Quick Dinner Any Night
September 19, 2013
Since I am in moving mode I am also in quick-dinner-every-night mode. There is not a lot of time for lengthy food prep and I am relying heavily on my pantry and herb garden for ingredients. Most nights I am either testing recipes for the next book, feeding the family something I pull together at the last minute, or picking up prepared foods at the store. It is a little something I have dubbed “moving survival mode." You just do what works one night, then move on to the next. The other night I made these awesome pork chops. My mother gave me the recipe since I remember her making it when we were little. It was one of her week night staples. In fact, there are many great recipes for pork chops that make awesome, easy weeknight meals. I will share more in the future, but these are a real favorite.
What I love about these chops are the mustardy undertones and crunchy lemony-herb crust. It is simple recipe that has a gourmet feel and can be served with a variety of side dishes. I also find that is a welcome departure from the basic Italian breading I do for things like Chicken Parmesan. A lot of times I steal a little time during naptime to bread the pork and have it ready to cook. It stays freshly wrapped up in the fridge for the day. At night, I simply cook them up in the skillet while I cook some rice or noodles and assemble a salad and dinner is ready! If I am really in the mood to make it a special night I find a great recipe for brownies and make dessert.
Lemon Sage Pork Chops
Prep Time: 15 minutes • Cook Time: 20 minutes • Serves: 4
2 Tbsp. GREY POUPON Country Dijon Mustard
2 Tbsp. KRAFT Light Mayo Reduced Fat
1 ½ cups Panko bread crumbs
1 medium lemon, zested
2 Tbsp. chopped fresh sage (or 1 tablespoon dried sage)
1 tsp. kosher salt
½ tsp. freshly cracked black pepper
4 boneless pork chops
WHISK together the mustard and mayonnaise in a small bowl. In a shallow bowl mix together the bread crumbs, lemon zest, sage, salt, and pepper.
POUND the pork chops between two sheets of wax paper until just tenderized, but not too thin.
Working with each chop individually, dip the chop in the mustard mixture so that it is well coated. Then place it in the Panko mixture and turn it once or twice to make sure it is completely coated. Set side. Repeat with remaining three pork chops so they all are evenly breaded.
MELT 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat in a large skillet. Swirl so that it all coats the bottom of the pan. Then, place the pork chops in the pan and cook for about 10 minutes per side. Drizzle in a touch more olive oil if the bottom of the pan gets dry. Check doneness by cutting into one of the chops. Serve!
Naptime Recipe Serving ideas
This easy weeknight meal tastes great served with egg noodles, potatoes, rice, and any variety of vegetable!
This simple recipe always pleases in our house!
For more recipes and ideas, visit my blog at www.thenaptimechef.com.