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Fabulous Food Friday #50

WOW!!!! I never really thought I would make it to 50 yummy Fridays full of food! That’s 100+ recipes! Not anything compared to some fabulous food blogs out there (even though I don’t consider myself a food blog). I didn’t even realize that today was such a mile marker so I didn’t plan anything super special. Maybe on some future random Friday I will do something fun…like a giveaway! Would you like that? I’ll be thinking about it and surprise you one day.

Whenever I think of pork chops I always have a good little chuckle. Years ago, when we were first married, I made these pork chops. Another one of those “recipes” that I got from my catering job. Ian sinks his teeth into the first bite and proclaims that it’s delicious! As any good new husband should respond, right? About halfway through dinner, he states that he has never had chicken cooked this way. CHICKEN!? I thought he was kidding and in my nice new wife voice tell him that he is eating a pork chop. He laughs and tells me that I am kidding him. For the remainder of dinner, we go back and forth…chicken, pork, chicken, pork. I am just laughing because I am the one that made dinner and he still doesn’t believe me. I finally have to pull the package out of the trash and prove to him that IT’S A PORK CHOP! He just stands there in awe and shakes his head. Growing up his mom make pork chops or some sort of pork product occasionally. He said that her pork chops were flavorless and really tough. Growing up in my house we always had fried, bone in pork chops that were nice and crispy. My mom would always break out her electric skillet to cook them in and to this day whenever I see that skillet, I can smell the fried pork chops. Well, these are not fried, but baked and not necessarily more healthy because of the butter! They are tender and tasty, though!

Favorite Pork Chops
1 boneless pork loin chop per person
1 cup flour
1 tsp parsley flakes
1/2 tsp garlic powder
1/4 tsp pepper
1/8 tsp salt
Real salted butter
1/4 cup water

Preheat oven to 350°. In a shallow dish combine flour, parsley flakes, garlic powder, pepper, and salt. Dredge each pork chop in flour mixture and place in 9×13 baking dish. Place water into dish (this will help give a little moisture while baking). Place 1/2 TBSP of butter on each chop. Cook for 35-40 minutes or until no longer pink in the middle.

Okay, I have really been slacking lately with the dessert recipes. Sometimes I am not in the mood to make something new so I just make my go to cookies or just have ice cream and hot fudge. Nothing fancy and nothing new to blog and share. Until I discovered this wonderful rice crispy treat. I found it on Cookie Madness, but of course had to make it my own. You are more than welcome to cut yours into smaller pieces, but who doesn’t want to sink their teeth into this?
(Check out updated pictures HERE.) 

Neapolitan Rice Crispy Treats
Strawberry Layer
4 cups strawberry marshmallows
2 TBSP real butter
4-5 cups rice crispy cereal

“Vanilla” Layer
4 cups mini marshmallows
2 TBSP real butter
4-5 cups rice crispy cereal

Chocolate Layer
4 cups mini marshmallows
2 TBSP real butter
4-5 cups cocoa rice crispy cereal

Spray a 8×8 dish (I used a Wilton cake pan) with cooking spray. Set aside. Start with the chocolate layer. Melt marshmallows and butter in the microwave for 25-35 seconds, until completely melted. *It helps to cut up your butter into smaller pieces before melting.* Stir to combine butter and marshmallow and then add in cereal. Depending on how “gooey” you like yours is how much you add in. I added in 4 1/2 cups to mine. Butter or spray one hand and use it to press into the bottom of the pan evenly. Press to make it pretty compact. Then repeat with the “vanilla” layer and then strawberry layer. Let it set for 30 minutes up to an hour. Turn out onto cutting board and cut. Store in an airtight container.

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12 Comments

  • Reply
    R-foo
    March 26, 2010 at 3:31 pm

    mmmmm, we LOVE po0rk chops at our house so the baked version will be fun to make cuz it's easy! 🙂

    and neopolitan rice krispie treats? really? YUMMY!!!!!!!!!

    love ya! xoxoxoxo

  • Reply
    Holly
    March 26, 2010 at 10:29 pm

    Recipes look really good and tasty.
    As r-foo said mmmmmmmmm.

  • Reply
    Tricia.....
    March 28, 2010 at 2:33 am

    yum! I always look forward to seeing what recipe you have next. I love to entertain and cook and I'm always looking for new recipes to share. If you have any appetizer type recipes maybe once in awhile you could include those. Everything I have made of yours, everyone loves!!

  • Reply
    The Partiologist
    June 3, 2012 at 11:05 am

    Oh, so glad you tried them! I was the original creator of these treats! 🙂

    http://thepartiologist.blogspot.com/2012/03/neapolitan-rice-krispie-treats.html

  • Reply
    Choosing Joy
    August 9, 2012 at 9:18 pm

    The recipe listed is for how many porkchops???

  • Reply
    amygirly@gmail.com
    August 17, 2012 at 2:35 pm

    Really, how every many pork chops you need just alter the seasonings. The amount I have here is for about 4-6 chops.

  • Reply
    Crafty Blonde Mama
    August 31, 2012 at 2:12 am

    How do we get the flour to stick to the chop? Should we be dipping it in milk first?

  • Reply
    amygirly@gmail.com
    August 31, 2012 at 1:06 pm

    The flour is just to give it a light coating, not really a huge batter covering. It should stick to the pork chop just fine.

  • Reply
    Speaks Mom
    October 17, 2012 at 11:44 pm

    When you say "Place water in dish" for added moisture are you saying you pour water into the 9×13 baking dish? Also, you don't cover it?

  • Reply
    T
    January 11, 2013 at 3:37 pm

    I have the same question as Speaks Mom, do you pour the water into the baking dish or do you put it in a small glass bowl or something and place it in the baking dish?

  • Reply
    Laurie Speaks
    October 1, 2014 at 12:01 am

    I'm making these again…can't remember if I covered them or not but i did put water in baking dish. Not covering and will post how they turn out.

  • Reply
    bf065288-ae66-11e4-b14d-0fec26cc3ac2
    February 7, 2015 at 1:15 am

    Making these right now, and they are not browning up. UGH

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