lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, January 9, 2012

Father's Day Pork Chops

fathers day pork chopsThis was another recipe from the October issue of Bon Appetit. It instantly reminded me of my childhood favorite, Pork Things.  One thing I know for sure, next time I make Pork Things, I am going to try the vinegar marinade again.  I think it would be fantastic with balsamic vinegar.  So fantastic, that they might not even need ketchup.  The Panko got nice and crisp.  I used dried herbs instead of fresh because it was what I had on hand.  Only my basil plant is still living out on our front porch.  Fresh lemon zest is key and it adds a nice brightness.  Needless to say, these chops did not need a drop of ketchup, they were juicy and delicious on their own.  Miss F called them "pork nuggets" and wanted more "crispy pieces."
Father’s Day Pork Chops

4 bone-in pork chops (about 2 pounds total), pounded to 1/2" thickness (I used boneless chops)
½ cup red wine vinegar
½ cup all-purpose flour
1 large egg, beaten
1 cups Panko (Japanese breadcrumbs)
Zest from half a lemon
1 tablespoon chopped fresh thyme (I used 1 teaspoon dried)
1 tablespoon chopped fresh oregano (I used 1 teaspoon dried)
6 tablespoons olive oil
Kosher salt and freshly ground black pepper

Arrange pork in a single layer in a large baking dish and cover with vinegar. Let sit 1 hour at room temperature. Set up your dredging stations: one small baking dish with flour; one with eggs; and one with Panko, zest, thyme, and oregano. Heat a large cast-iron or heavy nonstick skillet over medium heat and add 3 tablespoons olive oil. Season each chop generously with salt and pepper. Dredge each chop first in the flour, then in the egg, then in the Panko mixture; make sure they coat the sides as well as the tops and bottoms, as every inch of crust is crucial. Heat the oil over medium high heat in a large skillet. Fry the pork chops until crispy and cooked through, about 4 minutes per side.
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Steph@TheChickpeaChickadee said...

These look delicious!! I'm going to have to try that recipe. I just stumbled across your blog and I love it:) Nice to find another food blogger in TX.

Mom said...

No catchup??? Incredible! These look great...better than "Pork Things." (I haven't made them in years!)

Love, Mom

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