pork chops
This is one of my favorite ways to cook pork. My mom used to make paneed chicken and paneed veal a lot when I was young and I always looked forward to it. The breading gets nice and crunchy while the meat stays tender and juicy. You get the best of both worlds!
To make the pork chops you will need:
Center cut pork chops -bone in or boneless are fine but you want thin cut.
Italian breadcrumbs
Panko breadcrumbs
Parmesan cheese
Salt pepper garlic
Thyme
Oregano
Basil
3 eggs
Tbspn milk
Season the pork with the spg
The breading will be 2 parts Italian breadcrumbs with 1 part Panko and 1 part Parmesan cheese, seasoned with spg, garlic, thyme, oregano and basil.
Put the egg wash in a mixing bowl and then add in the seasoned pork chops and mix them together just enough to ensure the chops are fully coated with the wash.
Heat up a cast iron skillet and add 1 tablespoon of canola or vegetable oil and enough olive oil for it to be just up the side of the chops.
Cost the chops in the breading, press it down and make sure you have a good coating here, then add them to the hot oil.
You don’t want it to hot as in to deep fry. Ur you want it hot enough to cook them through about 2-3 minutes per side or until they are golden.
Asparagus
Balsamic vinegar
Olive oil
Salt pepper garlic
3-4 toes Garlic
Thyme
Oregano
Basil
In a mirror and pestle add some coarse ground pepper, thyme, oregano and basil.
Grind them all together to make a paste.
Chop or remove ends from the asparagus and add them to a ziploc, with the herbs, spg, balsamic vinegar and olive oil.
When the chops are done, drop the asparagus into the hot skillet and pull up the fond with a wooden spoon. You may need to add sole olive oil, but keep the asparagus in the pan until done. – about 4-5 minutes.
This really is a great meal that can be put together in about 15-20 minutes with just a little bit of prep work. Using some fresh herbs and good parmigiana cheese really takes the flavor up another notch.
Thank you for reading and keep on cooking.