Parmesan-Crusted Pork Chops

These pork chops have a crunchy, cheesy coating that makes them scrumptious!

This recipe is so straightforward and simple ~ you won’t believe how delicious the chops are until you try it.  The better your parmesan cheese, the better the chops.  Buy a wedge of the cheese and grate it yourself.  The chops are baked instead of fried, lessening the fat content.  Just be sure not to overcook them; bake until they are fork tender and golden brown. 

The flavors in these moist, savory pork chops would go with about any side dish you favor.  I served them with noodles and a green salad.  I would recommend this dish to any pork lover! 

Parmesan-Crusted Pork Chops

Ingredients:

1 tablespoon olive oil

1 egg

2 teaspoons lemon juice

½ cup panko bread crumbs

¼ cup grated Parmigiano-Reggiano cheese

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon salt

1 teaspoon seasoned pepper

4 center-cut loin pork chops, about ¾ to 1-inch thick

Method:

Preheat oven to 400 degrees.

Spread olive oil over baking sheet.

Whisk egg and lemon juice to blend.

Combine bread crumbs and remaining ingredients, up to pork chops, on a plate.

Place pork in egg wash.

Dredge pork in crumb mixture, pressing to adhere.

Place on prepared baking pan.

Bake for about 20 minutes, turning once half-way through baking time.

Cook until they are fork tender and cooked all the way through, with a golden brown crust.

You will hear plenty of “Ummms” around your table, when you serve these chops!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 

Savory Baked Tomatoes with Ricotta

What do you need:  a delicious appetizer, a side dish, a main course?  These baked tomatoes can easily fill the bill for any of the three!

This warm dish unites tomatoes with the savory taste of spinach, garlic, ricotta and Parmigiano-Reggiano cheeses.  

The tomatoes aren’t stuffed so that means you don’t need extra preparation time to scoop out the pulp and seeds.  The cheese topping sits proudly on top of the tomato halves for a quick tasty dish that looks pretty too after being baked.

This is the perfect dish for your bumper crop of tomatoes.  

It’s a simple recipe for any meal of your choice ~ how about breakfast?  YUM!

On the left no Parmigiano-Reggiano yet/and with it  on the right~ ready for the oven

Baked Tomatoes with Ricotta

Ingredients:

2 tomatoes

6 tablespoons ricotta cheese

½ cup chopped fresh spinach

2 garlic cloves, minced

¼ teaspoon dried thyme

¼ teaspoon seasoned pepper

2 tablespoons grated Parmigiano-Reggiano cheese

Method:

Preheat oven to 400 degrees.

Cut tomatoes in half crosswise.

Combine ricotta cheese, spinach, garlic, thyme and pepper.

Top each tomato half with about 2 tablespoons of the ricotta mixture.

Sprinkle Parmigiano-Reggiano cheese over top.

Bake 15-20 minutes or until cheese turns golden.

These cheesy tomatoes are GREAT!!!

ENJOY!!! 

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.  

A CSN GIVEAWAY and a Zucchini Gratin

Gratins are a delicious way to prepare fresh summer vegetables to serve your family or guests as a side dish.  I can eat this as the entrée though, with a crisp salad and crusty bread.  There is no need to peel the vegetables.  Start by sautéing the mushrooms, onions and garlic.  Slice the vegetables, layer them in a dish, add the bread crumb and cheese topping; bake for a great dish.  Omit the bacon for savory vegetarian meal. 

Speaking of layering vegetables in a dish, the oval Le Creuset Stoneware Au Gratin dish Mom gave me years ago is perfect for this recipe.  It’s shallow, bakes the dish evenly and looks great going from the oven to the dinner table.  This is a wonderful thing which leads me to something wonderful for all of you good people out there ~~~~

We all love getting a package in the mail and I’m sure you’d love receiving a Le Creuset product of your own!  Sean at CSN Stores kindly offered me a $60 voucher for a Le Creuset giveaway.  How about that?  $60!  It excited me and I can’t even win it but, I am very excited about it for you! 

I’m sure most of you are like me and could really use this $60 voucher to get that special Le Creuset product you’ve always dreamed about.  Their products are of the best quality and style in gorgeous colors, making them a great durable product.  I know as I’ve had my Le Crueset Au Gratin dish for many years!

