Bored Cook In The Kitchen

Tried and true recipes, new twists on old favorites, and new dishes to expand my family's palate.

Tag Archives: pork

Pork Milanese & A Giveaway

UPDATE:

The contest has ended, and thanks to Random.Org a winner was selected.  Lisa from Sweet As Sugar Cookies was the #8 comment that was randomly selected.  Lisa has been notified and responded with her information and will be receiving her prize from My Blog Spark.  Thanks to everyone for entering!

 

I think by now I’ve made it abundantly clear that I’m a lemon and lime freak, right?  I’ve shown you various recipes where either of these citrus fruits are a core ingredient and instead of adding the normal amount to the dish I always end up doubling, or even tripling the amount.  I can’t help it.  If a dish calls for lemon or lime I want that to be the dominant flavor.  It’s just the way I am.

Pork Milanese is one of my favorite dishes to cook up for so many reasons.  Besides it being delicious, it’s also simple, quick, and of course, filled with lemon flavor. 

Normally when I bread the pork chops I use seasoned Italian Bread Crumbs. But ever since the wave of Panko has hit the store shelves I find myself either using Panko in place of bread crumbs, or as an accompinament to the breadcrumbs. 

Then of course I add the lemon and heaven begins to sing down on my plate. 

But, Progresso came out with not only their own line of Panko, but a Lemon-Pepper version.  Insane.  When the folks over at My Blog Spark
gave me the opportunity to try out this new Progresso Lemon Pepper Panko I knew just what I wanted to try with it!  To me it was the perfect addition to this dish because it infused even more lemon flavor into the dish.  Not to mention the additional crunch it added to these chops! 

If you are a lemon lover, give this one a try.  It’s easy and delicious!

PORK MILANESE:

Serves 4

  • 4 boneless pork loin chops about 1 1/2″ thick
  • 1/4 cup all-purpose flour
  • 1/4 cup grated parmesan cheese
  • 1 1/4 cups Progresso Lemon-Pepper Panko
  • 1 large egg
  • 1/4 cup milk
  • 3 Tbsp. olive oil
  • 1 Tbsp. unsalted butter
  • salt and pepper to taste *see note
  • fresh lemon wedges for serving

Preheat oven to 350 degrees.

In three shallow bowls or pie plates add the following; one with the Panko and parmesan cheese, one with the egg and milk and one with the flour.

Begin by dredging each pork chop through the flour, then the egg and then the Panko.  Make sure to press the Panko into each chop well.   Allow the chops to rest on a plate for a few minutes.

In a heavy cast iron pan (or other frying pan that is safe for oven use), add the oil and butter and allow to heat up. 

Once hot, fry each pork chop on each side until golden brown. Once done, transfer the pan to the oven and allow to cook for an additional 10 to 12 minutes, or until cooked through.

Serve immediately with lots of fresh lemon wedges!

*Note* I recommend using any additional salt and pepper in this dish sparingly.  The Panko and the parmesan cheese really already has enough salt in them.  I actually didn’t find the need to add any additional salt or pepper to this dish before or after cooking. 

Enjoy!

Now for the giveaway!

Thanks to the wonderful folks over at My Blog Spark
and General Mills, they’ve made this giveaway possible.  And they not only sent a gift of each of these to me, but they will send another to one of my readers who wins!

If you’ve ever watched Michael Chiarello on Food Network you know all about the beautiful food he serves up.  He has a new cookbook out and you get the opportunity to win an autographed copy of it, along with a package of Progresso’s Lemon-Pepper Panko.  This cookbook is gorgeous and BIG.  There is definitely something for everyone in here to enjoy.  It’s gorgeous. 

 What do you need to do to win?  Simple.  You have the opportunity to enter twice each day during the duration of the giveaway.   I’m running this giveaway for a week so that gives you up to 14 chances to enter.

HOW TO ENTER EACH DAY: 

  1. Each day leave one comment telling me what you are eating that day or what you wish you were eating that day!
  2. Each day Tweet about this giveaway and leave me one comment with the link to your Tweet each day.
  3. Be sure to include your email address with EACH entry on EACH day so I can contact you if you win!

THE RULES:

  1. This contest for residents in the Continental United States only. 
  2. The winner will be contacted within two days of the close of the giveaway and will have two days to contact me via email with their mailing information so their package can be mailed out.  Failure to do this within that time frame will result in my picking a new winner.
  3. Your prize will be sent to you from My Blog Spark, not Bored Cook in the Kitchen.  Please allow a few weeks for delivery.
  4. No entries after 11:59 p.m. EST on Thursday, November  18, 2010.
  5. The winner will be randomly selected within two days of the close of the giveaway.

Disclosure:  This giveaway was generously provided through My Blog Spark and General Mills.  Neither My Blog Spark or General Mills is paying me for this review or giveaway.  Michael Chiarello has no idea I’m offering this giveaway or who I am, but I think he’s cute!

