Wednesday, July 17, 2013

Pan Fried Pork Chops with a Twist

Pork... Honestly, there are only so many ways you can cook it, and it can get old quick. It's not as versatile as chicken, not as delectable as steak, and can easily dry out with mere seconds of over cooking. It does, however, lend itself greatly to pan frying, especially with endless possibilities for breading flavors.

Tonight, while sitting in traffic on our way to pick up a cd changer and receiver (thank you, freecycle), we decided on pan fried pork chops for dinner. Mashed potatoes and gravy and some simple steamed  asparagus rounded out the meal. When we arrived home, I got to work. I contemplated cuisines... Did I want to go asian, or perhaps mexican or italian... As I pulled the parmesan from the fridge, I had a sudden thought... Let's throw some grated cheddar into the mix instead. And, it was so. Pork chops breaded with a breadcrumb, flour, cheddar mixture was now on the menu!

Pan Fried Pork Chops

2 boneless chops, about 1" thick
1 egg, beaten
2 T water
1/4 c flour
1/4 c bread crumbs
1/4 c grated cheddar
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
Oil for frying

In one bowl, combine egg and water. In another, combine flour, bread crumb, cheddar, salt, pepper and paprika. 

In large pan, add about 1" of oil. Bring to temp (around 375), over medium heat.

Pat pork chops dry, dip in egg, then coat in flour mixture. Fry about 5 minutes per side, or until breading has browned and pork reaches a minimum of 145 degrees.

Let rest 2 minutes before serving.

Mashed Potatoes and Gravy

2-3 idaho potatoes, peeled and cubed
2-3 T butter, at room temperature
1/4 c milk
Salt to taste

1/2 T butter
1/2 T flour
1/2 c chicken stock
1/4 tsp sage
Salt and pepper to taste.

In a medium pot, boil potatoes until soft (about 20 minutes). 

While boiling, melt 1/2 T butter in a small pot. Whisk in flour. Add stock and whisk well. Add sage, salt and pepper. Bring to a boil, then simmer to desired thickness.

When potatoes are done, drain well. Mash potatoes, add butter and mix until melted. Add milk and salt. 

You can reduce the amount of butter if desired. 1 T of butter per potato is more of a restaurant standard that I still tend to follow because it just tastes too damn good not to! 

The meal (with 1/4 c basic, steamed asparagus and a little salt) comes in around 400 calories!