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.