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Wednesday, April 7, 2021

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Chocolate Covered Oreos



INGREDIENTS

4bone-in pork chops

1Tbsp Dijon mustard

1tsp granulated garlic

1tsp granulated onion

1tsp kosher salt

1/2tsp freshly ground black pepper

1/2tsp cayenne pepper plus more to taste

4bacon strips

1/2cup vegetable oil

1/2cup all-purpose flour

DIRECTIONS

In a small bowl, combine granulated garlic, onion, salt, black pepper, and cayenne pepper.

Pat dry pork chops with a paper towel. Using your hands, rub Dijon mustard all over the pork chops.

Sprinkle the spice mix and evenly rub into the chops on each side.

Dredge in flour really well on both sides and set aside.

Preheat a large, about 12-13-inch, heavy (cast iron is recommended) frying pan over medium-high heat.

Fry the bacon strips, on both sides, until crisp and fat has rendered out. Remove the bacon and reserve it for other uses.

Add vegetable oil to the frying pan. Let the oil warm up to cooking temperature, about 325F.

Dredge each pork chop in flour again, making sure each side is covered really well.

Place in the frying pan and cook over medium heat for about 4-5 minutes per side, until deep golden brown and the internal temperature of the pork reached 145F.

Cooking time will depend on the thickness of the pork chops you are using.

Remove pork chops, place on a platter and cover with foil and let rest for 3 minutes before serving.

Enjoy !!



Chocolate Covered Oreos you can try it with this recipe


This easy dessert takes no time and the whole is greater than the sum of its parts. Wondering about the coconut oil? It serves two functions. 1. It thins the chocolate slightly, making it easier to dip the Oreos. 2. It helps the chocolate set much more quickly in the fridge. It's a win/win! We left it optional because there's no reason you'd need to buy coconut oil for a measly couple teaspoons, but if you already have some or would like to buy some, go for it!
INGREDIENTS
12 

Oreos

1 1/2 c. 

semisweet chocolate chips, melted

2 tsp. 

coconut oil, optional

1/4 c. 

white chocolate chips, melted

DIRECTIONS
  1. 1.Line a small baking sheet with parchment paper. In a medium shallow bowl, stir together melted semisweet chocolate and coconut oil if using. Dip each Oreo in the melted chocolate, then place on the parchment lined baking sheet. Place in the refrigerator to set, 10 minutes.
  2. 2.Use a spoon to drizzle white chocolate onto Oreos. Return to the refrigerator to set, 10 minutes longer.



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