I decided to have another go with a slightly different recipe.
First get some boneless, skinless thin pork loin chops and set up your coating station.
Bowl 1 is seasoned flour.
Bowl 2 is two egg whites with a tablespoon of mustard whipped in.
Bowl 3 is 1 cup breadcrumbs. 1/4 cup Parmesan. Sage, salt and pepper.
Dip the pork into the three bowls in order, alternating your hands so you don't get covered in a total icky mess (see the chicken post for full details)
When all 4 pieces are coated, shallow fry them in a skillet for about 3 minutes a side. Don't disturb them too quickly or the coating will fall off in the pan!
I served them with broccoli, cauliflower, shallots and red peppers that I had all sauteed and steamed in a skillet. And then just grated some Parmesan over the top.
Another yummy concoction!
4 comments:
Pete, these dishes are looking more and more scrummy! I'm gonna try this one out on Helen! I noticed the ipod doc in the background, it would be interesting to know what tracks you listen to whilst cooking!
P.s Did you just boil the veg?
Pablo UK
How to cook the veg:
1) Saute 2 shallots in a little oil in a skillet
2) Add the sliced red pepper and saute for a few more minutes.
3) Add the broccoli (and cauliflower) and saute a few minutes.
4) Pour in enough chicken stock to just cover the bottom of the skillet and then put a lid on it to cover it tightly.
The chicken stock boils and steams the veggies but keeps them fresh and tender.
As for the ipod tracks I had it on shuffle the day I cooked this, so I had everything from Coldplay, Keane, the Fleet Foxes to Brahms German Requiem!
Many thanks! Have printed off my instructions and will post the results!
Pablo UK
Hey Peter! It was great to have you come visit and to meet Steve. We had the pork tonight, and it was a hit, even with the all the kids, which is a rare find! Thanks for sharing.
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