I guess sometimes we all want to be like someone else. I am naturally great at my fair share of things, but cooking was never one of them. I’m mean, I can cook pretty well, but I need a recipe. I really am so jealous when I look at some food blogs. They are so creative when they cook and their pictures are AMAZING! Goals, right?!
Having said all that, I will apologize right up front about my recipe posts. They aren’t inventive or unusual. My pictures will never be as good as those food bloggers, but they are accurate. If you make this recipe, that is exactly how yours is going to look. I just hope that you find my recipes to be tasty and helpful when you are all out of ideas for supper. My family thinks these are good and the one for today is super easy!
I made these encrusted pork chops and roasted cauliflower for supper just a few nights ago. It is still a hit and one of the simplest meals I make. So simple, that most of the time, my boys prep the pork chops for me.
I confess I got the pork chop recipe off the back of the Shake N Bake box a few years back. Sometimes I notice, they still have it on them. You use Grey Poupon mustard to stick the crumbs onto the pork chops. The mustard gives it something extra and the crumbs really seal in the juices. It’s a good one.
The cauliflower recipe came from a co-worker a decade ago. She was on Weight-watchers and this was how she roasted her veggies. It’s my favorite way to eat cauliflower. You can roast baby carrots like this as well. It takes a bit longer, but they are really sweet roasted.
I bake these in the oven at the same time. I leave it on 425°F for the pork chops and the cauliflower will cook at that temp just fine.
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Ingredients for Encrusted Pork Chops
- 4 boneless pork chops
- 1 package Shake N Bake Original Pork
- Grey Poupon mustard
- ¼ teaspoon dried rosemary
Instructions for Encrusted Pork Chops
Preheat the oven to 425°F and line a baking sheet with aluminum foil. Trim the fat from the pork chops. Combine the Shake N Bake and the rosemary in a bowl or dish. Spread the Grey Poupon onto one side of a pork chop. Get the sides as well. Place it face down into the mixture. Now, spread Grey Poupon on the bare side that is facing up. Turn the pork chop over a couple of times to make sure it is coated well. When it is, place it on the baking sheet and repeat this process with the other pork chops. Bake until internal temp is 160°F. This is typically around 20 minutes for my oven.
Ingredients for Roasted Cauliflower
- 1 head of cauliflower
- 1 Tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup shredded Parmesan cheese
Instructions for Roasted Cauliflower
Preheat oven to 450°F. Cut the head of cauliflower into bite sized pieces. I typically break mine apart so it doesn’t crumble so badly. Combine cauliflower, olive oil, salt, and pepper in a bowl. Toss to coat. Spread the cauliflower across a baking sheet lined with aluminum foil. Roast for around 15 minutes until the edges begin to turn brown. I sometimes pull it out of the oven to toss to ensure it roasts evenly. When it is done, sprinkle the Parmesan over the cauliflower and serve.
There it is. One of my easiest meals to serve my family. I’m sure you noticed that everything is cooked on aluminum foil, so the cleanup is minimal as well. Give it a try and send me a picture that will be much better than mine! I need your picture! Please! Send them to me at [email protected] or share a comment with me below. Sign up for my newsletter so you won’t miss any new posts. I’ll deliver to you! See you next time!