As I mentioned in the previous post, I had decided to whip up a couple of plates from the cookbook when I found myself alone for dinner one evening. This recipe was so quick and easy that there is no excuse as to why all of you cannot make this. Even if you find yourself alone one night for dinner such as I did.
First I had to prep the pork chops. The bones were removed and then I used a meat mallet to pound out the pork chips to a thickness of about 1/4 inch. The chops then get seasoned real well.
I then beat a few eggs and dip each pork chop in them, then dredge each chop into breadcrumbs. Typically when you're breading something, the sequence goes flour, egg wash, then breadcrumbs. It did manage to work out well though.
Some extra virgin olive oil gets heated in a sauté pan until almost smoking. Add some butter to the oil then the pork gets dropped in.
It takes just a few minutes per side at that thickness for the chops to be fully cooked.
While that's cooking I made the light arugula salad. Just take some arugula and halved teardrop tomatoes and toss with a little olive oil and a squeeze of fresh lemon juice. Simple. No emulsifying a vinaigrette.
It all gets plated with a lemon wedge.
This was by far the easiest recipe yet. While it tasted okay, it didn't blow me away. Maybe it was too simple. I find it hard to believe that this recipe was ever on Babbo's menu unless it was a lunch feature. Again, I liked it and would probably make it again. Just not very soon.
I need something a little harder for my next recipe. I've seen so many great products at Whole Foods that I think it's time to venture out a bit.
Until next time...
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