Wednesday, May 11, 2011

Golden Pork Cutlets

I'm back!!! You might be wondering where I went, since I have still been with all of you. Well, I haven't gone anywhere fancy, but I did move to a new house, and due to some utility related complications (no gas, and a gas oven) I hadn't cooked or baked anything in 5 days (I think that might be a record). But, all is fixed, and I'm delighted to be back in the kitchen. I missed it, a lot. I was so happy standing at my new oven last night, mostly because I was delighted to be cooking, but also because my new oven is so much easier to clean than the old one (that's me thinking ahead to after dinner) and because it has a griddle pan in the center, which I obviously had to use immedietely. I am dreaming of pancake weekends, but until then, delicious dinners. So what did I make my first night back in action? Nothing to difficult (you have to ease back into it), but it had to be delectable and fun, it also had to use up the limited supplies I had left (don't worry, I have since replenished). So I decided to bread up some pork chops, healthy style (summer is a round the corner), and bake some of my mom's amazing brussels sprouts (sea salt, pepper, olive oil, bake at 425 until charred and delicious, about 20 minutes, how's that for an easy recipe?). I am so happy to be back in the kitchen, and happy to report that these pork chops were prounced amazing by the boyfriend (who I didn't mention the healthy thing too), he ate three and didn't want to share the last bite. Enjoy!

Pork Cutlets:
2 boneless, center cut pork chops
1/4 cup of whole wheat flour
1/4 cup of liquid egg whites (or 3 egg whites, or 1 egg)
1/2 cup of bread crumbs
1/2 tsp of chili powder
1/2 tsp of salt
1 tsp of pepper
1/2 tsp of paprika
1/2 tsp of onion powder
1 tbsp of sunflower oil (or canola or vegetable)

Pound the pork chops with a meat mallet until they are about 1/4 inch thick. Cut them down the center so you have 4 roughly equal chops. Scoop the flour onto a small plate. Pour the egg whites into a bowl and beat lightly. Add the bread crumbs to another bowl. In a small bowl mix together all of the spices. Divide the mixture evenly between the flour and the bread crumbs and stir each to combine. Heat a grill/griddle pan or a large skillet with the oil over medium-high heat. To bread the chops, place two chops at a time in the flour, then flip to coat the other side. Submerge them in the egg mixture on both sides, then transfer them to the bread crumbs, make sure the chops are fully coated with bread crumbs before transfering to the pan. Repeat with the remaining chops. Cook until golden brown on one side, about 4 minutes, then flip and cook for an additional 3-4 minutes, until both sides are brown and pork chops are cooked through. Adjust the temperature as necessary to prevent burning.

Happy Eating.


1 comment:

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