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Peppered Breaded Pork Chops

I didn't feel like making dinner tonight. I procrastinated all day, and then at 4:30pm, I decided it was an "eat whatcha got" kind of night. Otherwise I'd end up at the store hungry and spend way too much.  So I went to the freezer downstairs and pulled out some Peppered Pork Chops from our most recent meal swap (thanks, Peggy!).  There was some broccoli "harvested" from the garden the other day, a red pepper and a handful of baby carrots wasting away in a bag in the fridge.  Steamed veggies it is. 

Ok, now for a starchy side (hey - I'm feeding a growing football player here)... No potatoes in the cupboard, but I had some brown rice and some couscous in the pantry.  Couscous it is - it's more fun to say.  Then I spied a partial loaf of French bread left over from cheesesteak night, and remembered there was a little lump of "expensive butter" in the fridge leftover from a previous dinner.  Garlic bread!  There ya have it - not too bad for a 4:30pm "eat whatcha got" meal.  Here's the recipe:

Peppered Breaded Pork Chops

1/3 c. butter                                        
1 t. fresh minced garlic
1 c. plain breadcrumbs
1tbsp. minced parsley
1 t. salt
½ t. ground red pepper
¼ t. ground black pepper
¼ t. onion powder
6 center cut boneless pork chops

In saucepan, heat butter over medium heat, and add garlic.  In shallow dish mix breadcrumbs, parsley, salt, red pepper, black pepper and onion powder until blended. Dip pork chops in garlic butter, then coat with breadcrumbs. Place in 2-8x8 pans, cover with foil, put in Ziploc and freeze.

To cook: Thaw. Bake at 425 for 40 minutes or until golden brown. (Temp. 160)
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