Tuesday, October 1, 2013

Maple Pork Chops and Asparagus with Lemon Herb Crumbs

(originally made 3/2013)

We frequently eat Asiago Crusted Chops, and while they are delicious, it's nice to change it up once in a while.    The sauce totally puts the chops over the top!   I used thin cut chops and used panko crumbs instead of regular.  Outstanding.   Jake ate seconds, then asked for the sauce over his rice.     Score!    Straight to the favorites file!

I got some perfect asparagus at the grocery store- I like the thin thin thin stalks  :)    I've had this recipe kicking around forever, I've got no source listed, but I found it at Food.com, so that might be where I got it from.   I used it more as a guideline, there was a bit of chaos in the kitchen as I was getting it together. 

I omitted the cheese, substituted panko for the bread, and pulsed all the ingredients in the food processor.  I laid out all the asparagus on a sheet pan, the topped it with the crumb mixture.  I roasted it for about 13 mins in the oven at 400, then tossed the broiler on for a minute or two.    YUM!    I even got Jake to eat a few spears.

  
                
* Exported from MasterCook *

                             Maple Pork chops


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     boneless pork loin chops (6 ounces each) -- used thin cut chops
     1/4      teaspoon  salt
     1/4      teaspoon  pepper
  1                     egg
     1/4      teaspoon  ground ginger
     1/2           cup  dry bread crumbs -- used panko
  3        tablespoons  butter -- used 1/2 butter 1/2 olive oil
                        SAUCE:
     1/2           cup  maple syrup
  1         tablespoon  Dijon mustard
  2          teaspoons  cider vinegar
     1/8      teaspoon  ground ginger

Sprinkle pork chops with salt and pepper. In a shallow bowl, beat egg and ginger. Place bread crumbs in another shallow bowl. Dip chops in egg mixture, then coat with crumbs.
    In a large skillet, cook pork in butter over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160°. Remove and keep warm. Add the remaining ingredients to the skillet; cook and stir for 1-2 minutes or until slightly thickened. Serve with chops. Yield: 4 servings.

Nutritional Facts 1 pork chop with about 1 tablespoon sauce equals 461 calories, 19 g fat (9 g saturated fat), 131 mg cholesterol, 432 mg sodium, 35 g carbohydrate, 1 g fiber, 35 g protein.

Originally published as Maple Pork Chops in Simple & Delicious January/February 2010, p25

Source:
  "http://www.tasteofhome.com/recipes/Maple-Pork-Chops"




 * Exported from MasterCook *

                 Grilled Asparagus with Lemon Herb Crumbs


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             slices  bread -- (used panko)
  2                     garlic cloves -- (used jarred minced)
  1           teaspoon  salt
  1           teaspoon  thyme leaves
     1/2      teaspoon  chopped fresh rosemary leaves -- (used dried)
  1                     lemon -- zested and juiced
  1         tablespoon  olive oil
                        asparagus
  1 3/4             oz  unsalted butter
  1 1/2             oz  Parmesan cheese -- finely grated (omitted)

Preheat oven to 400 degrees F.

Place the bread into a food processor along with the garlic, salt, thyme, rosemary, lemon zest, and olive oil. Pulse until roughly chopped into bread crumbs. I doubt store bought bread crumbs would work here. They are usually way too fine. Scatter the crumbs onto a shallow tray and bake in the oven until golden brown, which should only take a couple minutes or so.

Next, put the lemon juice in a small saucepan over a medium heat and whisk in the butter. Remove from the heat once the butter is melted.

Meanwhile, trim the woody ends of the asparagus. Drizzle with a tablespoon of olive oil and toss to coat. Season lightly with salt and a little pepper. Place on a grill pan over high heat and cook for a couple minutes, until the asparagus gets grill marks on them. Using tongs, flip the asparagus and cook the other side. If you don't have a grill pan, then go out and get one. You seriously NEED one. If for some reason you do not heed my advise, the asparagus can be steamed or boiled or roasted or micromwaved or however you prefer to cook them.

To serve, place the asparagus on a platter, sprinkle with the breadcrumbs and the Parmesan and then drizzle with the warm lemon butter sauce and serve immediately.

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