You know those little thin cut bone in pork chops that people have no idea what to do with other than slap 'em on a breakfast plate? Well, here's the thing. They're perfect for busy people because they take mere minutes to cook and quite honestly, last night's version was darn near perfection. OK - it was perfection.
Adapted from a post on the blog "The Hungry Mouse", unfortunately Jessie neglected to name her source so I've no idea, but I will say we've done a take on this method before using egg and Dijon mustard with panko to create a fabulous crust on chicken paillards or even Japanese style pork katsu made simply with an egg wash and panko.
This time there's buttermilk, garlic powder and dried parsley in the wash, although I used Herbs de Provence instead. I also couldn't pass up the opporutnity to add a heaping tablespoon of Dijon to the mix for additional flavor. I marinated the chops in the mixture for approximately half an hour in the refrigerator before coating them with panko. They sat for 15 minutes so the coating had a chance to set before they hit a hot cast iron pan.
Fried in a small amount of oil for a scant 4 minutes total, they're golden brown, crisp , incredibly tender and particularly delicious topped with a drizzle of homemade sweet mustard.
To top off our plates, I served the leftovers from our Thanksgiving side dish of Gratineed Mustard Creamed Onions. From Gourmet via epicurious.com, this recipe really is the ultimate, although I'll admit I used Trader Joe's frozen pearl onions instead of going through the agony of peeling a bunch of 'em myself. I also cut the onion quantity in half (used just 1 package), but made the whole recipe of the sauce because we're kinda' saucy people if you know what I mean.
While we enjoyed them on Thanksgiving, they tasted a whole let better last night because I put them back into a buttered casserole dish, shaved big pieces of parmesan on top and baked 'em in a 400 oven for 30 minutes to reheat and get all browned on top. As you can see, it was mighty successful.
Panko Crusted Thin Cut Pork Chops (from JBug’s Kitchen, adapted from thehungrymouse.com)
6 to 8 thin cut pork chops, bone
1/4 cup buttermilk
1 tablespoon garlic powder
1 teaspoon salt
Coarse ground black pepper
1 tablespoon Herbs de Provence
1 tablespoon Dijon mustard
1 cup Panko crumbs or more if required
Beat eggs with buttermilk, garlic powder, salt, pepper, Herbs de Province, and mustard until well combined. Place pork chops into a zip bag and pour in the egg wash. Allow to sit in refrigerator for a minimum half hour before continuing.
Remove chops from zip bag leaving as much liquid on them as possible. Coat chops on both sides with panko crumbs, patting down so crumbs adhere. Place on a wire rack over a sheet pan and allow to sit for 15 minutes to set coating before continuing.
Place enough oil into a heavy skillet to just cover the bottom and heat over medium high until shimmering. Fry pork chops on both sides for 2 minutes a side until golden brown. Remove to a paper towel to drain. Serves 4.
Gratineed Mustard Creamed Onions (from JBug’s Kitchen, adapted from Gourmet via epicurious.com)
1 pound frozen pearl onions, defrosted & drained of any liquid
1/4 cup unsalted butter
2 tablespoons flour
1-1/2 cups milk
3 tablespoons cream Sherry (I used Harvey’s Bristol Cream)
1 tablespoon grainy mustard
1 tablespoon Dijon mustard
1/4 teaspoon nutmeg
Salt & pepper as required
1/2 cup grated or shaved parmesan cheese
Spray a shallow casserole or gratin dish with cooking spray. Preheat oven to 400. In a small pot melt butter and when hot whisk in flour. Cook whisking constantly for 2 minutes. Heat milk in microwave until hot but not boiling. Whisk into flour mixture and cook, stirring constantly until mixture comes to a boil and thickens. Add pearl onions, sherry, mustards and nutmeg. Taste for seasoning, adding salt and pepper as required. Return mixture to a boil, and then transfer to prepared gratin dish. Top with parmesan cheese. Bake at 400 for 30 to 40 minutes or until onions are cooked through and top is golden brown and bubbling. Serves 4 to 6.
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