This week at Cooking With Anne (see side bar), I was given the following ingredients to form a meal. Actually, she wrote zucchini but I thought egg plant and you can see what I bought... Sorry again Anne :)

Center Cut Pork Chops
2 Egg Plants
2 Slices Ginger

Pork Chops:

In small bowl pour ¼ cup soy sauce, sprinkle of Slap Yo Mama and juice of ½ lemon. Add 2 slices of ginger, finely chopped up.

Lightly pepper pork chops and place in zip lock bag. Add soy mixture, seal and place in fridge for ½ an hour.

Take chops out of the fridge and remove any ginger pieces stuck to it. Dredge in bread crumbs, egg wash, and then back in bread crumbs. Brown in olive oil, place on cookie sheet and bake for 45 minutes (or till done) in 350 oven.

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Peel and cut up egg plant into small cubes. Place in pan of salted water and cook till tender.
While egg plant is cooking, in medium bowl grate ¼ cup parmesan cheese, add pepper, salt and a sprinkle of Slap Yo Mama Hot seasoning to taste. Chop up ½ an onion and one clove garlic. Cook in olive oil till tender. Cool.

Drain egg plant and wring out with dish towel, place in fridge to cool.



Take cooled egg plant and onion and add to cheese. Add an egg, juice of half a lemon and and ½ blood orange, mix. Add enough bread crumbs to hold together. Put back in fridge until chops are almost done- about 15 minutes prior to completion. Roll egg plant mixture into balls and flatten into patties. Cook in vegetable oil till brown on both sides. Place in oven to keep warm






Bring your asparagus up to a boil and cook till desired tenderness. Take off heat and drain. Add kosher salt, butter and the juice of ½ lemon. Put back on low heat till butter and lemon combine







And there you have Kathleen's Pork Chop Dinner!

Anybody want desert? How about some home-made carrot cake?



I am evil...