Wednesday, November 09, 2005

Crispy Pork Chops



I'm sure I'm not the only food blogger who has little post-it tag thingies sticking out of my cookbooks, marking recipes I want to try. One book with many tags is Nigella's Forever Summer. I've been wanting to make this particular recipe for a very long time, and I finally got around to it! However, I didn't find any decent lamb chops, so I opted for pork instead. And I found some nice, thin ones off the bone - very convenient. I used panko rather than regular breadcrumbs, and way more parmesan than Nigella suggests... but the idea was still hers.

Crispy Pork Chops
serves 2

4 thin pork chops, de-boned
panko - japanese breadcrumbs, or regular ones
100 g grated Parmesan
1 egg, beaten with salt and pepper
Olive oil for frying

Layer the chops between two sheets of plastic wrap, and beat them vigorously with a mallet or rolling pin so that they are flattened a little.

Then, in a wide, shallow bowl, combine the bread crumbs and Parmesan, and put the seasoned eggs in another bowl. Dip the chops first in the eggy mixture and then press them well in the cheese and bread crumbs before frying them in the hot oil.

It'll be fast, just cook for a few minutes on each side. Delicious!

11 comments:

Pille said...

Hi Anne, I'll try to get some nice pork chops at the Farmers Market this Saturday and cook this dish - it sounds delicious!

Chris said...

Hey Anne! I'm new to the food blogging scene. It's nice to see your website done so well. The recipes look absolutely wonderful and if I could I'd eat them off my monitor, haha. I just wanted to say good job on the website and keep the recipes coming!

P.S. I'm in love with the cat posts! I'm a huge cat lover.

Kevin said...

Anne,

That's one of my favorites too. I like to sprinkle a bit of ground sage on the chops before coating them.

Joe said...

That's a great sub! I have yet to use lamb for much but this looks very tasty!

Raquel said...

I use this almost same recipe at my house. I like using Panko instead of breadcrumbs. It seems to give a better texture. And I add paprika to the parmesean and panko. I have found that using the egg mixture isn't necessary; just adds more fat. You should try it next time. I think you will find that you won't even miss it!

Linn Beate said...

Just want to say hi again. So much great food here... and not too complicated at all...!!!

Anne said...

Chris - welcome to the wonderful world of food blogging :)

Kevin - great minds think alike. Sage must be a wonderful addition, I'm definitely trying that. Yum!

Raquel - really, they stay on? I have to try. Not that I mind the fat from the egg - it's so little - but it's really messy and I'd happily cut it out.

Linn Beate, thank you so much. :)

farmgirl said...

These look delish! And no, you're definitely not the only one whose cookbooks are sprouting oodles of bookmarks and post-its. : )

Pille said...

Hi Anne - well, I did make your crispy pork chops last weekend and they were delicious! Thanks for giving me the inspiration!
I also need to thank Kevin for the sage tip (I served the chops with pasta in sage butter), and Raquel for the no-need-for-egg tip!

Karen said...

What a coincidence -- I just made Nigella's lamb chops the other night and used panko too! They were delicious, but they really needed some kind of condiment. Any suggestions? (I found your blog by Googling "Nigella crispy lamb chops"!)

Anne said...

Karen - how about a garlic mayonnaise, aïoli? That's definitely something I want to try with it :)