Tuesday, August 12, 2008

Crispy Breaded Pork and Creamy Corn

I got this recipe straight from Chef Britta (thanks for introducing us to her website, Mandy!).

Crispy Breaded Pork

1 and 1/2 cups panko (Japanese bread crumbs that can be found in the international foods isle)
2 tablespoons vegetable oil
4 boneless pork loin chops
3 tablespoons Dijon mustard
salt and pepper

Preheat oven to 425 degrees. On a rimmed baking sheet, toss panko with oil. Bake, tossing once or twice, until golden brown, 5 to 7 minutes. Transfer to a plate. Reduce oven temperature to 400 degrees. Meanwhile, place chops between 2 large pieces of plastic wrap. Using the flat side of a meat mallet, pound to make 1/4-inch-thick cutlets. Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere. Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 15 minutes.

Creamy Corn

16 ounces frozen corn kernels
1/4 to 1/2 cup whole milk
3 ounces cream cheese, cut into pieces
2 tablespoons snipped fresh chives
salt and pepper

While pork is in the oven, place corn and milk in a medium saucepan, simmer over medium heat until corn is tender, 10 minutes. Remove from heat; stir in cream cheese and chives. Season with salt and pepper.

Here's the link directly to this recipe on Chef Britta's site: link

I really love her website and the way she writes recipes. They are very clear and easy to understand. I especially like that she takes pictures of the steps along the way.

As for this recipe, it was pretty good! The pork turned out great. It was nice and moist and very flavorful. The dijon mustard flavor came out a bit too strong for my taste, but Paul loved it. The corn was delicious, but very intensely creamy. I couldn't handle too much of it at once. We'll probably make the pork chops again. I even wonder if it would work with other sauces instead of dijon mustard? I might try sweet and sour sauce.

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