Not too much to say about tonight’s meal: the pork chops were magnificent, a bit spicy, but excellent. The lemon orzo went well with them; it’s so simple, but tasty. I was not very excited about the spinach salad I served with this. I saw a Rachael Ray recipe for a spinach salad with sliced apples and fried swiss cheese crisps. I thought this would be fun to serve with the pork – sort of a variation on the traditional pork and applesauce pairing. This could still work, but it would taste better in general, and especially with the meal, with a warm bacon vinaigrette and some french-fried shallots or large garlic croutons made from thin-sliced baguettes. Or maybe just some wilted spinach with garlic chips and lemon squeezed over it. The swiss crisps weren’t very good, and I didn’t care for the dijon vinaigrette.
Magnificent Breaded Italian Pork Chops
- 2 butterflied boneless pork chops
- 1 1/2 C milk
- 1 egg white
- 2 garlic cloves, minced
- 1 1/2 tablespoons white wine
- 1 T smoked Paprika
- 1 tsp. salt
- 1 C bread crumbs
- 2 tsp. dried oregano or Italian seasoning
- 1/4 C shredded Parmesan cheese
- salt and pepper to taste
- Olive oil for drizzling
Preheat oven to 400°. Cut the pork chops in half, creating four smaller chops. Combine the milk, egg white, white wine, paprika, garlic, and salt in a bowl. Pierce pork chops and soak in milk mixture for at least 30-45 minutes. Assemble the remaining ingredients. If you’re serving a salad with this, now’s the time to assemble it as well. Combine the bread crumbs, oregano, Parmesan, and salt and pepper in a small bowl. Pour onto a plate. Line a cookie sheet with foil, then place a rack on it; this will allow your chops to crisp up on all sides. When the pork chops are finished soaking, remove them from the milk mixture, being careful to shake off all excess moisture. Press the chop into the bread crumb mixture, then turn it and press again. Repeat if necessary to achieve a thick, even coating of crumbs. Coat all four chops. If you like your breading really crisp, you can brown it for 3-5 minutes in a dry pan heated over medium – medium-high heat. Transfer to the rack on the lined cookie sheet, and drizzle very lightly with olive oil. Bake in the center of the oven for 20 minutes or until done.
- 8 oz. orzo
- Zest of one lemon
- 2 T fresh parsley or thyme
- extra virgin olive oil, for drizzling
- salt and pepper, to taste
Cook orzo according to package directions. Drain, and return to its original pot. Drizzle with olive oil and stir to prevent orzo from sticking to the pot or itself. Stir in the lemon zest and parsley. Season with salt and pepper and serve warm.