Rania Harris stopped by Pittsburgh Today Live on Wednesday to show off some recipes inspired by a KDKA cookbook from 1928!

Pork Chops with Lemon Panko Bread Crumbs

• 1 tablespoon olive oil or more if needed
• 3 pounds boneless pork loin, sliced into 8 thin cutlets
• Sea salt and coarsely ground black pepper
• 1 16-ounce jar pasta sauce
• ½ – ¾ cup Panko bread crumbs
• 2 tablespoons roughly chopped fresh sage
• 2 tablespoons grated lemon zest
• 2 cloves garlic, crushed
• ¾ pounds green beans, trimmed
• 2 cups arugula
• Freshly squeezed lemon juice
• Greek olive oil
• Sea salt and coarsely ground black pepper

Directions

Heat oven to 350 degrees. Heat the oil in a large ovenproof skillet over medium-high heat.

Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned, about 2 minutes per side. Spoon the pasta sauce over the pork.

In a small bowl, combine the bread crumbs, sage, zest, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Sprinkle evenly over the sauce.

Roast the pork until it’s bubbling and browned, 10 minutes.

Meanwhile, fill a large pot with cold water. Add 2 teaspoons salt and bring to a boil. Add the green beans and cook until crisp tender ~ do not overcook!

Drain the beans and plunge them into cold water to chill. Drain and toss with the arugula. Drizzle with freshly squeezed lemon juice and Greek olive oil. Season with sea salt and coarsely ground black pepper to taste. Serve with the pork.

Serves: 6

Cream Biscuits

• 2 cups (10 ounces) all-purpose flour
• 2 teaspoons sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 ½ cups heavy cream

Directions:
Adjust rack in the oven to the upper-middle position. Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

Whisk flour, sugar, baking powder and salt in a large bowl. Stir in the cream with a wooden spoon until a dough forms, about 30 seconds. Turn the dough out onto a floured counter and gather into a ball. Knead dough briefly until smooth, about 30 seconds. Do not overwork the dough, as this will make the biscuits tough.

Shape the dough into ¾ inch thick circle. Cut the dough into rounds with a 2 ½ inch biscuit cutter. Place the rounds onto the prepared pan. Bake until golden brown, about 15 minutes, rotating the baking sheet halfway through baking. Serve immediately.

Yield: 8 biscuits