Saturday, July 26, 2008

Panko Crusted Pork Chops with Orange-rosemary sauce

Ok. So, long title equals hard and scary dinner, right??? WRONG! These pork chops are so easy, my kids love them, and it sounds really fancy when you tell people what you're making for dinner! Try it you'll love it!!! Promise!

4 pork chops, about 1 lb.
salt and pepper
Garlic salt to taste

1-2 c. panko bread crumbs

3 T. grated parm cheese

2 eggs

2 T. olive oil

season pork chops with salt, pepper, and garlic salt on both sides. Put eggs in a bowl and wisk. Dip pork chops in egg and then in panko bread crumbs. (Don't let the panko bread crumbs scare you... they are found in the oriental section of the grocery store, but I love them so much more than regular bread crumbs because they don't get soggy!!! If you can't find them, just used regular bread crumbs, or crushed up Ritz crackers). Heat oil in a skillet over medium high heat. Add chops and brown for 1 minute on each side. Reduce heat to low, cover and cook pork chops for about 4 more minutes on each side. Remove chops from heat and cover loosely with foil to keep warm.

1 cup low sodium chicken broth
1 cup couscous
about 6 sprigs fresh rosemary
1/4 cup orange marmalade
1/4 cup Dijon mustard
1/4 cup honey

To same skillet add 2 rosemary sprigs, marmalade, Dijon, and honey. Cook and stir over medium high heat, until thick and syrupy, about two minutes. Remove rosemary sprigs and add pork back to skillet. Meanwhile, in a medium microwaveable bowl, place chicken broth. Heat in microwave on high until boiling. Stir in couscous. Cover and let stand until serving time; fluff with fork just before serving. To serve, divide couscous between four plates. Top with pork chop and orange sauce and garnish with rosemary sprigs.
**After making this, we decided the couscous needed a little something more - it was kind of bland...I'm working on it and will get back to you. Try it with rice or mashed potatoes also!***

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