Monthly Archives: November 2013
I jut realised the interview with Jet that was suppose to go up on the 20th never published. I accidentally saved it as a draft so im sorry, thats completely on me.
For those of you who shot over here from an annoucement from her, I’m truly sorry.
Its up now and I hope you all enjoy it, she really is amazing.
I didn’t forget to write this, I just didn’t want to distract from Jet’s post. So, this isn’t a baking recipe, its meat lol
Spicy Porkchops (ingredients will be for each individual chop)
What You’ll Need:
Boneless Porkchop(s) 4″ – 6″ long, minimum – no fat
1 medium egg
Bowl Italian bread seasoning
1/2 tsp Whole Oregano
1/4 tsp garlic powder
2/3 tsp Ground Cayenne Pepper; 1/4 tsp seperate
1/4 tsp Chili Powder
1/4 tsp Parsley Flakes
1. Okay, so you’re going to preheat your oven to 375 F. Line a baking pan with aluminum foil and set aside. In a small, beat your egg until its slightly foamy. On a flat plate mix your dry ingredients, excluding the seperated 1/4 tsp of cayenne pepper and the italian bread seasoning.
2. Your pockchop should be slightly wet on its own, without you doing anything to it. If you feel its dry, dab your fingertips in some water and wet both sides. Take your chop and cover it in your dry ingredients, patting it down so that a healthy dose gets stuck to both sides. If you aren’t too crazy about spiciness, just coat one side.
3. Dip your coated chop in the egg, being careful not to remove your spices. Cover it with bread seasoning, making sure to cover all of it. Feel free to repeat if you want to. Place it on your pan, and lightly sprinkle the cayenne pepper over the top. You don’t have to use it all or any, its optional.
4. Bake for 30-40 minutes, until a medium golden brown and crust is no longer soft.