Oven-Fried Pork Chop

This one is so simple that I’m not even bothering with a recipe. It’s basically a pork chop, coated in home-made Shake ‘N Bake, and baked at 425 for 20 minutes. Yes, it’s that simple! There is really nothing to see here, but it’s been so long since I posted something that I really needed to show you guys that I’m still alive :). After cooking the chop, I thought it would be great to have some type of sauce to go with it (it wasn’t dry, but I like sauce!), and the idea of a poached egg popped into my head, so I figured, why not?

Honestly, it was one of the best culinary ideas I’ve had in a long time. The runny yolk mixed in with the pork chop and the pasta (dry pasta and sauce out of a jar, so nothing special there, either) to create a rich, comforting experience. It’s something I needed, as I’ve been home alone for the past 6 weeks (Mrs. Belly Full is in Taiwan until next week). I hadn’t been very inspired since she left, either, so this might help me in that sense, too.

We’re also going to be going on a cruise soon, and I’ve already signed up for the “Chef’s Table.” It’s a group of 16 people who get to tour the galley (where they cook all the food on a cruise ship), meet the head chef, and get to eat a 7-course dinner prepared only for us. It’s going to be an amazing experience and I’m really excited about being only one of 16 people that will participate in the Chef’s Table on our cruise. I promise to take pictures if they let me and to review it once we return.

Until then, Buen Provecho!