The Menu
DIJON CRUSTED PORK CHOPS
over a bed of Egg Noodles and mixed vegetables
Chocolate Chip Blonde Brownies
The Recipes
DIJON CRUSTED PORK CHOPS
MAKES 4 SERVINGS
4 pork loin chops
2 tbs Dijon mustard
3/4 cup seasoned dried bread crumbs
1 tbs oil
8 oz wide egg noodles
1 1/4 cups frozen mixed vegetables
1 tbs butter
1/4 tsp each salt and pepper
Heat oven to 350 degrees F.
Place a sheet of foil on counter. Measure mustard and bread crumbs separately onto foil. Coat pork chops with mustard then coat with bread crumbs.
Heat oil in a skillet. Add chops and cook 3 minutes on each side, or until bread crumbs are browned. Transfer to a foil lined baking pan and (bake 5 minutes) or until cooked through.
In a saucepan, heat 4 quarts water to a boil. Add noodles and cook according to package directions. Add vegetables in the last 5 minutes of cooking. Drain and toss with butter, pepper and salt, and serve with pork chops.
Chocolate Chip Blonde Brownies
* 2 cups flour
* 1 tsp. baking powder
* 1/2 tsp. baking soda
* 1/2 tsp. salt
* 2/3 cup margarine
* 2 cups light brown sugar - packed
* 2 eggs, lightly beaten
* 2 tsp. vanilla
* 12 oz.semi-sweet chocolate chips
In a mixing bowl, sift together the flour, baking powder, baking soda & salt. Set aside.
In a separate bowl, combine the softened margarine and brown sugar and beat well. Add the eggs and vanilla and beat for about 2 minutes at medium speed with an electric mixer.
Add the flour mixture, a small amount at a time, mixing well after each addition.
Spread the mixture in a greased 9" x 13" cake pan. Sprinkle the chocolate chips over the top.
Bake in a preheated oven at 350ºF for 20 to 25 minutes. Cool completely in the pan, then cut into squares. Store in an airtight container.
DIJON CRUSTED PORK CHOPS
over a bed of Egg Noodles and mixed vegetables
Chocolate Chip Blonde Brownies
The Recipes
DIJON CRUSTED PORK CHOPS
MAKES 4 SERVINGS
4 pork loin chops
2 tbs Dijon mustard
3/4 cup seasoned dried bread crumbs
1 tbs oil
8 oz wide egg noodles
1 1/4 cups frozen mixed vegetables
1 tbs butter
1/4 tsp each salt and pepper
Heat oven to 350 degrees F.
Place a sheet of foil on counter. Measure mustard and bread crumbs separately onto foil. Coat pork chops with mustard then coat with bread crumbs.
Heat oil in a skillet. Add chops and cook 3 minutes on each side, or until bread crumbs are browned. Transfer to a foil lined baking pan and (bake 5 minutes) or until cooked through.
In a saucepan, heat 4 quarts water to a boil. Add noodles and cook according to package directions. Add vegetables in the last 5 minutes of cooking. Drain and toss with butter, pepper and salt, and serve with pork chops.
Chocolate Chip Blonde Brownies
* 2 cups flour
* 1 tsp. baking powder
* 1/2 tsp. baking soda
* 1/2 tsp. salt
* 2/3 cup margarine
* 2 cups light brown sugar - packed
* 2 eggs, lightly beaten
* 2 tsp. vanilla
* 12 oz.semi-sweet chocolate chips
In a mixing bowl, sift together the flour, baking powder, baking soda & salt. Set aside.
In a separate bowl, combine the softened margarine and brown sugar and beat well. Add the eggs and vanilla and beat for about 2 minutes at medium speed with an electric mixer.
Add the flour mixture, a small amount at a time, mixing well after each addition.
Spread the mixture in a greased 9" x 13" cake pan. Sprinkle the chocolate chips over the top.
Bake in a preheated oven at 350ºF for 20 to 25 minutes. Cool completely in the pan, then cut into squares. Store in an airtight container.
