4 boneless pork loin steaks or chops (about 6 ounces each), trimmed of all fat and sinew (about 5 ounces each trimmed)
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 egg, beaten well with a fork in a shallow bowl
2 tablespoons canola oil
1 tablespoon unsalted butter
3 tablespoons balsamic vinegar
1/2 cup homemade chicken stock or canned low-sodium chicken broth
- Using a meat pounder (or the side of a hammer), pound each of the pork steaks or chops so they are about 5 1/2 by 4 1/2 inches and 3/8-inch thick. Sprinkle the pork with the salt and pepper, then dip each piece into the beaten egg and coat well with the
rice cake crumbscooked/hydrated quinoa* or bread crumbs. (The meat can be prepared to this point a few hours ahead and refrigerated.) At cooking time, heat the oil and butter in one very large or two medium skillets, preferably nonstick. Add the coated pork and sauté for about 1 1/2 minutes on each side, or until cooked through and browned on the outside. Transfer to a serving platter.I baked the pork chops in the oven for about 25 minutes and turned the pork chops halfway during cooking time. Remember don't use something sharp lest the toppings fall off like how it did for most of mine :(
- If using two skillets, combine the drippings in one skillet. Add the vinegar to the pan and cook for 30 to 45 seconds, until most of the liquid has evaporated. Add the chicken stock and Bloody Mary mix and cook for about 1 minute, until slightly thickened.
- Pour the sauce over and around the steaks or chops and serve with the cilantro or chives sprinkled on top.
Honestly, I have to admit that I was just too lazy to make the sauce which I should have because halfway through eating, we both felt it was a tad too dry. However, I must say that the quinoa/panko crust was really crunchy and very tasty too.
*I cooked the quinoa with 2 parts water to 1 part quinoa and then let it cool and drain. Then I toasted it in the oven for about 8 to 10 minutes so the moistness gets lesser and easier to coat the pork chops with.
I also made roasted cauliflower with some goma sauce and chives inspired by this fusion Japanese chef cuisine I had a few days back. I roasted the cut up florets at 180 degrees celsius for about 25 minutes after marinating them with abit of cumin powder, olive oil, salt and pepper. Then I garnished it with chives and goma sauce.
I'm going to submit this post to I Heart Cooking Clubs.