quick and easy meals for 1 or 2

Parmesan crusted pork chops


1 large egg
1/2 cup dried Progresso italian style bread crumbs
1/2 cup grated Parmesan sheese
2 (1/2 to 3/4-inch thick) center-cut pork loin chops
salt and black pepper
olive oil
Lemon wedges, for serving both the pork and the asparagus.

Whisk the egg in a pie plate. Place the bread crumbs and cheese in another pie plate and mix them together. Sprinkle the pork chops generously with salt and pepper. Dip the chops into the eggs, then coat completely with the bread crumbs and cheese, patting to make it stick.

Heat about 2 swirls of oil in a large skillet over medium heat. Add pork chops and cook until golden brown, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

We boiled about 2 cups of water for 1 cup pasta and made All'aglio e Olio . Just mashed and peeled 2 cloves of garlic. Chopped it up and put it in a frying pan with about 1/3 cup olive oil and about a tbsp. of dried basil or 2 of fresh if you have it. When the garlic starts to sizzle take it of the heat. When the pasta is nearly done, soft but still chewy, drain it and add it to the garlic. When the meat is just about done put the pan back on the stove, med heat, for about 3-4 minutes. Tossing pretty frequently.

While all this is going on we cut the bottem halves off and boiled some fresh asparagus. I like to leave it a little chewy. Drained it and added about a tbsp. of butter.

SERVE IT UP!! With some of popop’s homemade bread and some chianti!!