I had a friend share a recipe for Parmesan Pork Chops. We’ve tried this a couple of times and really liked it! I shared the recipe as I received it, however, I found that the first time I lost some of the coating on the aluminum foil. The second time I used a rack over a cookie sheet and it was great. I would also suggest that if you wanted to, spray a baking sheet with cooking spray and use that. I just found that the foil was a little crinkled and the crust stuck to it.
I also heard from John regarding our recipe for Bread Starter. He wanted to know if you could mix the first 3 ingredients, stir for 3 days and instead of feeding it, would it be ready to use? With the recipes I found, they all seem to need about 5 days to process. You need a starter that is fluffy and bubbly. I found one that doesn’t take make as much. Try this one, John. It is a smaller batch and you won’t be stuck with it if it isn’t to your taste. Although, you can give it away to friends and family. This way, it may come back to you when you’re ready to do it again!
Parmesan Pork Chops
4 boneless pork chops, 1/2” thick
1 Tbsp olive oil
1 c parmesan cheese
1 c Italian bread crumbs
1 tsp black pepper
1 tsp garlic powder
Directions: On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.
Friendship Bread starter
1/ 4 c. sugar
1/ 4 c. flour
1/ 4 c. milk
Directions: On Day 1: In glass or plastic bowl, combine 1/4 cup sugar, 1/4 cup flour and 1/4 cup milk. Stir mixture with wooden or plastic spoon (don’t use metal spoon or electric mixer). Cover bowl loosely with paper towel, cloth, wax paper or plastic wrap. Keep at room temperature (do not refrigerate). I kept mine in a large plastic bag with a zip top. When it tells you to stir, just remove some of the air, zip the top and squeeze the bag gently to mix. (Stand it up in a bowl leaving zipper open a little to release air.
If it pops open and is lying down, it could be a disaster) On Days 2, 3 and 4: Using wooden or plastic spoon, stir mixture once each day. On Day 5: Add 1/4 cup sugar, 1/4 cup flour and 1/4 cup milk; stir. On Days 6, 7, 8 and 9: Using wooden or plastic spoon, stir mixture once each day. On Day 10: Add 1/4 cup sugar, 1/4 cup flour and 1/4cup milk. Ready to use. Keep remaining starter and begin at day 2, or give it to a friend.
Friendship Bread
1 c. Amish friendship bread starter
2/3 c. oil
3 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla
1 1/2 tsp. cinnamon
1 c. sugar
Directions: In mixing bowl, combine all ingredients. Bake in 2 well greased and floured or sugared 9”x5” bread pans. Bake in 350 degree oven for 40 to 45 minutes. NOTE: Raisins, chopped apples, drained, crushed pineapple, candied fruit, coconut, mashed banana, dates, chopped nuts and/or chocolate chips (1/2 cup each) may be added to batter before baking. I used frozen blueberries, but you can use your imagination. Whatever your favorite fruit might be.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
