Lemon Thyme Porkchop

You know how I love to throw leftover ingredients together. I hate waste. This dish was one of those occasions. For these 2 bone-in porkchops, I seasoned it with salt, pepper, about a teaspoon of dried thyme, and the juice of half a lemon I had laying around. Then I dunked it in an egg wash bath (comprised of 1 egg and about a teaspoon of milk, beaten). We also had some old, hard French bread that I had processed into breadcrumbs. I combined about 1/4 c of that with about 2 tbsp of grated black pepper parmesan. Sprinkled the seasoned bread crumbs over the porkchops and cooked it over medium heat, 5 mins per side. It was a pretty quick and delicious Milanese!

Orange Thyme Porkchops

I wanted to try something new with a couple of bone-in porkchops. I was gonna use the lemon half I had left over, but thought why not use the orange that's been sitting in my fruit bowl. It could act as the citrus, right? I rubbed the orange zest of one orange, seasoned with some salt and pepper, and added about a teaspoon of thyme to the porkchops. Cooked it for about 5 mins per side over medium heat. When we bit into those chops, I thought, "good thing I didn't add some of that orange juice!" That little bit of orange zest really came through. We were shocked, but it wasn't bad.