The last four days have been so busy. It was a relief to get back to norm and back in the kitchen. We rarely eat out but we had business in other towns and it was unavoidable. There were healthy options available so there was absolutely no excuse to venture to into the lands of fast food.
My little garden is continuing to grow (exciting). The Swiss chard is so pretty I hate to pick it but….I’m gonna. The snow peas are getting tall, there is an abundance of basil that needs harvesting and the butter lettuce has sprouted. Looks like we are going to have plenty of lettuce since last years plants are coming back as well. Also this week I am making some more prickly pear jelly to take to my family at the end of the month.
Yesterday I started some thin-cut pork chops in a brine so today I made pork parmesan and campanelle pasta with alfredo sauce. This is one of my husband favorite meals (mine too) so I thought I would surprise him.
I used Olive Gardens’ recipe for alfredo sauce which is as follows:
3 oz. butter
1 TBSP Garlic
2 TBSP All Purpose Flour
1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
Salt and black pepper to taste
Saute the butter and garlic in a saucepan on medium heat. Cook for 1 minute, stirring occasionally. Add the remaining ingredients to saucepan and stir occasionally until the sauce begins to simmer. Remove from heat and toss with pasta. I tossed in some fresh basil as well.
For The Pork Parmesan:
- 4-6 thin cut pork chops
- 1 egg
- 1 cup plain bread crumbs
- 1/3 cup milk
- 1 Tablespoon grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- Salt and Pepper
- Olive oil
Marinate the pork in a brine overnight. I used two cups of water and 1 Tablespoon of salt for my brine. Drain. Pat dry with a paper towel and use a meat mallet to further tenderize. Pour olive oil into pan and heat to Medium.
In a shallow dish combine the egg and milk and whisk until solid yellow. In a separate shallow dish mix the breadcrumbs, parmesan, garlic powder and cayenne and stir well.
Sprinkle the pork with salt and pepper. Dip into egg and then into the breadcrumbs. Place the chops in the hot oil and fry until brown and crispy.