I made the best pork chops last that I have ever made! After giving up and several attempts at perfecting the moist juicy chop ever I had quit.
Walking into the market passing the meat isle my eye caught a glimpse of the thick very yummy looking chops. I couldn't resist so I thought I'd try one last time.
I then grabbed a loaf of roasted garlic Italian artisan bread. After cooking the chops to perfection thanks to Alton Brown via Food Network, I tossed some olive oil and herbs on the sliced loaf and put in the oven. The smell was amazing. We sat down for dinner so excited to eat and Hubby says "do we need to turn off the oven?" And he did. We left the loaf in the oven to move on to the after life of burnt bread.
The next morning getting the kids ready for school for what ever reason I opened the oven. And there it was, a very pretty perfect loaf of garlic herb bread. Dried as hard as a rock. The bread actually wasn't hard as a rock unless it's burnt it's the perfect candidate for bread crumbs, croutons for salad, stuffing and home made bread puddings.
I nibbled on a piece and started to dunk in my coffee. It was very tasty like a herb biscotti. :)
Croutons from bread:
Cut bread slices up into 1 inch size pieces.
Place in large mixing bowl. Drizzle with olive oil to coat. Toss in your favorite herbs. Make sure you use Rosemary! That is the key! My forgotten garlic loaf already had garlic flavor and I had added Rosemary, salt and pepper.
Toss to mix ingredients well. Place on a large baking sheet and bake in 350 oven until light golden brown. Don't forget about them! You may not be so lucky!