Today’s Menu: Breakfast for Dinner – Thin Cut Pork Chops, Hash Browns, Scrambled Eggs, and Toast
For Breakfast this morning I toasted a Thomas Light 100% Multigrain English Muffin and topped the halves with Smucker’s Sugarless Blackberry Jam. Also had my morning cup of Bigelow Decaf Green Tea. After Breakfast I had to go to the local Kroger up the road for a couple of items for Mom then stopped by McDonald’s to pick up Breakfast for her. Did a couple loads of laundry. Then got the cart out and did some yard work; cleaned off the deck and driveway areas and raked more leaves. Ton of leaves right now! For Dinner tonight Breakfast! I prepared Thin Cut Pork Chops, Hash Browns, Scrambled Eggs and Toast.
I had this same meal once before, so good had to have it again! I had 1 package of Thin Cut Pork Loin Chops I bought from Meijer in the freezer. I had sat the bag in the fridge overnight to thaw. Along with the Chops I’ll be using; 2 Eggs (Scrambled), Simply Potatoes Garlic and Herb Hash Browns, and 2 slices Aunt Millie’s Light Whole Grain Bread Buttered with I Can’t Believe It’s Not Butter.
To prepare the Chops; I seasoned with McCormick’s Smokehouse Maple Seasoning. First time trying this Seasoning. Some of the ingredients are Brown Sugar, Molasses, Garlic, Onions, and Paprika. Perfect for Pork, Chicken, or Salmon. Next i grabbed a skillet and gave a spray of Pam Non Stick Cooking Spray and added a tablespoon of Extra Light Olive Oil. Heated on medium heat. When the skillet was ready added the Chops. I just cooked them about 2 1/2 minutes per side. Being thin cut, it didn’t take them long to cook. It was a good size package so we froze the ones left. The Chops turned out delicious! Moist and the McCormick Smokehouse Maple Seasoning was perfect for the Pork.
Then for a side I prepared some Simply Potatoes Garlic and Herb Hash Browns. Seasoned them with Salt and Pepper and served them sprinkled with Sargento Reduced Fat Shredded Sharp Cheddar.
As both the Chops and Hash Browns were finishing I then made the Scrambled Eggs. As soon as the Hash Browns were done I removed them from the skillet and used this skillet for my Eggs. I used 2 Medium Size Eggs; also Sargento Reduced Fat Shredded Sharp Cheddar Cheese, Sea Salt, and Ground Black Pepper. To prepare them In a small bowl, whisked the Eggs and add just a splash of water. Added the Eggs, to the all ready heated skillet and cooked. Flipped the Eggs a couple of times and turned the heat off and finished the Eggs. When done I sprinkled the Scramble with some Sargento Reduced Fat Shredded Cheese. Finally I toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, lightly Buttered with I Can’t Believe It’s Not Butter. Wow, nothing like a good Breakfast for Dinner! For Dessert later a bowl of Del Monte Sliced Peaches.
Simply Potatoes Garlic and Herb Hash Browns
Simply Potatoes Garlic and Herb Hash Browns have just the right amount of delicate seasoning and they fry up perfectly to a crisp, golden brown because they’re made from fresh potatoes. They’re always fresh, never frozen so you don’t have to worry about freezer burn. No need to peel, shred and season, we’ve done it all just for you.
* Fresh, never frozen, potatoes.
* Prepared for you to save time and energy.
* Seasoned with garlic and herbs
MCCORMICK GRILL MATES SMOKEHOUSE MAPLE SEASONING
Flavor You Can See! Shake on this smoky sweet blend of coarsely ground spices to liven up the flavor of chicken, pork, and salmon.
USAGE TIPS
Shake 1 tablespoon Seasoning per 1 pound chicken, pork or salmon before grilling or broiling.
FULL INGREDIENTS
SALT, CANE SUGAR, BROWN SUGAR, MOLASSES (REFINERY SYRUP, CANE MOLASSES, CARAMEL COLOR), GARLIC, ONION, SPICES (INCLUDING PAPRIKA, CHILI PEPPER), ORANGE PEEL, RED BELL PEPPER, MAPLE SYRUP & NATURAL FLAVOR (INCLUDING SMOKE).