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April 23, 2013Cornmeal Crusted Pork Chops Recipe: Fast Flavor in a Thin Cut
I go grocery shopping practically every day. It’s part of myroutine and my work. While it’s a luxury to buy and cook fresh ingredientsdaily, it can sometimes be a chore that I have to surmount.
Yesterday was a case in point. I’d been working on a seafoodrecipe for days and had to go back to the supermarket yet again for more fish.We’d eaten enough of the seafood recipe trials to be seafood-ed out so I couldn’tput my husband through it again. I had to go two more rounds with my seafoodrecipe last night but I wanted to dine on something else.
What could be a quick and satisfying solution? Pork. Not aroast but a pork chop, thinly sliced to the thickness of my pinkie finger. Ilove that cut of pork chop because you get lots of porky flavor and can cook itrelatively quickly without drying. And the seasonings shine because there’smore to go around in every bite. And did I mention how much I love to gnaw onthe bones too? They’re just the right manageable size.
Thin-cut pork chops are also what I grew up with. Vietnamesepeople love them pan-fried or grilled, served with lots of rice on a platesince the pork has to be attacked with knife and fork. There’s often some nuoccham dipping sauce on the side. Last night we had the pork chops with pasta andstir-friedpea tips.
So when my eyes fell upon the tray of thin-cut pork chops, eachone rimmed with a layer of fat, a flood of delicious childhood memories cameover me. The four thin chops weighed a total of 1 1/3 pounds (600 g). Oncehome, I did a quick marinade and instead of coating them with breadcrumbs as mymom would do for herversion, I used fine cornmeal for crusty crunch. Dinner was on the table inno time and I got to chew on the bones too. Very satisfying and perfect for an easy weeknight dinner.
RECIPE
Cornmeal Crusted PorkChops
Serves 4 light eaters, 2 heavy eaters
Ingredients
4 thin-cut pork chops, about 1/3 pound (150 g)each1 large clove garlic1/4 teaspoon Kosher salt1/8 teaspoon black pepper2 shots of fish sauce1 large egg yolk1 or 2 small handfuls of fine cornmealOil for pan-fryingBasic Vietnamese dippingsauce (nuoc cham), optionalInstructions
Rinse and pat the chops dry. Set them on a platefor a moment.Finely chop the garlic then add the salt andpepper. Use the flat side of your knife blade to mash the garlic with theabrasive seasonings. Rub it all over the pork chops along with the shots offish sauce. Set aside to marinate for about 15 minutes; if you like, cover itwith plastic wrap.To cook, use a large skillet. Heat it overmedium-high heat with enough oil to thinly film the bottom. Meanwhile, add theyolk to the pork, break it with a fork or chopstick. Turn, slide, and rub thechops against each other to coat all sides with the sticky yolk. Put a handfulof cornmeal on a plate nearby and coat each chop in cornmeal, laying it down inthe skillet once you’re done. You’ll likely be able to cook 2 chops at a timeso let the other two rest on the plate after you’ve coated them.Pan-fry the chops for 3 or 4 minutes per side,adjusting the heat as needed, until cooked through and crisp. Insert a knife,if you’d like to test. Wipe the skillet clean between batches if there is toomuch cornmeal residue, before adding more oil.Serve the pork chops immediately with the nuoccham, if you like. This is knife and fork food.What do you do with pork chops? I also love pork steaks cut from the shoulder. Here are two great Vietnamese ways with pork steaks. You could certain apply the ideas below to a thin-cut pork chop:
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Comments Cornmeal Crusted Pork Chops Recipe: Fast Flavor in a Thin Cut
I go grocery shopping practically every day. It’s part of myroutine and my work. While it’s a luxury to buy and cook fresh ingredientsdaily, it can sometimes be a chore that I have to surmount.
Yesterday was a case in point. I’d been working on a seafoodrecipe for days and had to go back to the supermarket yet again for more fish.We’d eaten enough of the seafood recipe trials to be seafood-ed out so I couldn’tput my husband through it again. I had to go two more rounds with my seafoodrecipe last night but I wanted to dine on something else.
What could be a quick and satisfying solution? Pork. Not aroast but a pork chop, thinly sliced to the thickness of my pinkie finger. Ilove that cut of pork chop because you get lots of porky flavor and can cook itrelatively quickly without drying. And the seasonings shine because there’smore to go around in every bite. And did I mention how much I love to gnaw onthe bones too? They’re just the right manageable size.
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