Now that spring is here (at least according to the calendar, because the weather seems to disagree), fresh asparagus is starting to appear at the farmer’s markets and produce sections. Asparagus is one of my favorites, so I look forward to this time of year when I can prepare it farm fresh and tender. And since we were having Parmesan breading on our pork chops the other night, I figured it was a good time to shred up a little extra Parmesan as a simple topping after blanching spears of this wonderful veggie.
Every so often, we’ll use a little dairy other than grass-fed butter or pastured cream when we cook. Typically these other occasions involve cheese, because there’s something about good cheese that is hard to resist. So for today’s recipe, I thought I’d pull one out of our book that uses a liberal amount of Parmesan cheese and a host of herbs for a delicious breading on quick baked pork chops. This same breading would also go well on halibut, chicken, veal, even salmon…so don’t stop yourself from giving this a try just because you don’t have any pork chops in the freezer.
Everyone has those recipes that they have used for as long as they can remember. We’re no different. Karen and I have been making this recipe, in some variation, for about as long as we’ve been married (maybe even a little longer). It was always easy and quick, for those nights when you didn’t plan ahead. (Are you seeing a pattern yet? I am!)
Of course, over time we’ve modified it a little here and a little there, based on what was in the refrigerator or, more recently, based on what was truly healthy. I can remember originally it had bowtie pasta, slightly different sauce ingredients, and a whole lot less variety of veggies. Not anymore…