Parmesan Pork Chops and Pasta with a Mushroom Cream Sauce!

Every now and then my need for the Italian fare meets hubby’s need for a great pork chop. This lovely dinner seems to serve both needs perfectly. The pork chop is crispy from the coating and the cream sauce is slightly tangy from the sherry, oh yummy I can almost taste the deliciousness now. Oh and we have to have our green so I serve with some fresh asparagus.

Parmesan Pork Chops

4 pork chops (I prefer the rib chop)
1 package of Shake ‘n’ Bake Italian
1 cup of Parmesan Cheese
2 TBSP of Italian Season
Salt and Pepper to taste
1 Egg
A Splash of Milk
8 TBSP of Olive Oil

Wisk egg and milk together in a pie plate season with salt and pepper. Mix Shake ‘n’ Bake, Cheese, and Italian Season in a separate pie plate. Heat oil in a non-stick skillet. Dab chops dry dip in egg mixture, then in the cheese mixture. Brown chops in the oil for 4-6 minutes per side depending on thickness.

Pasta with Mushroom Cream Sauce.

1 lb of Angle Hair Pasta
1 TBSP of olive oil
1 container of mushrooms slice thin (any type will work I prefer cremini’s or white button)
1 TBSP of Flour
1 Cup of Stock (use the appropriate type according to the type of meat you are serving)
A Splash of Sherry
A Splash of Cream (or Half and Half)
1 TBSP of Butter

While pasta cooks. Sautee mushrooms in oil, once they are soft sprinkle with flour and cook for a bit too brown flour. Add stock and cook until mixture is bubbling and thickened. Add sherry and cream. Finish sauce with pad of butter. Serve over pasta.

Sorry I haven't posted for a couple of days I have been a bit busy with work, but I truly have missed the blog.