Have you ever been in a food rut? Not too long ago the only thing my husband and I ate was some sort of chicken breast. Chicken, Chicken, Chicken. Everyday. You kind of get to the point where you are like, if I eat another piece of chicken I am going to turn into a chicken. You totally burn yourself out on something when you eat it constantly, even if it takes a few months, the burn out comes. Unless it’s chocolate, I can seriously eat that everyday.
So how does one avoid
turning into a chicken burning out on something? You mix it up! As you guys know, I love to cook so usually mixing it up is what I do best when it comes to menu planning, but when I first began to want to lose weight I some how got the idea in my head that all we should eat was chicken. Now, I have gotten educated about losing weight and realized that portion controlling is the way to go. Say no to deprivation! Eating chicken everyday seriously chased me away from dieting after I ate so much of it. I was tired of just eating chicken. But now I have ventured into the world of different meats, and I have began to start cooking a meat that was often served to me as a child- pork chops. Delicious, tender pork chops.
This past weekend I bought a pack of these delicious pieces of meat and created a scrumptious sauce to serve on top to make it that much butter. After cleaning my plate, I knew I had to share it with you guys! Between the deliciousness of the sauce and the crispiness of the pork chops, your taste buds will be fully satisfied.
For the chops:
- 1 cup of flour
- 1 tablespoon of paprika
- Salt and Pepper
- 3-4 pork chops
For the sauce:
- 14 ounces of Coke
- 1/3 cup of Ketchup
- 1/2 cup of Light Brown Sugar
- 1 Tablespoon of Cornstarch
- 1/4 cup of Water
- Mushrooms (optional)
Throwing it all together:
- Preheat your oven to 400 degrees.
- In a medium bowl, whisk together your eggs. In a medium shallow pan, mix together your flour, paprika, and salt and pepper to taste.
- Dip your pork chops in the flour mixture, then into the egg mixture, then back into the flour mixture. This will make it extra crispy.
- Take your coated pork chops and pan fry in vegetable oil for about 1 minute per side. You are just wanting to get it a little crispy.
- Put your pork chops into a 9×13 pan and finish baking in the oven for about 15 minutes or until the middle is done. Depending on the thickness of your chops, it may take a little longer. I suggest using thinner chops for this recipe.
- While you’re baking the chops, it’s time to make sauce! Take 1 tablespoon of Extra Virgin Olive Oil and sautee your mushrooms on medium heat until brown. I used baby bellas but you can use your favorite mushroom, if any! 🙂 Remove the mushrooms from the pan and sit them aside.
- In a medium bowl, whisk your coke, brown sugar, and ketchup until well combined. Then pour the mixture into the same pan you sauteed the mushrooms in.
- Bring the mixture to a boil and then reduce the heat to medium-high and allow the sauce to reduce just a tad. About 1/4 of an inch.
- While the sauce is reducing, combine your cornstarch and water in a bowl and then slowly begin to add it into the sauce, whisking the entire time.
- Once the cornstarch is well combined, allow the sauce to thicken (about 3-4 minutes), stirring occasionally. Then, is using, add if the mushrooms back into the sauce.
- Now, all that’s left is to spoon the sauce over those delicious pork chops and enjoy!
Have you ever been in a food rut?