![]() ![]() As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. All grocery shopping, cooking and cleaning was done along with instructions on reheating. She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.Īs a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. ![]() Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. We also flip the pork halfway through to promote a more even browning on the pork chops. If the pork chops are too close together you’ll end up steaming the coating and it won’t allow it to crisp up. This allows for steam to escape and helps the breading to crisp up. When baking these pork chops be sure to give each chop 1-2 inches of space. In this recipe with the addition of the Parmesan cheese and olive oil you’ll have enough fat to help brown the breading. Generally when working with breading you can either bake or fry. Just be sure to trim the fat off the top of the loin.īaked Pork Chops are a delicious option when you’re not grilling or searing them in a cast iron skillet. If you do buy a loin you can buy a half of one too and you’ll end up generally getting a pretty good deal. ![]()
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