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Whoops

I’ve been promising to talk about this…so here it is! Anyway, I have this recipe for brown sugar glazed carrots that sounds amazing. Well, a couple nights ago I was making pork chops and thought those carrots would be great alongside them. So, I start the recipe. It calls for three carrots chopped lengthwise and in half, then boiled. The recipe specifically said “boil in just a small amount of water for 6-8 minutes”. Okay, I did that. I put about an inch of water in the pot, dropped in the carrots, put the lid on and set temperature to high, and the timer to 5 minutes. 

After about 4 minutes I was called back to the kitchen by our trusty smoke alarm.

 

burnt carrots, burnt pot

burnt carrots, burnt pot

How was I supposed to know that would happen? Whoops. And we had to get rid of the pot too – it was burnt totally black, the copper had bubbled around the edges and…the element had left a lasting impression on the bottom, haha. 

So after we opened all the windows in the house and fanned the air around the smoke alarm to make it stop, I stomped around the house for a bit in frustration and then rescued the dinner with a trusty Sidekick.

 

mmm, my favourite

mmm, my favourite

Oh, and if nothing else – at least the pork chops turned out really well.

 

oven-fried pork chops!

oven-fried pork chops!

Super simple pork chops that The Royal Taster has deemed a 9/10. Pour 4 Tbsp of melted butter into the bottom of your baking dish. Beat 1 egg, 2 Tbsp milk, and 1/4 tsp pepper together in a shallow bowl. Dip each pork chop (4-6 of them, whatever you need) and then coat in herb-seasoned stuffing mix (I use Stove Top’s turkey stuffing mix and take out most of the bread crumbs and crush the rest up). Bake uncovered at 425F for 10 minutes, turn chops and bake for another 10-15 or until done. And that’s it!

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