Out of Helen's kitchen - Pork Parmesan

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Published on Saturday, February 3, 2018

Helen Drysdale
Neepawa Banner & Press

On cold winter days I like to cook my supper in the oven. It helps the house feel warm and cozy and gives it a lovely smell.

Pork Parmesan

4 pork chops
1/2 cup bread crumbs
1/2 cup Parmesan cheese
1 scant tsp. paprika
1/2 tsp. pepper
2 Tbsp. flour
1 beaten egg
1 small onion, chopped
1 Tbsp. butter
1 small can tomato sauce
1 tsp. LITEHOUSE
dried oregano
extra grated Parmesan

Mix the crumbs, parmesan, paprika and pepper. Sprinkle flour over chops. Dip in egg, then in crumbs. Place in a shallow casserole dish. Sauté onion in butter until golden. Into the onions stir the tomato sauce and oregano. Cover each chop with the mixture. Sprinkle on a little parmesan. Cover and bake at 350° for 45-60 minutes or until pork chops are cooked.

Old Fashioned rice pudding

3 cups whole milk
2 eggs
1/3 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
1/2 tsp. salt
1 cup cooked rice
1/2 cup raisins

Stir the milk, eggs, sugar, spices, vanilla and salt together. Add the rice and raisins. Pour into a lightly greased casserole dish. Bake in a 300° degrees oven for 1 -1 1/2 hours or until firm in the middle. Do not overbake as it will dry the pudding out. I always place a Pyrex cup of hot water in the oven during baking to keep the pudding moist.