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Choppin' at the bit!
By: L. A. O'Neil
Article and recipe contributed by April Jones, publisher of
Kitchen-Blender-Reviews, a resource for helping you find the best kitchen blenders for your kitchen. You
will also find a growing resource for a variety of
blendtec recipes from breakfasts, dinners, desserts to smoothies. April loves to
share with others about the benefits of healthy eating while making it fun and lasting. Healthy living begins in the kitchen.
A couple of weeks ago, our local grocery
store chain had the mega pork sale that I eagerly await a couple of
times a year. I'm salivating now, as I think about it, because I can
cram my freezer with one-inch thick chops for next to nothing. When
I read the flyer ad on Wednesday, I was nearly giddy with excitement
(clearly I need to get out more). I planned my schedule for the next
day, making certain I factored in some quality time in the meat section.
As I made my way through the aisles, I
began to feel a mounting excitement - the thought of pork chops just
waiting for my moment of unbridled kitchen creativity was almost
more than I could stand! I'm not kidding - my husband thinks I'm
nuts! I can wax philosophical about my shopping trip, but all you
really need to know is that I wiped out every package they had. I'm
pretty sure I didn't endear myself to the other customers who were
anxiously awaiting their shopping trips . . . but . . . oh well! I
bought enough chops to last us for months.
I'm always looking for ways to prepare
something that is a regular, every day, old-fashioned ingredient,
and pork chops filled the bill. I figure the meal, I'm going to tell
you about, cost no more than $2.50 per plate. Where are you going
to beat a deal like that? This recipe takes no more than 30 minutes
to prepare, and I guarantee that your family will be hanging around
the kitchen wondering when dinner will be ready. So, are you ready?
Try this recipe and your family will be lovin' life!
Parmesan Crusted Pork Chops
Yields: 4 servings
Prep time: 15 min
Cook time: 25 min
4 (1-inch thick) pork chops
1 tablespoon ground coriander
black pepper to taste.
2 cups Panko bread crumbs or your favorite
1 cup shredded Parmesan cheese
1 cup all-purpose
flour (for dredging)
1/4 cup water
Canola oil for frying
Preheat oven to 400 degrees F. Adjust oven rack to center position.
Rinse the pork chops, dry with a paper towel, and rub the coriander, salt, and pepper on
each side. Place them into a re-sealable plastic bag and refrigerate for approximately 3 hours.
In a shallow pie plate, combine the Panko bread crumbs with the Parmesan cheese; set aside.
In another shallow pie plate, combine flour, salt, and pepper; set aside.
In an additional shallow pie plate, lightly beat the eggs with 1/4 cup water; set aside.
Dredge both sides of each pork chop in the flour mixture, dip the pork chops in the egg wash, and then dredge them in the bread crumb mixture, pressing the crumbs onto both sides of the
pork chops. Repeat this process for all the chops. Place in the refrigerator and let them rest approximately 15 minutes before frying (this will help make the crust adhere to the pork chops).
In a large
frying pan or
cast-iron skillet over medium-high heat, add approximately 1/2 inch of canola oil (not too much - you're not deep frying), and heat to
approximately 350 degrees F. NOTE: Here's a trick - rather than dragging out the thermometer to check the oil temperature, take a wooden
spoon and stick the tip of the handle in the middle of the skillet. If the oil begins to bubble around the spoon handle tip, your oil is
ready to go. Check the temperature on the outer edges also.
When the oil is hot, gently place each prepared pork
chop in the skillet and fry for approximately 7 minutes or until a
golden crust forms. Gently turn over the pork chops (with the
parmesan cheese in the crust mixture, it may make the chop stick to
the bottom of the pan), and fry the other side for approximately 7
minutes. Remove from the skillet and place the browned pork chops on
a baking sheet that has a rack on it.
Place the pork chops in the oven and bake for 10
minutes or until the internal temperature reaches a temperature of 155°F on a
meat thermometer. Remove from oven and let them rest for approximately 5 minutes to allow the juices to redistribute into the chops.
Note: If your chops are less than 1-inch thick, decrease the frying time by approximately 1 minute per 1/4-inch of meat.
Serve with some sautéed asparagus and some rice.
Makes 4 servings.
Since you went to all the
trouble to make this fabulous meal, everyone else has to do the
dishes. House rules!
Check out more interesting articles and recipes from April Jones:
Chicken Salad with Champagne Mayonnaise
I usually make chicken salad out of one of the breast pieces – it makes just enough and I love
to 'much' on it while I’m writing. So, just to prove to you that I’m not out of my mind, I'm sharing my favorite Chicken Salad recipe.
You’ll only need one appliance – your blender -and your skillet!
Cranberry-Orange-Banana-Spinach - Green Smoothie
From this recipe you can add different types of greens, different vegetables, more fruit or less and so on. Blend up a big batch and take with you to work or keep
in a container in the fridge to drink on through out the day.
Juicing For Health - Can green smoothies stop junk food cravings?
Drinking whole raw foods blended in to a nice smooth drink can help overcome addictive cravings for coffee
and donuts. Drinking a green smoothie is taking the first step to replacing a bad eating habit with a better one.
Juicing vs. Blending
Is it better to juice or blend? There is always a lot of discussion among my friends about whether they should juice fresh produce or
blend whole foods.
Zesty Prime Rib Steak with Chimichurri
It takes less than a couple of minutes to blend a fantastic chimichurri
or roasted red pepper sauce for a tasty bit of beef (that you seared and
roasted in your cast iron skillet!).
What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -