Recipe- Pork Chops

Crusty Oven-Baked PORK CHOPS


1 1/2 tablespoons Dijon-style mustard

3 tablespoons water

2 tablespoons finely grated Parmesan Cheese

1 Tablespoon mince fresh thyme or 1 teaspoon crumbled dried thyme

1/4 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups dry bread crumbs

Four 8 -ounce center-cut loin pork chops, each 1 inch thick, well trimmed of fat

2 tablespoons olive oil

4 sprigs fresh thyme, for garnish


1.  In a shallow bowl, whisk together mustard and water.  On a piece of wax paper, combine Parmesan cheese, thyme, salt ,pepper, and bread crumbs.  Hold one end of each pork chop with your fingertips and lightly brush both surfaces with mustard mixture.  Firmly dredge each chop in bread crumb mixture to coat both sides.  Refrigerate chops in a single layer on platter lined with wax paper for at least 1 hour. (chilling prevents coating coming off during cooking)

2.  Adjust oven rack to upper portion of oven and preheat to 375 degrees F.  Line a shallow baking pan with parchment paper, and lightly brush 1 tablespoon oil over surface of  paper.

3.  Place chops in prepared pan 2 inches apart.  Lightly drizzle remaining 1 tablespoon oil over chops and bake in preheated oven until underside is lightly golden and slightly crispy, about 10 minutes (check by lifting with a broad metal spatula).  Remove from oven and carefully turn chops with metal spatula.  Return to oven and continue cooking until second side is slightly crispy, about 15 minutes.  Transfer to platter, garnish with thyme, and serve.

Per serving:

Cal. 397      Chol. 99 mg      Fat 20 gm    Sodium 554mg.



Lean Italian Cooking by Anne Casale  1994

Ruby Tuesday



Preparing Lasagna on Christmas Eve.

rows of red pointsetta flowers

Once again on Tuesday, it’s time to post  your photos with some red color, may it be a little or alot.


Please join in the fun.  The web site is

red Christmas gift bag for my sister

Scenic Sunday – Go Tell It On The Mountain

Mt Equinox, Vermont

Go, tell it on the mountain,
over the hills and everywhere.
Go, tell it on the mountain
that Jesus Christ is born.

While shepards kept their watching
o’er silent flocks by night,
behond, throughout the heavens
There shone a holy light.

The shepards feared and trembled
when lo, above the earth
rang out the angel chorus
that hailed our Saviour’s birth!

Down in a lonely manger
the humble Christ was born,
and God sent our salvation
that blessed Christmas morn.

For more scenes for Sunday, please visit this website.

Joy to the World-Skywatch Friday

Joy to the World, birds in flight.

Joy to the World Lyrics

Joy to the World , the Lord is come!
Let earth receive her King;
Let every heart prepare Him room,
And Heaven and nature sing,
And Heaven and nature sing,
And Heaven, and Heaven, and nature sing.

Joy to the World, the Savior reigns!
Let men their songs employ;
While fields and floods, rocks, hills and plains
Repeat the sounding joy,
Repeat the sounding joy,
Repeat, repeat, the sounding joy.

He rules the world with truth and grace,
And makes the nations prove
The glories of His righteousness,
And wonders of His love,
And wonders of His love,
And wonders, wonders, of His love.

Joy to the World Lyrics
Christmas Carol Lyrics

♫•*¨*•.¸¸♥ ¸¸.•*¨*•♫♪We Wish You a Merry ♪♫•*¨*•.¸¸♥ ¸¸.•*¨*•♫♪Christmas ♥ ♥ ♥We Wish You A Merry ♪♫•*¨*•.¸¸♥ ¸¸.•*¨*•♫♪Christmas ♪♫•*¨*•.¸¸♥ ¸¸.•*¨*•♫♪…And A Happy New Year!♪♫•*¨*•.¸¸♥ ¸¸.•*¨*•♫♪… “”Copy and paste .

Ruby Tuesday, three more shopping days


Polar bear in red

So many x-mas theme plates to choose!


Red feather Christmas tree

Red feather Christmas tree


There’s three more shopping days until Christmas, now 2 countdown……

Simply love, love this red feather Christmas tree.  Ohh, why didn’t I buy it?  Brings back memories of my grandmother’s white x-mas tree.  My husband would have said , “where will you put it? or “we have a tree”.

Please join Mary the Teach for more Ruby Tuesday photos.  These are photos of your own.

Dominick The Donkey

In the spirit of my Italian-themed title blog, I bring to you an “Italian” Christmas song. Light-hearted and fun with a happy sounding music.I wish everyone a Blessed Christmas.

Scenic Sunday


Scenic Sunday

Winter in Colonial Park-ducks


Please visit the website for  more scenic sunday photos from around the world.

Skywatch Friday


lights reflection

lights reflection on the blue night sky

Skywatch Friday                                      Season 4    Episode 22

It’s Skywatch Friday, a weekly photo  meme of your favorite photo of the sky.

To view the over 200 entrants for this week,


Pink skies over Jersey City


Welcome to my blog.   ……I love to see all my visitors. 

You are welcome to sign my guestbook at my other website  can include a photo of your city or scenery if you like.


You are welcome to leave a comment on the post that your read.  I’m curious as to what you think, especially people visiting from other countries.   The latest today is Kazakhstan …..Our local library showed a movie about your country this past week for Internationl film festival and I was thinking about your country.   Other countries that visited my blog are Brasov, Romania, Budapest, Portugal, Spain,  United Kingdom, Holland, and France.   Many people from Europe are loooking to see Toto videos.    In the United States, the  states of  Minnesota,  Texas, Pennsylvania.


[slideguest id=3242591731724758135&w=400&h=300]

Recipe-Lithuanian Koshie

Koshie is a potato dish that my mother speaks of fondly that my grandmother used to cook.  Growing up in a small  coal-mining  town,  Koshie was baked in a coal stove.

In Lithuanian :    H”Koshie” yra bulvių patiekalas, kad mano motina kalba apie meile, kad mano močiutė naudojamas ruošti maistą. Augo mažame angliakasybos mieste, Koshie buvo kepami anglies viryklė.

My Aunt Margaret sent me this recipe via the world wide web.



   £ 5 bulvės

1 vidutinis svogūnas                                                             2 kiaušiniai
petražolės dribsnių
druskos ir pipirų
1 puodelis augalinio aliejaus
 5 pounds potatoes ( Idaho )
1 medium onion
2 Eggs
Parsley Flakes
Salt and Pepper, to taste.
1 Cup Vegetable Oil
Peel potatoes and onion.  Rinse and soak in water.  Grate by hand using coarse grater into a pottery bowl.  After grating, remove excess water which accumulates to maintain a smooth batter.  Stir in beaten eggs, parsley flakes, salt and pepper.  Lastly, stir in vegetable oil mixing uniformly.  Pour into large baking pan.  Bake uncovered at 350 degrees for about two hours until crispy on top and sides.  Cool for a few minutes before serving.  Spatula out in squares.
Thanks for  visiting!  Please add your comments. Share your version  of  Lithuanian Koshie or potato kugelis.
From time to time, I see visitors to my blog from Lithuania, please feel free to add your comment about the recipe.
In Lithuanian:
Laikas nuo laiko, matau lankytojai mano dienoraštyje, Lietuva, nedvejodami pridėti savo komentarą apie receptą.
What is the difference between Koshi and Kugelis?
There is another dish called potato pudding (kugelis or kugel).  It is baked in a square pan and has Eastern -European origins.  One source, Wikipedia, states it has both German and Jewish origins.
Here is another way to prepare the potatoes for Kugelis, reposted from

Grating the potatoes is time consuming and doesn’t remove enough of the water from the potatoes. My grandmother was born and raised in Lithuania, as well as my mother who didn’t arrive in the U.S. ’till long after the war.
They didn’t grate the potatoes..that doesn’t remove enough water, plus you have to rush to avoid brown discoloration…Instead, they used a powerful juicer..which removes nearly all the liquid neatly and leaves you with a fabulous, finely grated, non-watery potato filling…In addition, they always used 3 lbs. red and 5 or so lbs. of Idaho white potatoes…
It was/is always cooked in a speckled roasting pan…greased with butter…heavily..the richness it provides is unbeatable…of course you have to add the remaining…but Some people add farina ..ACK!!!Don’t do that!!! Great kugelis isn’t easy to slice… If you make it correctly, …It should be a heavy-thick-pudding texture that is soft, but far from mushy…slightly firm…If you can slice it hot and have it retain a perfect square shape while transferring to the plate with the haven’t done it correctly..Don’t knock the juicer till you try it… Removing moisture, grating in 1/2 the time..not too shabby…
Yes, in Lithuania they grated the potatoes..but any good cook can appreciate a new long as you don’t sacrifice the authenticity of the taste…
Sincerely, Roz

Permalink | Reply

 By Roz on May 16, 2001 04:02 PM


Hello everyone, below you will find a link to my  post on Lithuanian heritage and the area that my mother grew up in, in the hills of Pennsylvánia during ” the Great Depression”  titled ” Táles of Wildcat”, . Wildcat was a name of one of the villages near the coal mines.


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