Tuesday, January 27, 2009

Crunchy Pork Chops with Garlicky Spinach and Tomato Salad

Cook Time: 15 min
Level: Easy
Yield: 2 servings


Pork chops:

* 2 pork chops, approximately 8 ounces each
* 1 egg
* 1/2 teaspoon Dijon mustard
* 1/4 teaspoon dried oregano
* Salt and freshly ground black pepper
* 1 cup bread crumbs
* 1 tablespoon freshly grated Parmesan
* 1 cup ground nut oil or similar, for frying

Garlicky spinach and tomato salad:

* 3 medium tomatoes
* 1/2 clove garlic, minced
* 1 tablespoon olive oil
* 1 tablespoon lemon juice
* 4 cups baby spinach leaves
* Salt and pepper


Trim the thick white fat off the pork chops, cutting carefully around
the outside edge. Lay the chops between 2 pieces of plastic wrap and,
using a mallet or a rolling pin beat them until the meaty part of the
chop is half as thick. You will need to beat around the bone, so turn
them over once as you go.

Beat the egg in a shallow wide bowl with the mustard, oregano, and
salt and pepper. On a large plate or platter, combine the breadcrumbs
with the Parmesan.

Press each of the chops into the egg mixture, coating either side.
Then dip the eggy chops into the bread crumbs, covering them evenly.
Let them lie on a cooling rack to dry slightly while you heat the oil
in a large frying pan. When a small cube of bread sizzles if dropped
into the oil, then the oil is hot enough. Cook the chops until they
are a deep golden color, about 5 to 7 minutes a side (depending on how
thin you've managed to get them and how cold they were before going in
the oil).

Meanwhile, quarter the tomatoes and take out the seeds, then cut the
shells into strips and dice them. You can take off the skins, too, if
you prefer, by steeping the tomatoes first into a bowl of just boiled
water for 3 to 5 minutes. Combine the diced tomato, minced or grated
garlic, oil, and lemon juice in a bowl, and season well with salt and

When the chops are ready, toss the spinach in the tomato mixture until
well coated and divide the salad between 2 large plates, putting each
chop alongside.

From: foodnetwork.com

No comments:

Post a Comment