dinner

Crunchy Pork Chops

long grain and wild rice

peas 

stewed apples

So, I am guessing Neil could not find the remote and was watching THE COOKING CHANNEL yesterday. Nigella Lawson made these and he asked if I would make him these for dinner. 

Pork chops:
2 pork chops, approximately 8 ounces each
1 egg
1/2 teaspoon Dijon mustard
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
1 cup bread crumbs ( I used panko )
1 tablespoon freshly grated Parmesan
1 cup ground nut oil or similar, for frying


Directions:

Lay the chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin beat them until the meaty part of the chop is half as thick. You will need to beat around the bone, so turn them over once as you go.


Beat the egg in a shallow wide bowl with the mustard, oregano, and salt and pepper. On a large plate or platter, combine the breadcrumbs with the Parmesan.


Press each of the chops into the egg mixture, coating either side. Then dip the eggy chops into the bread crumbs, covering them evenly. Let them lie on a cooling rack to dry slightly while you heat the oil in a large frying pan. When a small cube of bread sizzles if dropped into the oil, then the oil is hot enough. Cook the chops until they are a deep golden color, about 5 to 7 minutes a side (depending on how thin you've managed to get them and how cold they were before going in the oil).

They were yummy, and I actually followed the recipe to the letter, measured stuff  and everything! ( shocking for me! ) Neil loved them, I thought they needed more spice. Next time just a little cayenne pepper in the bread crumbs