~ food ~
A couple weekends ago Dan and I went to Meditrina, a lovely tapas restaurant/wine bar in South Salt Lake. I highly recommend you try it out if you're in the area. One of the plates we ordered was panko and bacon-crusted pork tenderloin. It was amazing.
One of my tests for determining how much I like a dish is whether or not I crave making it again in my own kitchen. Last Friday, I tried my hand at a similar, simpler version: bacon-crusted pork chops. Or, as Dan and I affectionately observed, pig on pig deliciousness.
Bacon-Crusted Pork Chops
(Serves 2)
Ingredients
- About 1 cup of breadcrumbs (Meditrina uses panko, which are Japanese-style breadcrumbs, but since I already had the regular kind in my pantry, I used those)
- About 1 cup of flour
- 2 eggs, lightly beaten
- 2-3 slices of bacon, fried until crispy and chopped into very small pieces
- 2 pork chops
- Olive oil
- Salt and pepper
Pour a couple tablespoons olive oil into a grill pan. Grill the chops for 4-5 minutes on each side, until they're cooked through (no pink). We served ours with broiled fresh vegetables. Delicious!