It's whats for dinner......

Herb Crusted Pork Chops

Recipe adapted from Cooking Light

4 boneless pork chops, fat trimmed

2 Tbsp Dijon mustard

1/2 cup whole wheat Panko breadcrumbs

1 Tbsp fresh thyme, chopped

1 Tbsp fresh parsley, minced(I didn't have an parsley so I just left this out)

1/8 tsp. salt

1/8 tsp. ground black pepper

1 Tbsp extra-virgin olive oil

Preheat oven to 450 degrees F.  Rub mustard evenly over pork chops.  Combine panko, thyme, parsley, salt and pepper in a large bowl and dredge pork chops in panko mixture.

Heat a large ovenproof skillet over medium-high heat.  Add oil to pan and swirl to coat.  Add pork chops, saute for 2 minutes or until golden brown.  Turn pork over and place skillet in oven for about 8 minutes or until pork reaches 145 degrees in the center. 

From the blog of http://www.eat-yourself-skinny.com

Garlic Oven Fries

INGREDIENTS

• 4 medium red potatoes (2 1/2 to 3 inch), each cut in 8 wedges
• 2 teaspoons olive or vegetable oil
• 1 teaspoon dried basil leaves
• 1 teaspoon garlic salt

DIRECTIONS

1. Heat oven to 500°F. Spray a metal pan with cooking spray. In medium bowl, toss potatoes with oil to coat. Sprinkle with basil and garlic salt. Arrange in single layer in baking pan.

2. Bake uncovered 15 to 18 minutes, stirring once, until potatoes are tender but crisp on outside.

**Red potatoes have a slightly waxy texture and retain their shape better when cooked than russet potatoes do.

This recipe is from my friend Carlee's blog! http://carleejoy.blogspot.com

Happy Fall from the Crowders!