Here are the rules:

1.  This giveaway is open only to U.S. and Canadian readers.

2.  You must be a follower of this blog by using Google Friend Connect.

3.  Leave a comment on this post telling me you are a follower.

4.  Look at the Le Creuset site on the link above and tell me what you’d like to win and in what color.

Entries will be received through midnight, Wednesday, August 18, 2010.

The winner will be picked by a random number generator on Thursday, August 19, 2010.

Good luck and I hope you win!

Now, for the recipe:

Into the oven

Voila! Dinner time!

Zucchini, Yellow Squash and Red Bell Pepper Gratin

Ingredients:

3 slices bacon, fried crisp

8 ounces mushrooms, sliced

1 small red onion, chopped

2 cloves garlic, chopped

2 tablespoons olive oil, divided

2 zucchini, sliced

2 yellow summer squash, sliced

1 red bell pepper, sliced

½ jalapeño pepper, chopped

1 tomato, sliced

½ teaspoon sea salt

½ teaspoon McCormick’s seasoned pepper

1 teaspoon dried thyme

1 cup bread crumbs

1/3 cup Parmigiano-reggiano cheese, grated

1/3 cup Monterey Jack cheese, grated

Method:

Fry bacon.  Set aside. Drain drippings from skillet.

Spray a shallow baking dish with cooking spray.  Set aside.

In a skillet in olive oil, sauté the mushrooms, onion and garlic until liquid is rendered.  Set aside.

In a large bowl, place zucchini, squash and bell pepper.

Add salt, pepper and thyme.

Mix well. 

Add mushroom, onion mixture and combine.

In the baking dish, assemble the vegetables in a single layer, almost standing up.

Add tomatoes throughout the dish.

Bake at 400 degrees for 30 minutes.

Meanwhile, combine bread crumbs and cheeses.

Toss with remaining olive oil.

Remove baking dish from oven.

Scatter crumbled bacon over top.

Sprinkle bread crumbs over top.

Return to oven for 15 minutes or until golden on top.

ENJOY!!!

Tortellini in Mushroom Tomato Sauce

Pasta Italiana

Riccardo Marcialis

Although researchers believe pasta originated in China and was taken to Italy by Marco Polo in the 13^th century, there is no mistaking that Italian cooks transformed it to the versatile dish we enjoy today.

Pasta comes in so many different shapes; no one is sure how many, not even the Italians.  I just know that I’m a fan of most of them with tortellini being at the top of the pasta scale.  Tortellinis are small rings usually stuffed with meat, cheese, herbs or greens and resemble cappelletti.

I love, love tortellini; however, I have not gotten up the nerve to make it myself.  So I take the easy way out ~ I select a package from the refrigerated section of the local grocery store and then prepare it with whatever sauce I choose.  It is delicious and perfect any time of the year with a salad. 

The spicy blend of ingredients in this recipe is mellowed by a little white wine, making it one of our favorite ways to enjoy tortellini!

Tortellini in Mushroom Tomato Sauce

Ingredients:

3 tablespoons butter

1 small onion, chopped

3 garlic cloves, sliced

8 ounces fresh mushrooms, sliced

1 bay leaf

½ teaspoon dried basil

¼ teaspoon dried oregano

Salt and pepper, to taste

Pinch of red pepper flakes

3 tablespoons tomato paste

1/3 cup dry white wine

1 (28-ounce) can diced tomatoes

¼ teaspoons sugar

½ to ¾ pound cheese tortellini, or your favorite

Freshly grated Parmigiano-Reggiano cheese

Method:

Melt butter in medium saucepan over medium heat.

Add onion and garlic, cook until golden, 1-2 minutes.

Add remaining ingredients, except tortellini.

Stir mixture well and simmer for about 20 minutes, until sauce is thickened.

Meanwhile, cook tortellini per package directions.

Drain pasta well.

Add pasta to sauce.

Heat thoroughly.

Serve with freshly grated Parmigiano-Reggiano cheese.

Serves 4

Now that’s Italian!  That’s amore!