Sometimes recipes take several tries to get them right. Pacific Rim Pineapple Chicken was one of those recipes, but once it was right, it was perfect.
Originally I wanted this to be a sheet pan recipe. It just didn’t look right. The taste was there, but not the look. In food blogging, it’s all about the look!! Unfair as that is to be judged on looks…..if it doesn’t look good no one will make it…..I know the struggle is real.Continue reading “Pacific Rim Pineapple Chicken”
If you are in a hurry, and who isn’t most days? Quick Crispy Dijon Pork Chops can have a delicious dinner on the table in no time flat!
Most days the last thing many of you want to do is worry about dinner, or worry about how you can get dinner on the table quickly. Thin cut meat is the answer to those who are short on time. They cook in virtually minutes no matter the application.
Having a crispy coating on meat or fish is a must in my book. To get that crispy exterior usually means a dipping station…..flour, eggs, and breadcrumbs. Who has time for all that, and the mess….ugh!
On a whim, I tried spreading mustard on some thin cut chops and then dipped them in seasoned panko breadcrumbs. They fried up perfectly. And in record time. It took all of 6 minutes. The side dishes took longer!
The beauty of this dish is it can be used on chicken or fish also. Be sure to use very thin cut meats or the panko will burn before the meat is done.
Quick Crispy Dijon Prok Chops are your new go-to dinner when you are short on time, but still, want a scrumptious meal that your whole family will love.
1 1/4 pounds thinly sliced center cut pork chops 6 tablespoons dijon mustard 1 – 1 1/2 cups panko breadcrumbs
Salt and Black pepper
Oil for frying (I used avocado oil)
Pat the pork chops dry with paper towels.
In a shallow dish or on a paper plate season pork chops with salt and pepper to your taste.
Spread each side of pork chops with a light layer of dijon mustard, just enough to coat the chop. (you may need more or less of the mustard depending on the size of your chops)
Press mustard coated chops into seasoned panko crumbs making sure you cover all the mustard with crumbs.
In a large skillet pour enough oil to coat the bottom of the pan and heat over medium-high heat until hot.
Place coated chops in hot oil and fry until golden brown, about 2-3 minutes. Turn chops and cook for an additional 2-3 minutes.
When we first posted this recipe Instant Pots were called Electric Pressure Cookers. Who knew that three years later, Instant Pots would be a sensation? And Asiago Shrimp Risotto would be our #1 recipe! Instant Pot Asiago Shrimp Risotto is a repost of that recipe with much better pictures!
It’s hard to believe that we have been blogging for almost five years. Rewarding, fun, challenging, are just a few of the words I would use to describe this journey. Even with all the trials and tribulations, it has been a fantastic journey.Continue reading “Instant Pot Asiago Shrimp Risotto”