Double Crunch Honey Pork Chops

This recipe is delicious. I paired it with the Baked Potato Salad and Stirfried Kale & Broccoli. Three awesome recipes in one night created a hectic kitchen (I MAYBE over cooked one side of the pork while distracted but kids) but one of the best meals I've ever cooked.

Great thing is you can prep the pork before and then just need to fry it up and mix the sauce.

Egg wash:

• 2 egs
• 4tbs water

Breading mix: sift together the following ingredients

•  1/2 cup flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp ground ginger
• 1/2 tbsp ground nutmeg
• 1/2 tsp ground thyme
•  1/2tsp ground sage
• 1/2 tbsp paprika
• 1/4 tsp cayenne pepper (optional)

 Honey Sauce: 

• 2tbsp Olive Oil
• 1/2 cup honey
• 1/8 cup soya sauce
• 3 cloves garlic minced

  Trim your pork chops of any fat. Place into the breading mix, then into the egg wash and then again into the breading mix.  Press them down into the mix so that it sticks well giving good coverage. 

Prepare the honey sauce.  Heat olive oil and garlic until starting to get soft- add in honey and soya sauce and heat until well mixed and runny- keep an eye on it it bubbles up quickly. remove from heat and set aside. 

Heat canola oil in a sauce pan so it is covered and will cover the pork chop 1/2 way. Cook for 4-5 minutes per side on a medium setting until crispy golden brown. (I admitted above I had my heat too high and they got very crispy brown) Set aside onto a plate to cool a few minutes (or onto a cooling rack) then dip into the honey sauce and serve. Poor remaining sauce over top.  Sauce is fabulous over Rice as well. 

This recipe would be delicious for chicken breasts too!

 
 

Stir Fry Kale and Broccoli

Confession time again- I've never eaten Kale.  Well I might have- mixed in with something. A friend has been raving about kale chips. It made me curious.  I needed a veggie for tonight and this recipe looked good. It is now my official favorite way to make broccoli and the kale was great. And that's coming from someone who does NOT like greens. Kids ate it before the pork and potato salad!

• bunch of kale- stalks removed- torn into bite size peices 
• head of broccoli florets
• 2 limes
• 2 tbsp Olive Oil 
• 7 cloves garlic minced
• 1/4 cup sun dried tomatoes 
• salt to taste 

Heat oil and garlic in a large sauce pan for 2 minutes.  Keep an eye on it so the garlic does not brown too much.  Add in the broccoli and cook mixing constantly for 1 minute. Add in the Kale and cook stirring for 2 more minutes.  Sprinkle on the juice of the limes and add the sundried tomatoes mix and remove from heat.

Baked Potato Salad

Yum.  This is seriously my new favorite way to eat potatoes.  It's not quite potato salad in the sense it's not cold (refrigerated) I would warm it up just a titch when having left overs.

• 4 potatoes (I used yukon gold) 
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup chives chopped
• 6 slices bacon 
• 1/2 cup shredded cheese
• salt & pepper to taste 

Mix the sour cream, mayonnaise, 3/4 of the chives and cheese- and set into the fridge.
Peel, cube and boil the potatoes- about 15 minutes.  Keep an eye on them- should be cooked but not as much as you would for mashed potatoes.   While they are boiling cook the bacon- drain on a paper towel and crumble 4 slices into the mix. Crumble the remaining two slices and set aside with the chives.

Drain potatoes, and let them cool.  Once cool gently mix in the sauce, top with the remaining chives and bacon crumbles.

Enjoy!