so my theme may be Italian-like on my blog so far.. or at least, i felt at the time of starting this online journal that i was on an Italian roll, so to speak. pasta. vino. it's all good.
i can't say much about my past two weeks. the first was entirely spent off my feet, sick not vacationing in Key West or anything crazy like that. the second, i traded my unproductive, meager self in for a sick-of-being-sick, semi-healthier version of myself. i'm typically cursed with springtime allergies, but unannounced to my allergies, i have better plans for 2011.
today has included many great moments, one which i'm adding now. a sweet breakfast, morning bike ride, college basketball, running errands, ... they were all greater than you know. the French toast and bacon avocado eggs was my energy for the day, the ride was an energy boost (how i used this throughout the day way up to me okay?!), college hoops included a sweet victory by the favorite team - Kentucky, and while running errands, i got caught in the rain and enjoyed it.
to my benefit - and your's now as well - i tabbed some tasty options in one of my cookbooks a few weeks back based on my cravings at that time in history and based on what i thought would make good pre-spring meals that feed in my typical fashion, serving myself twice. once for leftovers, usually.
flour. egg. breadcrumbs. for some, this is synonymous for an Italian dish. for others, and us non-Italians, this just means something deliciously pan fried is coming up! (i let you in on another secret, this time it isn't chicken parmesan.)
thinner wedges equal better wedges. they cook more quickly and taste better. trust me.
pork goes well with a nice red wine of course. but contrary to the misleading "Italian" title, i recommend your favorite light beer to go with this meal. i was long overdue for Ste. Genevieve Brewery's Work Truck Wheat, so i put that together with my Pandora Quick Mix (feat. Paolo Nutini, New Shoes) and enjoyed this dish to the fullest. you can too, go on!
the printer friendlier version
pan fried Italian pork chops
adapted from Harvest Eating, Keith Snow
serves two, 20 minutes
1/2 c. all-purpose flour
1 egg
1/2 c. Italian breadcrumbs
1 tsp dried thyme
salt
freshly cracked black pepper
2 pork chops, cut 1/2" thick
3 tbsp. extra-virgin olive oil
start by heating olive oil over medium heat in a large skillet. in a shallow dish, spread out the flour at least the width of the largest pork chop, adding salt and pepper as you wish. in a second shallow bowl, scramble the egg completely. and in a third dish, spread out the breadcrumbs. dredge the first pork chop in the flour, shaking off any excess. then dredge in the egg, followed by the breadcrumbs, fully pressing the pork chop on the crumbs to cover completely. place the pork chop on the pre-heated skillet and add thyme across top of pork chop as desired. repeat with second pork chop. cook on both sides for 10 minutes each. remove from heat and serve immediately.
notes:
cover pork chop with lid while cooking for first 10 minutes.
cook thoroughly, be careful not to get oil too hot, causing crispy pork uncooked pork chops.
roasted rosemary red potatoes
serves two, 40 minutes
3 red potatoes, medium sized
3 cloves garlic, diced
1 tbsp butter
1 1/2 tbsp. vegetable oil
1 tbsp dried rosemary
2 tsp dried thyme
salt
freshly cracked black pepper
start by preheating oven to 375F. cut potatoes in half and slice each half into quarters. melt butter in small bowl, mix in vegetable oil. add potatoes to large baking dish and bast with butter, vegetable oil mixture. add diced garlic, herbs and salt and pepper atop potatoes. bake for 20 minutes, remove and mix to ensure cooking evenly, then return to oven and bake for 20 minutes more. broil on low for last 5 minutes to achieve crispy tops to potatoes. remove from oven and serve immediately.
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