Epitomized by our own Gallatin Canyon Cookbook published several years ago, and now by our newer cookbook, we continue with the tradition of great cooks in Bridger Canyon. From the Cork 'n Fork gourmet club dinners, to yummy desserts each month at Bridger Canyon Women's Club and salad luncheons, to our Wednesday dinners for the Bridger Canyon Fire Department, to our annual picnic potluck -- we have a lot of good cooks here in Bridger Canyon!
This site has some new recipes you may want to try. Won't you share some of your favorites? It's easy to add them and we'd all have them handy when we need a new recipe.
Cork 'n Fork members: Such wonderful recipes are used - please share here! We can just add them to existing categories and note which party it's from in the title. There is also an Ethnic tab, which might be good to use.
Parmesan Baked Pork Chops
4 boneless pork chops
1 T. olive oil
1 C. parmesan cheese
1 C. Italian bread crumbs
1 tsp. pepper
1 tsp. garlic powder
On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.