Sunday, December 22, 2013

Crisp Pork Cutlets and Cheesy Potatoes For Eight and Storing Fresh Herbs

We wanted to have friends, David and Laurie, over for dinner prior to Christmas and chose two blogger buddy recipes.  The main course was Crisp Pork Cutlets with Lemon-Caper Sauce from the kitchen of One Perfect Bite and we sided it with our own Brussels sprouts recipe, and Cheesy Potatoes courtesy of Penny of Lake Lure Cottage Kitchen.  Please check their sites for the recipes and photos.

We began the meal with an appetizer plate that included marinated mozzarella, with the recipe calling for fresh parsley.  We toss out lots of fresh herbs and I don’t know where I first heard this method (one of your blogs, TV, web, etc) to keep herbs fresh - click on this link to see it at Simply Recipes.  Basically, just add them to a jar of water, cover with a plastic bag, making it tight around the jar, and store in the fridge (except basil).  We used one of the vegetable bags from the market and just finished off this parsley, which was bought during our Florida trip three weeks earlier – I was flabbergasted and am very appreciative to whoever gave me this tip.

I followed Mary's pork cutlet recipe and doubled it for eight pieces of meat.   Rather than paper towels, I drained them on a wire rack and kept them warm in the warming drawer.

The Brussels sprouts were our normal recipe:

1 lb        Brussels sprouts, cleaned
5 pcs     thick cut bacon, fried and chopped
4 T         butter
2 T         lemon juice
2            garlic cloves, minced
¼-½ C  grated parmesan

1. Steam sprouts until nearly done and cut large ones in half lengthwise.
2. Melt butter in a skillet and add garlic and lemon juice – cook garlic a few minutes.
3. Add sprouts and cook until done, tossing to evenly coat with butter mixture.
4. Add bacon, toss, and cook until bacon is warm.
5. Pour into serving bowl and top with grated parmesan.

For the potatoes, we followed Penny’s recipe except we multiplied it by four and used a 12” sauté pan.  The dark is where the cheese stuck so best to use a non-stick pan per the recipe - I really enjoyed cleaning the pan.

This is the range in action, the sprouts went on when the potatoes went in the oven.

This was my plate.

We all enjoyed the meal – thanks Mary and Penny - and after it settled, we finished it off with pie and ice cream furnished by Laurie and David.

Photos best if enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.


12/15/13 meal date


  1. I would imagine Laurie & Dave really enjoy this meal - who wouldn't? Thanks for the tip about the herbs. It's amazing your parsley was doing well from the time you were in Florida. I've only used that method occasionally when I have had herbs such as dill that tends to wilt very quickly. I certainly will give it a try on parsley and cilantro, which we buy every week just to have on hand, and much of it gets thrown out.

  2. Flabbergasted is a great word and a good thing to be. :) Thanks for that herb tip. And really nice meal. Some good old fashioned elbow grease for ornery pans can be hard work. Merry Christmas to the Doolittle clan.

  3. everything looks great - especially those potatoes!

  4. Larry, This meal does look familiar! We certainly had a good time with appetizers, appropriate adult libations and this great meal. The best part was that I was able to take home 2 pork cutlets...used with easy-over eggs and toast...and the Brussels sprouts which I added to a salad. Both were great! Thanks again, Take Care and Merry Christmas! Big Daddy Dave

  5. Pork aside, it sounded like a fabulous, well-thought out meal. I am glad you enjoyed the chops.I hope you and Bev have a fabulous Christmas. Blessings...Mary.

  6. Sounds like a lovely meal... there are a lot of times I wish we lived closer and got invited to your dinners!! lol You definitely know how to treat your guests well!!

  7. Wish we had been there to enjoy it with you. Sorry you had to clean the pan! Merry Christmas Larry and Bev.

  8. That is a meal I would really enjoy…lots of delicious flavors going on. I'm sure your friends enjoyed it.

  9. I am so glad to have bags of frozen thyme, parsley and sage cut from my plants at the end of the growing season but am very intrigued about this method you mention and hope to try it soon!

    Merry Christmas, Larry, to you Bev and family!

  10. I bet you all enjoyed this great meal big time! It warmed up here to 7 degrees today and it makes me think ahead to warm weather and your big blogger party in the summer, wondering how to get invited. Here's wishing you and your family a Very Merry Christmas, the best to you all!


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