Then I received this wonderful shipment of #FabulousFallBounty from Melissa's Produce who is sponsoring a 5 day event beginning November 18th.
This exciting event is being hosted by my friend, Cam of Culinary Adventures with Camilla, and is being sponsored by Melissa's Produce, Le Creuset and Silpat. A dozen bloggers will be sharing wonderful recipes featuring the very best in seasonal produce just in time for the Holidays.
The first recipe I will be sharing is a wonderful French Soup, perfect for your first course on Thanksgiving day. This will be followed by a Fall Flavors Salad that has been on my Holiday Table several times in the past. I will also share a wonderful side dish and some cookies that will be great additions to your family feast.
Not to worry though, I know life goes on even when you are busy prepping for the Holidays so I am also sharing a quick and delicious Mexican Meal to serve up during this hectic period. I am so excited to bring all of this to you.
I'm sure you are thinking, "well, that is all well and good Wendy but Thanksgiving is still three weeks away" and you would be right. So why am I rambling on about it when I am supposed to be sharing a pork chop recipe?
Well, as you will see these wonderful pork chops were just one component of the dinner I served. When I got this great package of veggies, I immediately changed up the sides that I was serving for dinner.
I simply took some of the fingerling potatoes, washed them up and placed them in a bowl. Then I halved a Delicata Squash and removed the seeds. Cut the halves into half moon shapes and put them in the bowl with the potatoes. I added a couple Tablespoons of garlic infused olive oil, salt, pepper and fresh oregano and gave the bowl a couple of good shakes, tossing the veggies so that they were all covered with the seasoned oil. Placed them in a hot (400*) oven for about 20 minutes, until fork tender and then served them with the chops. Delicious!!!!
This recipe was served up for us as Sunday Supper but it is on the table in half an hour so it is perfect for those busy weeknights too. We are retired and were spending this particular Sunday, taking down the Gazebo, putting away the summer furniture and cutting down trees so a fast meal was perfect at the end of the day.
Lemon Breaded Pork Chops
4 pork chops, about 1/2" thick
1 c. Italian seasoned bread crumbs
Juice of 1 lemon and 1 t. of finely shredded zest
salt and pepper to taste
leaves of 3 sprigs oregano, minced
2 T. garlic infused olive oil
1/4 c. white wine
1/2 c. chicken stock
2 T. butter
Place the lemon juice in a shallow bowl. Combine the bread crumbs and lemon zest. Season with salt, pepper and oregano and place in a shallow bowl.
Heat the oil in a large, oven safe, skillet over med high heat. Dip the pork chops in the lemon juice on each side and then dredge in the crumbs. Cook in the hot oil for about 4-5 minutes on one side until golden brown. Flip and place the pan into a 400* oven for another 4-5 minutes until the pork chops reach an internal temperature of 160*.
Remove from oven and transfer chops to a serving platter tented with foil. Place the skillet over med high heat and add the wine and the chicken stock, stirring to loosen any browned bits stuck to the side of the pan. Cook until reduced by half. Whisk in the butter until the sauce is slightly thickened, pour over chops and serve. Print Recipe