Bacon Egg & Cheese Soup

Over the weekend I received my new Food Network Magazine (thanking my sister, again, for my subscription). There were a couple of really good looking recipes in it this month. The weather here in FL is finally starting to cool off a bit, so I can make things like soups and stews that just don't work in 95 degree heat with 90% humidity. Well this one caught my eye and it surely didn't disappoint! I'll spare you the visual of me licking the bowl....

The only thing I did differently is add an extra clove of garlic.

Bacon, Egg & Cheese Soup

½ lb slab or thick cut bacon, cut into ¼ inch cubes
4 slices of rustic Italian Bread, cut into ½ inch cubes
2 Tbsp of EVOO
Kosher Salt & Fresh ground pepper
2 cloves of garlic, smashed
3 cups of low sodium chicken broth
1 ¼ cups of grated parmesan cheese, plus 1 small piece of rind
4 tbsp fresh parsley, torn
1 large eggs

Preheat oven at 375. Cook the bacon in a medium pot over medium heat until crisp, about 7 minutes. Transfer to a paper towel lined plate with a slotted spoon, then discard all but 2 tbsp of the drippings from the pot. While the bacon cooks, toss the bread cubes with the olive oil on a baking sheet and season with salt & pepper. Bake until golden & crisp, about 8 minutes.

Add garlic to the bacon drippings and cook until slightly golden (careful not to burn), 1-2 minutes. Add broth with 1 ½ cups of water, the parmesan rind and 2 tbsp of parsley; season with salt & pepper. Cover and bring to a boil, then reduce to a simmer and cook 10 minutes.

Adjust the heat so the broth is barely boiling. One at a time, crack each egg into a small bowl and gently slip into the broth. Poach until just set, about 2 minutes. Transfer the eggs to individual soup bowls. Stir 1 cup of parmesan cheese and the remaining parsley into the broth and season to taste. Ladle the broth into the bowl and top with the croutons, bacon and sprinkle remaining parmesan.

From Food Network Website:

Parmesan Crusted Pork

WOW.....is all I can say for this one!

Atleast, once a week I like to try brand new recipes. I picked up some pork loin cutlets that were on sale last week and I was looking for something to do with them. I stumbled upon this recipe and I can't wait to make it again. Next time, I think I would try it with tenderloin medallions, but really you can use anything from pork chops to pork loin chops to tenderloin.

This has great flavor and the lemon gives it an added zing and makes it refreshing! Oh...and did I mention it was quick? This only took me 20 mins to throw together and with a bag of steam fresh green beans (which I also like with a little lemon)....dinner was ready in no time!

Parmesan Crusted Pork

2 large eggs
1 cup dried Italian-style bread crumbs (I actually used Panko breadcrumbs which I seasoned myself with dried parsley, garlic powder, salt & pepper)
3/4 cups freshly grated Parmesan
4 boneless center-cut pork loin chops, pound to about 1/4 - 1/2 inch thick (As mentioned, I used pork loin cutlets)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving

Directions
Whisk the eggs in shallow dish and place the bread crumbs in another shallow dish. Place the cheese in a third. Sprinkle the pork generously with salt and pepper. Coat the pork completely with the cheese, patting to adhere. Dip the pork into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork , in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 3-4 minutes per side. Transfer the chops to plates, sprinkle with a little parmesan cheese and serve with lemon wedges so each person can squeeze onto pork as served.