The recipes on this blog are a combination of things I've learned over the years and meals inherited through generations of adoration for good food. They are a cherished property, so please be good to them.

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Sunday, December 10, 2006

Pork Chops & Brussels Sprouts

Tonight's Menu:
Pork Milanese
Oven Roasted Brussels Sprouts
Basmati with Basil

Pork Milanese:
1 Italian breadcrumbs
1/2 cup finely grated Parmesan
2 large eggs
3/4 c flour
4 boneless pork loin chops (1lb total) pounded thin to 1/3 inch-thick
Salt and freshly ground black pepper
Equal parts olive oil and butter to coat pan for frying
a lemon
In the meantime...Preheat the oven to 200 degrees F.
Combine breadcrumbs and Parmesan in one shallow dish. Lightly beat the eggs in another large shallow bowl. In a third shallow dish, the flour. Sprinkle the pork generously with salt and pepper. Dredge the pork, 1 piece at a time, in the flour , coat with the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.
Heat oil/butter mixture in a heavy large skillet over medium-high heat. Add the chops to the hot pan and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Serve with lemon wedges.

Bastmati w/ Basil
The rice was plain basmati.
I used 2 c chicken stock to 1 c rice.
Add 3 tbs. basil chopped finely.
2 tbs. olive oil and salt to taste.
Bring to boil then cook 30 minutes on simmer.

Roasted Brussel Sprouts (the only way to eat them, in my humble opinion)
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
1 tsp kosher salt
1 tsp freshly ground black pepper
3 cloves garlic, chopped fine
one sweet onion, quartered
In the meantime...Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
Mix them in a bowl with the onion, olive oil, salt and pepper.
Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.
Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and serve immediately.

My husband loves these brussels sprouts. They are as good as any french fry!

1 comment:

Meri said...

MMMMMM, I love brussel sprouts. I've been buying them on the stalk at the farmers market but i normally just steam them. I know what i'll be doing w/ them now.

By the way, i'm so happy you decided upon this blog. And i'm sure Craig will be too;)