Pork Milanese

I've had Giada de Laurentis's cookbook Everyday Italian for years now, but haven't really made much out of it unfortunately, through no fault of the cookbook. That's definitely a problem I have- I buy these awesome cookbooks, make maybe one or two recipes, and then never venture further.  I really need to work on this, because there are so many amazing sounding recipes in all my cookbooks that I'd love to make. I need to be like Julie from Julie & Julia, and cook every recipe out of a cookbook or something.  Maybe I need to make a goal to cook 1 or 2 recipes a week from an actual cookbook. I get so many food magazines, and read so many blogs, that I have a pretty much unlimited supply of recipes to choose from, and it seems like sometimes the cookbooks get lost in the shuffle. Sad, because they are pretty much the books that I love best.

Anyway.... this pork was awesome!! As I mentioned in my last post, this is one of the best pork dishes I have ever personally made. The breading that coats the pork was so flavorful, and I think it would adapt well to swapping in chicken for the pork, if pork is not your thing.  It's shallow-fried, which is definitely not as intimidating as deep-frying, and only left a slight lingering smell of oil- one of my biggest turn-offs for frying things in my home.  I definitely recommend giving this recipe a try.  I know I'll be making it again!!

Pork Milanese

Serves 4

Ingredients:

1/3 cup all-purpose flour, for dredging

2 large eggs, beaten

1 1/4 cup plain dried breadcrumbs

2/3 cup grated parmesan cheese

2 tsp dried basil

1 tsp dried thyme

4 8-ounce center-cut pork chops (about 1-inch thick)

1 tsp salt, plus more to taste

1 tsp freshly ground black pepper

2 Tbsp unsalted butter

1/3 cup vegetable oil

1 lemon, cut into wedges

Directions:

1. Place the flour in a wide shallow dish, such as a pie plate. Place the beaten eggs in another wide, shallow dish. In a third wide, shallow dish, mix together the breadcrumb, Parmesan cheese, basil, and thyme.

2. Place the pork chops between two pieces of plastic wrap, or in a large storage bag, and pound with a meat mallet or rolling pin, until the pork is 1/4 inch thick. Season the pork chops on each side with salt and pepper (about 1 tsp of each for the four pork chops).

3. Dredge each pork chop (one at a time), first in the flour, then in the egg (let excess drip off), then in the breadcrumb mixture, pressing the mixture on gently. Place the pork chops, in a single layer, on a baking sheet.  (These can be prepared up to 4 hours ahead. Just cover and refridgerate until ready to cook.)

4. Preheat oven to warm (150 degrees, or as close as possible- the lowest my oven goes is to 200 degrees), and line a baking sheet with a rack.

5. Melt butter and oil together in a large saute pan with high sides over medium heat, until hot. Cook the pork chops, 2 at a time, about 3 minutes per side, until light golden brown. Transfer the cooked pork chops to the prepared baking sheet and season with more salt to taste. Place in the oven to keep warm, and repeat the process with the other 2 pork chops.

6. Serve the pork chops with the lemon wedges on the side. Squeeze the lemon juice over the pork chops if desired.

Source: Everyday Italian

Skillet Pork Chops and Rice with Parsley Butter

I don't cook with pork much (other than bacon, of course).  It's not that I dislike it, but it is something I'm not confident cooking. This turns into a continuous circle because how will I ever become more comfortable cooking with pork if I never even try?!

For Christmas, my boyfriend's grandparents gave us a great gift of food from the Omaha Steak Company, including some boneless pork chops. This was the perfect opportunity to increase my level of confidence!  Aren't gifts of food awesome?!

This recipe was very simple and tasty! I especially liked the way the rice came out with this method of cooking.  Why don't I cook my rice in chicken broth more often?!

Skillet Pork Chops and Rice with Parsley Butter
Serves 4

Ingredients:
4 tbsp unsalted butter, softened and divided
2 tbsp fresh parsley, minced
2 1/4 cup low-sodium chicken broth
1 cup long-grain white rice
4 (6 to 8 oz) boneless pork chops, 3/4 to 1 inch thick
1 medium onion, finely chopped
1 garlic clove, minced
1/2 tsp dried thyme

Directions:
1. Stir together the parsley and 2 tbsp butter in a small bowl and set aside.
2. Combine the rice and 1 cup of chicken broth in a large microwave safe bowl. Cover with plastic wrap.  Microwave for 6-7 minutes, or until broth is absorbed. Watch out when you remove this from the microwave- it will be HOT!  As will the steam when you open the plastic wrap!
3. Meanwhile, dry the pork with paper towels, and cut two slits about 2 inches apart in the fat cap on the outside edges of the pork chops- this will help them stay flat as they are cooking, instead of curling up. Season the pork on both sides with salt and pepper.
4. Heat a large 12-inch skillet over medium-high heat. Add 1 tbsp of butter. When it's melted, and the pan is hot, add the pork chops.  Brown the pork chops on each side- about 3-4 minutes per side.  Remove the pork chops once browned to a plate, and tent them with foil.
5. Add the remaining tbsp of butter to the skillet.  When melted, add the onion and cook 6-7 minutes until browned. Add the garlic and thyme and cook about 30 seconds, until fragrant.
6. To the skillet, add the rice and the remaining 1 1/4 cups of chicken broth. Bring to a boil. Nestle the pork chops into the rice, add any accumulated juice as well, lower the heat to medium-low, cover the pan, and cook for 10-14 minutes, until the broth is absorbed into the rice and the pork chops are fully cooked.
7. When serving, top the pork chops with parsley butter.

Source: Cook's Country, Aug/Sept 2011, via Tracey's Culinary Adventures