Saturday, October 30, 2010

Breaded Pork Chops, Creamed Corn and Spinach with Garlic

Breaded Pork Chops
6 pork chops
1 C bread crumbs
2 eggs, beaten
Oil as needed

Using a meat mallet tenderize pork chops. Dip pork chops into egg then into bread crumbs to coat. Line a 9 x 13 inch baking dish with foil and heat oven to 350 degrees. Heat a small amount of oil in a skillet and brown pork chops lightly on each side, transferring them to baking dish when done. Cover and bake for 1 hour, turning pork chops halfway through cooking time.

Creamed Corn
1 (16 oz.) bag frozen corn, thawed
1/2 cup butter
1/2 cup water
2 tsp. sugar
1 cup milk
4 tsp. cornstarch
1 tsp. salt
1 tsp. pepper

Melt butter and in a blender, combine corn, butter, water, and sugar. Blend until creamy with bits of corn left in the mix. In a frypan over medium heat, mix milk, cornstarch, salt, and pepper, stirring constantly with a whisk to get rid of any lumps. Add corn mixture and heat, stirring occasionally, until thick and bubbly

Spinach with Garlic
2 lbs. spinach
Oil as needed
3-5 cloves of garlic, minced
Salt to taste

Heat a small amount of oil in a pot over medium high heat. Add garlic and the spinach packing it down if needed. Turn spinach until it wilts and reduces in size about 5 minutes or less, season to taste with salt to taste and serve.

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