My family, especially my husband Joel loves pork. He would go to the store and get these two inch thick pork chops for me to make. I used to be intimidated by them until I got my sous vide. I can’t wait to show you how tender and juicy they are. Lately, I have been getting center-cut pork chops since they have been on sale. So, last night we made breaded pork chops – and was it so good. I think the sauce was everything! It complimented the breaded pork and made the mashed potatoes over the top. The pork chops needed to pounded out to about 1/4-1/2 inch and having a good meat tenderizer is definitely recommended.
When we lived in Texas, I had a lot of friends who would ask me to make meals for their families for dinner. Eventually, this turned into a full-time job. I would have families requesting weekly meals from me. I would cook or start the meal to the point where I could put it in oven proof packaging, label it with cooking instructions and then they would come and pick it up after getting off of work. All that they had to do was preheat their ovens, put it in there and maybe wind down from a long day of work with a glass of wine, while waiting for dinner to be ready. One of my friends favorite request was Sticky Thai-inspired Chicken Thighs. I like to use my large Lodge cast iron to sear the chicken thighs and to make the sauce.
This salad is just like eating a Big Mac without all the extra carbs. I have to admit that one of my guilty pleasures, is a Big Mac from McDonald’s. Most of the time we eat rather healthy and with unprocessed ingredients. However, every once in awhile we have had a long day or been out at Disney or the beach all day and the girls are requesting chicken nuggets from McDonald’s, so we will stop on our way home. Yet, now that I found this recipe, I may never go back to the full carb one. It takes just a few minutes to prep and make. I believe the longest part is actually browning your meat.