Monday, March 31, 2014

Monday Morning Smoothie - Berry Delicious Smoothie

Smoothie Tip:  Buy your fruit when it's in season and cheaper. Then freeze it to use when it's out of season, hard to find and costly. 

Need some energy to start the day, this baby is a power pack.


  Berry Delicious Smoothie
 4 Servings
Note: If at all possible, use organic fruit and veggies for your smoothies and drinks.

Ingredients
2 cups Organic apple juice
1 cup frozen Organic blueberries
1 cup frozen Organic strawberries
1 medium frozen banana
1 cup frozen pineapples
2 cups Organic mesclun or spring mix greens

Method
Add apple juice and frozen fruit and puree until fruit is broken up.  Add more juice if needed.
Add the spring green mix and any fruit that was not frozen.
Puree until the desired texture is reached.
Add more juice or water as needed.
  

Saturday, March 29, 2014

Sunday Dinner March 30, 2014

On the Menu
 

Beef Meatloaf     
8 Servings

Ingredients

3 lbs ground beef

2 tablespoon apple cider vinegar

1 teaspoon sea salt

1 tablespoon thyme

1 tablespoon granulated onion

1 tablespoon granulated garlic

1 teaspoon black pepper

1 medium onion, chopped

1 bell pepper, chopped

1 tablespoon garlic, minced

2 roma tomatoes, chopped

1 cup parsley, chopped

½ cup tomato sauce



Method

Preheat oven 350 degrees



Place ground beef in a large bowl, add the vinegar and salt and mix thoroughly by hand.

With the exception of the tomato sauce, add all remaining ingredients and thoroughly mix by hand.

Place mixture in a loaf pan and top with the tomato sauce. 

Bake in a preheated oven uncovered 45 minutes.

Let loaf rest for 10 minutes before removing it from the pan to complete the cooking process and allow the juices to settle.


 Red Beans and Rice
6 Serves
Ingredients
1 pound dried red kidney beans
1 tablespoon grapeseed oil
1 medium onion chopped
1 green pepper, chopped
½ cup chopped celery
2 medium jalapeno peppers, seeded, chopped
4 cloves garlic, chopped
1 tablespoon Cajun seasoning
1 teaspoon dried thyme
1 teaspoon dried sage
2 teaspoons granulated onion
2 teaspoons granulated garlic
1 teaspoon salt
2 bay leaves
1 teaspoon Tabasco sauce or any hot sauce
1 tablespoon Worcestershire sauce
Chopped scallions or parsley for garnish

Method
Sort beans by removing any broken or disfigured beans, rocks, dirt and any other debris.  Rinse thoroughly and drain.
Put beans in a large saucepan, cover with water and soak overnight.  To quick soak the beans, bring pot to a boil, turn off the heat, cover and soak for 1 hour before cooking.
While beans are soaking, heat the oil in a medium saute pan add the onions, peppers, celery and garlic cloves saute until onions are translucent.
After the soaking period is over, add the sautéed vegetables, dried seasonings, bay leaves, Tabasco and Worcestershire sauce mix thoroughly, cover and cook over low heat 2 – 2 ½ hours, stirring occasionally.
Serve beans over steamed brown rice and garnish with scallions or parsley.
Note: This is a well seasoned dish so careful with the Cajun seasoning and Tabasco sauce.


Roasted Garlic Mashed Potatoes
4 Servings
Ingredients
1 head garlic
Olive oil
2 pounds organ red potatoes or yams, scrubbed and diced
1 bay leaf
1 teaspoon granulated garlic
½ - 1 teaspoon sea salt
Freshly ground black pepper
3 tablespoons extra virgin olive oil
1 cup of the cooking water

Method
Preheat oven to 425 degrees F.
Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil.
Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes.
Remove from the oven and let cool.
Remove the garlic by mashing it out of its casing.
Place potatoes or yams in a large stockpot and cover with cold water. Add bay leaf and granulated garlic bring to a boil.
Cook until fork tender remove the bay leaf and drain reserving 1 cup of the cooking liquid.
Place all ingredients in an electric mixer affixed with a paddle and process on medium speed until mixture is to your desired consistency. Do not mix too long because potatoes will become gummy.
Taste for flavor and season with salt and pepper if needed.
Serve immediately.

Faux Browned Butter Green Beans with Pecans
 6 servings


Traditionally this dish is prepared with butter and bacon, but that's just not New Age Soul Food Style. 

