Tender chops
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Flavor (5 = best)
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Prep Time (5 = short and easy)
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Difficulty Level (5 = easiest)
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Cleanup (5 = quickest)
Summary
Gail was pleased, as was I, that the pork chops came out tender, moist, and flavorful. She expected dry, tough meat, so I’m happy it didn’t turn out that way. There was more than enough food for the two of us.
The salad was okay, but it wasn’t something I’d probably put together on my own in the future. The ciabatta garlic bread was very tasty, but I mean, how can you go wrong with garlic bread, right?
I had fun shaking the chops in the baggie with the breadcrumbs. It reminded me of my childhood, watching the Shake and Bake commercials. I yelled “And I helped!” in my best southern drawl while I shook the bag. I think I sounded just like the little girl in the classic commercial shown above. Of course, the chops weren’t baked, but the “shake” was legit.
Oh, and I was surprised that the panko breadcrumbs stuck to the meat so well. I guess the instructions on the recipe card that told me to make sure the oil was very hot was a good tip. I’ll have to remember that in the future.
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Tip
Glance through the recipe instructions before you begin. Some recipes ask you to chop veggies in the middle of the process, usually while something else is cooking on the stove. I recommend ignoring those instructions. Instead, prep all your veggies before you do anything else. (You can preheat your oven during this time). If you are anything like me, trying to chop vegetables while watching over the cooking process will usually end up with overcooked or burned food, or even knicked fingers.
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