Showing category "pork chops" (Show all posts)

Pork Schnitzel

Posted by Penny Moline on Wednesday, June 5, 2019, In : pork chops 
4 boneless pork chops
salt and pepper to taste
1/2 cup flour
1 tsp salt
2 large eggs, beaten
1 cup breadcrumbs
oil for frying

pound pork chops until thin. Season with salt and pepper
place flour and salt, in a container
place eggs in a separate container
place bread crumbs in another separate container ( This is called a set up for standard breading)

Dredge in flour,
Next in eggs
Next in bread crumbs

Fry in hot oil and serve immediately.
Serve with spaetzli or German potato salad

Continue reading ...
 

Pork chops with garlic cream sauce

Posted by Penny Moline on Wednesday, July 18, 2018, In : pork chops 
Use either a pork tenderloin, pork loin or pork chops cook as you like bake, roast, fry it doesn’t matter.  Just make sure you season the pork chops with salt and pepper and marinate it in 1/4 cup olive oil, 4 tablespoons sesame oil and 2 tablespoons sesame seeds toasted.
 Cook to internal temperature of 145 

cream sauce to go with your pork chops


2 cloves garlic minced
1 T butter
1 3 ounce package of cream cheese cut into cubes
1/3 cup milk
1 tablespoon fresh chives or parsley

melt butter add garl...
Continue reading ...
 

Adobo Pork Chop with peach salsa

Posted by Penny Moline on Tuesday, August 27, 2013, In : pork chops 

A friend of mine ( Pam) gave me a big sack of peaches from her yard yesterday... this is what I did with some of them.  The heat from the pork chop is cooled by the peaches.  It's a really good combination!

Marinade

2 tablespoons apple cider vinegar
1 chipotle chili in adobo sauce minced 
1 tablespoon adobo sauce from the can of chipotle in adobo
1 teaspoon minced garlic
1 teaspoon dried oregano
salt and pepper to taste

whisk together the marinade ingredients

2 thick cut pork chops ( you can use chick...
Continue reading ...
 

Pork with garlic cream sauce

Posted by Penny Moline on Friday, November 11, 2011, In : pork chops 
1 1/2 pound pork tenderloin or 4 pork chops
1/4 cup olive oil
4 Tablespoons sesame oil
2 Tablespoons sesame seeds
1 Tablespoon butter
2 cloves garlic crushed
1 3 ounce package cream cheese cut into cubes
1/3 cup milk
1 Tablespoon fresh chives or parsley
Brown the pork in the olive oil and sesame oil
Sprinkle with sesame seeds and bake to finish

Melt butter and add garlic cook until golden, add cream cheese and milk cook until melted and smooth add herbs
Serve pork with sauce.







Continue reading ...
 
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Showing category "pork chops" (Show all posts)

Pork Schnitzel

Posted by Penny Moline on Wednesday, June 5, 2019, In : pork chops 
4 boneless pork chops
salt and pepper to taste
1/2 cup flour
1 tsp salt
2 large eggs, beaten
1 cup breadcrumbs
oil for frying

pound pork chops until thin. Season with salt and pepper
place flour and salt, in a container
place eggs in a separate container
place bread crumbs in another separate container ( This is called a set up for standard breading)

Dredge in flour,
Next in eggs
Next in bread crumbs

Fry in hot oil and serve immediately.
Serve with spaetzli or German potato salad

Continue reading ...
 

Pork chops with garlic cream sauce

Posted by Penny Moline on Wednesday, July 18, 2018, In : pork chops 
Use either a pork tenderloin, pork loin or pork chops cook as you like bake, roast, fry it doesn’t matter.  Just make sure you season the pork chops with salt and pepper and marinate it in 1/4 cup olive oil, 4 tablespoons sesame oil and 2 tablespoons sesame seeds toasted.
 Cook to internal temperature of 145 

cream sauce to go with your pork chops


2 cloves garlic minced
1 T butter
1 3 ounce package of cream cheese cut into cubes
1/3 cup milk
1 tablespoon fresh chives or parsley

melt butter add garl...
Continue reading ...
 

Adobo Pork Chop with peach salsa

Posted by Penny Moline on Tuesday, August 27, 2013, In : pork chops 

A friend of mine ( Pam) gave me a big sack of peaches from her yard yesterday... this is what I did with some of them.  The heat from the pork chop is cooled by the peaches.  It's a really good combination!

Marinade

2 tablespoons apple cider vinegar
1 chipotle chili in adobo sauce minced 
1 tablespoon adobo sauce from the can of chipotle in adobo
1 teaspoon minced garlic
1 teaspoon dried oregano
salt and pepper to taste

whisk together the marinade ingredients

2 thick cut pork chops ( you can use chick...
Continue reading ...
 

Pork with garlic cream sauce

Posted by Penny Moline on Friday, November 11, 2011, In : pork chops 
1 1/2 pound pork tenderloin or 4 pork chops
1/4 cup olive oil
4 Tablespoons sesame oil
2 Tablespoons sesame seeds
1 Tablespoon butter
2 cloves garlic crushed
1 3 ounce package cream cheese cut into cubes
1/3 cup milk
1 Tablespoon fresh chives or parsley
Brown the pork in the olive oil and sesame oil
Sprinkle with sesame seeds and bake to finish

Melt butter and add garlic cook until golden, add cream cheese and milk cook until melted and smooth add herbs
Serve pork with sauce.







Continue reading ...
 
« Back to posts
 

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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