One of my most favorite cook book authors is Nigella Lawson. The following is a little twist on her Crunch Pork Chops. We had them for dinner tonight and decided it is so good we could eat it at least once a week. It also all comes together in 30 minutes (if you are on your toes!). She has a new cookbook coming out this year, I hope to add it to my collection!
Pork Chops:
Pork Chops, pounded thin
1 egg
2 tsp Dijon mustard
1/2 tsp dried oregano
3 tbsp olive oil
1 cup bread crumbs
1/4 cup freshly grated Parmesan
S&P
1 cup canola oil, for frying
Warm Arugula and Tomato Salad:
3 medium tomatoes
2 garlic cloves, minced
1 tbsp olive oil
Juice of one lemon
4 cups arugula, not packed
S&P
Beat the egg with the mustard, olive oil, oregano, and salt and pepper into an empty pie plate. Set aside. In another empty pie plate, combine bread crumbs and Parmesan, and salt and pepper.
Dip the chops in the egg mixture, coating both sides. Then dredge them in the bread crumb mixture, being sure to cover evenly.
Meanwhile, pour the canola oil into your cast iron skillet over medium heat. When a small cube of bread sizzles when dropped into the oil, you know the oil is hot enough. Cook the chops until they are a deep golden color, 5-7 minutes per side, depending on how thin you got them and how cold they were before starting.
While all of this is going on, combine the arugula, chopped tomatoes, minced garlic, olive oil, lemon juice and salt and pepper in a bowl.
When the chops are ready, remove them from the pan. Quickly put the arugula mixture into the hot pan (it will splatter, but you are made of tough kitchen stuff, so you don't mind). Toss the mixture until well coated and heated through (maybe 3 minutes, tops).
Serve the warm salad along side the chops. For added flair, you best serve roasted cauliflower too!
