Thursday, February 10, 2011

2011 Cookbook Challenge: Breaded Pork Chops and Roasted Kohlrabi

Today's recipes come from and Girl's Gone Child.

Content Copyright © 2011 - All rights reserved.

4 to 6 pork chops (bone-in) or boneless pork loin chops 1/2-inch thick

2 c. crushed cracker crumbs

1/4 c. flour

3 tbsp. paprika

2 tsp. sugar

2 tsp. onion

1/4 tsp. oregano

1/4 tsp. garlic powder

salt and pepper

1/4 c. extra virgin olive oil

Sprinkle pork chops lightly with salt and pepper.

Combine remaining ingredients in a large plastic bag or bowl with lids. Add pork chops and shake.

Bake at 350°F for 1 hour on a shallow sided baking sheet (like a cookie sheet) or until pork chops are tender and juices no longer run pink when poked with a fork.

I halved the recipe and used the boneless pork chops from the Omaha Steaks variety pack. I cooked it in the toaster oven since the regular oven was filled with the kohlrabi from the recipe below. These pork chops turned out really well. The breading had a great flavor and the pork was cooked very well. We will definitely make this again.

Roasted Kohlrabi
 (serves 4)

4 kohlrabi, peeled, sliced ¼ inch thick and cut in half

2-3 T olive oil

2 cloves garlic

salt and pepper

grated parmesan cheese

Preheat oven to 450. Peel and slice kohlrabi into ¼ inch slices. Cut in half (if kohlrabies are big, cut in quarters). Mince garlic. Toss kohlrabi, garlic, and oil in a bowl with salt and pepper. Spread in a single layer on a baking sheet. Roast for 15-20 minutes, stirring occasionally, until evenly browned. Sprinkle with parmesan cheese and return to oven to brown for about 5 minutes. Serve immediately.

I have been struggling with what to do with the kohlrabi from our CSA. Girl Gone Child’s mom to the rescue! This is a fantastic recipe. It was full of flavor. I could have eaten bowl after bowl.

Overall, dinner was a winner!

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