Crispy Shake-and-Bake PorkHere’s my inspiration for recipe #1: a box of shredded wheat cereal. That’s where my motivation began. The “Crispy Shake-and-Bake Pork,” from the March 2016 issue of Food & Wine, does the “shake-and-bake” thing with shredded wheat cereal, satisfyingly crushed with my own hands. It’s a fine, easy, effective concept for coating pork chops. The mix of spices is also fun: salt, oregano, parsley, celery salt, garlic powder, granulated onion, paprika, black pepper.

That’s it. Once coated, the chops are baked in a hot oven atop a rack for 20 minutes. A squeeze of lemon seals the deal at the end. These look and taste great. We’ve got a winning recipe.

Now, let me talk about recipe #2. The “Chinese-Style Braised Mushrooms and Mustard Greens,” from the same March 2016 issue of Food & Wine, was an enjoyable collection of dried and fresh mushrooms, sweet shallots, fragrant star anise and five-spice powder, and fantastic arugula (which I swapped in for the mustard greens).

King Oyster Mushroom

Photo Credit: Hungryko

The true victory, however, was in my acquiring a big blooming flower of a king oyster mushroom. It looked like a big fabulous brain. A monster! It was a true triumph. I was thrilled to cook it and eat it.

The Chinese rice wine made this vegetable dish taste boozy. The arugula melted down to a lovely mass.

I say, see a beautifully ugly mushroom and make something of it.


Boneless Pork Chops (2.02 lbs.) = $15.56
Lemon (1) = .28¢
Dried Shiitake Mushrooms (1/2 oz.) = $1.73
King Oyster Mushroom (1.73 lbs.) = $7.87
Shallots (4) = .73¢
Arugula (10 oz.) = $5.14

PREP TIMES: enjoy the pork chops after less than an hour of effort; the veggies need that much time to prep, soak, and sauté
TASTES: crispy shake-and-bake squeezed with lemon, boozy mushrooms mix with arugula

Next time, I’ll enjoy the February 2016 issue of Food & Wine, to make the “Goat Cheese, Bacon and Olive Quick Bread.” Come back to my site next week, to see “quick and easy” as it happens.