Triscuit Pork Chops with spiced rice

  Ever wonder if there is anything you can do with stale crackers? There is! I was preparing to make pork chops one day and didn't want the same old flour breaded chops. So I took a look around my cabinets. The only thing I found that I thought would be remotely good were some Four Cheese Triscuits that had gone stale. This does not often happen in this house, this box had been pushed to the back of the cabinet, because we love our crackers and dip here. A few of those recipes will be coming.

  Since they had started going stale I decided to try one chop first and if it was good proceed with the others. It was amazing! I recently decided to make these again and took pictures so I could share. This time I used Garlic Triscuits and they were not stale, so it works either way, if you are just bored of the same old chops and don't have stale crackers don't worry. 

Rice recipe at the bottom. If you plan to serve this with the rice start the rice first!!!

For the pork chops the first thing you want to do is crush the crackers to the desired consistency. 

I like to have a few larger pieces for an extra crunch, but most of it crumb sized.

 About now I would start the oil heating so it is nice and hot when you are ready to cook. I personally like to use EVOO or Coconut Oil. I started with three thick cut chops

I like to flour my meat let it sit for a few minutes to dry and then dip and coat in crushed Triscuits.

Mix a little salt and pepper in the flour.

Take about 3 eggs and beat them till well mixed.

Dip the chop in the egg wash.

Be sure to turn over a few times so it is fully covered.

Coat the pork chop in flour

I like to use my fingers to press the flour onto the sides so they are nicely coated also.

We had two for our dinner and the hubby took one for his lunch at work so you will only see two being cooked here. After coating in flour let sit for a few minutes to allow it to dry a little.

After resting re-dip in the egg wash, some of the flour with come off don't worry. Just fully coat the chop in the egg again and don't let it sit and wash off all the flour.

Next coat in crushed Triscuits

This may make a bit of a mess. I recommend using a dinner size plate. I used a small plate here.

I think this looks tasty already!

When you are ready test your oil by dropping in a piece of the breading now stuck to your fingers. It if bubbles around it immediately it is hot and ready.

Gently place in your pork chops.

They are ready to turn when you notice the golden color on the sides. In the picture above you can see that the sides are darker than the top.

After a few minutes on the second side you will have delicious Triscuit crusted pork chops. They are typically done when you check the color and it is the nice golden color of the top. You can also use a meat thermometer to make sure it has reached a minimum of 145 degrees fahrenheit. Or you can always cut into the thickest one and manually check the inside color.

Spiced Rice

I use a rice cooker and follow the directions for rice to water ratios. I always add a little salt to bring out the nuttiness of the rice. For the rice pictured I used my home mixed seasoned salt. I do not currently have the exact measurements for that but will be mixing up some more this weekend. If you can not eyeball or sniff to figure out the right amount to use to get your desired flavor I recommend using your favorite seasoned salt or salt free seasoning. 

To make a small batch I use approximately 

2Tb paprika

1 Tb chili powder

2 ts onion powder

2 ts garlic powder

1 ts cumin

1/2 ts turmeric if you have it

1/2 ts parsley

1/2 ts salt

1/4 ts black pepper

I use about a Tb of this in the rice

I served this dish with some (non-crushed) garlic Triscuits and a cream cheese dip, recipe coming soon, as I said we really like our crackers and dip in this house.

I have not been paid in any way by Triscuit or any affiliates to make or share this recipe with their crackers. I just happen to like them and the great flavors they come in.

Cleaning Secrets - Pots and Pans Burnt on muck

  Let's just face it we have to clean pots and pans every once in a while or our food just doesn't cook correctly, or evenly. Most of us don't like wearing ourselves out trying to scrub the burnt on muck from the bottom, and sometimes sides, of the pan. Well Good News I have a helpful trick. Let me start with saying that peroxide is one of my favorite cleaning products, I also love to use baking soda for all kinds of things. In fact I buy both at a club store in bulk, my husband does not understand this but he doesn't complain about it after things are clean!

  Before I bought a deep fryer we used a medium sauce pan to make french fries or my famous onion rings. It does not take long to get quite a coat of burnt on grease when deep frying. It is one of the hardest things I have had to clean. I scrubbed and scrubbed, I did only part at a time because my hand got tired. I only had a circle clean in the middle of the pan. This was very irritating, to say the least.

 Now I have my secret weapon, peroxide mixed with baking soda. This combination is amazing. Do wear gloves because it can severely dry out your skin. I do not give exact measurements with this because you want to make the amount you need for the job you are doing. I start with about twice the amount of baking soda it would take to cover the pan. Then add enough peroxide to make a paste, about the consistency of toothpaste. You want it a little thin but so much that it will run right off the pan. Cover the pan with the paste and let sit, I usually leave it for about an hour.

After an hour I put on my dish washing gloves and grab my scrub bud metal scouring pad. ( I do sell the ones I use because of how much I love them. I have been using my current one for two months there isn't a sign of rust and it is still going strong, plenty of scrub left in it.)

Gently scrub off the burnt grease with the scouring pad and paste. If your paste has dried and hardened don't worry you can just sprinkle on a bit more peroxide. When you are done you will not believe how great the pan looks and how little effort it took. Mine almost look new.

You can see in these pictures that there is a beveled edge to this pan where there is still some burnt grease. I made another paste a bit thicker so it would not roll down the sides, and it all came of too. I also cleaned my bacon pan. I do not have a before picture of this one but it was so clean when I was done I want to share.

I mentioned that I do sell the scrub buds that I use. 

You can get them here 

http://www.amway.com/StrockShop/Shop/Product/Product.aspx/Legacy-of-Clean-Scrub-Buds-Scouring-Pads?itemno=110490

Or Go To 

 www.amway.com/strockshop  then use the search bar on the top right, type in scrub buds