Pork Chops, potato pancake, sugar snap peas and a salad

Recipe

Lemon Sage Pork Chops

makes 4

Ingredients

2 tablespoons Dijon mustard

2 tablespoons light mayonnaise

1 1/2 cups Panko bread crumbs

1 medium lemon, zested

2 tablespoons chopped fresh sage (or 1 tablespoon dried sage)

1 teaspoon kosher salt

1/2 teaspoon freshly cracked black pepper

4 boneless pork chops

Instructions

1. In a small bowl whisk together the mustard and mayonnaise. Set aside. In a shallow bowl mix together the bread crumbs, lemon zest, sage, salt, and pepper.

2. Pound the pork chops between two sheets of wax paper until just tenderized, but not too thin.

3. Working with each chop individually, dip the chop in the mustard mixture so that it is well coated. Then place it in the Panko mixture and turn it once or twice to make sure it is completely coated. Set side. Repeat with remaining three pork chops so they all are evenly breaded.

4. In a large skillet melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Swirl so that it all coats the bottom of the pan. Then, place the pork chops in the pan and cook for about 10 minutes per side. Drizzle in a touch more olive oil if the bottom of the pan gets dry. Check doneness by cutting into one of the chops. Serve!

MINTED SUGAR SNAP PEAS

Author: Pamela

Serves: 6

INGREDIENTS

• 1 pound sugar snap peas, trimmed

• ¾ teaspoon fine sea salt

• 1 Tablespoon unsalted butter or unrefined, cold-pressed extra-virgin olive oil

• 1 shallot, thinly sliced or 1 garlic clove, peeled and crushed

• 2 Tablespoons thinly sliced fresh mint

• 3-4 Tablespoons water

INSTRUCTIONS

1 In a medium saucepan, add all the ingredients. Bring the water to a boil, lower the heat, cover and simmer for 2-3 minutes or until crisp-tender.

2 Remove garlic if that’s what you used. Season to taste for salt. That's all there is to it. Transfer to a serving bowl and serve immediately.

Potato pancakes  Beth? I added an egg and used Idaho potato. 

4 gold potatoes, shredded and soaked in a bowl of salty water or frozen store-bought hash browns

2 finechopped green onions or your favorite herbs

fresh grated nutmeg 

salt and pepper to taste.  remember the water was salted

1 C. plain bread crumbs

Drain shredded potatoes, squeeze with paper towels if necessary

Combine all the ingredients

heat nonstick skillet with 1/2 inch oil

carefully spoon potato batter in the pan

cook about 5 minutes or until ti turns brown, flip over, cook another 5 minutes.