Ingredients
2 pounds of fresh green beans, trimmed
3 tablespoons olive oil
1 onion, chopped
2 teaspoons minced garlic
½ cup raw pecan, roughly chopped
1 teaspoon sea salt
½ teaspoon sage, dried
½ teaspoon thyme, dried
½ teaspoon Creole Seasoning  
1 orange, juiced
½ lemon, juiced
¼ cup fresh parsley, chopped, fine

Method
Trim beans and cut in thirds on the diagonal, set aside.
In a large skillet heat the oil, add onion and saute until onions are translucent.
Add garlic and saute 1 minute.
Add the pecans saute another minute.
Add the beans, dried seasonings and orange juice; mix thoroughly, cover reduce heat and simmer about 6 minutes or until beans are slightly tender.
Taste and adjust seasonings if needed. 
Squeeze fresh lemon juice on top, add parsley and mix thoroughly.
Remove from heat and serve immediately.  
4 Servings
Ingredients
2 medium crook neck squash
2 medium zucchini squash
1 – 2 tablespoons olive oil
½ teaspoon sea salt
1 teaspoon black pepper

Method
Slice squash in half lengthwise, then slice on the diagonal.
Heat a medium skillet on medium high heat.  Add the oil and heat.
Once oil is hot, add the squash, salt and pepper, mix thoroughly.
Saute approximately 6 minutes or until squash is tender but not over cooked (mushy).
Remove from heat, serve hot.
Serve with eggs,  breakfast potatoes or any breakfast food items of your choice.


 
 

Wednesday, March 26, 2014

New Age Weight Loss Tip #9

  10 JUMPING JACKS/10 PUSH UPS/10 SIT UPS.


Angelique:  This week's New Age Weight Loss Tip is 10 JUMPING JACKS/10 PUSH UPS/10 SIT UPS.
Mom:  Back in my day, we didn't have gyms everywhere or workout videos on everything from kickboxing to pilates.  Hell, we didn't even have VCR's yet.  The most exciting thing we had was the pulley ropes that you hung over the door that were supposed to work your stomach muscles.
Angelique:  I remember that thing.  In this new age, we've got tons of new contraptions, videos and gyms. But many are getting old school with their work outs.  With the popularity of boot camps and P90X type programs, people are realizing you don't need fancy stuff.  The stuff we did in gym class still works.
Mom:  I'll be honest I haven't tried this tip yet.  But I've seen my daughter get up in the morning and do 10 JUMPING JACKS, 10 PUSH UPS, 10 SIT UPS. She'll do each 3 times.  It takes 15 minutes and then she goes and eats breakfast.  I always think. . . Is fitness that easy?
Angelique:  I think it can be.  Will this help you lose 50 pounds?  Probably not.  But its a start. No matter where you are on your fitness journey, 10+10+10 x 3 is a start.  I do it in the morning and at night.  After a month, I bumped it up to 15+15+15.
Mom:  What I like is that no equipment is required and you can do it in the privacy of your room.  So no matter how big and out of shape you are, you can do it.  But can I start with 5+5+5?
Angelique:  You can start with 3+3+3. Just start. 
Mom: One thing for sure, I'm going to start with the wall push up. 

click here for MORE NEW AGE WEIGHT LOSS TIPS

Angelique and Joyce  


Along with exercise goes good eats! And here are some really good starters.



 Kale and Romaine Caesar Salad
Ingredients
1 head romaine lettuce
½ bunch dino kale
½ cup Organic soy milk
½ cup grapeseed oil
juice of ½ lemon
1 - 3 cloves garlic
½ teaspoon sea salt
¼ teaspoon cayenne pepper
½ cup grated Parmesan cheese
½ - 1 anchovie fillet

Method
Wash lettuce and kale and cut into bite size pieces
Place all other ingredients in a blender or use a hand blender and puree until smooth and creamy.
Store dressing in the refrigerator for up to 2 weeks.

 


Simply Grilled Chicken

4 – 8 Servings

Ingredients

½ cup orange juice

1 lemon, juiced

¼ cup grapeseed oil

½ teaspoon sea salt

2 teaspoons granulated garlic

2 teaspoons granulated onion

1 teaspoon black pepper

3 – 5 pounds chicken parts



Method

In a large bowl, whisk together the juices oil and seasonings.

