Everyday Inspirations

 
 

~ food ~


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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
Add the chopped bacon to the breadcrumbs, adding salt and pepper to the mixture (not too much salt--the bacon is salty enough). Divide the flour, eggs, and breadcrumb mixture into three separate bowls big enough to hold the chops. Arrange the bowls into a workstation, starting with the flour, then the eggs, then the breadcrumbs. Like so:
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Dip the chops into the flour, eggs and breadcrumbs mixture, covering each side completely at each station.

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!
10/4/2012 01:57:16 am

Everything looks too yummy and delicious!

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