• Cornflake Encrusted Pork Chops
  • Paul’s Updated English Pea Salad
  • Four Cheese & Herb Couscous


Cornflake Encrusted Pork Chops Recipe (for NuWave oven)

Serves 2
2 thick-cut pork chops, approx. 1 1/2 inch thick, bone in
1 cup cornflakes, crushed
2 Tablespoons mayonnaise
2 teaspoons good Dijon mustard (I like Maille)
salt & pepper

Wash pork chops and pat dry. Salt and pepper the pork chops on both sides. Mix together mayonnaise and mustard. Coat pork chops in mayo/mustard mixture and then coat the chops in the crushed cornflakes. In a NuWave oven, place the pork chops on the tallest rack and cook on high for 20 minutes. Using tongs, carefully flip the pork chops and cook for an additional 15 minutes. Remove cover of NuWave oven and let pork chops rest for five minutes before serving. Removing the cover of the NuWave immediately after cooking ensures the chops won’t “steam” and get soggy.

Paul’s Updated English Pea Salad (© Paul Myrick 2008)

Serves 4 or serves 2 with leftovers
One 16 oz. package frozen petite english peas
2 slices bacon, cooked crispy and crumbled
2 Tablespoons sweet pickle relish
3 to 4 scallions including green tops, cleaned and chopped
1 teaspoon horseradish
2 Tablespoons finely grated parmesan cheese (Parmigiano Reggiano is the best)
2 Tablespoons mayonnaise (I like Hellmans or Best Foods)
salt & pepper to taste

Thaw the peas quickly by microwaving them in a microwave-safe dish for 3 to 4 minutes, depending on the power of your oven. Reserve a small amount of the bacon, scallions and cheese for decorative topping. Mix the mayo, horseradish and cheese together first, then mix all ingredients together and refrigerate pea salad, covered, until chilled. Just before serving, scatter the reserved cheese, bacon and scallions over the top of the salad.

*Archer Farms four cheese & herb couscous mix is available at Super Target.