Sunday, July 29, 2012

Shake & Bake

Italian Herb Crusted Pork Chops
Do you enjoy the juicy, crunchy deliciousness of a breaded pork chop? Do you use Shake 'N Bake to make yours? Have you read the ingredients? Trans fats, sugar and MSG are a few of the things I am sure you don't want to feed your family on a pork chop. But you need quick & easy? No worries! Wildtree can help with the recipe below.

Shake 'n Bake Original Pork flavor contains the following ingredients: enriched wheat flour (wheat flour, niacin, iron, thiamin mononitrate Vitamin B1, riboflavin (vitamin B2), folic acid), salt, partially hydrogenated soybean and cottonseed oil, sugar, contains less than 2% of paprika, dextrose, dried onions, spice, caramel color, yeast, annatto (color), and natural flavor.
Try this recipe for a healthy and absolutely delicious version of Shake 'N Bake!
(The directions are for making this into a freezer meal, but you can skip that part and eat them tonight! Better yet, double your recipe and use half now and freeze the other half for another night!)
Italian Herb Crusted Pork Chops
8 pork chops, thin sliced (about 2 lbs)
1½ cup bread crumbs
2 Tbsp Hearty Spaghetti Seasoning
1/4 cup grapeseed oil
½ tsp salt
¼ tsp pepper
Instructions:  Combine all ingredients in freezer bag.  Seal and shake bag to combine ingredients and coat chops as much as possible.  Freeze. Thaw completely. Remove chops and place on a broiling pan. Gently press onto the pork chops any leftover crumb mixture. Broil on high temperature for 2 minutes on one side.  Lower oven temp to 350, turn chops over and bake for 15-20 minutes or until meat is cooked thoroughly (cooking time will vary slightly depending upon the thickness of your chops). This is a definite “kid-friendly” meal!!  You can even slice these in strips (like chicken fingers) to eat with your fingers.
Suggested Side Dish: Serve with sauteed green beans and ‘Garlicky’ roast potatoes by using Wildtree’s Garlic Galore and Garlic Grapeseed Oil.

To order your Wildtree groceries please go to

No comments:

Post a Comment