31 Days in the Kitchen - Day 11

So it's Tuesday which means some more Tips in the Kitchen.  So I'm going to give you a run down of my essentials for three different areas in my kitchen:  spices, pantry and the fridge.  Today I'll cover spices and then we'll hit the others in the days to come.  Spices are often expensive and you aren't going to want to buy them all at once.  They do go on sale, so watch for it and buy a few at a time.  The holidays are generally a great time!  Here's my list, but keep in mind that I also do a lot of baking so some of these won't be as critical in your pantry.

- oregano
- basil
- rosemary
- cumin
- corriander
- garlic powder
- thyme
-  ginger
- nutmeg
- cloves
- celery salt
-cinnamon
- paprika
- chili powder
- bay leaves
- vanilla extract
- almond extract
- steak seasoning
- greek seasoning
- italian seasoning
- baking soda
- baking powder
- corn starch
- cream of tartar

Now I realize this is a long list, and you won't use these every one of these each week, but having them around will allow you to try a multitude of new recipes without having to run to the store each time!  Hope that helps and we'll get to the rest soon, I promise!

Parmesan Crusted Pork Chops

So my hubby loves pork chops.  I like them periodically, but I always had a hard time over cooking them.  I discovered that crusting them in cheese and bread crumbs really helps that. : )  Also, if you don't like pork, you could easily do this with chicken.  It's an easy recipe and goes with just about anything. 

2 eggs
1 cup italian seasoned bread crumbs
3/4 cup parmesan cheese (or italian blend if that's all you have : )
4 - 1/2 inch pork chops
salt and pepper
olive oil

Whisk the eggs in a pie plate until blended.  Place the bread crumbs in another pie plate and the cheese in a third pie plate. Generously sprinkle the pork chops with salt and pepper on each side. Coat the chops completely with the cheese, patting to adhere. Dip the pork chops into the eggs, then coat completely with the bread crumbs, patting to adhere.  I know this order may seem strange but gently dip and pat to keep as much cheese on the pork as you can.  This is part of what keeps your cheese on the chop, keeping it moist. 
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, be sure not to crowd the pan, and cook until golden brown, about 6 minutes per side.

Tomorrow we'll take it up a notch on the degree of difficulty and share a new favorite in our family, Stuffed Chicken.  You'll have to wait until tomorrow to find out what it's stuffed with. : )