Herb Breaded Pork Chops
Ingredients(Servings: 2)
Directions
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Remove the sinew from the pork loin fillets, wrap and pound to make one size bigger, then place on a cooking tray and massage in (A).
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Mix together (B) in a bowl.
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Drain (1), coat with (2) on both surfaces.
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Lightly coat an oven roasting tray with olive oil, arrange (3) on top and roast in a 180C (356F) oven for 5 to 6 minutes. Once the breadcrumbs are golden and the meat feels hard when pushed down on with a finger, it is done.
- Can also be pan-fried in 1 cm (0.4 in.) of cooking oil until crispy golden.
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Slice the kabocha squash up into 0.8 mm (0.3 in.) wedges, cut into half lengthwise and cook in a microwave (500W) for 1 minute. Cut the tomato into wedges also. Chop the arugula into easy to eat lengths.
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Arrange (4) onto plates, and garnish with (5) and thyme if available.
Cooking Basics
Pound the pork with a rolling pin or bottle to make it thinner. If you pound the meat directly, it may stick to the rolling pin or bottle, so cover with plastic wrap before pounding. This method is used to prepare thin cutlets and for use with other ingredients in sandwiches or deep-frying, or when rolled then cooked together with other ingredients.
There is a tough connective tissue (sinew also called silver skin) between the fat and pink meat of the loin. This portion will not melt away (as fat does) but rather will harden and twist when cooked. Making several cuts into the sinew with the tip of a knife will prevent this and also improve the texture of the meat.
Cut the tomato in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and cut into equal-size wedges.
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