Italian Style Pork Chops


Sometimes the simplest meals are the best meals, and this one is definitely one of my favorite pork dishes!

Yield: 8

8 pork chops cut 1/2 inch thick
1-2 Tbsp olive oil
1 cup Italian seasoned bread crumbs
3 whole eggs
1/4 cup whole milk (whole milk will make the breading stick better as opposed to reduced fat or fat-free)
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1/4 cup fresh parsley; finely chopped
1/4 cup freshly grated parmesan cheese

1. In 2 medium-sized open bowls, crack 3 eggs and milk and whisk together. In another bowl, add bread crumbs and parmesan cheese.

2. The best and most efficient way to do this is to form an assembly-type line. First- the plate of uncooked pork chops, second- the egg mixture, third- the breadcrumbs, and fourth- a large empty plate to put the breaded pork chops. Sprinkle salt, pepper, and garlic powder on uncooked pork chops before coating.

3. Preheat oven to 350 degrees F and heat a large frying pan on medium heat with oil. With tongs (or your hands), place pork chop in egg mixture and be sure to cover both sides, then transfer to bread crumb mixture and make sure bread crumbs are evenly coated both sides. Repeats until all pork chops are done.

4. Next, place 4 pork chops at a time in large frying pan and cook for 3 minutes on each sides. They will NOT be completely cooked! Once all pork chops have been fried, put on large baking sheet and place in oven for 25-30 minutes. Sprinkle more parmesan cheese and parsley on top when serving!

Italian Chopped Salad


If you love eating salami and cheese but feel guilty eating it, put it in a salad!

Yield: 4

4 cups romaine lettuce; chopped
2 cups baby spinach; chopped
15 slices of salami; chopped
1/2 cup shredded mozzarella cheese
1/4 cup cucumbers; chopped
1/4 cup roasted peppers; chopped
1/4 cup sliced black olives
1/4 cup marinated artichoke hearts; chopped
1 roma tomato; chopped
1 Tbsp olive oil
3 tsp basalmic vinegar
Salt and pepper to taste
Pinch of oregano

1. In a large salad bowl, mix all the ingredients with tongs except for oil and vinegar. To make the dressing, in a cup add olive oil and basalmic vinegar and with a fork whisk together. Add in a pinch of oregano, salt, and pepper and drizzle over salad mixing with tongs. EASY!

Parmesean Pesto Spaghetti


This dish is so simple and literally only takes 15 minutes from start to finish. There is no excuse not to make this dish! You can also use whole wheat pasta for this dish for a healthier kick.

Yield: 8

1 lb spaghetti
1 tsp fresh garlic; finely chopped
1/4 cup fresh grated parmesan cheese
1/4 cup fresh italian seasoned bread crumbs
1/4 cup fresh parsley; finely chopped
1-2 Tbsp olive oil
1 Tbsp fresh pesto

1. Bring a large pot of water to a boil, season water well with salt. When water starts to boil add spaghetti and cook for 9-11 minutes or until pasta is el dente.

2. Drain cooked spaghetti and put in a large serving bowl. Drizzle olive oil, pesto, and sprinkle parmesan cheese, bread crumbs, garlic, and parsley over the top. Season with salt and pepper if needed. With tongs, mix pasta until it is combined well with breadcrumbs and cheese. Thats it! So easy and quick!

Prosciutto Wrapped Asparagus


Yield: 4

20 asparagus spears
10 thin slices of prosciutto; cut in half vertically
1 tsp olive oil
Salt and pepper to taste

1. Preheat oven to 375 degrees F. Break ends off of asparagus spears; then wash and dry them. Lay spears on baking sheet and drizzle olive oil, and lightly add salt and pepper(prosciutto can be salty so go easy).

2. With tongs or your hands, evenly coat spears with olive oil and bake for 10 minutes. Then preheat oven to a high broil.

3. Once spears are cool enough to hold, wrap a piece of the prosciutto half around. Repeat with all spears and then broil for 5-7 minutes.

Baked Italian Turkey Meatballs


Yield: 16

1/2 loaf day old Italian French bread (remove crust)
1/4 cup milk
2 eggs
4 cloves garlic; chopped
1 tsp Salt
1 tsp Pepper
1/4 cup parsley; chopped fine
3/4 cup parmesean cheese
1 cup italian seasoned bread crumbs
2 lbs turkey meat
1/4 cup panko bread crumbs(for crust)

1. Preheat oven to 375 degrees F. In a large bowl, mix the milk with the bread until soft. Add well beaten eggs, garlic, parsley, and season well with salt and pepper. Add turkey meat and mix with hands. Add parmesean cheese and one cup of bread crumbs.

2. Mix until everything is well combined. Refrigerate for 20 minutes. (So meatballs are moist)

3. With an icecream scoop, scoop meat and roll into ball with hands. Place on lined baking sheet, 1/2 inch apart. Sprinkle with panko breadcrumbs (to make crunchy crust). Bake for 20-25 minutes or until bottom of meatballs are brown.