Breaded Pork Chops

 

This is a recipe that I saw Lucinda Scala Quinn make on the Martha Stewart Show. It seemed so easy and what I really liked about it was that it was quick. It is also something that you can keep in the freezer for those evenings when you come home late and don't really feel like spending a lot of time cooking. The Husband loves pork chops and so I was eager to try it. He loved it!

Ingredients:

(Makes 8)

4 large eggs

1 tablespoon plus 2 teaspoons Dijon mustard

1 tablespoon plus 2 teaspoons packed finely chopped fresh sage

8 bone-in pork chops (1 inch thick and 2 1/2 to 3 pounds total)

2 cups plain dried breadcrumbs

Coarse salt and ground pepper

1/4 cup (1/2 stick) unsalted butter, melted

1/4 cup vegetable oil

Directions: 

In a medium bowl, whisk together eggs, mustard, and sage and let stand 15 minutes. Meanwhile, pound each pork chop (avoiding bone) between two pieces plastic wrap to a 1/4-inch thickness. 

Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper. Pour egg mixture onto another rimmed baking sheet. In batches, season pork chops with salt and pepper and coat in egg mixture. Gently shake to remove excess, then dredge in breadcrumbs, pressing to adhere. Freeze pork chops (see below). 

To serve, heat broiler. Place a rimmed baking sheet in broiler to heat. For each frozen chop, combine 1 1/2 teaspoons melted butter and 1 1/2 teaspoons oil; brush on both sides. For each batch of two, place chops on sheet and broil until both sides are deep golden brown, 10 to 15 minutes, flipping halfway through.

Katsu Curry

The other night we had a simple, but flavorful supper of pork katsu curry. All I did was saute chopped onions, potatoes and carrots in a pot. When cooked halfway through, I added water and covered to boil. I then added Korean curry powder. When the veggies are soft and everything is bubbling, it is ready. In a separate pan I fried pork cutlets that had been rolled in egg, flour and Japanese panko bread crumbs. Place the fried cutlet on a bed of rice and cover with a generous amount of the curry. It's so good. Make extra for leftovers! A few days later, I added chunks of chicken to the curry and had it over rice. J had it over spaghetti. You can do whatever you want with it. Enjoy!