Mustard Pork Cutlet

I love me a crispy, pan-fried, cutlet. I often do a traditional flour, egg, breadcrumbs coating however I wanted to dry something a bit different. The idea of using mustard to bind the crumbs to the pork popped into my head. Walla, another successful weeknight protein source.

Mustard Pork Cutlet
Servings: 4
Prep time: 10 minutes
Total time: 20 minutes

Ingredients:

  • 4 pork chops, about 4 oz. each and 1/2″ thick
  • 4 tsp. Dijon mustard
  • 1 cup panko breadcrumbs
  • 1/4 cup vegetable oil
  • kosher salt and black pepper

Directions:

  1. Place the panko breadcrumbs in a pie plate or rimmed dish. Set aside.
  2. Use a meat pounder to flatten each pork chop to around 1/4″ thick. Season with black pepper and kosher salt on both sides. Allow to rest for 5 minutes.
  3. Smear each side of the cutlets with about 1/2 tsp. of mustard. Press each side of the cutlet into the breadcrumbs until they are well coated. Coat all 4 cutlets before continuing.
  4. Heat the oil over medium heat in a non-stick skillet until it shimmers. Add 2 cutlets and cook for 4 minutes per side. Check the temperature of the cutlets with an instant read thermometer; 140°F is fully cooked. Transfer to a cooling rack set over some paper towels. Sprinkle lightly with sea salt. Repeat with the other two cutlets.
Advertisements

Mustard-glazed Pork Loin

When you host friends for dinner as often as we do you sometimes run low on inspiration. Luckily there are a host of websites, TV programs, cookbooks and magazines aimed at helping you find something to try. I believe the inspiration for this came from an copy of Food Network Magazine that I thumbed through while at my doctor’s office.

I used pork loin “roast” for this recipe. A pork tenderloin would also work however the cooking time would be less.

Mustard-glazed Pork Loin
Servings: 4-6
Prep time: 5 minutes
Total time: 45 minutes

Ingredients:

  • a 2 lb. pork loin
  • kosher salt and freshly ground black pepper
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. whole grain mustard
  • heaping Tbsp. Dijon
  • 3 Tbsp. cider vinegar
  • 1 Tbsp. maple syrup

Directions:

  1. Place a rack in the center of the oven and preheat the oven to 375°F.
  2. Pat the pork loin dry and then sprinkle generously with salt and pepper.
  3. Mix the mustards, vinegar and maple syrup together and set aside.
  4. Add the oil to a oven-safe heavy bottomed skillet and heat on high until the oil shimmers. Sear the pork on all sides until nicely browned.
  5. Remove the pan from the heat and brush the pork with about 1/2 the glaze. Transfer the skillet to the oven and roast for 15 minutes. Brush on the remainder of the glaze, rotate the skillet 180°’s and roast another 15 minutes.
  6. Check the temperature of your pork roast. If it hasn’t reached 145°F on an instant-read thermometer then roast in 5 minute increments until it reaches that temp. If it has reached that temp then remove the skillet from the oven and transfer the roasts to a cutting board. Allow them to rest for 10 minutes before cutting.

Notes:
I thought this paired very well with Za’atar Roasted Sweet Potatoes that I served that night. The savory glaze, with a hint of sweetness matched the earthy sweetness of the side dish really nicely.

Crown Roast of Pork

[Crown Roast of Pork]

Crown Roast of Pork with Wild Rice, Apple and Dried Cranberry Stuffing.

This year we splurged on our Christmas Eve main course and had a local market put together a crown roast of pork. Their minimum size was larger than we needed however it made for an impressive center piece on our holiday table.

The crown roast is formed from two regular bone-in pork loins. The butcher removed the chine bone, cleans up the tips of the ribs and formed the crown with butcher twine. I chose to roast it without stuffing, adding a separately baked stuffing once the roast was sitting on the serving platter.

Continue reading

Pork Tenderloin Wellington

I made this for Christmas Eve dinner with friends and it came out lovely. I wanted a pork based version of the classic Beef Wellington; surprisingly I didn’t find any clear examples of a Pork Wellington that used a traditional duxelle in my searches. So I combined a bit of this and a smidge from that for something that came out looking impressive and was really flavorful to boot.

[Pork Wellington]

Pork Wellington with roasted potatoes and cinnamon braised carrots.

Continue reading

Shaved Carrot Salad with Spiced Pork

Our favorite winter farmer’s market has returned and with it a bounty of root vegetables. One of our favorites is rainbow carrots. They come in purple, yellow, white and the usual orange. They are a wee bit of color in the otherwise drabness of winter.

This recipe is inspired by one we saw Jamie Oliver make on Food Network (or maybe it was Cooking Channel).

Shaved Carrot Salad with Spiced Pork

Shaved Carrot Salad with Spiced Pork

Continue reading

Chorizo, Chickpeas and Rice

When after work energy is low and we want to stay in I reach for staples always have on hand plus whatever is sitting in the produce drawer. Tonight the produce drawer of wonder yielded a poblano pepper.

