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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Cracker Crusted Pork Chops with Mango Salsa

This was so yummy! You can use Ritz crackers in your breading mixture, but I used something similar called mini kids buttery crackers. The flavour is the same. Even my 10 month old loved this dinner, especially the asparagus and salsa (onions and all) if you can believe it. I'm raising 2 future vegetarians I think. They both love veggies.



Cracker Crusted Pork Chops with Mango Salsa
Makes 4 servings

Ingredients
For the Salsa
  • 2 ripe mangoes, diced
  • 1/2 sweet bell pepper (any colour), diced
  • 1/4 cup minced sweet onion
  • 1/3 cup chopped parsley (or cilantro if you like it)
  • 1 plum tomato, diced
  • juice of 2 limes
  • salt
  • pepper
For the Pork Chops
  • 4 pork loin chops (about 1/2" thick)
  • salt
  • pepper
  • 1 large egg, beaten
  • 3/4 cup crushed butter crackers (use your hands to do the job)
  • olive oil for frying
Directions
Salsa
  1. Mix all ingredients together and season with salt and pepper. Refrigerate until ready to use.
Pork Chops
  1. Season both sides with salt and pepper. Dip the chops in the egg and then coat with cracker crumbs.
  2. Heat a few tablespoons of oil in a nonstick pan on medium heat. Fry the pork chops for about 7 minutes on one side or until golden, then flip and cook on the other side until cooked through, about another 7 minutes depending on how thick your chops are.
Tip: I served mine with steamed vegetables. You can use any type of cracker you like for this. I don't have any crackers of my own at the moment so I stole some from my kid's stash. Mini butter crackers. I will try it with crushed cheddar Goldfish next time. Also, you could add some minced jalapeno, I didn't think my little ones would appreciate the heat so I left it out.

Comments

  1. What a nice pork chop recipe, so bet the kids would eat this too. Thanks for the recipes to try, look forward to it.

    ReplyDelete
  2. This sounds a great pork dish. Tomorrow Food on Friday is all about pork. It would be great if you popped by and linked this in. Cheers

    Ps I am following you and hope that, if you like my blog, you will follow Carole's Chatter too.

    ReplyDelete
  3. Great that you linked in. I sorted out the links for you. Unfortunately Mr Linky is very unclear in his instructions! Cheers

    ReplyDelete

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