2 boneless pork loin chops (about 5 to six ounces every)
½ cup all-purpose flour
Kosher salt and freshly floor black pepper
1 giant egg
2 tablespoons milk
1 cup plain dried bread crumbs or panko blended with ½ teaspoon dried thyme
1 tablespoon extra-virgin olive oil
1 tablespoon butter
Place every chop between 2 sheets of plastic wrap and gently pound them out with the flat facet of a meat tenderizer till they’re a good 1/4-inch thick.
Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in one other shallow dish and season with salt and pepper. Put the bread crumbs and thyme in a 3rd dish and once more season with salt and pepper.
Flippantly dredge every bit of pork in flour, then within the egg, and at last into the bread crumbs, urgent the bread crumbs onto the pork gently in order that they have a pleasant even coating.
Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to permit the coating to dry out a bit of and cling to the pork.
Warmth oil and butter in a nonstick skillet over medium-high warmth. Gently lay the cutlets into the pan and cook dinner till golden brown and crispy, about 3 minutes per facet. Take away to paper towels to empty.
Season with salt and switch to a serving platter whereas nonetheless scorching. Garnish with lemon wedges earlier than serving.
Orange Mashed Candy Potatoes
2 medium candy and potatoes
1 rounded tablespoons orange marmalade
2 tablespoons butter.
Bake the candy potatoes in a 425-degree F oven for 45-60 minutes. Peel the potatoes and put aside.
Soften 2 tablespoons butter in a small pot and add the marmalade.
Add potatoes and mash, season with salt and pepper. Serve with the pork.
Simple Corn Truffles
Makes 4 desserts
1 cup corn kernels
¼ cup finely chopped inexperienced bell pepper
¼ finely chopped onion
1/4 cup shredded cheddar cheese
1/2 cup self-rising flour
1 giant egg, evenly overwhelmed
1/2 tablespoon honey
1/3 cup heavy cream
¼ teaspoon cayenne pepper
Vegetable oil, for frying
In a big bowl, stir collectively the corn kernels, bell pepper, onion, honey, and cheddar cheese.
In one other bowl mix flour and the cayenne pepper.
Mix the flour combination and corn combination.
Stir within the eggs and heavy cream till the batter is nicely mixed.
Warmth the oven to its lowest setting and have prepared an oven-proof plate.
Coat the underside of a giant sauté pan with vegetable oil and place it over medium-high warmth. As soon as the oil is scorching, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it evenly right into a flat, round form. Prepare dinner the desserts for two to three minutes, then flip them as soon as and cook dinner them for an extra 3 minutes till they’re golden brown and cooked by.
Switch the corn desserts to the plate and place it within the heat oven.
Repeat the cooking course of with the remaining batter, including extra oil to the pan if wanted.