Chorizo, Chickpeas and Rice
Servings: 4-6
Prep time: 5 minutes
Total time: 30 minutes

Ingredients:

  • 1 lb. chorizo, quartered lengthwise, cut into 1/2″ pieces
  • 4 Tbsp. olive oil, divided
  • 1 sm. yellow onion, 1/4″ dice
  • 1 poblano pepper, cut lengthwise, seeded and cut into 1/4″ strips
  • 1 lg. clove garlic, peeled and halved
  • 1 Tbsp. sweet paprika
  • 1 15.5 oz. can low-sodium chickpeas, rinsed and drained
  • 1.5 cups white rice
  • 3 cups chicken broth
  • kosher salt and pepper

Directions:

  1. Heat a heavy bottomed dutch oven over high heat. Add 2 Tbsp. olive oil to the pan and heat until it shimmers. Add the chopped chorizo. Stir to coat with oil and cook for about 5 minutes to render a bit of the delicious red fat. Transfer chorizo to a dish and cover with foil.
  2. Reduce heat to medium-low. Check how much fat you have in the pan; if it is less than 1 Tbsp. then add a bit. Add the onions and poblano along with a pinch of kosher salt. Stir and cook until the onions become a bit translucent; about 3 minutes. Add the garlic; stir until aromatic. Add the paprika and stir into the onion, peppers and garlic.
  3. Add another tablespoon of oil and the rice. Stir the rice into the mixture in the pot. Allow the rice to toast for about 1 minute, give it a good stir and toast the rice again for 1 minute. Do this a couple of more times until the rice starts to turn from white to slightly brown.
  4. Add the chickpeas and chicken broth. Stir, scrape rice from the sides of the pot and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes.
  5. Check the rice for tenderness. It should be soft and not at all chewy. Cook it a minute or two longer if necessary.
  6. Return the cooked chorizo to the pan. Stir to combine; season with additional salt and black pepper to taste.

Note:
Chorizo is a Portuguese sausage made with paprika. It goes by a variety of spellings – chorizo, chourico, chourizo and variations there of. It can range from mild to hot to blow your ears off. I grew up eating the stuff at my grandmother’s house.

Turkey-Pork-Spinach Meatballs

We don’t eat much red meat. While it is tasty it also isn’t the healthiest thing. Turkey meatballs are OK however they lack a certain meatiness. Adding some ground pork and a Parmesan added some additional flavor. The spinach is just sneak a vegetable in where no vegetable really belongs. 🙂

These won the praise of adults and children alike this past Saturday night.

Turkey-Pork-Spinach Meatballs
Servings: 30-35 meatballs
Prep time: 30 minutes
Total time: 90 minutes

Ingredients:

  • 10 oz frozen chopped spinach, thawed and drained of all liquid
  • 2 pkg. ground turkey (~40 oz. total)
  • 1 pkg ground pork (~16 oz. total)
  • 3 slices hearty white bread, converted to fresh bread crumbs (see Notes)
  • 4 tbsp fresh parsley
  • 1 cup Parmesan Cheese
  • cracked black pepper
  • 2 large egg, beaten with a fork
  • olive oil

Directions:

  1. Place thawed spinach in a clean dish towel. Take up the four corners of the towel in one hand and twist the “ball” of the cloth (holding the spinach) to squeeze out excess liquid. Marvel at how much liquid is trapped in the frozen spinach. When you’ve released as much of the water as you can transfer the spinach to a large bowl. Break apart the ball of spinach with your fingers.
  2. To the bowl add the turkey and pork, about two-thirds of the bread crumbs, the parsely, Parmesan and black pepper. Using your hands mix everything in the bowl until it is a well combined mixture. Pour the beaten eggs over the mixture and incorporate into the mix.
  3. Make a test meatball with about a ¼ cup of the mixture. Time for a judgment call; is it too wet? If you think so add about half of the remaining bread crumbs, mix to combine and make another test meatball. If it is still seems too wet then add the remaining bread crumbs, mix and continue. If they seem fine then save the bread crumbs for another time and move on to the next step.
  4. Using a disher that holds approx. ¼ cup, scoop up the mixture and place them on a half sheet pan. Once all the meatballs have been scooped pick up each meatball pucks and form them into balls. Once all the meatballs have been formed placed the sheet pan in the refrigerator for 15-30 minutes.
  5. When you are ready to cook heat a dutch oven or non-stick skillet over low heat. Add 1 Tbsp. of olive oil to the pan and allow it to heat up. When oil is hot about a ¼ of the meatballs to the pan. Cook on low, turning periodically so that all side get browned. When all the sides are brown check the temp with an instant read thermometer. Once you hit 150°F transfer the meatballs to a dish lined with paper towels. Cook the remaining the meatballs following the same method.
  6. Once you’ve started the next batch of meatballs you can transfer the ones resting on a paper towel to a dutch oven with a bit of tomato sauce in it. Allow the meatballs to simmer on super-low while you cook the remaining meatballs.

Notes:
For fresh bread crumbs tear the bread into pieces, crust and all, and place it in a food processor fitted with the whirling blades of destruction. Put in the cover and pulse 6 or 7 times until you get a small crumb of bread.