Bug’s Favorite Fried Pork Chops

My 30-pound daughter is a big eater for sure, but when she ate 3 of my pork chops last night (along with a big heaping helping of green beans and some corn), I posted it on FB of course, and was asked repeatedly for my recipe.  I figured I would just post it here, and share it there. As with all of my cooking, these are very low sodium and pretty low in carbs as well.  Kind of messy to make (or maybe that’s just me, I’m a really messy cook), but everyone around here just loves them.  Hope you and yours enjoy them too!

What You’ll Need (I don’t really “measure” my ingredients, so these are estimates, but should be pretty accurate):

1 Cup Vegetable or Canola Oil
10-12 Thin Boneless Pork Chops (I use the really thin ones, better cooking)
1 Tbsp Mrs. Dash Garlic & Herb Blend
1 Tbsp Mrs. Dash Tomato, Basil, Garlic Blend
1 Tsp Onion Powder (NOT onion salt please)
1 Tsp Ground Red Pepper (you could probably substitute black if you’d prefer)
1/3 Cup Lactose-Free Milk (again, you can use regular milk)
2 Eggs
1 Cup All Purpose Flour
1 1/2 Cups Seasoned Bread Crumbs (we use a store brand Zesty variety)


Directions:

Set up “stations” in the following order:
1. Put all of the seasonings in a bowl and mix well.   
2. Beat the 2 eggs and milk in a bowl.
3. Pour the flour onto a plate and spread out.
4. Pour the bread crumbs onto a plate and spread out.


Prepare the Chops:
1. Dredge chop in seasoning (both sides).
2. Dip seasoned chop in egg. 
3. Dredge in flour (only lightly coat, just helps keep all of the ingredients on). 
4. Dip back in egg.
5. Dredge in bread crumbs making sure to get full coverage of the entire chop.
6. Place on plate and repeat until all of them are done.
7. Place the plate of chops in the freezer (not covered) for at least half an hour (this helps solidify the coating so it doesn’t fall off when you fry them).


Cook the Chops:
1. Pour Canola Oil in deep frying pan and heat until hot (when sprinkled water sizzles).
2. Depending on the size of your pan, cook 4 to 5 chops at a time until both sides are golden, crispy brown.  (Since I use the thin chops, once they are browned, they are cooked all the way through.  If you use thicker chops, I would make sure to check before serving).
3. Continue until all are cooked, and serve.


That’s it!  Let me know if you try them and if so, if y’all like them!  I hope you do as much as my family does!

That’s Good Corn…Can I Have The Recipe?

I found a recipe years ago, I think in one of those little grocery-store check-out aisle thingies (wish I could be certain where so I could give credit for the basis of it).  It sounded good, but I didn’t have everything the recipe called for, so I used what I had and made it my own. 

The first time I made it, I got rave reviews from my family. I now make it for all special occasions and sometimes just because and always hear the same old “OMG, you made the ‘Good Corn’?”. 

Everyone that tastes it always says the same thing, “That’s Good Corn….Can I have the recipe?”. It is good corn…I wish I had a name for it other than “The Good Corn”, but since that’s what my family calls it, so be it, that is the name of this recipe. 

I of course made it for Christmas and there was just a little left so I packed it for my husband’s lunch today. He shared some with a co-worker and the first thing the guy said was, “That’s good corn….Can I have the recipe?”. So as I was attempting to type it up for him, I figured I’d share it with all of you. It’s simple, it’s easy, it’s cheesy…who could ask for anything more? Enjoy!
What you need:
2-16 oz pkg of frozen corn (I always get the sweet white corn)
1-8 oz pkg cream cheese
1-half stick of butter (we use no salt butter)
3 Tbsp sugar
2 Tbsp milk (we use lactose-free milk because of my baby’s allergies)
2 Tbsp water
6 Slices processed cheese (the cheapest kind will do just fine)
Dump the frozen corn into a pot, mix in the sugar. Pour in the water and milk (it will get a bit clumpy now since it is frozen corn but try to mix it up the best you can). Then cut the butter into patties and mix. Cut the cream cheese into chunks and again, mix as best as you can but don’t labor over this, it will all melt in as you heat it up. Break up the sliced cheese into little pieces and mix that in. That’s it! 

Now cook over a low heat for about an hour or so, make sure you stir regularly though so everything mixes and melts well. When everything melts, you will have a nice creamy, cheesy blend and it will be fabulous! Kind of like creamed corn with whole kernels instead of all of that mushy stuff! I hope you enjoy, like I said, we always do!

Homemade Low Sodium Pizza…Yummy!

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My husband has a condition that forced us a year and a half ago to change our eating habits completely. We are all on low sodium diets now and it’s fantastic and surprisingly easy. Salt is SO overrated! The picture does not do these masterpieces justice and every time I make them for family or guests, they are a huge hit! Salt/sodium is an evil creature that has adverse affects on many issues with the body including heart, blood pressure, and even hearing if you can believe it! I hope you’ll try this recipe and if you like it, let me know…I would love your feedback!  Enjoy!

 

Start with the SAUCE of course (the longer you let this simmer, the better it is):

  • 2 Tbsp Canola Oil
  • 1 Clove (chopped) Garlic (or 1 tsp from the jar but NOT powdered)
  • 1/4 Pepper (your favorite kind works best, I use Anaheim)
  •  2-8 oz Cans “No Salt Added” Tomato Sauce
  • 1 Tbsp Sugar
  • 1 Tbsp Mrs. Dash Tomato & Basil Garlic (I use more to taste)
  • 1 Tbsp Mrs. Dash Garlic & Herb
  • 1 Dried Bay Leaf
  • 1 Dash Onion Powder (NOT ONION SALT)

Chop garlic and pepper and heat in the oil in a pot until tender.  Pour the tomato sauce in the pot, add the rest of the ingredients, stir and let simmer on a low setting (at least an hour is best, but I have been known to shorten that time in a pinch).

CRUST

  • 1 1/2 Cups Bread Flour (or any other all purpose flour with NO sodium, read the labels)
  • 1 Tbsp Sugar
  • 1 Tbsp + 1 tsp Canola Oil, separated
  • 3/4 Cup Warm Water
  • 1 Tbsp Mrs. Dash Tomato & Basic Garlic
In a large bowl, mix the sugar and canola oil into the warm water and stir. Pour the flour and seasoning into the bowl and mix, it should be a dry mixture, but not crumbly. After mixing, kneed the dough for about 5 minutes with floured hands and form into a ball and drizzle a teaspoon of canola oil over the ball and cover. Set aside.

TOPPINGS (This will be the only sodium in the recipe so choose wisely – like NEVER pepperoni.)

  • Cheese (Swiss has the least sodium content, I mix that with Mozzarella and Colby usually)
  • Fresh Veggies (mushrooms, peppers, onions, olives, tomatoes, etc.)
  • Ground Beef (obviously cook it first, but ground beef has a low sodium content)
  • Low Sodium Ham & Pineapple Chunks
  • Whatever you like….you get the idea!
READY TO MAKE THE PIZZA…Heat your oven to 325 degrees, place your stone in the oven if you use one, if not a pan is just fine! Spray surface with no sodium cooking spray and place the ball of dough on the pan. With floured hands, spread the dough to the edges until it “fits” the pan and “build” the crust so it holds in all of your toppings. Spread the sauce as thick or thin as you like it, cover with cheese blend, then the toppings of your choice, and cook for 20-25 minutes. As we all know, ovens vary so this is an estimate, when the cheese is all melted and brownish and bubbly, your pizza is done!  Let cool enough to cut, slice, eat , and enjoy!