Easy Inside Out Chicken Cordon Bleu #SundayFunday

 Tender chicken cutlets, breaded in buttery crackers, pan-fried to a crisp golden brown before being topped with ham, cheese, and mushrooms, and placed under the broiler before serving.

The Sunday Funday Bloggers are featuring Crackers today.....

Chicken Milanese from The Love Goddess' Cooking School and the Weekly Menu

Chicken cutlets breaded with polenta and parmesan, fried to a crisp golden brown.  A lovely entree from Milan, Italy.

This recipe was inspired by one shared in the novel The Love Goddess' Cooking School by Melissa Senate.....

Milanesa and a Pisano Tannat from Uruguay #WorldWineTravel

This classic Uruguayan Milanesa is made from Sirloin Steak, sliced and pounded into cutlets that are then breaded and fried to a crisp golden brown.  Chimichirri is the traditional accompaniment to this delicious dish that I paired with a Pisano Tannat.

The World Wine Travel Group are Off to Uruguay......

Pecan Chicken with Maple Pecan Sauce #ImprovCookingChallenge

Chicken breasts dredged in pecan meal and baked to a deep brown and served with a Maple Pecan sauce.  Delicious!!

It's time for the Improv Cooking Challenge.......

Cheeto Pork Chops and the Weekly Menu #NationalCheeseDoodleDay

Tender and juicy, these boneless pork loin chops are breaded in crushed cheetos and baked to perfection.

We are celebrating National Cheese Doodle Day.......

Mom Klik's Breaded Pork Chops #BakingBloggers

Bone in Pork Loin Chops, dredged in seasoned flour, an egg wash and bread crumbs and baked in a little liquid until fork tender.  This is a traditional Polish recipe that was a regular on my Mother in law's dinner table.

The Baking Bloggers are visiting the foods of Poland this month.......

Lemon Breaded Pork Chops

I had these Pork Chops on my Weekly Menu for this past Sunday.  I had originally planned to serve them with mashed potatoes and spinach/tomato sauté. 

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

Mom's Cornflake Pork Chops for #SundaySupper

Shelby of Grumpy's Honeybunch is hosting Sunday Supper this week with a theme of Pork Chops.  Is it just me or does everyone hear Peter Brady saying Pork Chops and Applesauce in his attempt at a Bogart accent whenever this topic comes up?  I'm probably dating myself with that little aside.

My regular readers know that we eat a lot of pork in this household as we raised our own hogs up until we moved recently.

These handsome guys were from our last batch.  Since that time we have been purchasing our meat from a friend who we know raises their hogs humanely, hormone free and with no unnecessary antibiotics.  That same friend also provides us with our beef but today we are talking pork....specifically pork chops.

I have shared all kinds of pork chops with you in the past.  We have them Carribean Spiced in the summer.  Cider Glazed in the fall. Oven baked with BBQ Sauce in the winter and Grilled with this heavenly Blueberry BBQ Sauce.

Today's recipe, like the Peter Brady memory, is a throwback from my childhood.  My mom made these pork chops when I was a kid and, in turn, I made these pork chops for my kids.  It is a winning recipe for so many reasons.  They are easy, can be ready in less than an hour, is made from common household pantry items and they are always a huge hit with the family.  I am not sure where my mom got the original recipe.  Probably on the back of a package of corn flakes.

I don't know about you, but I am very excited to see all the great recipes brought to the table for Sunday Supper today.  You can find them right below this recipe.

Easy Cornflake Pork Chops

4-6 Pork Chops 

2 eggs

2 T. milk

salt and pepper to taste

1/2 t. onion powder

1/2 t. thyme leaves

1 1/2 c. cornflake crumbs

2 T. butter, melted

Scrape and pat dry the pork chops.  Whisk the eggs, milk, salt, pepper, onion powder and thyme together in a shallow dish.  Place the cornflake crumbs and butter in a sealable plastic bag, close and shake to evenly distribute the butter in the crumbs.  Dredge both sides of the pork chops in the egg mixture and place, one at a time, into the cornflake crumbs.  Shake the bag to coat and remove to a baking sheet lined with aluminum foil.  Repeat for all the chops.  Bake in a preheated 350* oven for 30-40 minutes, depending on the thickness of the chops.  Print Recipe

More Wonderful Pork Chop Recipes

Pork Chops

• Braised Orange Tomato Pork Chops by Cindy’s Recipes and Writings
• Braised Pork Chops with Country Gravy by Grumpy's Honeybunch
• Breakfast Chops by Palatable Pastime
• Brown Sugar and Balsamic Glazed Pork Chops by My Sweet Savings
• Chili Rubbed Pork Chops with Apricot Ginger Glaze by Life Tastes Good
• Cider Braised Pork Chops with Apple and Rutabaga by Caroline’s Cooking
• Creamy Apple Pork Chops by Savory Experiments
• Easy Cilantro Lime Pork Chops by Cooking Chat

