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

Ingredients:

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

Preparation:

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.