Using a large zip lock bag, add the chicken and marinade, manipulate the chicken and marinade in the bag until all pieces are coated.

Refrigerate for 2 hours or overnight, manipulating the bag occasionally to redistribute the marinade.

Preheat a gas grill to a medium heat or start coals in a charcoal grill and let them burn until there is a white coating of ash on all the coals.

Remove chicken from marinade and place the chicken pieces on the grate in the grill. Cover with the grill lid and check in 10 minutes. Turn chicken pieces over and grill another 10 minutes.

Move chicken pieces to the sides of the grate, away from direct heat. Brush with Blueberry Barbecue Sauce if desired.

Cook to an internal temperature of 165 degrees and remove from the grill.

Monday, March 24, 2014

Monday Morning Smoothie - Fruity Green Tea

Smoothie Tip - Use tea instead of water, milk, or juice as the liquid of your smoothie to boost the nutrition. 


 Fruity Green Tea Smoothie
2 Servings
Ingredients  
2 cups green tea, cold
1 cup grapes, frozen, seedless
1 cup blueberries, frozen 

1½ cups, strawberries, frozen
1 peach, diced
1 apple, diced

1 handful green leaf lettuce 
 
Method

Saturday, March 22, 2014

Sunday Dinner March 23, 2014

On the Menu

Although this is the first Sunday of spring, a lot of the country is still experiencing winter weather which is all the more reason to break out the old grill

Rosemary Grilled Chicken Breast
4 Servings
Ingredients
4 - 6 oz boneless, skinless chicken breast halves
Marinade:
½ cup olive oil
½ cup white wine (Chablis)
1 teaspoon sea salt
½ teaspoon crushed red peppers
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 sprigs fresh rosemary, stems removed, finely chopped

Method
Preheat oven 350 degrees
Line a cookie sheet with parchment paper or wipe lightly with oil.
In a large bowl, whisk together all marinade ingredients.
Add chicken and mix by hand to make sure that all pieces are completely covered with marinade. Cover bowl and let chicken marinade in refrigerator 2 hours. Or overnight.
You are now going to make grill marks on the topside of the breast by using a grill or a grill pan. Then you will finish cooking the chicken in the oven.
Place the breast on a hot grill with the top (smooth) side down point the breast towards the 10 o’clock position.
Cook until you see the outer rim of the breast change color/texture about 3 - 5 minutes
Pick up the breast with tongs [not a fork ] and turn it to the 2 o’clock position to complete the criss cross marks of the grill
Grill another 3 minutes then remove from grill
Place breast on sheet pan and bake uncovered in the oven approximately 15 - 20 minutes.
Remove from oven and let breast sit and rest 10 minutes before cutting
By letting the chicken rest, you are allowing it to continue cooking.

Note: Factors that affect the cooking time of meats are the size/thickness, marinade contents, the length of time meat has marinated and so forth. Our objective here is to product a well-seasoned juicy chicken breast

Chicken internal temperature must reach 160 degrees to kill pathogens and 165 degrees to be completely done.
Please be aware that the internal temperature will rise 5 – 10 degrees in the first few minutes it is removed from the heat so let it rest and continue to cook before cutting.

Note: Use tongs/spatula for handling any meat. A folk will pierce the flesh releasing the juices thereby causing it to dry out.

Caprese Pasta Salad
8 Servings
Ingredients
8 cups water
1 pound pasta (angel hair, orzo or penne)
2 teaspoons sea salt
¼ - ½ cup extra virgin olive oil
1 teaspoon black pepper
1 pound fresh mozzarella, ½” dice
3 Roma tomatoes, diced
1 small bunch fresh Basil, chiffonade

Instructions
In a large pot, bring 8 cups of water to a boil, add pasta and bring the pot back up to a rapid boil then stir.
Cover pot, turn off the burner and let pasta sit, undisturbed 6 – 8 minutes (see package for exact cooking time). 
Drain pasta in a colander then transfer to a large bowl.  While pasta is still hot, stir in the salt and mix thoroughly.
Add ¼ cup olive oil mix until pasta is coated with oil then refrigerate until pasta is cool.
Once pasta is cool, add pepper, mozzarella, tomatoes, basil and remaining oil if needed.
Mix thoroughly and refrigerate until salad is cold.


