I was sitting in the office today, trying to think of a good dish for a nice spring day… but for some reason my mind wandered to Breaded Pork. Not exactly what I would call a spring dish, but I went with it anyway!
I think my side made up for that.
2 cuts of pork (mine was from a larger tenderloin), cut of fat
2 cups of flour
2 cups of bread crumbs
2 eggs, beaten
several cloves of garlic
1 head of broccoli
2 ears of corn, decobbed
3 cups of peanut oil
Salt, Pepper and Sugar – all to taste
Here we go… with yet another simple dish.
1 – With a meat a meat hammer, flatten out your pork to about 1/4″
2 – Salt and pepper to taste, both sides.
3 – Place your flour, bread crumbs and eggs into three separate bowls.
4 – Dip your pork into the flour in order to cover the entire cut of meat, shake off any excess. Dip in egg, let the extra drain off, then cover with breadcrumbs. Repeat for your second cut of meat. Place aside.
5 – Place your oil in a nice sized pot, begin to heat up to roughly 350 to 375. Also turn your broiler onto high, making sure you have a rack in the middle of the oven.
6 – Cut your broccoli into flowerettes, cut your garlic into half cloves, add corn and place into a bowl and drizzle with olive oil. Mix in salt, pepper and some sugar. (all to taste)
7 – Place into broiler (once heated) and roast for 7 to 9 minutes.
8 – When your oil is heated, place the pork into the pot – only do one piece of meat at a time. Cook for roughly 1 to 2 minutes per side, just make sure you don’t burn them!
There you go, you are done. Plate, add some capers, a wedge of lime and enjoy!
Sorry about the picture. I tried to get everything into the shot!
I loved the dish – there is so much more I one can do with this. The breading can be made into just about anything you desire. You can spice it it, or you can go with other flavors. Very easy, and very tasty.
The roasted broccoli – for me – was UBER good. I’ve made this dish in the past with brown sugar, but opted for regular this time. LOVED IT. The little lady didn’t care for the sugar, but loved the corn.
Oh, and Tina – the butter topic will be posted for you tomorrow.