February 17, 2007


Crusted Pork Chops for Two
Adapted from Allrecipes.com

1/2 cup crushed Ritz crackers
garlic salt to taste
ground black pepper to taste
1 egg, beaten
2 pork chops
2 Tbsp. butter


1. Preheat oven to 375 degrees F.
2. In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl beat egg.
3. Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place 1 Tbsp. of the butter on top of the pork chops. Cover and bake for 35 minutes, turning once.

Chinese Pork Chops for Two
Recipe from Allrecipes.com


1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon lemon juice
1-1/2 teaspoons vegetable oil
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder
2 boneless pork chops


1. Preheat oven to 375 degrees F.

2. In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours.

3. Cover and bake for 35 minutes, turning once.


The crusted choppies were by far my favorite, while my husband loved the Chinese chops. I would warn that the Chinese chops have a tendency to dry out, so perhaps cooking it on the range is a better choice than baking in an oven? I tend to think so.



Aren't they adorable? I picked up refrigerated Italian bread sticks that come in a damn tube, stretched them out, shaped them in the form of an upside down tear drop, and smooshed them into heart aching fabulousness. Brush with garlic and bake to the package's instructions. Surprisingly tasty and I just love acting like Sandra Lee to piss you girls off.