 Sauteed Kale
4 Servings
Ingredients
1 ½ pounds kale, coarsely chopped
2 tablespoons olive oil
3 cloves garlic, sliced
½ cup orange juice, freshly squeezed 
1 teaspoon granulated garlic
½ teaspoon sea salt
¾ teaspoon pepper 
1 tablespoon rice wine vinegar

Method
Heat olive oil in a large saucepan over medium-high heat.  Add the garlic and cook until soft, don’t let it brown.
Add the juice, kale, granulated garlic, salt and pepper mix thoroughly.  Cover and cook for 6 minutes.
Remove cover and continue to cook, stirring until all the liquid is absorbed. 
Add vinegar and mix thoroughly.


Sweet Potato and Chipotle Soup
8 Servings
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 pounds sweet potatoes, peeled and cut
2 teaspoons sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 teaspoons ground cumin

Method
In a large pot, heat oil over medium heat. Add onion and cook until onions start to brown around edges, about 6 minutes.
Add garlic and chipotle pepper cook with 1 teaspoon adobo sauce, about 1 minute.
Add sweet potatoes, mix thoroughly. 
Pour in broth and seasonings.
Bring to a boil; reduce to a medium simmer and cook uncovered until sweet potatoes are tender, 20 - 25 minutes.
Working in batches, carefully transfer soup to a blender and puree until smooth or use an immersion blender.
Return pureed soup to pot, taste for flavor and if needed, adjust seasoning accordingly.

 Note:  Soup can be cooked 2 days in advance, just reheat and puree prior to serving.

Wednesday, March 19, 2014

New Age Weight Loss Tip #8

TAKE A WALK


Angelique:   I'm calling this week's New Age Weight Loss Tip - TAKE A WALK.
Mom:  Back in my day, we weren't told to take a walk.  We were very active.  Back in Brooklyn, we walked to the corner store, walked to laundry, walked to grandmas.  We were young moms, so we had no problem playing with our kids.  We constantly got exercise.
Angelique:  In this new age, things are a lot different.  I'm sure people in Brooklyn are still walking, but most of us are on our smart phones playing Candy Crush Saga and spending our weekends watching the Real Housewives marathon.
Mom:  Which means many of us have to make it a point to TAKE A WALK.  My preference is just a leisurely morning stroll. I don't even break a sweat.  It clears my head and gets my day off to a nice start.
Angelique:  I know lots of people have started informal walking clubs at work.
Mom:  Back in my corporate days, we used to meet after work and walk.  Once I stopped smoking, instead of the 10 minute smoking break, I would take a 10 minute walking break.
Angelique:  One easy way to get in some extra walking is something that I know annoys everybody who runs errands with me.  I park in Timbuktu.  You'll never see me scouting for a close parking space unless it's raining.
Mom:  And here it is I thought you did that just to keep people from bumping your car.
Angelique:  That too.

Before your walk have a nice hearty breakfast that will last you for the next 2 - 3 hours.
Make sure you carry a bottle of water infused with a slice of lemon and a slice of orange.

Here are some of our breakfast suggestions.

Note: Spinach, Tomatoes and Mushrooms are a great source of vegetable protein!

You think McDonald's Maple flavored oatmeal is the best you've ever tasted, then you haven't tried New Age Soul Food's oatmeal. Such a great way to start your mornings!


Maple Fruity Oatmeal
2 Servings
Ingredients
½ cup water
½ cup almond milk
1 tablespoon pure Maple syrup
½ teaspoon ground cinnamon
½ cup whole organic oats
¼ organic apple diced
1 tablespoon orange flavored cranberries or raisins
    Optional garnish with sliced almonds
Method
Place all ingredients into a small sauce pan and mix thoroughly.  Bring to a boil, reduce heat to low, cover and cook 6 - 10 minutes, stirring occasionally.
Mix again, serve hot.
  6 Servings
Ingredients
2 ½ pounds Organic russet potatoes
1 large onion
3 tomatoes
1 cup sliced mushrooms
¾ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon rosemary, ground
½ teaspoon black pepper
½ teaspoon oregano
¼ cup grapeseed oil, divided
10 - 12 ounces baby spinach
¼ cup feta cheese
6 kalamata olives sliced
¼ cups mozzarella cheese
¼ cup chopped fresh basil
1 lb turkey bacon/sausage served on the side - optional
Method
Preheat oven to 350 degrees F
Wash, scrub and partially peel potatoes. Slice potatoes in half then in fourths and cube.
Dice onions close to the size of the potatoes.
Cut tomatoes into fourths.
In a large bowl, add the potatoes, onions and dry seasonings then mix thoroughly.
Add 2 tablespoons of oil and mix until ingredients are covered with oil.
Spray or wipe down 2 sheet pans with oil.
Using a slotted spoon, place one layer of potatoes in the pans. 
Bake for 30 minutes then add the tomatoes and mushrooms, mix thoroughly and continue cooking  another 15 minutes or until potatoes are fork tender.
Heat a medium size oven proof skillet over medium heat.
Add 2 teaspoons of oil the spinach and ¼ teaspoon sea salt and saute over medium high heat just until spinach wilts.
Add the roasted potatoes and onions to the pan then mix in the feta cheese and olives.
Sprinkle the top with mozzarella cheese and basil.
Place pan in oven and cook just long enough for cheese to melt; about 5 minutes.
Serve immediately with turkey bacon or turkey sausage on the side if desired.


