I was more ambitious yesterday in the kitchen than I’ve been in a week or so, so you get to enjoy the (recipe) fruits of my labors. I actually made the ice cream bread first yesterday, but I’m going to put the recipe last so you get more than dessert. 🙂
Main course I modified a bit, because it’s a recipe that I’ve done before. I made the pork into medallions, as you’ll see in the picture, instead of keeping them as chops. I found the pork stays more moist and is easier to eat that way.
Main Course: Italian Breaded Pork Chops
Prep Time: 25 minutes
Cook Time: 35 minutes
3 eggs, lightly beaten
3 tbsp milk
1 1/2 cups Italian seasoned bread crumbs (I made my own by blending regular bread crumbs with Italian seasoning)
1/2 cup grated Parmesan cheese (you can use the stuff in the container, you don’t have to grate yourself)
2 tbsp dried parsley
2 tbsp olive oil
4 cloves garlic, peeled and chopped
4 pork chops (I’ve used 2 cut in half, or pork medallions. Actual pork chops tend to be kind of thick.)
1. Preheat oven to 325 degrees F
2. In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese and parsley.
3. Heat the olive oil in a large, oven-proof skillet (if you don’t have one, that’s fine, just use a regular skillet. I’ll explain later.) Stir in the garlic and cook until lightly browned. Remove the garlic, reserving for other uses (or chuck).
4. Dip each pork piece into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown about 5 minutes on each side. (until golden brown)
5. Place the skillet in the preheated oven. If you don’t have an oven-safe skillet, transfer the pork to a casserole dish large enough for them, then place in oven. Cook for 25 minutes, or to an internal temperature of 160 degrees F.
They should look like this (if medallion style):
Veggie: Honey Glazed Carrots
This one’s rather short, because I glanced at a recipe by Sunny Anderson and did it on the fly. These are done in no time at all.
Can of carrots, sliced
1 tbsp butter
1 tbsp honey
1/2 tbsp lemon juice
salt and pepper
1. Cook can of carrots in their own juice in a medium saucepan. They will become tender. Drain off liquid.
2. Add the butter, honey, and lemon juice, cooking until the carrots are coated. Cook about 5 more minutes for a glaze to form. Finish with salt and pepper, and serve.
And now the piece de resistance, which Jeff can’t stop eating –
Dessert: Ice Cream Bread
Yes, I stole this liberally from The Hungry Housewife, because she’s so amazing. And this recipe is so fool-proof even I got it to rise, and I am not the best baker on the planet. And you should read what she wrote for the entry on Ice Cream Bread anyway, because it’s hilarious.
2 cups of ice cream, any flavor, softened
1 1/2 cups Self-Rising flour (Self-Rising flour is for every 1 cup flour, add 1 1/2 tsp baking powder and 1/2 tsp salt.)
1. Preheat your oven to 350 degrees F. Spray and flour an 8×4 loaf pan, or line with parchment paper.
2. In a medium bowl mix the ice cream and flour together until just combined. Scoop into the pan and smooth out.
3. Bake for about 45 minutes, or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.
4. Remove from pan and allow to cool.
I used Cookies and Cream ice cream, and it was AWESOME. I cannot say enough how good a balance between ice cream and bread this is. You’ll just have to try it for yourself.
Behold, the loaf in all its glory: