PAN FRIED PANKO PORK CHOPS

 

WHAT YOU NEED

Flour

Salt and pepper (or other preferred seasoning, I often used Emeril's Essence)

Egg(s)

Panko bread crumbs

Pork chops

Olive oil for frying

Notes - I did not give amounts because that would depend on how many pork chops you are making. I usually make 1 or 2 at a time. I use paper plates for the breading process. Start off with about 1/4 cup of flour and panko. I season the flour before I dredge the pork chops in it. I use 1 egg. You can always add more of these ingredients if you need more. 

Place flour on plate. Add seasoning to taste. Stir the flour. Beat egg and pour onto plate. Add panko to remaining plate. Take your pork chops and first dredge them through the flour, both sides. Then dip them in the egg, once again both sides. Allow excess egg to drip from chop before you bread it with the panko. Allow the breaded chops to sit while you heat the oil in a frying pan. When the oil is hot enough, fry your chops until they are browned.

I use my well-seasoned cast iron frying pan for this. If you have never owned one, you truly do not know what you are missing. Best bet - buy one at a garage/yard sale. Hopefully it will already be seasoned for you. If you are more into "pretty" than practical, tale a lookie at this one I've found.

BUFFALO WILD WINGS - DON'T BOTHER

We went to the recently opened Buffalo Wild Wings restaurant/bar/whatever in Daytona this past Friday to celebrate a friend's birthday. Since there was going to be 19 of us attending, my friend thought it would be wise to call ahead. She was told that they didn't take reservations but that they would make a note of it. I know many chain restaurants don't take reservations, but when you are told that a party of this size is coming to your restaurant, I would think you'd want to know. So we stood in the sweltering heat for approximately 30 minutes because we couldn't fit in the restaurant foyer because there was so many people waiting. Finally we went into the open air section, hoping to get drinks at the bar. We walked past at least 8 empty tables.

When I got to the bar, I was very psyched about the beer selections. Guinness, Terrapin, Sam Adams, Yuengling . . . some really great beers on tap. Too bad the bartenders don't wait on women. I stood there and was ignored as I waved my money while I watched at least 5 men get waited on. I then watched Karen and Nikki go through the same thing. However, when John and Cornelius went to the bar, they were served immediately. The women ended up having to give our drink orders to the men since obviously our money isn't as good as the money held by men. Big turn-off for me.

After waiting about an hour, we were finally seated. They sat us at separate tables. We ended up having to push our own tables together and basically could only talk to the people sitting right beside us since the place was so loud. We then began our wait for food. And least another 45 minutes and they screwed up my order. When the food finally arrived, it was OK. Not worth the hassle we had been put through, but OK. If someone wanted to stop by and pick up some Asian Zing wings and some mango-jalapeno wings and bring them to me, I'd eat them and be happy about it, but I really have no interest in returning there again.

My money is the same money that people with penises have and I truly resent the bartenders' attitude towards women.

So not impressed. Out of 5 stars, I'd give them a 1 1/2.

PENNE WITH ROASTED ASPARAGUS AND BALSAMIC REDUCTION

1 pound fresh asparagus spears

1 tablespoon olive oil

salt

freshly ground black pepper

½ cup balsamic vinegar

1 teaspoon light or dark brown sugar

1 pound penne pasta

4 tablespoons butter, cut into pieces

1/3 cup freshly grated Parmesan cheese, plus more for serving

Heat the oven to 400 degrees. Cut off the tough ends off the asparagus and then cut the asparagus spears into 1-inch pieces. Toss with the oil, and salt and pepper. Roast until tender, about 15 minutes. (I like to roast my vegetables until they are brown. If you are like me, you'll need to add additional roasting time.) Remove from the oven and set aside.

While the asparagus is roasting, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat.

Cook the penne in a large pot of boiling salted water until just done, 11-13 minutes. Drain the pasta and return to the pot. Stir in the butter and vinegar mixture. Toss to combine well. Add in the asparagus, and Parmesan. Add additional salt if you desire. Serve immediately with additional Parmesan cheese for serving.