South Beach Dijon Pork Chops

This is a Phase 2 South Beach recipe that I made last night.  It has great flavor and is super simple to prepare.  The zing of the mustard with the slight crunch of the browned bread crumbs was really nice.

South Beach Dijon Pork Chops

4-6 boneless pork chops
1 cup breadcrumbs
2 tbsp dijon, divided
2 tbsp parmesan cheese
1 tbsp melted butter
S&P

Preheat oven to 350 degrees and line a baking sheet with tin foil.

Mix breadcrumbs, parmesan, butter and 1 tbsp dijon in a shallow bowl for dredging.

Rinse, dry and lightly season both sides of the pork chops.  Spread a thin layer of dijon mustard on one side of each pork chop and then dredge in breadcrumb bowl.  Spread remaining dijon on other side of each pork chop and dredge.  Place pork chops on baking sheet and pat remaining breadcrumb mixture on top.

Bake for 20-25 minutes or until breadcrumbs are golden brown.

Cajun Smothered Pork Chops

Ok, so this hails from the south, Louisiana to be exact, and from the recipe box of an old family friend.  When Nick and I started dating, over 6 years ago, he would print this recipe out of an email he had saved, and then go from there...  Now he makes it from memory, and it is I that must take notes.  While pretty easy to make, it is time consuming, as you must allow this to cook down and simmer for quite a while to achieve the right richness and consistency...but it never fails the taste test...

Cajun Smothered Pork Chops

Here's what we used:

6-8 bone-in pork chops
4-5 medium onions, chopped
1 green bell pepper, seeded and chopped
2 stalks celery, sliced lenthwise and chopped
Tony Chacherie's Cajun Seasoning
4-5 tbsp vegetable oil
3 cups water

Here's what we did:

Season pork chops with Cajun Seasoning, front and back.

In an enamel-covered dutch oven (or non-stick stock pot) over medium heat, brown the pork chops with 3 tbsp vegetable oil, about 3-4 minutes per side.  You're looking for a crusty outer layer of flavor here, but don't want to burn them.

Once all chops have been browned, remove and set aside.  Add remaining vegetable oil, and then onions, cooking until translucent and slightly browned.  Then add green pepper and celery.  Allow this to cook together for about 10 minutes, until vegetables are all wilted and softened.

At this point, add 3 cups of water, and add the pork chops back in.  Situate the chops towards the bottom of the pot, and cover them with the vegetables.  Allow to simmer on medium-low until reduced by 1/3, about 45 minutes to an hour, stirring occasionally.

Once fully reduced, check flavor of the mixture, it should thicken slightly into a "gravy".  If flavor isn't intense enough, add more seasoning.

We served this with fresh steamed long grain white rice and Cajun Corn (simply, one can sweet corn, one can creamed corn - with a touch of cajun seasoning).

Pork Milanese

As some know, I often buy proteins and vegetables separately, and then flounder around looking for a recipe to fit them...  This usually ends up with something good, but sometimes results in disasters, or as Nick would say "nasty casseroles".  This time, I had 4 boneless pork chops (not good enough for him to make his Cajun Smothered Pork Chops)...and no recipe.  Enter Giada again.  Nice job, Giada.  This was really, really good.  And pretty easy.

Pork Milanese

Here's what I used:

4 boneless pork chops, pounded 1/4" flat with mallet
2 cups AP Flour (In bowl #1 for dredging)
2 eggs, beaten (In bowl #2 for dredging)
2 cups Italian Bread Crumbs (In bowl #3 for dredging)
1/3 cup vegetable oil
2 tbsp butter
1 Lemon
S&P

Here's what I did:

Preheated oven to 170 degrees.  Lined cookie sheet with foil, and added cooling racks on top.  Set aside.

Pounded pork chops flat with a kitchen mallet, inside of a large ziplock bag, and then seasoned each one, on both sides, with S&P.  Dredged each pork chop in #1 Bowl (Flour), then #2 Bowl (eggs), and finally #3 Bowl (Bread Crumbs). 

In a nonstick skillet, heat oil and butter to med-high.  In pairs, cook breaded pork chops for 3 minutes per side, and then place on rack/cookie sheet, and set in oven to keep warm while finishing the other pork chops.  Once all pork chops have browned, allow them to rest in the oven for an additional 5 minutes and then serve with pasta/sauce or other sides of your choice.

Just before serving, squeeze 1 wedge of lemon overtop the pork chops, or serve wedge on the side to your guests.  Yummm.