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Welcome to Luggage & Ladle For years, this blog was simply a place to collect and share favorite recipes. What started as a personal recipe archive gradually became something more. As my husband Blake and I traveled, I realized many of our adventures had one thing in common: food. We plan our travels around where to eat. Long before we book a hotel or decide which attractions to visit, we're researching local specialties, hidden gems, neighborhood restaurants, bakeries, markets, and can't-miss meals. Some of our favorite travel memories aren't landmarks or attractions. They're meals shared around a table. Many of the recipes you'll find here have a story behind them. Some are family favorites. Others were inspired by memorable meals we discovered while traveling and couldn't wait to recreate at home. That's how Luggage & Ladle was born. Luggage & Ladle is where food and travel come together. Here you'll find favorite recipes, restaurant disco...
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Homemade Shake and Bake Pork Chops with Mustard Sauce

I have a love/hate relationship with pre-packaged store bought products.  Yes... I think they are convenient and some of them taste really good.  But then I look at all the stuff in them... words I cannot even pronounce. It makes me shudder to think what all we put into our bodies.  Preservatives?  Yuck.  So I am always looking for ways to create my own versions of these types of things. This one is just as easy as the store bought kind and tastes even better.  Super quick and simple.  We made it last night with wild boar pork lion chops.  Fancy, huh?  We have also made it with just regular old pork chops from the grocery store.  Either way it is delicious and the sauce totally makes it! I have to give credit to Southern Living Magazine for turning me on to this.  It is easily customizable using whatever seasonings you like. 

Homemade Shake and Bake Pork Chops with Mustard Sauce
  • 1 1/4 cups panko bread crumbs
  • 3 Tbsp olive oil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried parsley
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 2 1/4 tsp kosher salt, divided
  • 1 1/4 tsp freshly ground black pepper, divided
  • 4 (1/2 inch thick) pork chops 
  • 2 Tbsp butter
  • 1 large shallot or small onion, minced
  • 1 cup chicken broth or stock
  • 1/4 cup Dijon mustard
  • 2 Tbsp heavy cream
  • 2 tsp lemon juice
  1. Preheat oven to 425 degrees.  Put first 6 ingredients plus 2 tsp of salt and 1 tsp of pepper in a  gallon size zipper bag.
  2. Sprinkle chops with remaining salt and pepper.  Place two chops at a time in breadcrumb mixture and shake well to coat.  Place chops on wire rack on a baking sheet and repeat with remaining chops.
  3. Bake for 15 minutes, turn over, place any remaining breadcrumbs on top of chops and bake for 10 more minutes or until done.  Let stand 5 minutes.
  4. Meanwhile melt butter in a skillet over medium heat.  Saute shallots or onions until soft.  Increase heat to medium-high, add broth and bring to a boil.  Stir in mustard, cream and lemon juice.  Cook, stirring occasionally, 2 to 3 minutes or until sauce is slightly thickened.  Serve immediately with pork chops. 
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