Peaches, Pork-chops and Plum Shimmer PDF Print E-mail
Written by Lisa M Eng   
Sunday, 22 August 2010 22:37

Have you ever went to your fridge and found fruit that is just too ripe to eat, yet you hate to throw it out?  Yah, me too.  I had 4 very ripe peaches that I just couldn't part with...I hate wasting food.  Thus, I did an internet search for "rotting peaches" and it gave me a recipe for Peach Upside-Down Cake.  Sounds delish, right?!  I didn't like it in the least.  Had a bite and turned my nose up.  Apparently, Jesse thought differently.  He ate almost the entire 9" pan-full.  Ahhh, so glad that didn't go to waste :-)  I don't think the recipe is worth sharing, but here's a pretty pic of the awful delight.

 

After a Saturday night of eating a frozen meal, I figured it was time to bake some real food for Sunday evening.  I had some pork-chops in the freezer, so my quest was to find a recipe that used just that.  I came up with 'Sherried Pork'.  I had all the ingredients right here in my quaint little house and didn't have to buy any unheard of items...my kind of recipe!  I typically like my pork-chops seasoned and grilled, otherwise they always get too tough for me.  I was a little nervous, but my recipe book has a pic of the prepared pork and it looked amazing!  I would highly recommend trying this recipe and here it is for those of you willing to try it Kiss

 

Sherried Pork

  • 12 oz pork tenderloin (I used 2 pork-chops and removed the bones)
  • 1 beaten egg
  • 1 Tbsp milk
  • 1/2 c cornflake crumbs (I used Crispix cereal)
  • 1/8 tsp garlic powder
  • 2 Tbsp margarine or butter (I used real butter)
  • 1/4 c water
  • 1/4 c dry sherry, dry Marsala, or water (I used dry sherry)
  • 1 tsp instant chicken bouillon granules
  • Dash ground black pepper
  • 1 Tbsp snipped fresh parsley (I used 1 tsp dried)

1) Trim fat from pork.  Cut crosswise into 4 slices.  Place each slice between two pieces of plastic wrap.  Using a flat side of meat mallet, pound pork to 1/4-inch thickness, working from center to edges.  Remove plastic wrap.  In a shallow bowl combine egg and milk.  In another bowl combine cornflake crumbs and garlic powder.  Dip each pork slice into the egg mixture.  Dip into the crumb mixture, coating well.

2) In a large skillet cook pork slices in the hot margarine or butter for 4-8 min or until juices run clear (I did roughly 6 min each side), turning once halfway through cooking.  Remove from skillet.  Keep warm.

3) Stir the 1/4 c water; the 1/4 c sherry, Marsala or water; bouillon granules; and pepper into the drippings in the skillet, scraping up any browned bits  Bring to boiling.  Boil rapidly for 2-2 min or until mixture thickens slightly.  Serve over pork slices.  Sprinkle with parsley.  Enjoy!

 

 

I was giving myself a pedicure the other day and Allison was so interested in what I was doing, that I decided to paint her toenails.  I of course asked her if she wanted it done first and she replied, "Yah!".  This is her answer to almost everything, but I believed that she actually did want them painted.  My first thought was, 'How am I going to have her sit still for as long as it takes the nails to dry?'.  Thus, I distracted her with my bin of nail polish bottles.  I wanted to do something really 'girly', so I picked 'Plum Shimmer'.  It looks so cute on her and makes her look older...makes mommy sad Frown  Why must she grow up so fast?  Here are her cute little tootsies though:

Last Updated on Sunday, 22 August 2010 23:32
 


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