100 Recipes - #10-11 Au Gratin Potatoes and Parmesan-Crusted Pork Chops
My MIL had sent us some lovely pork loin chops that needed using and likewise there were potatoes and leeks looking dejected, so...
#10 Au Gratin Potatoes I used the recipe from How to Cook Everything, but added leeks and skipped the thyme and substituted a mix of grated Italian cheeses, dealt with a generous hand. This came out much better than the Parmesan Scalloped Potatoes, mostly due to the application of more cheese.
#11 Parmesan-Crusted Pork Chops I worked from this recipe, but used panko and added some black pepper, oregano, basil, onion powder and garlic powder. I also substituted for parsley the last of the huge batch of chives acquired for the Chipotle Mayo. And I adjusted the quantities severely. What is it with dredging quantities in recipes? This one called for 3 eggs, 3 tablespoons of milk, 1.5 cups of crumbs and 1/2 cup of grated parm. Granted, that was for four chops, when I was working with three, but still. I used 1 egg, 1 tablespoon of milk, 1/4 cup of crumbs and 1/4 cup of parm and that was just perfect for the dry stuff and left me enough egg/milk mixture to make up most of a scrambled egg for Alice. Is there something I'm missing, or is there just a vast conspiracy of dredging-ingredient suppliers?
I served these with steamed broccoli and it was a tasty meal.
#10 Au Gratin Potatoes I used the recipe from How to Cook Everything, but added leeks and skipped the thyme and substituted a mix of grated Italian cheeses, dealt with a generous hand. This came out much better than the Parmesan Scalloped Potatoes, mostly due to the application of more cheese.
#11 Parmesan-Crusted Pork Chops I worked from this recipe, but used panko and added some black pepper, oregano, basil, onion powder and garlic powder. I also substituted for parsley the last of the huge batch of chives acquired for the Chipotle Mayo. And I adjusted the quantities severely. What is it with dredging quantities in recipes? This one called for 3 eggs, 3 tablespoons of milk, 1.5 cups of crumbs and 1/2 cup of grated parm. Granted, that was for four chops, when I was working with three, but still. I used 1 egg, 1 tablespoon of milk, 1/4 cup of crumbs and 1/4 cup of parm and that was just perfect for the dry stuff and left me enough egg/milk mixture to make up most of a scrambled egg for Alice. Is there something I'm missing, or is there just a vast conspiracy of dredging-ingredient suppliers?
I served these with steamed broccoli and it was a tasty meal.