I'm also hoping I'll have some time to try out some new recipes I haven't been able to get to yet. I know there will be a lull in blogging once my little one arrives, so I plan to get a lot in before that happens. Mostly they are dessert recipes that involve baking, and knowing my track record in that department, I don't need to be trying out any of those as a new sleep-deprived mom.
Speaking of new recipes, I tried out a new pork chop recipe earlier this week. I saw it a while back on Celeste's Sugar & Spice. Honestly they were a bit too much work for a weeknight in my opinion, but of course they tasted great so my husband has requested to have them again. And we will, because they were really good and because did I mention I don't have to go back to work after tomorrow??? He says I should have the time now. ;)
The chops were perfectly crunchy and I loved baking them instead of frying them. Not only is it more healthy, but I just don't like to eat greasy meat. And putting them on a rack inside the rimmed baking sheet keeps the bottom from getting soggy. I also roasted some corn in the husks in the oven while the chops cooked. I then cut it off the cob and tossed the kernels with butter, cilantro, garlic powder, onion powder, salt and cayenne pepper. Yum!
Ultra Crunchy Baked Pork Chops
Source: Sugar & Spice, recipe originally from Cooks Illustrated
(my additions/changes in italics)
4 slices hearty white sandwich bread, torn into 1 inch pieces
1 small shallot, minced (about 2 tbsp)
3 medium garlic cloves, minced (about 1 tbsp)
2 tbsp. vegetable oil
Ground black pepper
2 tbsp. grated parmesan cheese
1/2 tsp. minced fresh thyme leaves (I didn't have any, so this got omitted)
2 tbsp. minced fresh parsley leaves
1/4 cup plus 6 tbsp. unbleached all-purpose flour
3 large egg whites
3 tbsp.
Lemon wedges
Directions:
Adjust oven rack to middle position and heat oven to 350 degrees.
Pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have 3 1/2 cups crumbs). (I didn't want to dirty up more dishes, so I did this by hand. It wasn't hard at all and made the crumbs more rustic. I really liked it this way)
Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.
Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour, shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.
1 comment:
congrats! i know it feels GREAT. i couldnt imagine the what it would be like to lose that load. maybe one day... but definately not today
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