Pork Chops

• Easy One Pan Oven Roasted Pork Chops by Pies and Plots
• Easy Oven Baked & Breaded Pork Chops by Hardly A Goddess
• Fontina Pork Chops with Mushroom Sauce by Soulfully Made
• Fried Pork Chops by Bottom Left of the Mitten
• Grilled Boneless Pork Chops with Broccoli Rabe by Simple and Savory
• Grilled Pork Chops with a Strawberry Balsamic Glaze by Recipes Food and Cooking
• Indian-Spiced Pork Chop Potato Skillet by Sunday Supper Movement
• Japanese-Style Pork Chops Tonkatsu by Asian In America
• Mom’s Cornflake Pork Chops by A Day in the Life on the Farm
• Mushroom Smothered Pork Chops over Noodles by Hezzi-D’s Books and Cooks

And More Pork Chops

• One Pan Pesto Pork Chops by Cricket’s Confections
• Pork & Peppers Stir Fry by Wholistic Woman
• Pork Chops Dijonnaise by That Skinny Chick Can Bake
• Pork Chops with Dirty Rice by Turnips 2 Tangerines
• Pork Chops, Peperoncini and Potatoes by Tramplingrose
• Prosciutto Wrapped Brie and Onion Stuffed Pork Chops by The Freshman Cook
• Quick Brine Pork Chops with Brown Sugar Glaze by Sew You Think You Can Cook
• Quick Easy Maple Glazed Pork Chops by Sprinkles and Sprouts
• Skillet Tuscan Pork Chops by A Mind “Full” Mom
• Slow Cooker BBQ Pork Chops by Big Bear’s Wife
• Slow Cooker Pork Chops with Mushroom Sauce by A Kitchen Hoor’s Adventures
• Spicy Maple-Glazed Pork Chops with Jalapeno Cheese Grits by The Weekend Gourmet
• Vietnamese Grilled Pork Chop by Brunch-n-Bites

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Drunken Pork Chops for #CrazyIngredientChallenge

Welcome to this month's edition of #CIC where we vote to choose which 2 items we will be using to create a dish each month.  This month the vote was tallied and the winners were Beer and Cornflakes! I don't think pouring a bowl of cereal and topping it with beer counts as a recipe but.....whatever makes you happy LOL.

I decided to focus on dinner rather than breakfast.

Our friend, Steve, had brought over this Dragon's Milk brew.

It is a dark, malty beer that is aged in Bourbon Barrels.

I put the chops into the beer to marinate.

Put the chops into the refrigerator, planning to bake them that evening.

But the best laid plans......

They marinated for two days because my kitchen looked like this.

And my oven was here.

Then the installers did not show up at all yesterday.

So much for baking my chops.

Then I remembered that Frank's brother had given us a toaster oven that he no longer needed.

I had never owned a toaster oven and it was put aside into the barn during the move.

I pulled it out and decided to give it a go.

It worked amazing well and the pork chops cooked beautifully in a short amount of time.

Now, as for the pork chops....that marinated in the beer for nearly 3 full days.

If you like the taste of beer, you will like these pork chops.

If not, then I would suggest only marinating them for a couple of hours, as was my original plan.

I also added some of the marinating liquid to the egg portion of my breading station.

Omit that and use milk unless you LOVE the taste of beer.

I don't mind the taste of beer so I enjoyed these moist, tender chops.

Frank, on the other hand, was not impressed at all.

I guess the verdict on whether I would be "chopped" is dependant on the judge's tastes.

Drunken Pork Chops 

4 pork chops

1 bottle Dragon's Milk beer (or beer of choice)

1/2 c. flour

salt and pepper to taste

1 egg

1/2 c. cornflake crumbs

Place the pork chops and beer into a heavy duty zip lock bag and refrigerate for an hour or longer to marinate.  Remove the pork chops from the beer, reserving the liquid, and pat dry.  

Place the flour in a shallow bowl, season with salt and pepper,   Place the egg and 2 T. of the reserved beer in a second shallow bowl.  Beat with a fork to combine.  Place the cornflake crumbs in a third shallow bowl.

Dredge the chops in the flour. Shake off any excess and dip into the egg/beer mixture.  Coat both sides with the cornflakes and place on a parchment or foil lined baking sheet.  Bake in a preheated 375* oven for 45-55 minutes.  Chops should reach an internal temperature of 145*.  Print Recipe

Let's see what the others created with Cornflakes and Beer

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