Breaded Pork Chops and cake

 

 I have never been able to make a stacked cake look good. I ought to stick with sheet cakes.

Breaded Pork Chops 

Prep:25 minsCook:35 minsTotal:1 hrServings:4Yield:4servings
Ingredients 
3 eggs, lightly beaten 
3 tablespoons mil
1 ½ cups Italian seasoned bread crumbs
½ cup grated Parmesan cheese 
2 tablespoons dried parsley
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
4 pork chops
Directions

Step 1 Preheat oven to 325 degrees F (160 degrees C).

• Step 2 In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
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• Step 3 Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
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• Step 4 Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
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• Step 5 Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

Yellow Cake

A fluffy, tender, moist, melt in your mouth yellow cake covered in the best chocolate buttercream imaginable. by John Kanell

Prep Time 25minCook Time 30 min Total Time 55 min Servings 12 people

Ingredients

For the Cake:

• 2 ¼ cups cake flour 270g
• 1/4 cup corn starch 35g
• 1 1/4 cup granulated sugar 250g
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter room temperature, 113g
• ¼ cup vegetable oil 60mL
• 3 eggs room temperature, large
• 2 yolks
• 1 tbsp vanilla extract 15mL
• 1 cup buttermilk 240mL

For the Chocolate Buttercream:

• 1 ¼ cup unsalted butter 1 cup room temp, ¼ cup melted
• ¼ cup cocoa
• ½ tsp salt You can add less if you're salt-sensitive
• 1/2 cup milk divided
• 1 lb powdered sugar 450g
• ⅓ cup semisweet chocolate

Instructions

For the Cake

• Preheat oven to 350F. Butter and flour three 6 inch round pans. Whisk together the flour, baking powder, corn starch, and salt then set aside.
• Cream butter and sugar in a stand mixer using a paddle attachment, or a large bowl if using an electric hand mixer. 
• Add the oil and vanilla, mix to combine then scrape the bowl down. Add the eggs one at a time mixing until incorporated before adding the next. Scrape the bowl down once more and mix again. 
• Add flour mixture and buttermilk to the butter in alternating batches while mixing on low.
• Bake at 350F for about 30 minutes or until the centers are set and springy.
• Allow to layers cool in pans for a few minutes then invert into a wire rack to cool completely.

For the Chocolate Buttercream

• Melt 1/4 cup of the butter in a microwave. Mix in the cocoa power and set aside.
• Melt 1/3 cup of semisweet chocolate with 1/4 cup milk then mix together and set aside. You can use 1/2 cup of chocolate for an extra-rich frosting if desired.
• Beat one cup of room temperature butter in a stand mixer using a paddle attachment, or a large bowl if using an electric hand mixer. 
• Pour in the melted butter cocoa mixture, mix to combine then scrape the bowl down and mix again. Add the powdered sugar and mix on low. Pour in the melted and cooled chocolate ganache then drizzle in about 1/4 cup of milk. Scrape the bowl down and mix until smooth. Your frosting should be silky, soft and luscious.

For the Assembly

• Pipe or spread the buttercream onto the first layer, add the next layer on top and repeat until the cake Is built. Cover the cake with buttercream then use a spatula to swirl the buttercream around for a rustic effect.

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