"Recipes are meant to be shared"...Ann Thibeault

Saturday, March 14, 2009

Meat and Potatoes

Okay, I confess, I'm a meat and potatoes kind of girl. Although if you have been reading my blog, you would have already figured that one out.

Before leaving for work this morning I took a couple of pork chops out of the freezer. I had considered grilling them, but instead I breaded them and pan fried. Used my electric frying pan. Served with home fries tossed with green peppers and scallions.

Home Cookin Chapter: Recipes From Thibeault's Table

Breaded Pork Tenderloin Or Pork Chops
1 pork tenderloin cut into medallions and pounded flat Or
Pork Chops with or without bone
1 clove of garlic made into a paste
fresh bread crumbs
1/2 cup fresh grated Parmesan cheese
flour seasoned with salt and pepper
1 or 2 eggs beaten with a bit of water

Rub the minced garlic over the surface of the pork tenderloin

dip each piece of meat into the flour, then the egg and then the fresh
bread crumbs. Pat to make sure that crumbs adhere.

Heat oil in large frying pan and saute the breaded pork until golden on
one side, turn and cook until done .

Drain on paper towels and place in low oven (250°F)to keep warm while
you continue cooking the remaining pork.


  1. I just love pork...my favorite is in the crock pot cooked all day long...us transplanted Southerners love us BBQ pulled pork...or are we transplanted Northerner's in the South??

  2. I love breaded pork chops but never thought to rub garlic paste over the meat before breading. Great idea! I'm sure that adds great flavor. Your dinner looks delicious (as always!)

  3. Lots of great ideas ..and fabulous photos!


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