually cheese sandwiches with tomatoes and lettuce. I'll often have a cup of soup on the side and the variety of soup changes often, but the sandwich is always the same.

I started to think about quinoa and how filling it is, and thought that a warm quinoa salad would make a great lunch. I looked over some of the quinoa recipes I had made in the past for inspiration, including one I created that quickly became my favorite - Quinoa with Roasted Garlic, Tomatoes, and Basil. So following that idea, I created this quinoa with Brussels sprouts and tomatoes.

These flavors worked so well together - the quinoa and sprouts are nutty, the tomatoes were sweet and tart at the same time, and the onions and garlic rounded out the flavors. I added the crushed pecans at the end for some texture.

I ate a bowl of this for lunch and was SO full I could barely finish it! It held me over all afternoon so I didn't need to snack.  If you take this for lunch, I recommend warming it in the microwave for 30-45 seconds, just enough to take the chill off. Top with the pecans after warming.

Enjoy! I did :)

Ingredients

• 1 c quinoa
• 2 c vegetable broth plus 1/2 c vegetable broth
• 1 Tbsp olive oil
• 1/2 small onion, diced
• 1 clove garlic, minced
• 8 large Brussels sprouts sliced into three and then sliced into three crosswise
• Handful of cherry tomatoes, diced
• Salt and pepper
• Optional: crushed pecans for garnish

Directions

• Put quinoa and 2 c vegetable broth in a pot. Bring to a boil and then reduce to a simmer, cover, and let simmer 10-15 minutes until the liquid has absorbed.
• Heat olive oil in a sauté pan. Add the onions and garlic; sauté 2 minutes.
• Add Brussels sprouts and sauté 2 minutes
• Add tomatoes and sauté 2 minutes
• Season with salt and pepper, add 1/2 c of broth and let simmer for just a few minutes. Adjust seasoning if needed.
• Put quinoa in 2 bowls and top each with half of the Brussels sprouts/tomatoes. Garnish with crushed pecans if desired.

   

Individual Apple Cobblers

Last weekend I had a friend over for lunch. When I was planning my menu I knew immediately what I would serve for lunch (these Sweet Ham and Swiss Sliders, my Roasted Potato Soup, and a green salad with a balsamic Dijon dressing), but I could not decide on a dessert. The holidays just ended and I really didn't want anything too heavy or rich or full of chocolate... we all ate enough of that for 2 weeks!

I decided to do something with fruit, and took inspiration from a Peach Cobbler that I made a few years ago. Instead of making one apple cobbler, I pulled my ramekins out and made individual cobblers. I love these because they work well for a breakfast treat, lunch dessert, or night time snack... warm with some vanilla ice cream, of course!

Individual Apple Cobblers

Inspired by this Peach Cobbler

Ingredients

For the apples:

• 3 apples, peeled, cored and diced
• 1/4 c white sugar
• 1/4 c brown sugar
• 1/4 tsp cinnamon
• 1 tsp fresh lemon juice
• 2 tsp cornstarch

For the topping:

• 1 c flour
• 1/4 c white sugar
• 1/4 c brown sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 6 Tbsp butter chilled and cut into small pieces
• 1/4 c boiling water
• 3 tsp sugar mixed with 1 tsp cinnamon

You will need 6 individual ramekins - I used 4 oz ramekins which are 3 inches in diameter and 1.5 inches deep.

Directions

• Preheat oven to 425 degrees
• In a large bowl, combine the ingredients for the apples, tossing to coat. Divide the apples evenly between the 6 ramekins. Bake in the preheated oven for 10 minutes (I put all of the ramekins on a baking sheet).
• Meanwhile, make the topping. Combine the flour, sugar, brown sugar, baking powder, and salt in a large bowl. Blend in the butter with your fingertips or a pastry blender until the mixture resembles a coarse meal. Stir in the water until just combined.
• Remove the apples from the oven and drop a large spoonful of the topping mixture into each ramekin, spreading it out just a bit. Sprinkle each one with some of the sugar/cinnamon mixture.
• Bake for 22-25 minutes until hot and bubbly with a nice golden brown crust.
• Serve warm.

 

Take-Me-Back-To-Childhood Breaded Pork Chops

Happy New Year! After taking a break from blogging over the holidays, I'm back and ready to share a lot of great recipes with you.

A few weeks before Christmas, my friend, the author of the blog A Taste of Home Cooking, mentioned that she was making breaded pork chops for dinner and I was immediately taken back to childhood. I had visions of sitting at the round kitchen table at the end of our galley kitchen doing homework and talking to my mom while she breaded and fried pork chops. I have a lot of memories of doing homework in the kitchen while my mom cooked. We always had so much fun working together to make up sentences using my spelling words. Isn't it funny the things that stick out in your mind?

Anyway, my mom made great breaded pork chops and I can't believe I never made these before. I didn't follow a recipe, but just seasoned, breaded, and fried them. They cooked up so quickly, were perfectly crispy, and we devoured four of them between three people. I served them with a Spinach Risotto, very similar to this Spinach-Shiitake Risotto, just without the mushrooms. I'll have to write up my spinach risotto recipe soon!

Breaded Pork Chops

Ingredients

• 4 thin pork chops
• Salt
• Pepper
• Garlic powder
• Italian seasoning
• 3 Tbsp flour
• 1 Egg
• 1 cup bread crumbs
• 2 Tbsp vegetable oil

I don't measure when I'm seasoning, so I did not list amounts above. I lightly seasoned the chops with salt, pepper, and touch of garlic powder, and then generously seasoned the bread crumbs with garlic powder, pepper, and a touch of Italian seasoning and salt.

Directions

• Season your pork chops
• Prepare the breading station - flour in the first bowl, beaten egg in the next, and bread crumbs in the next
• Heat the oil in a large sauté pan over medium-high heat
• Dredge pork chops in the flour, then dip in the egg, and then coat with bread crumbs.
• Add to the pan and cook until golden brown on one side (about 2-3 minutes); flip and cook until golden brown on the other side (about 2-3 minutes). At this point they should be done, but you can always check with a meat thermometer (160 degrees).