Crunchy Baked Pork Chops & Blanched Green Beans

Today for dinner I made Crunchy Baked Pork Chops and Blanched Green Beans.  The pork chops came out exactly as their name describes them, crunchy.  But they were not only crunchy on the outside, but tender and juicy on the inside.  Their flavor was strong, almost Italian-like with the tangy, garlicky Parmesan flavor. And most importantly the breading did not fall off the meat!

I used natural boneless loin chops about 1 inch thick.  The chops required brining before being breaded.  The bread crumbs were also made from scratch.  The recipe called for white sandwich bread, but I used whole wheat instead.  I change nothing else in the recipe

I was planning on preparing Roast Green Beans today with the pork chops, but as I was looking over the recipes this morning I noticed that both the green beans and the pork chops would require the oven at the same time and I did not want uneven baking to occur, so I decided to make Blanched Green Beans instead.  This was a very simple recipe which basically consisted of trimming the beans and boiling them for 6 minutes.  Since I wasn't prepared to make one of the special butter sauce recipes from the cookbook, I simply tossed the drained beans in butter, sea salt, and pepper.  The green beans turned out well, for being such a simple recipe.

On the menu for tomorrow:

Peach Pie using the Basic Double Crust pie dough (I'm nervous about this one)