|May 9th Wall Street Journal|
reports that lean-hog prices are way down
despite the fact that the retail price of pork is up
Lean - Hog sounds like an oxymoron to me
might that be part of the problem ???
Seriously... the fat content of pork has been very carefully and intentionally diminishedin order to market it as the lean "other white meat." Unfortunately the lack of fat makes for dry tasteless pork. I select pork raised on small farms like Vande Rose where the pigs are fat and happy. No dry tasteless pork chops- no brining necessary
COSTCO also has really good pork ( and other meats too)
This is a one plate meal - meat starch and vegetables all in one delicious presentation
These chops are also excellent made ahead of time and served at room temperature
6 thin (3/8") center cut pork chops bone in
remove all fat from the edges and pound t to about 3/16" with meat mallet
1/2 C white flour mixed with 1/2 tsp kosher salt and a grinding of pepper
3 eggs beaten- with 1/2 tsp kosher salt and a grinding of pepper
1 Cup Panko Crumbs
4 cups wild arugula- washed and divided equally on the six plates
2 baskets cherry tomatoes- washed and each cut in half
Extra Virgin high quality olive oil 1.5 Tbls OPTIONAL
Juice of one fresh lemon
kosher salt-because it disolves easily 1/2 tsp or to tatse
diced red onion (optional)
fresh ground pepper
Toss the tomatoe halves in a bowl with oil , lemon juice, salt, pepper and onions
Let rest for at least 1/2 hour- the longer the better.
You can make this a day ahead- cover and refrigerate- the flavors just get better
Put the flour- beaten egg- and panko in three individual bowls large enough to hold a pork chop
Dredge each chop in flour
Then dip into beaten egg making sure that it is completely coated
Dredge in Panko so the entire chop is crusted
Set each chop on a sheet of wax paper making a neat stack.
Refrigerate the stack for at least 15 minutes. Sometimes I do this up to 4 hours ahead
In a large fry pan over MEDIUM HEAT melt the optional butter and when foam subsides add 2 Tbls of that great olive oil.
Saute the chops until golden brown, turn and continue cooking till second side is also golden. You will want to lower the heat a bit so the chops cook evenly.
Serve on a bed of arugula and top with the tomatoe salad.
BE SURE to spoon on some of that liquid that has accumulated under the tomatoes.
Now back to the salt mines !