Foody Friday - Golden Breaded Pork Tenderloins

A while back I won the Gooseberry Patch Cookbook Fast Fix Meals  from my friend Lana over at Walking the off-beaten path. It has a great bunch of simple recipes and this one has quickly become a favorite in our house! 

Golden Breaded Pork Chops

1/2 c. dry bread crumbs

1/4 c. grated Parmesan cheese

1 T. dried oregano

1 t. dried marjoram (I didn't have this; substituted sage. yum)

2 eggs, beaten

5 or 6 pork chops

1/2 c. olive oil

salt and pepper to taste

Mix bread crumbs, Parmesan cheese and herbs in a shallow bowl; set aside. Beat eggs in a separate bowl. Dip pork chops into egg, then into crumb mixture. Heat oil in a deep skillet over medium low heat. Cook chops for 5-7 minutes on each side until golden, adding salt and pepper to taste. Serve with sides of your choice...fried potatoes and green beans! 

These were so good. I'm really glad I used sage instead of marjoram, it added a great flavor! And 6 chops will feed our family for two nights...this recipe is a keeper! 

Foody Friday -Hamburger Mushroom Steak

I found a new cooking magazine I just love Taste of Home; Simple and Delicious.

Full of quick and easy recipes that aren't just the same old boring foods.

This Hamburger steak was SO much better than I thought it would be.

I only made it because DR asked me to.

The night I made this our routine got really out of whack and I was running around like a chicken with it's head cut off. While making dinner I was thinking about 10 other things and actually forgot to put in a bunch of ingredients (I'll tell you which ones) and it still came out really good.

Hamburger Steak with Mushroom Gravy

For steaks;

1 egg (forgot)

1/2 c. dried bread crumbs (forgot!)

1 envelope onion soup mix, divided in two (this is the key yumminess ingredient)

dash pepper

1 lb. ground beef

3 T. flour

1 3/4 c. cold water

1 t. Worcestershire sauce (I used soy sauce)

1 jar of whole mushrooms drained. (fresh sliced is what I used)

In large bowl, combine egg, bread crumbs, 2 T soup mix and pepper. Crumble beef over mixture and combine. Shape into four patties.

In a large skillet, cook patties over med. heat for 4-5 minutes on each side till juices run clear. Set aside and keep warm.

Combine flour, water, Worcestershire sauce and remaining soup mix until blended; stir into skillet. Add mushrooms. (I also melted some butter in skillet before adding ingredients and used milk in place of some of the water.) Bring to a boil; cook and stir for 5 minutes or til thickened. Serve with patties and mashed potatoes (or rice like I did).