Have you ever just opened your pantry door and stood there looking inside, trying to decide what to cook for dinner? I think most of us have done that at one time or another. It could be because we just don’t know what we are in the mood for or it may be that we didn’t have time to grocery shop and things are getting a little thin! Whatever the reason, we need some easy “go to” recipes for those situations.
Our first recipe uses up that bag potato chips that you bought in a moment of weakness. Crushed potato chips make a great coating for many foods.
The second recipe is great for brunch or a light lunch. It’s lemon spaghetti and it’s delicious and easy to make. Most everyone has a bag of pasta noodles in the pantry.
The third recipe uses graham crackers as the base. The kids can help with this one and they will also love eating it.
Our last recipe uses a cake mix to create chocolate fudge cookies. Yumm! These will be soft and chewy. Everyone will want this recipe if you take this somewhere.
Potato Chip Pork Chops
5 sprigs fresh thyme, leaves stripped
3 sprigs fresh marjoram, leaves stripped
1 clove garlic
Grated zest of 1 lemon
3 cups potato chips (regular or thick-cut)
2 lbs bone-in, center-cut pork loin roast
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
Preheat the oven to 375 degrees F. Pulse the herbs, garlic, lemon zest and potato chips in a food processor until coarsely ground. Transfer to a shallow dish.
Season the pork with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the pork, fat-side down, and cook, turning, until browned on all sides, about 10 minutes; remove from the skillet. Brush the pork all over with the mustard, then roll in the chip mixture. Place on a rack in a roasting pan and roast until a thermometer inserted into the center of the roast registers about 150 degrees F, 50-60 minutes.
Let sit 10 minutes before slicing into chops.