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beef fajitas with corn salsa, black beans
sesame chicken, rice, broccoli
crab ravioli with peas
lasagna Bolognese, salad
Hula chicken sandwiches, salad
pizza pizzas
out to Sweet Basil

Wednesday, July 10, 2013

Cheese Crusted Pork

Cheese Crusted Pork
I have had this recipe pinned for awhile. The name isn't very appetizing to me at all, but the pork is quite tasty. I cannot believe Martha Stewart couldn't come up with a better name than Cheese Crusted Pork.  Even though the name isn't great, the pork is.  This is a great way to use up leftover cheese from pasta, which is exactly why I made it while we were in Aspen.  I am pretty sure C would never touch the fancy cheese left in the refrigerator.  He is quite happy with his three kinds of processed cheese slices...shudder.
Cheese Crusted Pork

¾ cup breadcrumbs
¾ cup finely grated Pecorino Romano (3 ounces)
1 teaspoon Italian seasoning
2 large eggs, lightly beaten
½ cup flour
¼ teaspoon salt
¼ teaspoon pepper
4 boneless pork loin chops (1 pound total)
¼ cup olive oil

In a shallow dish, combine the breadcrumbs, pecorino and Italian seasoning. In a second shallow dish, whisk the eggs. In a third shallow dish, add the flour, salt and pepper.. Season pork with salt and pepper. Coat pork in flour, shaking off excess; dip in egg, then coat with the cheese mixture, pressing to adhere.

In a nonstick skillet, heat olive oil over medium-high. In 2 batches, add pork and cook until golden brown and cooked through, about 2 minutes per side. Transfer to a paper-towel-lined plate; repeat with remaining pork.
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