It’s an art to fry up the perfect Pork Chop. Some recommend cooking it slower, while others like it fried. Here’s a quick pork chop recipe for the perfect pork chops.

Ingredients

8 thin bone-in pork chops, each about 4 ounces
Salt
Fresh ground black pepper
2 tablespoons vegetable oil

Directions

Heat a large skillet over medium-high heat. Dry the pork chops well and season with salt and pepper to taste. I like to add a bit of Garlic Salt for more flavor.

Add 1 tablespoon oil to the pan and heat until simmering. Lay 4 chops in a pan and sear until golden brown on one side, about 3 minutes.

Cooking Tip: Flatten the chops with a spatula if edges curl.

Turn the chops over and cook an additional minute. Remove from pan and set aside in a warm place. Repeat with remaining oil and chops. Serve two chops per person.

Recommended Side Dishes: Mashed Potatoes and Gravy

Tired of the same old Chicken Noodle Soup? Make your own, Thai style. Lots of great herbs to give you a variety of flavor.

Serves 6

Ingredients

Vegetable oil
6 cloves garlic, thinly sliced crosswise
5 ounces rice stick noodles
7 cups chicken broth
1/4 cup fish sauce
3 scallions thinly sliced
1 small carrot, peeled and thinly sliced
one-inch piece ginger, unpeeled and thinly sliced into coins
1 teaspoon sugar
2 cups shredded roasted chicken (preferably dark meat, more flavor)
1/3 cup roughly chopped fresh dill
1/3 cup roughly chopped fresh cilantro
1/3 cup torn fresh basil
1/3 cup roughly chopped fresh mint
Lime wedges

Directions

Heat about 1/2 inch of oil in a small, heavy-bottomed skillet over medium-low heat until just warm. Add the garlic and fry, stirring occasionally. Until golden, about 15 minutes. Scoop garlic from the oil with slotted spoon, drain, and cool on a piece of paper towel.

Soak the noodles in a large bowl of warm water to soften, about 10 minutes. Drain.

Put the chicken broth, fish sauce, scallions, carrot, ginger, and sugar in a soup pot and bring it to a simmer. Cook over medium-high heat, but leave uncovered.

Add the noodles and chicken and simmer until noodles are the desired “doneness”. Stir in the dill, cilantro, basil, and mint.

Ladle the soup into warm bowls and sprinkle with some of the reserved crisped garlic.

Serve with lime wedges to squeeze over the soup.

Never crack an egg while hard-boiling again! This is perfect for trying to hard-boil those easter eggs.

Directions

Place eggs in single layer in saucepan. Cover with at least one inch of cold water over tops of shells. Cover pot with lid and bring to a boil over medium heat. As soon as the water comes to a full boil, remove from heat and let stand.

Cooking Tip: Never BOIL eggs, it will make them rubbery.

Large hard-cooked eggs: let stand in hot water 15 to 17 minutes. When cooked to desired level, drain off hot water. Immediately cover with cold water and add a few ice cubes.

More Cooking Tips:

To keep eggs from cracking while cooking (before placing in water), pierce large end with a needle, which will also make them easier to peel.

A lot of salt in the water will stop eggs from cracking during the boil process.

Always handle eggs delicately.

Let the eggs warm to warm temperature before cooking.

Try simmering instead of using a hard boil.

Don’t use too many eggs in one pan.

Lower the eggs into the pan with a slotted spoon.

Add a tablespoon of vinegar to the water.

This is a fun chicken recipe that puts a little spice to the meal. Enjoy this with vegetables of your choice.

Makes 12 pops

12 chicken drummettes (about 2 pounds)
1 cup hot pepper sauce
vegetable oil
8 tablespoons butter
2 teaspoons plus 2 tablespoons cajun seasoning
3/4 cup all purpose flour

Cooking Tip: Season the chicken with a bit of salt or pepper for more flavor.

Directions

Stand a drummette on its wide end. While holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone this will make a plump “lollipop” of chicken at the bottom. Repeat with other 11 drummettes. Toss the lollipops in 1/2 cup of hot pepper sauce in a stainless steel, glass, or ceramic bowl.

Heat about 3 inches of oil in a deep, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees. While the oil heats, melt the butter with the remaining 1/2 cup hot sauce and 2 teaspoons of the Cajun seasoning. Stir to blend well and set the mixture aside in a warm spot.

Line a large plate with paper towels. Whisk flour with the remaining 2 tablespoons Cajun seasoning. Working in small batches, toss lollipops in seasoned flour until completely coated. Fry until golden brown, about 7 minutes. Drain on prepared plate.

When all the lollipops are cooked, put them in a large bowl and toss with warm spiced butter. Serve lollipops warm or at room temperature.

[Source Food Network]

Grilled Asparagus with Tomato and Mozzarella Salad

Serves 4 to 6

Ingredients

2 bunches medium asparagus (about 2 pounds) peeled and woody stems trimmed
2 tablespoons of extra-virgin olive oil
2 cups grape or cherry tomoatoes, halved
8 ounces fresh mozzarella cheese, cut into 1/2 inch cubes
2 tablespoons chopped fresh parsley
1 teaspoon of grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
freshly ground black pepper

Cooking Tip: To “peel” the asparagus just peel off some of the thick stalk.

Directions

Arrange the asparagus in a microwave-safe dish, cover with plastic wrap and microwave on high until crisp-tender, about 2 minutes. (You can also steam the asparagus if you don’t want to microwave it). Brush asparagus with 1 tablespoon of olive oil and set aside.

Toss tomatoes and mozzarella cheese in a large both with the remaining 1 tablespoon of olive oil, parsley, lemon zest, lemon juice, salt, red pepper flakes, and black pepper.

Heat a grill pan over medium heat. Grill asparagus, turning occasionally, until tender and lightly charred, about 5 minutes. Cut asparagus in half crosswide and arrange as desired. Place salad in the middle of serving dish. Be creative with it!

Cooking Tip: This is a great appetizer or side dish.