Daily Archives: 09/09/2017

Cooking lunch while being frugal

I decided to treat myself today by cooking these herb crusted pork chops for lunch. Let me just tell you they are so very good! They are moist and tender in the middle and crunchy and tasty on the outside. This is such a simple and delicious supper that it has instantly become one of my favorites and an excellent go-to dinner idea for the family.

For the side dish, I prepared Cucumber Salad

Herb-crusted Pork Chops

Ingredients

4 boneless pork chops, fat trimmed

2 Tbsp. Dijon mustard

½ C. whole wheat Panko breadcrumbs

1 Tbsp. fresh thyme, chopped

1 Tbsp. fresh parsley, minced

¼ tsp. salt

⅛ tsp. ground black pepper

1 Tbsp. extra-virgin olive oil

Directions

Preheat oven to 400 degrees F.

1. Place your chops onto a clean surface and use a knife or a spatula to spread the mustard evenly over the pork chops. Combine Panko, thyme, parsley, salt, and pepper in a large bowl and dip and cover the pork chops in Panko mixture.

2. Heat a large ovenproof skillet over medium-high heat. Add oil to a pan and swirl to coat. Add pork chops, sear for two-five minutes on each side, or until golden brown. Place skillet in oven for ten-twenty minutes or until internal temperature on a meat thermometer reads 150 degrees. Serve with a green vegetable or a salad.

Source my mommy style

Tangy Cucumber Salad

This tasty salad is excellent to serve along with grilled meat or fish. If you don’t feel entirely comfortable cooking with the grill, you don’t have to worry because you can always use your oven, stove or if you own one a crockpot. It too would make a great healthy snack.

Simple Tangy Cucumber Salad

Ingredients

1/4 C. apple cider vinegar

2 Tbsp. olive oil

2 tsp granulated sugar

1 tsp kosher salt, plus more as needed

1/2 tsp Freshly ground black pepper

2 lbs cucumbers (approximately 4 medium)

2 Tbsp finely chopped fresh chives

Directions

1. Place the vinegar, oil, sugar, salt, and

pepper in a large bowl and stir to combine. Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine.

2. Cover tightly and refrigerate for at least thirty minutes or overnight to allow the flavors to marinate. Taste and season with additional salt and pepper as needed before serving.

Source The kitchn