Easy Crumbed Pork Chops

This recipe is perfect for when time is a concern. With only five minutes of prepping time and 20 minutes in the oven, it’s a sure win. The perfect balance of herbs and spices makes it very very yummy indeed.

Easy Crumbed Pork Chops

  • Servings: 4
  • Time: 20 minutes
  • Difficulty: easy
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Ingredients:

  • 4 pork loin chops
  • 1 egg
  • ¼ cup Corn Flake crumbs
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon celery salt or 1 teaspoon salt
  • 4 tablespoons melted butter

Directions:

pork_chop_half_coated1. Preheat your oven to 180°C. Mix the corn flake crumbs, paprika, oregano, parsley, black pepper, celery salt and sea salt.  In a separate bowl, lightly beat the egg. Coat each chop in egg, on both sides, then lay the chop in the crumb mixture ensuring that the chop is crumbed on both sides.

 

 

 

Crumbed_pork_loin_chop2. Melt two tablespoons of butter and pour into your roasting tray. Place the chops in the tray and sprinkle remaining butter on top of the chops. Bake uncovered for 20 minutes.

Brussels Sprouts Gratin

Brussels Sprouts Gratin pre-baking

Admittedly, I have never been a big fan of Brussels sprouts. My mother loved them and my mother-in-law also loves them but seldom does she have a chance to enjoy them. You see, my father-in-law doesn’t quite fancy them and much prefers gem squash. For Christmas last year, I decided to make a dish that we would all enjoy. After a few practices this is my tweaked version which also includes mushrooms just because they taste delicious with the bacon.

Brussels Sprouts Gratin

Servings: 4-6     Prep time: 15 minutes     Cooking time: 20-25 minutes      Standing time: 15-20 minutes

Ingredients:

  • 500g frozen Brussels sprouts
  • 125g bacon, fat removed and cut into small pieces
  • 4 large brown mushrooms, sliced into ¼’s
  • ½ cup heavy cream
  • ¼ cup bread crumbs
  • ½ cup grated Cheddar cheese
  • 2 tablespoons butter, cut into small pieces
  • 1 tablespoon vegetable oil, I use canola
  • salt and freshly cracked black pepper (I always use sea salt but table salt is absolutely fine too)

Method:

Preheat your oven to 200°C. Lightly grease a baking dish. I use cholesterol free Spray and Cook.

In a microwaveable dish, pour in boiling water and add a pinch of salt. Add the frozen Brussels sprouts and microwave, uncovered, on medium-high for eight minutes. Drain and immerse the Brussels sprouts in ice cold water for ten minutes (to stop the cooking process).

While the sprouts are chilling, slice the mushrooms and cut the bacon. Add the oil to a large pan and fry the bacon on medium-high for three minutes. Add the mushrooms and fry for another three minutes. Season with salt and pepper.

Once the sprouts are cool, drain and halve them. Put them in an ovenproof dish and add the bacon and mushrooms. Season further with more salt and pepper. Toss the ingredients to ensure even distribution.

Evenly pour the cream over the sprouts, bacon and mushroom mixture. Toss one more time. In a separate bowl, mix the bread crumbs and grated cheese. Sprinkle over the top of the Brussels sprouts mixture. Distribute the butter over the bread crumbs and bake uncovered, on a low shelf, until heated through and golden brown, approximately 20 – 25 minutes.

Allow it to stand for about 15 to 20 minutes. Serve and enjoy!

Note: I sometimes also add ten halved strings of green beans and five sliced baby marrows. These two ingredients do not require and pre-cooking and you can add them when you mix the Brussels sprouts, bacon and mushrooms. Yummy!


Creamy Baked Gnocchi with Bacon, Mushrooms and Broccoli

“Hmmm… yummy!” is what comes to mind when I make this meal. This is such a crowd pleaser – crispy bacon, creamy, cheesy veggies added to gnocchi and baked to golden brown perfection!  Yummers! Do it! Do it now!

Creamy Baked Gnocchi with Bacon, Mushrooms and Broccoli

  • Servings: 4-6
  • Time: 2hr 30mins4
  • Difficulty: medium
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Stuff dreams are made of:

  • Gnocchi ingredients200g bacon, chopped
  • 250g white button mushrooms, washed and cut into thirds
  • 2 garlic cloves, thinly sliced, or 1-2 teaspoons minced garlic
  • 1 tablespoon vegetable oil
  • 500g broccoli, broken into florets and cooked in boiling water for 4 minutes (parboiled but firm)
  • Gnocchi, cooked per package instructions

For the cheese sauce:

  • 50g butter
  • 3 tablespoons flour
  • 1 teaspoon hot English mustard
  • 250ml cream
  • 250ml milk
  • 1 teaspoon fine black pepper
  • 1 teaspoon salt
  • 300g grated Cheddar cheese

Making it happen:

Gnocchi 1 21. Preheat your oven to 180°C (350°F). Heat the oil in a pan on medium heat and add the garlic, bacon and mushrooms. Fry for five minutes until the mushrooms have browned (or let the bacon fry for a little longer to get it crispy). While this is cooking, parboil the broccoli.

 

 

Gnocchi 3 22. For the cheese sauce: Melt the butter in a medium pot over medium heat. Add the flour and mustard to make a roux paste. Slowly add the milk and cream while constantly stirring with a whisk. Once the sauce has thickened, add the salt and pepper and mix well. Take the pot off the heat and stir in half the cheese.

 

Gnocchi 4 23. Place the broccoli and gnocchi in a large ovenproof dish and add the mushrooms and bacon. Mix well. Pour the sauce over the veggies and again, mix well. Sprinkle the remaining half of the cheese on top and place the dish uncovered in the oven for 30 minutes until the cheese is golden brown. Take the dish out and allow it to stand for a few minutes before serving.

 

Gnocchi 5 2TADA!