My new favorite recipe. I combined a few ideas until I came up with my perfect combination. It's great for picky eaters and quick and easy. You can also use chicken instead of pork, and it will be awesome, but the crust is a little more juicy from cooking. Amazingly, it isn't as pink, dry and burnt up looking as my photo suggests! Serve with potatoes*, greens beans, garlic bread*, salad or fresh fruit for a well rounded meal.
♥ Ingredients ♥
4 boneless porkchops
2 cups Progresso Italian Style bread crumbs
1 packet Lipton Onion Soup/Dip mix
1 c Girard's Light Caesar Salad dressing (this dressing works best)
1/3 c French's Spicy Brown Mustard (any Dijon will do)
1. Preheat oven to 375
2. Mix caesar dressing and brown mustard in a bowl.
3. In a seperate bowl, mix bread cups and dry onion soup mix.
4. Coat pork chops in dressing mix, put in ziplock bag and marinate in fridge for up to 2 hours. Or don't marinate, (I never do) either way, it will be good.
5. Coat the dressing covered pork chops in the bread crumb mix. Place pork chops in baking sish, cover with foil and bake for approx 25 mins or until done.
♥ Garlic Rosemary Roasted Potatoes ♥
Our favorite side potatoes, made famous by my mother in law. They are great unpeeled, or peeled.
Cut into 2 chunks. Put in roasting pan and toss in olive oil, salt, pepper, rosemary, lots of garlic and basil. Cover with foil and bake at 375 for about 40 minutes, stirring occasionally.
♥ Garlic Bread ♥
Soften about 2 cups butter (I use Smart Choice). Add fresh chopped basil and freshly minced garlic to butter and mix. Cut a store bought french bread loaf and butter insides with garlic butter. Place on pan and bake for about 6 minutes.
Cut into slices and fight over the last piece.