Monday, January 24, 2011

Traditional with a twist

As I planned this week's menu, I was really in the mood for breaded pork chops. This time, I tried a different approach.

Panko-crusted Pork Chops with Squash Risotto

I replaced the usual bread crumbs with Panko crumbs (found in the Asian section of the grocery store) and seasoned with garlic powder and dried sage.  To keep the meat juicy, I fried the pieces for two minutes on each side, then baked for 30 minutes at 350 degrees, with a thin slice of butter on each piece of meat.

For the risotto, I added slices of zucchini and yellow squash, which I sauteed in olive oil.

It was a delicious, comforting meal and I think I may keep using this recipe. Enjoy!

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