Italian Baked Pork Chops

YUM YUM IN MY TUMMY TUM TUM! We haven't had pork chops in a very long time! I think swine is definitely the under appreciated other white meat! I mean... I'm just saying!

My trick to ensuring that pork chops are always tender and moist is to boil them completely covered in water in a skillet. I will cook them almost completely done where there is showing just the slightest shade of blush or pale pink! (Think Steele Magnolias, if you are too young to know that movie. I can't only say, Sorry)

I then remove the skillet from the stove and drain the water and take rinse the pork chops. The following recipe is for 8 servings.

2 TBL. spoons dijon mustard
2 TBL spoons olive oil
1/2 tsp Italian Seasoning
1/2 cup Italian Bread crumbs
Salt and pepper
1/2 cup shredded parmesan cheese
Please add more oil or mustard to form a crust like consistency when applying to chops! This recipe was created on whim and I added things as I went. When you get into it, you will be able to see and adjust to what looks right to you.

Preheat oven to 400 degress and line baking sheet with parchment paper.
In a small bowl whisk all ingredients together. Apply to both sides of the pork chops and place on parchment paper.
Bake 10 minutes or until just cooked through. It will form a slight crust texture. If you wish you could flip the pork chops over and cook again until just crusted or at this point, they are ready to be removed from oven. Let rest 5 minutes.

I served this with mixed vegetables and mashed potatoes!

Italian Christmas Cookies

Once again my sister, Jennifer has baked some amazing cookies. They were part of her Christmas tray one year. Did I tell you that my Gma is Italian. These passed the palette of many and I'm so glad I have the recipe now, because I will be baking these babies up more than just around the holidays.


Italian Christmas Cookies
 1 Cup Butter Softened
2 Cups Sugar
3 eggs
1 carton Ricotta cheese(15oz)
2tsp Vanilla
4 C flour
1tsp Salt
1tsp Baking Soda
-cream butter and sugar, add eggs one at a time.
Beat in ricotta and vanilla.
combine flour, salt and baking soda, gradually add to creamed mixture.
Drop by rounded teaspoons onto parchment paper lined sheets, bake for 10-12 min at 350 Remove to wire racks to cool then frost and decorate with sprinkles

Frosting:

1/4 C butter, softened
3-4 C Confectioners Sugar
1/2 tsp vanilla
3-4 Tbls milk
cream butter, sugar and vanilla, add enough milk til frosting reaches spreading consistency.  Frost cooled cookies, store in cool place or refrigerator for up to 1 wk.  yield 8 dozen

Antipasta Salad

I moved from Hawaii when I was almost 3 years old and the only salad that I knew of until I left the house for college was this salad right here. My dad is Italian and our town predominantly is Italian as well, so much that every year they have an Italian festival filled with live bands, amazing food, and pastries.

My children aren't really big fans of this salad but I definitely am. I believe that your children take on the tastes of the "Man of the house". It was the case with my mother and her cooking and it is now the case with me and my cooking.

Antipasta Salad

8 oz. genoa salami slivered bite sizes pieces

8 oz. of a hard salami

8 oz. of pepperoni bite size

8 oz. of sharp provolone cheese slivered into bite sizes

8 oz. of fresh mozzarella cheese bite size

1 small jar of peppercini with 3 tablespoons of juice

2 large tomatoes sliced

1 can of black olives sliced

1 14.oz can of artichokes drained and sliced in bite size

1/4 cup green olives

1/2 cup pitted kalamata olives

1 head of iceberg lettuce

6 ablespoons red wine vinegar

2 table spoons extra virgin olive oil

fresh ground pepper to taste

Any one of these items may be omitted if you do not like.

Mix and toss into large bowl, chill and serve!