Blog Venture, Everything Miz Meliz

Quick Dinner the Boys Love

This one is quick and easy and tastes oh so good!  Everything is done on the stove top and takes 45 minutes from start to finish.

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Start out with simple ingredients.

 

Dredge your pork chops in dijon mustard and then cover in bread crumbs.  Set the chops in a preheated skillet with a couple of tablespoons of olive oil that heated in the pan while dredging.

Pork Chops Breaded with Dijon Mustard and Italian Style Bread Crumbs

 

Bring to a crisp and flip, then cover and heat on medium while making the side dishes.

While the chops are crisping in the skillet on high heat, rinse the asparagus and break off the woody ends.  Throw them in a pan and cover with water.  Add a little salt and bring to a boil.

Boiled, steamed or grilled, the secret to making asparagus that everyone loves is adding a pat of butter and herbs. Today I used garlic and pepper – right in the water.

Get a spatula and slide it under the chops trying not to scrape off the breading.  Flip again or just loosen from the pan.  Turn the heat to low and cover with a lid.  Fill another pan with water, salt and butter according to the directions on the package of “faked potatoes.”  (I often make white rice in the rice cooker for this meal – even easier!)

 

They are real potatoes and they come back to life in water. They aren’t bad for a quick meal.

While the potatoes are fluffing up, I remove the chops from the pan and deglaze with a little water or wine. . .

Scrape the stuck on goodness from the bottom of the pan, turn up the heat and add some wine to deglaze. A little butter and milk, some more herbs and you have some yummy sauce to pour over the chops!

 

Once they are fluffed in salt, milk and butter, they are delish!

 

Pour the sauce over the chops.

 

And you’re done! Time to kiss the cook!

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