Friday, May 21, 2010

Getting the chop...

One thing I don't make too often is pork chops. My hubby likes them a lot and I enjoy them when other people make them. I've never quite mastered how to cook chops without drying them out. 

"Quitters never win and winners never quit." A good philosophy that I guess should apply even when cooking pork chops. So tonight I'm going to cowboy up and give it another try. This is what I came up with.
Panko-Crusted Pork Chops

  • 1 1/4 lbs boneless center-cut porkloin chops about 1 inch thick(3-4 pieces), rinse in cold water and dry well with paper towels
  • kosher salt and freshly ground pepper
  • garlic powder 
  • 1 egg, beaten
  • 2 cups panko bread crumbs
  • 2 tbsp vegetable oil
Sprinkle each chop with salt, pepper and garlic powder on both sides. Get two shallow bowls, put the beaten egg in one and the panko in the other.
Dip each chop first in the egg
and then the panko until well coated. Set aside on a plate.

Heat up two tablespoons of vegetable oil in a large pan over medium-high heat. When oil is glistening, add your pork chops and turn down the heat to medium.
Cook for about 4-5 minutes per side (depending on the thickness). It will feel firm to the touch when done. Remove from the pan and plate. Allow the meat to rest for a few minutes, then make a small cut in the thickest part of one of the chops to test for doneness. Serve hot.
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I  love brussel sprouts. I've never done anything interesting with them. Steamed with butter and salt is about as crazy as it gets. Tonight I was feeling kind of wild! I sliced them up and sauteed them with green onion and garlic. Then I really went over the edge and squeezed some lemon onto it. Man, was it good!

Sauteed Shredded Brussel Sprouts
  • 1 lb brussel sprouts, cleaned and trimmed
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/2 cup green onions, sliced thin
  • 2 tsp chopped garlic
  • 1/4 tsp kosher salt
  • 1/8 tsp fresh ground pepper
  • squeeze of fresh lemon juice (optional)
Starting at the top of the brussel sprouts, cut into 1/4 inch slices crosswise until about 3/4 of the way down.
You want just the leafy parts (right-side of the picture), throw away the hard bottom parts (to the left).

Heat up a large pan over medium heat. When pan is hot, add the butter and olive oil. Add the brussel sprouts and saute for 3 minutes, stirring constantly. Add green onions, garlic, salt and pepper and continue to cook for 4 more minutes, stirring constantly. Turn off heat. Add more salt and pepper only if necessary. If you like, give a small squeeze of lemon juice over the greens and stir in.

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