Cheddar Pork Chops Parmesan With Pasta

Gathering the Ingredients

Lots of yummy fresh pork chops.

I had a big pack of bulk pork chops, so, combined with the evidence I had found, I decided to make three different types of pork chops and some red bean chili (saved for a future date). See my Evidence Post.  Also my Parsley-Sage-Rosemary-Thyme Pork Chop post and my B.B.Q. Sauced Pork Chops post.

Ground Pecans for the breading.

Instead of using breading, I like to use almond flour or in this case I used ground up pecans, which turned out really good because of the extra fat the pecans have.

Pouring the pasta under the pork chops.

I poured the dressing and sauces and sprinkled the pecans over the pork chops.  I added the pasta underneath the chops so they could bake nicely without drying out.

Adding the Parmesan packets

I poured the spaghetti sauce around the chops and added the Parmesan cheese.

Topped with freshly grated sharp cheddar cheese.

I had a leftover cube of sharp cheddar cheese.  I added about 2 cups of freshly grated cheese over the chops and placed it in the oven at 325 degrees for about 2 hours.

 






 

Fully baked after 2 hours at 325 degrees.

Tangy, cheesy, delicious with the pasta baked in.  The BEST!

Eating Right and Eating Wrong

I am feeling somewhat motherly today, even grandmotherly, though I am not a grandmother yet.  I just want to tell everyone to eat right.  Sometimes just that little extra nudge can help us to make the right choices.

I loved being on our trip and having other's cook for me, and being served AND not having to wash the dishes, but it takes it's toll on your body.  I really try to make right choices when I am eating out, but when I see that picture of Chicken Fried Steak (of which I am a connoisseur) I give in and JUST have to try it.

I have had many varieties of Chicken Fried Steak, and have rated them, in my mind, on a scale from 0 to 10.  There have been only one or two 7's and 8's but I don't suppose I will ever have a 10, because 10 would be perfection.

My idea of a good Chicken Fried Steak is crispy and flavorful on the outside and browned nicely while the inside MUST NOT be hamburger or any hamburger like substance!  Big mistake.  It is called Chicken Fried STEAK....get it?  STEAK is the key word here.  The steak must be thin.  The steak must be cooked well and not bloody.  Bloody steak does not go well with the floury coating.  Spice it up a bit.  Sure you most likely will add gravy, but the steak should stand on it's own.  I like lots of pepper, maybe even a little cayenne or paprika and don't forget to add salt, but not too much.  Think fried chicken.  Go for the same thing you are looking for in a good fried chicken and expand on that.

I hope I can get some great Chicken Fried Recipes from this post, because I am embarrassed to say that I have only tried making it on my own one time.  That one time was a long, long time ago before I became the connoisseur that I am today.

So, if you have a good recipe, please comment and post it here, or link to one and I will try it and let you know what I think. Oh and don't forget the recipe for your cream gravy as well.  So much for trying to eat healthy.