Sunday, March 31, 2013

Happy Easter

This was the best tasting Easter meal! Ever! 

Easter Menu
Salt and Pepper Pork Chops
Roasted Asparagus
Scalloped Garlic and Cheese Potatoes
Deviled Eggs
Sweet Pickles

Notice the salt and pepper shakers--Mr. and Mrs. Kitty dressed for Easter.

The pork chops were so flavorful. The recipe came from One Perfect Bite.  See recipe below.

I love any opportunity to use my Fiesta Egg Tray. This one is turquoise, but they come in different colors. Pretty and appetizing!

The Fiesta Egg Tray holds 6 eggs or 12 halves.

This is the Fiesta signature plate, one of my colorful Easter presents. They display these with their Fiesta at JC Penney's and I tried to buy it many times at three different stores, and they refused to sell it. So, I went to Bon Ton Department store, and ordered it online. It was on sale and I got free shipping with a coupon. Take a memo Penney's if you want to stay in business.

Finally, the piece de resistance--the vintage Fiesta Cake Lifters.  Such beauties, and they go so well with my Kitchen Kraft cake plate, also vintage. The bunny was good to me this year!

Salt and Pepper Pork Chops
Adapted from One Perfect Bite

3 tablespoons soy sauce
2 tablespoons cornstarch (I was running out of this, so I ended up with about 1 tablespoon)
1 teaspoon fresh cracked pepper (I was out of fresh cracked pepper, so I used ½ teaspoon black ground pepper)
1 tablespoon granulated sugar
1/4 teaspoon salt
1-1/4 pounds boneless thin-cut pork loin chops
2 tablespoons olive or vegetable oil

1) Combine soy sauce, cornstarch, pepper, sugar and salt in bottom of 9 x 13 x 2-inch baking pan. Stir with a fork until all ingredients are combined and marinade is smooth. Add chops, turning to coat both sides. Cover dish with plastic wrap. Refrigerate, turning occasionally, for 1 to 24 hours.
2) Heat oil in a large frying pan set over medium high heat. Add pork, working in batches if necessary. Cook 1 to 2 minutes per side, until golden brown and cooked through. Transfer to serving plate or serve from pan. Yield: 4 servings.


Monica @ Texas Fiesta Ware Fan said...

Looks delish. Can you share the recipe for the potatoes?

One Dish Dude said...


Here is a link to the recipe for scalloped potatoes.You may have to copy and paste into your browser. I add different things every time. Sometimes I use garlic and rosemary, sometimes just salt and pepper. For the cheese, I often use whatever I have on hand. Adjust to your own tastes.