BONUS recipe this week! Since Monday is a snow day for my school district, conferences are cancelled. Looks like I can make something special for Paul tonight. I've decided on Crispy Parmesan Pork. We haven't had it before, and it looks to be really good.
1/2 cup slivered almonds
1/2 cup parmesan cheese
2 cloves garlic (not in original recipe, I'm adding it because we like it)
1 egg
Salt/pepper
4 boneless pork loin chops (4 oz. each)
EVOO
In a food processor, grind the almonds, parmesan, & garlic to the texture of fine breadcrumbs. Place in a shallow bowl. In another bowl, lightly beat the egg, season lightly with salt & pepper. Dip the pork in the egg then dip in the crumb mixture. Be sure to pat the crumbs on thick.
In a large nonstick skillet, heat 2 Tbsp EVOO over medium heat. Add the pork and cook on 1 side until golden (3-4 minutes). Carefully flip the pork and cook on the second side until golden and mostly cooked through (3-4 minutes). Remove from the heat and let the pork sit in the pan for 3 minutes.
Serve with broccoli.
*Original recipe from Everyday with Rachael Ray Menu Planner, December, 2011.
When we made this, it stuck to the bottom of the pan due to the cheesy factor. Now, I'll admit, I added some extra cheese to the mix anyway, but I would recommend this be baked instead of fried in the pan. - Tim
ReplyDeleteOr Paul and I discussed, maybe adding bread crumbs to the mixture with the almonds, parm, and garlic might help the sticking factor. We were disappointed in this one due to the pork sticking to the pan. Next time we make it though, we're going to use a cookie cooling rack on a bake sheet and bake them in the oven instead. I think they'll turn out better.
ReplyDelete