Breaded Dijon Pork Chops

My children LOVE these crunchy and flavorful pork chops.

Ingredients:

  • 3/4 c. Bread Crumbs
  • 1/2 t. Dried Thyme
  • 1/4 t. Pepper
  • 1/4 t. Italian seasoning
  • 3 T. Dijon Mustard
  • 4 pork chops, approx. 1/2″ thick
  • 1/4 c. vegetable oil

Directions:

  1. In a large skillet, warm Oil at medium heat. 
  2. On a small plate, combine the Crumbs and Seasonings. 
  3. Spread Mustard on both sides of Pork Chops.
  4. Coat with Crumb mixture. 
  5. Cook Pork Chops in oil over medium heat for 4-5 minutes on each side or until golden brown and juices run clear.
  6. Enjoy!

Judy’s Ramen Noodle Salad

There are many versions of this mayo-free, veggie-packed summer-time stable, but the delicious sauce and crunchy add-ins makes my mom’s adaptation the best! Serve this in a big ole bowl and make sure to have enough for leftovers!

Veggies:

  • 1 bag of Broccoli Coleslaw mix, chop it again if desired
  • 1/3 bag Pea Pods, finely sliced
  • 4 Green Onions, finely sliced
  • 1 c. Celery, finely sliced

Crunchies:

  • 2 pkg. Ramen Noodles, broken (do not use seasoning packet)
  • 1/2 c. Sunflower Seeds
  • 1/2 c. Slivered Almonds
  • Drizzle of you fav Oil to brown in skillet, (I use grape seed oil)

Dressing:

  • 1/2 c. Vegetable Oil
  • 1/2 c. Sugar, (or equivalent in your favorite sugar substitute)
  • 1/4 c. White Vinegar
  • 2 tsp. Soy Sauce

Directions:

  • In large bowl, combine the Veggies, (Slaw, Pea Pods, Onions and Celery); set aside.
  • In medium skillet on low-medium heat, drizzle Oil and gently brown the Crunchies, (Ramen Noodles, Seeds and Almonds); allow to cool.
  • In small saucepan over low heat, mix Dressing ingredients but not soy (Oil, Sugar and Vinegar), and bring to boil for 1 minute. Remove from heat and add soy sauce; allow to cool.
  • Once cooled, mix Crunchies with Veggies in large bowl.
  • Prior to serving, add ½ of the dressing and mix well.  Save extra sauce for leftovers or another batch.
  • Enjoy!

Ham & Cheese Sliders.

Everyone always asks for my version of this popular recipe because there are a ton of versions out there but this is our favorite. The Dry Minced Onions are they key and I’ve measured this maximize taste while minimizing butter.

Sauce Ingredients:

  • 3/4 c. Butter
  • 1 T. Dijon Mustard
  • 1 t. Worcestershire Sauce
  • 1 t. Brown Sugar
  • 1 T. Poppy Seeds
  • 2 t. Dry Minced Onions (don’t skip this!)

Sandwich Elements:

  • One Package King’s Hawaiian Rolls (Sweet Butter, tiny size buns)
  • 1/2 lb. thinly sliced nitrate-free Sweet Ham from deli, (such maple or brown sugar)
  • 1/2 lb. thinly sliced Swiss Cheese

 

Directions:

  • In a small saucepan, slowly melt the butter over low heat while gently whisking in additional sauce ingredients.
  • Remove from heat and begin assembling sandwiches in a half-size aluminum foil steam pan.
    • Using a large bread knife, cut entire package in half lengthwise.
    • Place bottom half of bread in pan.
    • Top with ham, then cheese. Don’t worry about making this neat, but do add some dimensions by crumbling some of the ham.
    • Cover with top bread slice.
    • Cover with foil
  • Bake at 350° for 20 minutes.
  • Remove from oven and allow to cool some before cutting along the rolls, then recover until ready to serve.
  • Enjoy!