Parmesan-Crusted Pork Chops

I thought I hated pork chops until I made this recipe. Which probably means that the ones I've had previously were just dry and awful and I blamed all of pork chop kind. Sorry pork chops. It turns out if you don't overcook them, they're not half bad. And if you coat them in parmesan and bread crumbs, they're actually quite good. Who knew.

PARMESAN-CRUSTED PORK CHOPS

Yield: 4 servings

2 large eggs

1 cup dried Italian-style bread crumbs

3/4 cups freshly grated parmesan

4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)

salt and freshly ground black pepper

6 tablespoons olive oil

lemon wedges, for serving

1.      Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate.

2.      Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

3.      Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150º F., about 6 minutes per side.

4.      Transfer the chops to plates and serve with lemon wedges.

from Giada De Laurentiis

raw pork chop sprinkled with salt and pepper

coated with parmesan

dipped in egg

coated with bread crumbs

pan frying

parmesan crusted pork chops

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Parmesan Polenta

I served this to my dad recently and he acted like I'd presented him with foie gras on a silver platter. I think he said "What's this?...you're always cooking up something newfangled and fancy around here." Actually, I think he just said new and fancy, but I added the fangled because I love the word newfangled and don't use it nearly enough. Anyway, I never dreamed this would be his perception of polenta. I thought it was pretty basic stuff. I guess I should have learned from that time I served him salsa with corn chips and he called me an innovator. I tried to explain that salsa is probably the most popular condiment in the world, but he was already too busy dipping and crunching.

   

PARMESAN POLENTA

Serves 8

9 1/2 cups chicken stock (or low-salt chicken broth)

2 cups yellow cornmeal

1 cup grated parmesan cheese

3 tablespoons unsalted butter

salt and freshly ground black pepper to taste

1.      Bring chicken stock to boil in heavy large saucepan. Reduce heat to medium.

2.      Gradually whisk in cornmeal. Cook until cornmeal is very soft and mixture is thick and creamy, whisking occasionally, about 20 minutes.

3.      Remove from heat. Stir in parmesan cheese and butter. Season polenta to taste with salt and pepper. Transfer to bowl and serve.

from Bon Appétit, September 1998

chicken stock

cornmeal

adding cornmeal to the stock

whisked

thick and creamy, 20 minutes later

adding parmesan and butter

parmesan polenta

It seemed a little too soft at first, but then...

after cooling off for about 5 minutes, it was just right.

FYI: The photo at the very top is leftover polenta
the next day. That's why it looks a little clumpier.

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Parmesan-Blue Cheese Toasts

More party food to ring in the new year. This is another quick and easy hors d'oeuvre to whip up (especially since you can make the cheese mixture ahead of time). And if you're worried that the blue cheese will be too strong, don't be. For one thing there are so many more important things to worry about (like am I getting the real meds or is this a placebo...because I don't feel any different). But to answer the question, no, it's not overpowering. It mingles with the other flavors beautifully and has just the right amount of oomph to be robust, but not too intense. Uh yum.

PARMESAN-BLUE CHEESE TOASTS

Makes 28

1 cup mayonnaise

2 large garlic cloves, minced or pressed

1/2 teaspoon ground black pepper

1/8 teaspoon cayenne pepper

1 1/2 cups freshly grated parmesan cheese (about 5 ounces)

3/4 cup finely crumbled blue cheese (about 3 ounces)

3/4 cup finely chopped scallions (white and green parts), plus more for garnish

2 sourdough or french baguettes, cut into 28 (1/3-inch-thick) diagonal slices

olive oil

1.      Combine mayonnaise, garlic, ground pepper, and cayenne pepper in medium bowl and whisk to blend. Mix in parmesan, blue cheese and scallions; season with salt. (Can be made 2 days ahead. Cover and refrigerate.)

2.      Preheat oven to 400° F. Brush 1 side of each bread slice with oil. Place oiled side down on large rimmed baking sheet. Bake bread slices until almost golden, about 5 minutes. Spread 1 generous tablespoon cheese mixture on each bread slice on sheet. Bake until cheese topping starts to bubble and toasts are golden at edges, about 10 minutes.

3.      Transfer toasts to large platter. Sprinkle with chopped scallions and serve warm.

barely adapted from Gourmet, November 2003 by Tina Thompson, Orlando, FL

pressing the garlic into the bowl with the mayonnaise

I jumped the gun and added the parmesan before I mixed the mayo etc...

...so I whisked it off to the side first and then added everything else.

blue cheese added

scallions added

spreading on a toasted baguette slice

I did toast the bread, but I was pressed for time,
so I skipped brushing them with olive oil first.

ready to go back in

mmm...toasty

toasty close up

I forgot to sprinkle them with more scallions
to make them look pretty (how typical of me).

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Parmesan Puffs

I made these parmesan puffs for my daughter to put in her tomato soup for dinner (she was very happy). Then I realized they had the potential for making cute hors d'oeuvres. So I sliced them in half and filled some with prosciutto. I guess you could call it a variation on the classic ham biscuit (I think my Southern in-laws are rubbing off on me). That was a nice combination. Then I filled a few with tomato jam (that wasn't as good; the sweetness didn't work as well as the salty prosciutto). They can't all be winners.

I think these might also be nice with herbs and spices (baked right in). You could even throw them into stews (chili perhaps). Maybe next time I'll put the dough into a bag and pipe it into really teeny tiny puffs and toss those into a salad. I'm getting dizzy just thinking about the endless possibilities.

 

PARMESAN PUFFS

Makes 36 small puffs

1/4 cup milk

1/4 cup water

4 tablespoons unsalted butter

1/4 teaspoon salt

1/2 cup all-purpose flour

2 large eggs 

1 cup freshly grated parmesan

black pepper to taste 

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1.        Preheat oven to 400° F.  Line a baking sheet with parchment paper.

2.        In a small heavy saucepan combine the milk, water, butter, and salt and bring the mixture to a boil over high heat. Reduce the heat to moderate, add the flour all at once, and beat the mixture with a wooden spoon until it leaves the side of the pan and forms a ball. 

3.        Transfer the mixture to a bowl, whisk in the eggs, one at a time, whisking well after each addition, and stir in the parmesan and pepper to taste.

4.        Drop batter in small mounds (about 1 1/4 inches) on prepared baking sheet and bake in the upper third of the oven for about 13-15 minutes, or until they are crisp and golden.

5.        The puffs may be served as an hors d'oeuvre or as an accompaniment to soups, meats, and poultry and can be stored overnight in an airtight container.

slightly adapted from Gourmet Magazine, January 1990

milk, water, butter and salt

flour mixed in

eggs whisked into flour mixture

adding parmesan

Since this is all about the parmesan flavor, get
the good stuff (if you want them to taste good).

parmesan mixed in

dough ready to bake

baked

parmesan puffs with prosciutto (ham biscuit style)

spreading with tomato jam (don't do this at home)

It does look pretty though. 
Ooh! These would taste great with hot pepper jelly!!!  Another trick
I picked up from my southern mother-in-law...thanks Judie!  :)

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