Monday, March 17, 2014

Monday Morning Smoothie - Tropical Breakfast Smoothie

Smoothie Tip: Start with your blender on the lowest speed and slowly work your way up to high.  As you see the big pieces begin to break up and a vortex starts to form in the center, you can then add more speed.  You may have to add more liquid to get the vortex started. 

Tropical Breakfast Smoothie
2 Servings
Ingredients
2 cups coconut milk
1 nob of fresh ginger, minced
1/2 cup whole oats, uncooked
1 cup pineapples, diced, frozen or fresh
1 cup mangoes, diced, frozen or fresh
1 banana, frozen

Method
Combine coconut milk, ginger and oats in blender and puree until everything is well combined.
Add the frozen fruit and continue pureeing until thoroughly mixed.
Add any fresh fruit and process until the desired texture is reached.
Add more coconut milk or water as needed.



Saturday, March 15, 2014

Sunday Dinner March 16, 2014

On the menu

Want to keep your Sunday Dinner healthy? Here is a link to a really delicious Reduced Fat Mac and Cheese dish.

Soulful Eating!
Angelique and Joyce   

Black Eyed Peas
8 Servings
Ingredients
¼ cup vegetable oil
1 large onion, chopped
1 large bell pepper, chopped
1 to 2 jalapenos, ribs and seeds removed and chopped
3 large bay leaves
½ cup of chopped celery
3 large cloves of garlic, minced
2 quarts water
1 pound dried black eyed peas, rinsed and picked through
1 – 2 teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon red pepper flakes
2 teaspoons of Cajun seasoning

Method
In a tall stockpot heat the oil; add the onion, bell pepper, jalapeno, bay leaves, celery and garlic and cook until onions are tender.
Add the water, peas, seasonings and mix thoroughly.
Bring pot to a boil, reduce heat to medium, cover pot and allow peas to cook for an hour; stirring occasionally.
Reduce to a medium simmer and partially cover, cooking for about ½ - 1 hour or until peas are tender and creamy.
 Add additional water if needed.
Taste for seasoning and adjust as needed.
Serve over hot cooked rice or mix peas with rice.


Angelique's New Age Collard Greens
4 – 6 Servings

Ingredients
1 ½ pounds collard greens, chiffonade
1 tablespoon grapeseed oil
½ teaspoon crushed red chili peppers
1 medium onion, sliced thin
4 large garlic cloves sliced
1 large red bell pepper, sliced thin
1 teaspoon sea salt
½ teaspoon pepper
½ teaspoon liquid smoke [too much will turn food bitter]
1 cup freshly squeezed orange juice


Chiffonade Greens
Method
Wash greens thoroughly in cold water.
Stack several leaves of greens on top of each other and roll length wise like a cigar. Then cut roll into ¼ inch wide strips [like a thin ribbon].
Continue down the length of the stalk. As the stalk becomes thicker, cut the strips even thinner.  Discard the portion of the stalk where there are no leaves.
Heat a large sauce pan or wok on medium high; add the oil and chili peppers saute until peppers turn brown.
Add the onions and saute until onions are caramel in color about 6 – 8 minutes.  Take care not to burn them.
Add garlic and red peppers and saute until peppers are limp.
Add greens, salt, pepper, liquid smoke and orange juice.  Mix thoroughly and bring to a boil.  Reduce heat to medium, cover and cook 30 minutes undisturbed.
After 30 minutes has elapsed, taste for seasoning and adjust seasonings accordingly.
If you want more of a smoked flavor add another ¼ teaspoon at the most, mix in thoroughly and let it sit another 10 minutes covered. 

