Good morning, and welcome to your Sendik’s All Week post, where today we are featuring two awesome pork chop recipes in order to take full advantage of 2.99/pound Sendik’s Natual Bone-In Pork Chops. What. a. bargain. Either recipe is a home run, as both have been kid tested and mother approved by the DamFam, so please proceed in an orderly fashion to your nearest Balistreri Sendik’s, snap up some chops, and let’s get cooking.
If you didn’t make these Parmesan Crusted Pork Chops when I posted about them back in February, you are seriously missing out. You need to give them a try on one of the cooler nights we’ll have this week, when you won’t feel guilty about not throwing something on the grill. These are a major hit every time I make them, which is often. Just pay close attention to the instructions, and please do not get your pan too hot, lest your Parmesan crust burn before your chops are fully cooked, causing untold sadness around your dinner table. Not that that’s ever happened here, ahem.
If you choose to get your grill on, go with these Spice Rubbed Pork Chops, which are a riff on my favorite barbecued chicken recipe. Trust me, the same deal is excellent on pork chops. Piece of cake, too. Keep in mind, you may need to adjust your grilling time as the original recipe is made with boneless chops; add a minute or two for the sale bone-in chops.
It’s not too early in the season to start talking about blueberry desserts, and making a Crumble is hands down my favorite use for sale berries. The topping is just like a buttery shortbread cookie and the berries melt down into syrupy blue yumminess that’s made even more delicious with a scoop of vanilla bean ice cream – oh my heavenly stars. You’ll soon understand why this is my go-to fruit dessert all summer long. Look for the sale blueberries, Shurfresh Butter if you’re running low and Breyer’s Ice Cream.
Have a great week! : )Featured, Fresh, Frugal, Fabulous, News | May 31st, 2012