I’m so far behind on reading the magazines I subscribe to it’s embarrassing. We’re talking at least six months, and in some cases more. When I finally do get around to flipping through an issue it’s inevitable that at least half of the recipes I want to make feature ingredients that have long since gone out of season. Ooops. I usually do remember to revive those recipes when they’re seasonally appropriate so I guess that counts for something, right?
Last month when we flew to Florida, I actually grabbed current issues of a few of my magazines to read on the plane. What a novel idea 🙂 The May issue of Cooking Light was high on my priority list – not only were the tacos on the cover calling to me, but a few bloggers had already shared recipes from the magazine that I had flagged as must-tries. Flipping through the magazine kept me quiet for at least 30 minutes of the flight (much to Shane’s delight I’m sure – I’m the worst person to fly with because I never stop talking. For the record, I am not someone who chats up strangers when I’m flying alone…that’s the worst!)
Anyway, hiding in the back of the issue I found this pork schnitzel. While I’m admittedly not a huge fan of pork chops, I knew Shane would love this dish – he’s always suggesting that I add more pork to our weekly menu. In the end, I think I loved the recipe just as much as he did.
It’s a perfect weeknight meal – short ingredient list, minimal prep and super fast cooking time. From start to finish, this dish only took me 10 or 15 minutes. The breading was crisp, browned nicely and actually stayed on the pork (which, sadly, I don’t always find to be the case with breading). It kept the pork juicy and added flavor so we avoided the dreaded problem of bland pork. The recipe also included a dill sauce that I skipped and truthfully, I don’t think it needs it, but I figured I’d mention it just in case it’s up your alley. I steamed some green beans to serve on the side for a quick, healthy and delicious meal. A definite repeat here, and that’s not something I can say about too many pork dishes!
from Cooking Light, May 2013
4 (4 oz) boneless center-cut pork chops
1/4 cup milk (I used 1%)
1 large egg, lightly beaten
3/4 cup plain breadcrumbs
2 tablespoons chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons olive oil
Using a meat mallet (or whatever you have – a skillet or rolling pin would be fine), pound each of the pork chops until they are 1/8-inch thick.
In a wide, shallow dish, beat the milk and egg with a fork until combined. In a second dish, stir together the breadcrumbs, parsley, garlic powder, and pepper. Season the pork chops on both sides with the salt. Dip in the egg mixture, coating both sides and letting the excess drip off, then transfer to the breadcrumb mixture, covering each side with an even layer.
Set a large nonstick skillet over medium-high heat. Add 1 tablespoon of the oil and heat until shimmering. Place two of the pork chops in the pan and cook for about 2 minutes on each side, or until the coating is golden brown and the pork is cooked to your desired doneness. Transfer the pork to a plate and tent to keep warm. Repeat with the remaining tablespoon of oil and the remaining two pork chops.