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Rib Rub

My husband loves to use his smoker.  Over the past 8 years he has gone through 3 smaller, less expensive smokers.  Finally, two years ago, he decided to invest in a really good smoker which he has been very happy with.  The day it was delivered I was home alone, and when the UPS guy took if off the truck, I thought for sure my husband had decided to plan for his funeral and order a large stainless steel casket.  The thing is taller than me (which is not saying much since I’m barely 5′ tall myself). 

The fact that we live in the Northeast and are dealing with temperatures in the low teens does not deter him from getting out there and smoking up some form of meat.  It doesn’t stop us from using our BBQ all winter long either.  I’m sure our neighbors probably think we are crazy, but so what!  At least we are eating good!

He had a craving for some pork ribs the other day so he picked up a rack of them.  These are spare ribs, not to be confused with baby back ribs.  They didn’t have those, so we made do with these.  There is truly no set recipe for this Rib Rub.  I could give you measurements, but they would be off depending on the size of the ribs you are using and how you decide to prepare them.   So instead, I’ll tell you what we used and you can go from there. 

First get the ribs out of the packaging and pat them dry with some paper towels.  Then rub them down, both sides, with a couple tablespoons of Canola Oil.  I cut the rack of them in half because they are easier to work with that way.

In a bowl, mix up the dry ingredients for the rub.  This can vary, and very often does in our house, depending on what you have on hand.  I don’t know that I have ever made the same rub twice.  This time I used some Lawry’s Seasoned salt, garlic powder, onion powder, smoked paprika, fresh ground black pepper, a smidgen of cayenne pepper, and some brown sugar.

Mix together all the dry ingredients, and then rub it all over the ribs, both front, back and sides. 

After, place the ribs in a large container – I used aluminum foil – cover and refrigerate overnight.  My husband smoked these for about 6 to 8 hours and they came out perfectly tender and juicy. 

You could barbecue them as well.  What I normally do if we are going to barbecue them is to first cover them and allow them to bake in the oven set at 300 for about an hour and a half.  Then pull them out and barbecue them until they are nice and browned. 

They were the perfect fix for his mid winter barbecue craving.

Sausage and Potatoes

 

Growing up, my parents made this dish often.  As a kid, I never appreciated it.  In fact I would roll my eyes when I asked what was for dinner and the response was “Sausage and Potatoes”.  As an adult, I appreciate this dish for what it truly is; delicious. 

Now I make this and my children roll their eyes when I tell them what’s for dinner.  See, it’s not a cheeseburger and fries so they can’t appreciate it.  I tell them, “Hey, there are people starving all over the world.  We are in a recession.  You are lucky you got the sausage in this dish!”

Then I have to continue with the infamous, ” Back in Grandma and Grandpa’s day, they had to walk twenty miles through the snow just to buy one sausage link.  Then they brought it home and had to split it between eighteen other people, while they took off their shoes with the holes in the soles…”

By now I’ve lost them and they are no longer listening.   It’s fun to do this though.  Don’t you remember your parents telling you when you were kids,

“You kids today don’t know how lucky you have it!”

So true, Dad.  So very, very true.

My mother told me her mother made this when she was growing up as an easy way to stretch a meal.  Times were tough, meat was expensive and not easy to fit into your budget.  You had to make the most with what you had.  Who knew that so many years later many of those money-saving-meals mothers made to stretch their meat, and their dollar, would turn out to be completely delicious comfort foods.

It’s simple, it’s flavorful, and it’s an entire meal in one big dish. 

SAUSAGE AND POTATOES:

  • 8 – 10 Sweet (or Hot) Italian Sausage Links
  • 4 Large Russet Potatoes
  • 1 Large Onion
  • 3 Tablespoons Olive Oil
  • 1/2 Tablespoon Italian Seasoning Blend (Salt Free)
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Black Pepper

Heat oven to 350 degrees.

Wash potatoes and leave the skins on.  Cut into large, equal sized chunks, and place them in a large mixing bowl.  Slice the onion thickly, separate and place them in the bowl as well. 

Add all of your dry ingredients, along with the olive oil, and give it a good mixing to evenly distribute everything together.

Cut each sausage link into thirds and place in the bowl with the potatoes and onions.  From here, I mix this all together with my hands.  (Please make sure they are clean first, cause if they aren’t that would be really gross!)  Gently mix the sausage into the potatoe and onion mixture trying not to break apart the sausage as you do this.

Dump this all into a 13 x 9 baking dish and cover with aluminum foil. 

Place in the oven and allow this to cook for a minimum of one hour.  After an hour turn the oven up to 400 degrees, remove the foil and place back in the oven until the sausage is nicely brown, stirring every few minutes so all the sausage gets some equal browning space.   Make sure you watch this closely after returning to the oven so your potatoes and sausage don’t burn.

This is perfect:

I serve this with either a vegetable or tossed salad on the side.  It’s a complete meal in itself and super easy to make on a busy day.

The potatoes come out soft and they absorb all that delicious flavor from the sausage and the onions they simmered away with.  And the sausage.  Nice and browned and full of flavor.  Try this!

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