Pork Chop

Cheese-Coated Pork Chop With Garlic-Broccolini And Charred Peppers

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Today’s  lunch proved once again that the old adage “simple is better” still holds the truth. (If done right) .
The clean, fresh taste of the broccolini, supported by the sweetness of the caramelized garlic and the light acidity of the pickled, charred peppers makes this a side dish well worth it’s praise. Combine with some grilled lemon and a sumptuous, parmesan-crusted pork chop and a simple, easy and quick to prepare lunch is elevated to wonderful, happy culinary bliss 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Broccolini  on ChefsOpinion
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Click here for more  Pork  on  ChefsOpinion
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Cheese-Coated Pork Chop With Garlic-Broccolini And Charred Peppers

Cheese-Coated Pork Chop With Garlic-Broccolini And Charred Peppers

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Cheese-Coated Pork Chop With Garlic-Broccolini And Charred Peppers

Cheese-Coated Pork Chop With Garlic-Broccolini And Charred Peppers

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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“Milanesa” – Breaded Pork Cutlet, Bucatini & Hans’ Special Pasta Sauce

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When  I was an apprentice in the black forest in the sixties, “Veal Chop Milanese” (Kalbskotelett Mailänder Art), a slightly different version of the milanesa on this post, was a very popular dish. It was one that I was hoping to be able to afford to eat when I finally became a cook and earned a bit of money. It was a bread and parmesan breaded, ham and cheese stuffed chop of milk-fed veal, typically served on top of spaghetti with tomato sauce. However,  while still an apprentice, a veal chop was out of my financial reach and so I had to wait a few years before I could actually afford to dig into one. In the meantime, the far more affordable version was made of a breaded pork chop instead of milk-fed veal. Great food too, but not exactly the real thing 😦
Here now is my own version of a  “Schweinesteak Mailänder Art” :
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Bon Appetit !   Life is Good !
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Breaded Pork Chop

Breaded Pork Chop “Milanese”

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Breaded Pork Cutlet, Bucatini & Hans' Special Pasta Sauce

Breaded Pork Cutlet, Bucatini & Hans’ Special Pasta Sauce

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Milanesa

Milanesa

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Ham& Cheese Stuffed Pork Cutlet

Ham& Cheese Stuffed Pork Cutlet

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Almost Vegetarian

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Yesterday’s  dinner plan was simple enough – just a few grilled vegetables and some tonkatsu dipping sauce. But when I started grilling and looked what was cooking, I felt I had to add a few little things, namely a New York strip steak, pork chop, morcilla and chorizo.  Now I had a meal 🙂
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Bon Appetit !   Life is Good !

Tonkatsu Dipping Sauce Recipe

grilled strip steak, pork chop, morcilla, chorizo, tomato, asparagus, tomato

sauteed strip steak, pork chop, morcilla and chorizo, grilled tomato, asparagus, potato

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(You don’t have to watch it, just click once)   Thank you 🙂
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Parrillada

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Tonight,  Bella and I enjoyed our own version of parrillada.
I made it a bit more interesting by adding corn, pickled mushrooms and kimchi,
as well as peanut sauce, chimichurri, horseradish and rye bread.
Great ending to a lazy, well fed weekend.

Bon Appetit !   Life is Good !
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Parillada

Parillada

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Parmesan Encrusted Pork Cutlet, Sauteed Potatoes & Chili Butter

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Merry  X-mas Everybody  🙂

After I jumped out of bed at 3.30am, thinking I’ll be late for work and realizing only after a quick shower and an even quicker breakfast (one banana and one cup of tea) that it is sunday and x-mas to boost, I took a long walk with Bella while pondering what to have for lunch. I was so hungry by mid morning that I had an early lunch  (late second breakfast ?,  or as we call it in southern Germany, “Vesper”)
Wonderful tasty breaded pork cutlet  with spicy sauted potatoes and  Scotch Bonnet & Garlic Compound Butter.
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Ingredient’s :

Pork cutlet,   seasoned with salt, cayenne pepper, roasted garlic paste and lime juice
AP flour,
Whole egg,   whisked
Bread crumbs,   mixed 50/50  with grated parmesan cheese
Peanut oil,   to saute
Butter whole,   to saute

Potatoes,   sliced, blanched
Red peppers,   diced
Scallions,   sliced
Kosher salt,
Cayenne pepper,
Peanut oil,   to saute
Butter whole,   to saute

Method :

Season pork cutlet, dust with flour, dip into egg wash and bread with bread crumb / parmesan mixture. Saute in oil until almost done and golden brown. Replace oil with butter and saute until pork chop reaches 162 0n the bone. Remove absorbent paper.
Saute potatoes in oil until light golden and crisp. Add diced peppers, salt and cayenne. Drain oil and replace with whole butter. Saute until butter starts to foam and slightly changes color. To serve, sprinkle potatoes with scallion and top chop with chili butter.

Bon Appetit !   Live is Good !
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” Asiago Crusted Pork Chop & Brussel Sprouts “

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Here I am tonight, thinking  ” what  can I do with those lovely brussel sprouts ? ”
Lovely brussel sprouts ??? !
I used to hate them with a passion, but boy oh boy, has that changed.
Now they are one of my favorite vegetables and I am glad I got some in the fridge
today, because they pair so nicely with my breaded pork chop.
Usually I saute my sprouts with bacon, but I felt I had enough pork on my plate today.
Great, tasty dish and the bone made bella happy   🙂
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Ingredient’s :

Pork chop,
Asiago cheese,                     finely grated
Panko bread crumbs,
AP flour,
Egg,                                         whisked
Cayenne ,                               to taste
Salt,                                         to taste
Olive oil,                                for  sauteing

Brussel Sprout‘s                  blanched, halved
Roasted garlic,                     paste
Salt,                                         to taste
Cayenne,                                to taste
Nutmeg,                                 to taste
Butter,                                     for  sauteing

Method :

Season pork chop with salt and cayenne.
Blend panko and flour 50% each.
Bread Chop by dusting in flour, then coating with egg
and finally with the  panko / flour mix.
Sautee until center reaches 158 degrees, rest on absorbent paper.

Saute garlic in butter until fragrant, add brussel sprout’s and seasoning
and  saute until heated through. To serve, top pork chop with fried parsley.

Bon Appetit !    Life is Good !
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” Porcini Crusted Pork Chop “

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Yesterday’s dinner – simple,  yet soooo satisfying.
Pork & Porcini, a match made in food lover’s haven
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Season pork chop with salt and cayenne pepper,
Dip into finely chopped dry porcini, sautee in olive oil on
low heat until center reaches 162 F.
Let chop rest for five minutes before serving.
Meanwhile, saute onion and garlic in olive oil, add broccoli, tomatoes and chili.
Season with salt, pepper and a dash of Maggi.

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” Sauted Pork Chops, Potatoes, Mushrooms & Salad “

Saturday’s Dinner I sent over to my friends. Hope they liked it.

By mistake, I’ve send them my pork chop as well.

Ended up having potatoes and salad myself,

dreaming about a pork chop 🙂