 | I love getting free magazine subscriptions on the internet, esepcially cooking magazines. I had three free issues of Bon Appetit and I liked them so much, I almost paid for a subscription. This recipe is from the July 2011 issue, Pork Tonkatsu with with watermelon-tomato salad. I decided to omit the salad and serve the pork with white rice and Sesame green beans. Sesame green beans are simply steamed green beans tossed with a drizzle of Sesame oil and sesame seeds. It is a simple side and pairs perfectly with the pork. C said these were better than my beloved Pork Things. I am not so sure about that, but I certainly did enjoy this version. But how could anything dipped in Panko then fried be bad? |
1 egg
2 teaspoons Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup Panko (Japanese breadcrumbs)
2 boneless center-cut pork chops, pounded to 1/8" thickness
3 tablespoons vegetable oil, divided
Whisk eggs and mustard in a medium bowl. Combine Panko, salt, and pepper on a large plate. Dip in egg mixture, then in Panko, pressing to adhere. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat and cook pork until golden brown and cooked through, about 2 minutes per side, adding 1 tablespoon vegetable oil after turning. Drain on paper towels.
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2 comments:
I'm not a huge pork eater, but when I am it's breaded and fried! So this is certainly right up my alley. Those green beans sounds great too... I'm always look for easy and quick ways to spruce up my favorite vegetable!
I made this ahead of time today for dinner so I'll just reheat it and cook the beans tonight. For times sake I cooked the pork now but it's so nice and crispy right out of the pan, I feel like it will loose that when I heat it up tonight:(. But I have a feeling it will still be delish:)My kitchen smells so good, I can't wait to eat!!
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