Note:  cooking greens for hours and removing the stems rob them of much nutrients.  So stop cooking the greens while they are slightly firm. Keep them covered and they will continue to cook at least 10 minutes from the residual heat.




Southern Style Macaroni & Cheese 
12 - 14 Servings
Ingredients
2 pounds elbow macaroni
1 stick butter
1 teaspoon sea salt
1 teaspoon crushed red chili pepper
1 teaspoon Cajun seasoning
2- 3 cups milk
2 pounds Velveeta cheese, diced
2 large eggs, beaten
1 pound (NY or WI)* extra sharp cheddar cheese, shredded  
1 pound Monterey jack cheese, shredded

*In my opinion, if it’s not New York or Wisconsin cheddar then it’s not cheddar cheese!

Method
Preheat oven to 375 degrees F
In a large pot, pour in 6 quarts of water and bring to a rapid boil.
Add macaroni stir and bring water back up to a rapid boil.
Once water is boiling, stir again, cover the pot and remove it from the heat.
Let pot sit covered and undisturbed for the length of the cooking time that is stated on the box.
Drain the pasta and return it to pot.   
Add butter then season with salt, chili peppers and Cajun seasoning and set aside.
Meanwhile, pour 2 cups of milk into a large saucepan and warm over medium low heat.
Add the Velveeta cheese to the saucepan and cook over low heat until cheese has melted.
Add additional milk if needed then remove from the heat.
Using a tablespoon add some of the cheese sauce slowly to the eggs whisking as you add the sauce to the eggs.Once eggs and cheese are tempered, add the eggs to the cheese sauce and whisk together until well mixed.
Pour the sauce into the pot of pasta mixing thoroughly.  Then add the shredded cheese reserving 1 cup to sprinkle over the top of casserole and mix until all is well combined.  If needed, add more milk. 
The shredded cheese does not have to be melted; just make sure it is distributed throughout the pasta.
Pour pasta and cheese mixture into a large casserole dish top with 1 cup of cheese; cover with foil and bake 20 minutes or until cheese is melted.
Uncover and bake another 15 minutes or until top is golden brown.



 Oven Fried Deep South Pork Chops
6 Servings

Note: This is the traditional Deep South fried pork chop recipe.  We’re just going to make it a little healthier by not submerging it in all that oil!  And tastier by adding garlic and homemade Cajun seasoning

Ingredients
6 bone-in pork chops ½ inch thick
1 teaspoon sea salt
2 teaspoons granulated garlic - divided
2 teaspoons granulated onion – divided
3 large eggs
1 tablespoon cold water
1 ½ cups of all purpose flour - divided
½ cup of cornmeal
1 teaspoon Cajun seasoning

Please Note:  If you are using a commercial Cajun seasoning, it already contains salt or some form of sodium so do not use any additional salt.
Method
Rinse pork chops and season both sides lightly with, sea salt, granulated garlic and granulated onion, set aside for an hour.

Preheat Oven to 325 Degrees F.
Line a sheet pan with parchment paper or lightly coat the pan with oil.

Select 3 bowls/containers large enough to hold a single chop and ingredients.

1.    Place ½ cup of flour in 1st bowl.
2.    In the 2nd bowl, whisk together the eggs and cold water
3.    In the 3rd bowl, mix 1 teaspoon each of the following: granulated garlic, granulated onion and Cajun seasoning with 1 cup of flour and the cornmeal.

From the 1st bowl, coat a chop with flour; shake off any excess so that the chop is lightly dusted with flour.
Dip the lightly dusted chop into the 2nd bowl with the egg wash, shake off the excess.
Press the pork chop firmly into the seasoned mixture in the 3rd bowl, making sure it’s thoroughly coated. Shake off any excess and then place it on the prepared sheet pan.  
Continue this process with all the chops, making sure they are not touching so that the heat can freely circulate around the chops to produce a brown crunchy coating.
Let chops cook uncovered 40 minutes or use a meat thermometer and cook until the internal temperature reaches 160 degrees F [which takes 35 – 40 minutes].
Don't overcook the chops or pierce them with a fork. Remove chops from pan with tongs and let them rest 6 minutes before serving.