2 pounds thin boneless pork chops, cutlets or cube steaks (4 pieces)

1 cup all purpose flour

1/2 teaspoon each salt, pepper, onion powder, garlic powder and paprika

2 eggs, beaten with a little water

2 cups panko breadcrumbs or coarse breadcrumbs, plain

oil for frying

salt and pepper

Set up a three bowl breading station – three shallow bowls wide enough to dip the meat. In one, mix flour and seasonings. In the second, beat egg and water. In the third, place panko or breadcrumbs.

In a large skillet, heat about an inch of oil over medium-high heat until you see slight ripples.  Dampen chops with water, if needed. Dip in flour, then egg, then panko. Fry chops in oil 3-4 minutes each side, until golden brown.

Remove chops to paper towel and sprinkle with salt and pepper, if desired. Serve immediately.

Tips: Panko is a coarse Japanese style bread crumb.

When dipping the pork into the breadcrumbs, do not press. Dip both sides and sprinkle any bare spots. This will ensure a light, crispy coating.

I served with rice pilaf and butternut squash. A side of potatoes and green beans would be nice, too.

You can substitute thinly pounded chicken breast for the pork

1 pound stew beef, cut into bite sized pieces

1 small onion, chopped (about 1/2 cup)

1 teaspoon olive oil or butter

1 teaspoon garlic, finely minced

1 teaspoon dried parsley

1/2 teaspoon dried thyme

1/2 teaspoon each kosher salt and freshly ground black pepper

1/2 cup beef broth

1 tablespoon cornstarch

In a medium skillet, saute onion in oil over medium heat for 5 minutes.

Mix seasonings in a medium bowl. Add beef and toss well to coat.

Add beef to skillet. Cook 5 minutes, turn and cook 5 more minutes. Add broth and reduce heat to simmer. Cover and simmer for 45 minutes.

Approximately 7 minutes before the end of cooking time, remove 1/4 cup of broth from skillet and place in a small  bowl. Let cool for 5 minutes. Add cornstarch to broth in bowl, whisk to combine. Increase heat to medium-high, add broth back into skillet. Stir for 2 minutes.Taste and adjust for seasoning, if needed.

Tips: Serve with rice, noodles, mashed potatoes or biscuits.

I started with cheddar zucchini wedges made with homemade baking mix and Farmer’s Market zucchini.

I moved on to a plum, apple, peach crisp. The extremely juicy plums were 50c a pound at the Farmer’s Market.

And I finished off the night with whole grain pizzas with fresh tomato sauce.

I get such joy out of preparing healthy, homemade food that costs a fraction of the price of chemical-laden processed food. I’m a food snob, but in a good way.

By matching up coupons with current sales, I got some great deals today. My total should have been $17.13. I paid $5.79.

Not pictured: the Vitamin Water Zero I drank at work. The only problem? Michael and I are going to fight over the chicken, spinach and artichoke pockets!

Michael and I wildcrafted two bags of wild onion while camping. How awesome to forage for food and eat it while camping? (Okay, I didn’t forage for the ground beef or cheese slices. I’m not that good!)

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