{"id":6979,"date":"2018-11-20T16:03:15","date_gmt":"2018-11-20T16:03:15","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=6979"},"modified":"2019-03-06T17:01:29","modified_gmt":"2019-03-06T17:01:29","slug":"getting-through-the-midweek","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2018\/11\/20\/getting-through-the-midweek\/","title":{"rendered":"Getting Through The Midweek"},"content":{"rendered":"

Sometimes, we find ourselves in the middle of a tough week, unable to even think about the rest of the week, wishing it was a Saturday.\u00a0 Some of us will find comfort in foods that might not be good for us.\u00a0 Personally?\u00a0 My go to food when I need to feel love….is butter.\u00a0 Clutch your pearls ladies!<\/p>\n

I know, I know….excess butter is bad.\u00a0 But hey, I’ve never been an ice cream girl.\u00a0 It’s not like I’m deep frying whole sticks of it or anything like that.\u00a0 I’m not absurd!\u00a0 But growing up, butter was dessert.\u00a0 Instead of something dessert~y, gramma and I would have a slice of white bread slathered in butter after dinner.\u00a0 It’s the little things, yanno?\u00a0 Sometimes, it was a second biscuit.\u00a0 Yes, carbs and butter have been my secret indulgence since I was a dirty little poor kid and I’m not sorry about it.<\/p>\n

My favorite way to eat butter is on pork chops.\u00a0 First, you should know that I have a pork chop problem.\u00a0 I grew up with trying to gnaw my way through a dry pork chop.\u00a0 They weren’t gramma’s strong suit.\u00a0 And gravy doesn’t hide a dry chop.\u00a0 Later in life, I experienced other kinds of dry pork chops….grilled, baked, sauteed.\u00a0 I didn’t even like Emeril’s chops and I told him so when he came to the table during that particular soft opening of that particular retaurant of his and asked me.\u00a0 Love you Emeril!\u00a0 But that pork chop….not so much.<\/p>\n

\"\"<\/p>\n

That was decades ago.\u00a0 Then I moved to Brooklyn, NY.\u00a0 It was there that I discovered my pork chop.\u00a0 It was dipped in egg, covered in bread crumbs, and broiled.\u00a0 It’s so simple.\u00a0 The results are fantastic….a really juicy chop crusted in crispy buttery pork fatty breadcumbs that I promise will make your tough week as bearable as my tough weeks have been in years past.<\/p>\n

\"\"<\/p>\n

Hubs requested pork chops for dinner.\u00a0 He must need a pick me up.\u00a0 Or he’s just sick of chicken.\u00a0 Who knows.\u00a0 These are my kids favorite chops, too.\u00a0 And we all know I’m not going to turn them down.\u00a0 These pork chops were the first we’ve had from our latest whole pig and they were exactly what we needed heading into Turkey Day festivities.\u00a0 I served mine on wilted lettuce salad in bacon dressing.<\/p>\n

\"\"<\/p>\n

My Pork Chops<\/p>\n

4-6 bone in pork chops
\n2 cups seasoned bread crumbs
\n4 eggs beaten
\n1 stick butter<\/p>\n

Turn on the broiler in the oven and line a baking sheet with foil.\u00a0 Dip the chops into the egg and then coat entirely in bread crumbs and arrange on the baking sheet.\u00a0 Reserve the leftover breadcrumbs.<\/p>\n

Broil the chops until the tops start to brown, about 5 to 10 minutes.\u00a0 Remove them from the oven to flip over.<\/p>\n

After carefully flipping the chops, dot all of them with butter.\u00a0 If any of the coating has come off during flipping, simply smear a little butter on the exposed meat and sprinkle with additional bread crumbs.<\/p>\n

Put the chops back under the broiler and cook until the edges are browned and the fat is crispy~ish, about 5-10 minutes depending on your oven.\u00a0 Remove and let the chops rest uncovered for about 5 minutes.\u00a0 Enjoy!<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Sometimes, we find ourselves in the middle of a tough week, unable to even think about the rest of the week, wishing it was a Saturday.\u00a0 Some of us will find comfort in foods that might not be good for us.\u00a0 Personally?\u00a0 My go to…<\/p>\n","protected":false},"author":1,"featured_media":6985,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2018\/11\/IMG_20181120_192804_2.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1Oz","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6979"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=6979"}],"version-history":[{"count":5,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6979\/revisions"}],"predecessor-version":[{"id":7612,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6979\/revisions\/7612"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/6985"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=6979"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=6979"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=6979"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}