I’ve always wanted to make a good chop with a crust on it, and this sage and parmesan crust recipe certainly fit the bill. Definitely benefited from a squeeze of lemon. The taters and beans were from a package, and I found them sub-par unfortunately — cooked very unevenly and didn’t have the right texture. But the chardonnay was reeeeeally nice so overall pretty good.
Previous dinner posts from waraw
- Magic Poke Chops - February 7th, 2011
- DEEEEEP FRYYYYYYYIIIIING - December 25th, 2010
- Lamb-b-b with chimachimachimachimichurri! - December 10th, 2010
- Grilled Lambabamb - November 19th, 2010
- Grilled po'k 'n' applasass - October 14th, 2010
Ah! Am tempted once again but will leave this one to you! Nice artistic layout… Not up to Gomi’s standard… but then she’s just nuts !!
You put the sage in with the breadcrumbs didnt you??! Damn… I’m tempted…!
Hang on… Hang on!! Wassgoingonherethen!! Waraw …. Friends with Anonymous…ha! Do I know you ??