To be honest, I am notoriously bad at making pork chops. (Notorious with my own family because I would never make pork chops for company because then they would see how dry I always make them.) In fact, I usually avoid making pork chops because it's no fun to always make them so badly. I ventured back into this scary world of pork chops because I vaguely remembered having made them good once and remembered that I had blogged that recipe many moons ago, as I passed the thin pork chops on sale in the store yesterday. I decided to take the plunge and dove into the blog archives to this buried recipe and am so glad I did.
So here it is revitalized because sometimes you feel like thin buttery perfectly crispy and juicy pork chops.
Since we're talking crispy and juicy chops that crisp right in the butter soaking in it's buttery goodness, what's not to love? These delectable little gems will melt in your mouth with these perfectly paired wine seared baby bella mushrooms.
You can also whip up these amazing chops in no time at all. There's not much to it. Simply cook pork chops in olive oil and butter occasionally flipping them to brown on both sides until done. Season with salt, pepper, and garlic powder while cooking. Then quickly saute mushrooms in butter and wine and wallah you just made an amazing entree.
Serve with a simple salad and quinoa or rice pilaf and dinner is done.
6 thin pork chops
2 T. to 1/4 C. white wine
8 oz. baby bella mushrooms, sliced
1. Heat a large skillet over medium heat. Drizzle olive oil in the pan. Add a pat of butter. Cook pork chops, browning each side. Season chops with salt, pepper, and garlic powder while cooking.
2. Set chops aside once done. Add some white wine to the skillet to deglaze scraping up any browned bits. Add sliced mushrooms and a couple of pats of butter (2-3 Tbsp. should do) and saute the mushrooms until desired tenderness.
3. Add chops back to the pan to warm topping them with sauteed mushrooms. You can turn off the heat at this point. They will warm up quickly from the hot skillet. Serve and enjoy.
Have you heard of VitaTops MuffinTops? They are a new discovery for us. Our whole family has an overactive sweet tooth, well almost...my oldest prefers savory over sweet. The rest of us however, would live off of sugar if we could. These VitaTops MuffinTops are a great snacking solution when we are craving something sweet. My oldest would choose something savory over VitaTops, but the younger boys gobble them up.
Depending on the flavor, VitaTops MuffinTops are 100-150 calories, low fat, high in fiber, and made with clean, simple ingredients. We tried Deep Chocolate which are 76% organic and only 100 calories each with 10 grams of fiber. We also tried Protein Banana Chocolate Chip which are only 130 calories each and contain 8 grams of protein and 6 grams of fiber.
They also come in Wild Blueberry, Superfood CranBran, and Protein Lovers Chocolate Peanut Butter Chip.
VitaTops MuffinTops are easily portable, making them an easy on-the-go healthy snack.
Perfect for taking on outdoor adventures! Our boys love the outdoors so we do lots of exploring and VitaTops MuffinTops are great take-along snacks.
And I know I am not the only Mom out there who gets so busy with the day to day tasks and all that mothering involves that I don't always eat well or much at all. VitaTops MuffinTops are perfect for grabbing a quick guilt-free snack that you can easily eat while handling that never-ending to do list.
We discovered VitaTops MuffinTops in the frozen section of the natural foods aisle of our Kroger store. We tried two flavors, Protein Banana Chocolate Chip and Deep Chocolate.
My favorite flavor is deep chocolate, but I'm kind of a chocoholic. You will have to try them for yourself and decide which is your favorite.
I found my VitaTops MuffinTops at Kroger! You can find yours at your nearest Publix, Kroger, Stop & Shop, Shop-Rite, or Target locations.
Click here to learn more about VitaTops MuffinTops!
We love our new home in Southern Kentucky, but as with any move, there are always people and places to be missed. One of our favorite places we wish we could have packed up and brought with us is a little unassuming Asian restaurant in Champaign, IL called Cravings. The first time we went there, it was just my husband and I on a rare night out and when we tried to order, the young woman working the counter told us not to order what we had selected from the menu. Instead she suggested two other dishes (that weren't even on the menu). One of them being crispy salt and pepper beef. Actually, I'm not sure what the real name of the dish is, but any time we go back to Cravings we always order it. Our favorite girl behind the counter always knows what we want. I wish I could remember her name because she is awesome!
If you ever find yourself in Champaign-Urbana, IL and craving some great Asian food make your way to Wright St. and settle in (if you can find a seat) with a cup of hot tea (free on tap) for a unique, authentic, and delicious dining experience.
Since this is one of our favorite meals, I tried recreating it a year ago for Valentine's Day. We had just moved and I thought it would be fun to create new memories with one of our old favorite meals. Plus, we always have something special on holidays to celebrate with the boys. It was a hit so I made it for Valentines Day again this year.
It's really a simple recipe. I have been making it from some notes I jotted down in a spiral notebook just over a year ago. You can buy beef for stir-fry in your grocery store to save yourself a little time if needed (It is pre-sliced beef). For the best flavor, I would use fresh ground salt and pepper. I use a pink Himalayan salt grinder that can be purchased at the grocery.
You will love this flavorful combination of crispy savory beef with slightly sweet peppers and onions cooked tender crisp. Delicious over a bed of hot rice or alone.
1 lb. steak sliced into 2-3 inch thin strips
1 egg white
Flour for coating meat
Fresh ground salt & pepper
Peanut oil or other frying oil
2 T. butter
1 - 2 green bell peppers, coarsely chopped
1 sweet onion, coarsely chopped
Cooked rice for serving
1. Toss meat with egg white, then coat in flour. Put meat out on a large cutting board and generously salt and pepper.
2. In batches, fry the battered meat in hot oil in a deep skillet or wok. Salt and pepper each batch again after frying. Set meat aside. Drain oil from pan.
3. Add 2 T. butter to the pan and stir-fry bell peppers and onions for about 2 minutes, seasoning with salt and pepper. The vegetables should still have some crispiness.
4. Add the meat back to the pan with the vegetables to warm. Stir to combine.
5. Serve with rice.
Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science (Home Economics) Teacher turned work at home Mom, bringing you family friendly, homemade recipes and homemaking tips to simplify your life. Join me on my homemaking and mothering journey.
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