Chicken Parmigiana

1 large jar of spaghetti sauce (I like the original prego)
6 chicken tenderloin strips
(the following are approximates)
1 cup flour
2 tsp salt
1 tsp pepper
1 tsp garlic
1/2 cup milk
1 cup panko bread crumbs
oil for frying
fresh mozzarella
optional: parmesan cheese
1/2 package thick spaghetti noodles

Preheat the oven to 350.  Pour the oil in a large frying pan and turn to medium heat.  Place the flour and seasonings in a large ziplock back, put the chicken in and toss.  Once the chicken is well coated, take it out of the bag and dip the pieces into a bowl of milk.  Pour the remaining flour mixture away and put the panko bread crumbs in the bag, then return the chicken to the bag and toss until coated with the panko breading.  Once they are well coated and the oil is hot, fry the chicken on both sides.  when it is done, put it on a plate with paper towels to soak up the oil.  Then put the chicken in a casserole dish and pour the sauce over it.  Top with the mozzarella and put it in the oven, bake for approximately 15 minutes. 
While the chicken is baking, cook the noodles.  If desired, top the chicken with parmesan cheese then cook for a few more minutes.

Grandma Hintz's biscuits and gravy

1 pound package thick cut bacon
(the following are approximate measurements)
2 tbsp flour
1/2 tsp salt
1/2 tsp pepper
1 cup milk
biscuits (what ever kind you like!)

Cook the bacon in a large frying pan. Set the bacon to the side.  Add about 2 tbsp. flour to the drippings and whisk together over medium heat.  Add in salt and pepper, continue to whisk until light brown.  Do not over cook or it will have a burned flavor.  Decrease the temperature to low then slowly add in the milk.  It will start boiling and thickening up, add milk until it reaches the consistency of gravy that you like.  Add in more salt and pepper to taste.  Crumble the bacon and add it back to the gravy or just let everyone add their own.  Poor the gravy over the biscuits and enjoy.

Linda's Pork chops and rice

Prep time about 20 minutes
Total time 1 1/2- 2 hrs


1 box beef rice a roni
butter (follow directions on box)
water (follow directions on box)

(the following are approximates, if you need more flour just add more.  Same with the milk)
4 pork chop
1 cup flour
salt to taste
pepper to taste
garlic powder to taste
1/2 cup milk
oil for frying

Preheat your oven to 250.  Start the rice per direction on the box using a large oven safe frying pan.  While that is cooking, pour oil into a frying pan and turn it up to medium high.  In a large zip lock back mix the flour and seasonings.  Put the chops in the bag and shake it until each is well coated.  Put the milk in a bowl and dip each chop then return it to the bag with the flour mixture for one last coating.  Next place in the hot oil.  You just want to brown the pork chops and give them a nice crust, don't worry about cooking them through.  After each pork chop has a nice crust on it, put them in the frying pan with the rice (the rice should be close to finished cooking.  It's preferable if it isn't completely done, it will have plenty of time to finish in the oven).  You can move the rice around so that the chops are covered by rice, then put a lid on it and put it in the oven for about an 1 to 1 1/2 hours.  The low temperature with a long cook time will make the pork chops more tender and the seasoning from the rice a roni flavors them.

If your frying pan can't go in the oven, just transfer everything to a casserole dish and use aluminum foil, I've done it that way before and it works just fine.

Grilled Pork Loin Chops

Save original recipe from allrecipes.com

 recipe makes 2 servings  (I doubled it and had plenty for 8 thin chops)

• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons Worcestershire sauce  (I used teriyaki sauce)
• 2 teaspoons ketchup

• 1/2 teaspoon ground ginger  (I used half what the recipe called for)
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground cinnamon  (I used half what the recipe called for)
• 1/8 teaspoon cayenne pepper
• 2 (6 ounce) thick-cut boneless pork loin chops
  
  
   

  Directions

• Mix the garlic, brown sugar, honey, soy sauce, Worcestershire sauce, ketchup, ginger, onion powder, cinnamon, and cayenne pepper together in a bowl. Pour half the mixture into a large plastic zipper bag, and place the pork chops into the marinade. Squeeze the air out of the bag, and seal the bag. Refrigerate 4 to 8 hours, turning occasionally. Refrigerate remaining marinade in the bowl.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the pork chops from the plastic bag, and shake excess droplets of liquid from the chops. Discard the marinade from the plastic bag. Grill chops on the preheated grill, basting with the reserved marinade until meat is browned, no longer pink inside, and shows good grill marks, 8 to 10 minutes per side. A meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
• Pour remaining reserved marinade into a saucepan over medium heat, bring to a boil, and reduce heat to a simmer. Cook the marinade until slightly thickened, about 5 minutes, stirring constantly; serve sauce with chops.
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