CHESTERLAND, Ohio (WJW) – – If your garden is supplying lots of fresh herbs this summer, why not preserve some of your harvest to use when the snow is falling. Stefanie Paganini is a culinary instructor at the Loretta Paganini School of Cooking and she knows a lot about herbs. Stefanie explained to Fox 8’s Stefani Schaefer different ways to preserve herbs for later use. She also shared a recipe for Herb Crusted Pork Chops.
Herb Crusted Pork Chops Serves 8
8 boneless pork chops
1/4 cup milk
1 cup all-purpose flour
1 cup fresh herbs of choice (thyme, oregano, rosemary, sage)
1 garlic clove peeled
1/2 tsp. orange zest
1 tsp. salt
1/2 tsp. black pepper
2-4 Tbsp. olive oil
Place flour, herbs, garlic, zest, salt and pepper in a food processor and pulse until blended. Place herbed flour in a shallow baking dish.
In a separate shallow baking dish, whisk together eggs and milk.
Pound pork chops on a sanitized surface until even. Dip chops in egg mixture and then in flour mixture.
Heat oil in a large sauté pan, sauté pork chops in pan until chops reach an internal temperature of 160° F.
2 Tbsp. olive oil
1 small onion, diced
½ cup raw bacon or pancetta, chopped into pieces
4 cups corn
1 clove garlic, minced
2 med. zucchini, diced
1 yellow bell pepper, deseeded & diced
2 cup tomatoes, chopped
2 Tbsp. fresh basil, chiffonade
2 cups cooked lentils
Sea salt and freshly ground pepper
Cook lentils according to package directions.
Heat oil in sauté pan over medium-high heat. Sauté bacon and onion until onion is transparent. Add corn, garlic, and bell pepper. Sauté 3-4 minutes. Add zucchini and tomatoes. Stir occasionally, until vegetables are tender.
Add remaining ingredients including lentils and sauté together until all incorporated and cooked through.