Overall, it was pretty successful. There were some tiny mishaps, but nothing major. For some reason, I kept dropping things! I nearly always drop a spoon here or there, but last night was something new--every time I turned around, I dropped something else! There was a hefty pile of dishes last night, but I don't think Graham minded too much. If he did, he didn't complain!
For dinner, I made a garden salad, rice pilaf, parmesan-encrusted pork chops, and Balsamic Chicken Wings. Like I said, I think everything went well. I'd made everything before, so making dinner was pretty smooth with the small exception of my klutz-o-mania. My friend didn't seem to mind and complimented my cooking, so I guess all is well. :-)
If you click the link above, you can get the recipe for the chicken wings. The salad was basic: romaine, baby spinach leaves, shredded carrots, cherry tomatoes, and croutons. The rice pilaf was very basic, too; I used a basic recipe from epicurious.com.
Parmesan-Encrusted Pork Chops
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt & Pepper
6 tablespoons olive oil
Lemon wedges, for serving
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper.
Coat the chops completely with the cheese, patting to adhere if necessary. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add more oil if necessary. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.
- I omitted the lemon wedges since they were just a garnish. However, these would be delish if you squeezed a little lemon juice on them right before eating them.
- I'm beginning to think I have cooking dyslexia, since I read this recipe but coated the chops in egg before the cheese. Oh well. Everything seemed fine, and we didn't get sick.
- Speaking of getting sick, I have issues with meat not being cooked through. I cooked them a little longer than the recipe said--to 160 degrees. However, it was primarily a safety measure, and the pork chops didn't really burn or suffer because of it.