Can't Take Credit

Whenever my boyfriend, Skirell, offers to make dinner I generally get kicked out of the kitchen.  I think I may have a tendency to try to take over things...I am working on it.  This time I got to make dessert!  He handed me the recipe and the ingredients for me to make, while he took care of dinner.  We had Parmesan Crusted Pork Chops, Goody Girl Championship Potatoes, Apple Sauce (I need it anytime I eat pork), and Apple Crisp for dessert.  Everything turned out amazing, especially the potatoes!  Enjoy!

Parmesan Crusted Pork Chops, Goody Girl Championship Potatoes, and Apple Sauce

Parmesan Crusted 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 ( about 10-12 ounces each)
Salt and freshly ground black pepper
6 tbs 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. 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 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.

Goody Girl Championship Potatoes

1 package dry form crab boil

3 lbs red potatoes

1 lb thick cut bacon, diced

1 cup diced red onion

1 tbs minced garlic

1/4 lb butter, at room temperature

1/4 lb finely shredded cheddar

1 green onion, chopped

1/2 tsp cayenne pepper

1/2 tsp paprika

Salt and pepper

3/4 cup sour cream

Fill a 6-quart pot 2/3 full of water; add the crab boil and mix until blended. Cut the potatoes in half and slice into 3/8-inch thick pieces. (This can be done ahead of time; cover the potatoes with ice water until ready to cook.) Add the potatoes to the pot. Bring water to a boil and cook the potatoes until fork-tender.

While the potatoes are cooking: in a medium saute pan on medium heat, cook bacon until crispy; remove and drain on a paper towel. Add red onion to bacon grease; cook until caramelized. Just before onions are done, add garlic and cook until lightly brown.

In a bowl, place butter, 1/2 the cheese, 1/2 the bacon bits, 1/2 the green onions, the cooked red onions and garlic, cayenne, paprika, salt, pepper, and sour cream; mix together thoroughly.  Strain potatoes and add to bowl; let stand for a few minutes or until cheese starts to melt . Fold ingredients together, trying not to break up the potatoes excessively. Top with remaining cheese, bacon, and green onions.

Check seasonings and adjust to taste.

Apple Crisp

Filling
5 Granny Smith apples, peeled, cored, chopped small
1/4 cup finely chopped pecans
3 tbs all purpose flour
1/2 cup brown sugar
2 tbs maple syrup
1 tbs lemon juice

Topping
3/4 cup all purpose flour
1/3 cup brown sugar
1/4 tsp ground cinnamon
1/4 tsp salt
6 tbs chilled butter, cut into pieces
1/4 cup coarsely chopped pecans

Preheat oven to 350 degrees.  For the filling: mix all ingredients together.  Place in 7-8 ounce ramekins(I just used a casserole dish).  For the topping: mix the flour, brown sugar, cinnamon, and salt in a large bowl.  Blend the butter into the mixture until it forms pea size lumps.  Stir in pecans and sprinkle over filling.  Bake crisps for 35-40 minutes.  Cool 10 minutes before serving.