BREADCRUMB-DIJON CRUSTED PORK CHOPS WITH A CRANBERRY SCOTCH SAUCE

I was recently thinking about what to make for dinner and knew it was going to be another pork chop night. Although there is nothing wrong with a stand-by dinner I just didn't feel like the same old. So I decided upon a "we'll see what happens after I taste it" plan of action. I took the two end pieces of a regular bread loaf and made breadcrumbs in my mixer. I slathered the chops with dijon mustard and placed breadcrumbs on top. Let's just say, the two ingredients were meant to be together. Being a big sauce lover I knew I had to indulge my palate with something a little sweet and a little tart. Having leftover cranberry sauce (from a previous post) I decided to make a quick sauce with that. The end result was an elegant and simple dinner.

Serves 2

Preheat the oven to 400 Degrees F.
Baking time: 5 minutes

Ingredients:

  • 2 slices of whole wheat bread
  • coarse salt
  • freshly cracked black pepper
  • 1 tbsp spice blend mix (your favourite)
  • 2 tbsp extra virgin olive oil
  • 4 pork loin cutlets (trim the fat around it)
  • 2 tsp dijon (1/2 tsp per cutlet)
  • 1/2 cup chunky cranberry sauce
  • 1/2 cup chicken stock
  • 2 oz. scotch
  • 1 tbsp butter or margarine
  • 1 tbsp chopped fresh parsley (for garnish)

1. Preheat the oven to 400 F and line a baking sheet with a piece of aluminum foil. In a food processor, rip in 2 slices of whole wheat bread and pulse a few times. Then sprinkle in salt, pepper and the spice blend mix. Drizzle in 2 tbsp of olive oil and pulse a few more times. Just leave it aside for now.

2. Preheat a non-stick skillet on medium high heat, drizzle in 1 tbsp of olive oil and then sear the pork loin cutlets for about 3 minutes on each side. Make sure to lightly season the chops with salt and pepper. Using tongs, place the seared cutlets onto the baking sheet, dollop 1/2 tsp of dijon mustard on top of each and spread it to cover the tops. Spoon the breadcrumb mixture generously on top of each chop, then place it into the oven for 5 minutes or until golden brown.

3. In the same skillet (used for the chops), pour in 1/2 cup of chicken stock and the cranberry sauce. Whisk it altogether, making sure to pick up the brown pork bits from the bottom of the skillet. Take the skillet off the heat and pour in 2 oz. of scotch, make sure to keep whisking then add it back on to the heat. Let the alcohol burn off for a couple minutes. Whisk in the tablespoon of butter. Take the chops out of the oven and serve it over on top of the sauce. Garnish with chopped fresh parsley.


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