The Big Sandy Mountaineer -

Senior Center News


March 7, 2018

Be sure to call the Senior Center by 10:30 a.m. for your to go orders. 378-2405.

Menus for the week:

Thursday, March 8: Lasagna, Beets, Green Beans, salad, garlic bread, peach cobbler.

Friday, March 9: Tomato basil soup, fruit salad, roll, cherry cookies.

Monday, March 12: Chicken Club Casserole, peas with carrots, cottage cheese, and pudding.

Tuesday, March 13: Indian Taco salad, and Brownies.

Wednesday, March 14: Salmon patty on a bun, tots, broccoli/cauliflower, peanut butter cookies.

Recipe for the week:

Baked Pork Chop


• 1 1/2 cups panko

• 5 tablespoons vegetable oil

• 3 tablespoons grated Parmesan

• 2 teaspoons dried Italian seasoning

• Kosher salt and freshly ground black pepper

• Four 3/4-inch bone-in pork chops (about 2 1/4 pounds)

• Lemon wedges, for serving (optional)


Preheat the oven to 450 degrees F. Combine the panko, oil, Parmesan, Italian seasoning and 3/4 teaspoon each salt and pepper in a large resealable plastic bag. Put the pork chops in a large bowl and toss to coat with 1 tablespoon water. Place the pork chops in the bag and shake well to coat, pressing the breadcrumb mixture firmly into the meat.

Place the pork chops on a wire rack set on a baking sheet and top evenly with any breadcrumbs remaining in the bag. Bake until the breadcrumbs are dark golden and the internal temperature of the chops registers 165 degrees F on an instant-read thermometer (avoid touching bone), about 30 minutes. Serve immediately with lemon wedges, if using.


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