Pork Chops | Harvest Eating

Created By: Chef Keith Snow

Description:

This dish is satisfying, crispy, luscious and full of great flavor. My mother in-law’s recipe. Its a good one. This goes great with a cabbage slaw, some pan roasted cauliflower, and a cold beer.

Ingredients:
[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]
4 center cut pork chops (bone in)
1/4 cup pure or extra virgin olive oil for frying
plain or seasoned bread crumbs
garlic powder
1 tsp dried thyme (optional) place in egg batter
kosher salt & black pepper to taste
1 beaten egg
1 cup All Purpose (AP) flour

Directions:

1. Use garlic, thyme, salt and pepper to season the flour, eggs, and bread crumbs.
2. Dip the chops in flour, shake off excess, then in egg, then in the bread crumbs to completely cover the chops. (this is called using a breading station)
3. In a large cast iron skillet or similar pan heat oil to medium low heat.
4. When oil comes up to temperature place chops in pan, slowly fry them turning after about 8-10 minutes, then about 5-6 more on the flip side.
5. Make sure the oil is not too hot, otherwise the chops will burn on the outside and be raw on the inside. Cook them slowly. Very slowly.
6. Serve with pan fried potatoes, apple sauce and a vegetable for a delightful meal.
[/private]

[private]Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 1 hour
Servings: 4
Recommended Beverage: Rioja

Chef’s Notes: Steps 1 thru 6 can be done 24 to 48 hours in advance.

Description:

Pork chops are very susceptible to taking on other flavors and the flavors of spinach and Pancetta can’t be beat. Served with some simple stewed white beans and viola.

Ingredients:

4 10 ounce pork chop
1/4 lb pancetta diced
1 cup dried breadcrumbs
1 medium onion diced
4 cloves garlic chopped
1/4 cup white wine
3 ounces butter
1 1/2 lbs spinach rough chopped
salt and pepper to taste

Directions:

1. Cook the diced Pancetta in a large pan over medium heat until crispy, this might take 15 minutes.
2. Drain the fat from the Pancetta and add the butter. Add the onions and garlic and continue to cook until they are translucent.
3. Add the spinach and cook until the pan is dry and starting to brown on the bottom. Deglaze the pan with white wine scraping the entire bit from the bottom and reduce the wine by 1/2.
4. Mix in the breadcrumbs and set aside to cool.
5. Using a pairing knife, make an incision in the pork chops making a pocket that will fit as much of the spinach mixture as possible.
6. At this point you are ready to cook the chops. Bake them in a 375-degree preheated oven for about 20-30 minutes depending on the thickness.
[/private]

Pan Fried Pork Chops

Spinach and Pancetta Stuffed Pork Chop