Last nights meal had several inspirations. I was watching worst cooks (kind of painful to watch but I just can’t stop myself) I can’t believe how some people function without knowing um ANYTHING in the kitchen anyway they had to make a pork cutlet with a crunchy slaw on top. I had most everything on hand so; I got this. Plus I harvested 3 more enormous cabbages that I need to start using. I shared some and I am also trying for a third time to make sauerkraut. I’m really hoping for 3rd time’s a charm kind of luck.
Since I wanted to use what I had on hand I went for more of a warm slaw for under my pork than a cold one for on top. I didn’t want to risk making my cutlet soggy since I went thru the trouble of breading and pan frying; why on earth would I cover it with a wet slaw. This is the first time I have made a warm slaw and I wasn’t sure if it would work with how I wanted to make the chop but I actually we; my husband and I really liked it and will be having the leftovers for lunch today.
Mise en place is one thing that Anne Burrell stresses to the contestants and she is so right. It totally helps to have everything in place before you start cooking. Writing this blog has actually helped me be better at mise en place. I normally take out all my ingredients to take a picture for you to show you everything that you need for the recipe. Then I measure and chop everything for another photo op and finally place them in an order next to my stove of how they are added to the pan/pot whatever I am using. So thank you for helping me I really appreciate it.
1 large onion diced
3 carrots peeled and julienned
½ head of cabbage thinly sliced
1 granny smith apple cored and diced
1-2 Tbs apple cider vinegar
¾ cup chicken stock
Freshly cracked black pepper
Once everything is cut up add oil to your pan on medium heat add the onion and apple cook till soft and lightly browned; about 4-5 minutes. Add the cabbage and carrots along with some salt and pepper; cook till the cabbage starts to wilt about 3-4 minutes. Add apple cider vinegar and cook down till the pan is almost dry, add the stock and cook down for another 4-5 minutes.
4 boneless pork chop pounded thin
Breading station – 3 shallow vessels; I use pie plates
2 cups of flour
2 cups of panko
3 eggs beaten
Season all 3 with kosher salt and pepper, I added about a ½ tsp of cayenne to the flour
Dredge pork in the flour, then egg and finally the panko. Heat enough oil in a large skillet to cover the bottom about ¼ of an inch. Once oil is shimmering add the chop and cook till browned, turning once brown on the other side.
Plate the slaw on the bottom of your plate and cover with a chop – Yum