Sauteed Pork Chops with Mustard Sauce/Caesar and Hominy Croutons

Sauteed Pork Chops with Mustard Sauce/Caesar and Hominy Croutons

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons olive oil

  • 1

    cup finely chopped onion

  • 3

    cloves garlic, finely chopped

  • 1

    cup white wine

  • cups water

  • 1

    cup white cornmeal, plus 1 cup for dredging the croutons

  • Salt and freshly ground pepper

  • 3

    cups canola oil

  • Parmesan Crisps:

  • 1

    cup grated Parmesan cheese

  • 1

    cup grated Asiago cheese

  • 1

    tablespoon flour

  • Salad:

  • 1

    tablespoon mayonnaise

  • 1

    teaspoon Dijon mustard

  • Salt and freshly ground pepper

  • 1

    teaspoon pureed canned chipotles

  • Few dashes Worcestershire

  • Few drops hot pepper sauce

  • ¼

    cup red wine vinegar

  • 1

    teaspoon capers

  • 4

    anchovy fillets

  • 8

    cloves garlic, roasted

  • ¾

    cups olive oil

  • 5

    cups romaine lettuce, torn into bite sized pieces

  • Pork:

  • 4

    (1½-inch) thick center-cut loin pork chops, with bone

  • Salt and pepper

  • Olive oil

  • 4

    cloves garlic, finely chopped

  • 1

    cup finely chopped red onions

  • 1

    cup dry white wine

  • 1

    cup chicken stock

  • 1

    teaspoon Dijon mustard

  • 1

    teaspoon coarse-grained mustard

  • 1

    tablespoon finely chopped fresh thyme

Directions

Hominy Croutons: Heat oil in a small saute pan. Cook onions and garlic until soft. Add wine and reduce by half. Place the water in a medium saucepan and add 2 tablespoons of salt, bring to a boil. Slowly whisk in the cornmeal and cook for, 15 to 20 minutes. Season with salt and pepper and spread into a buttered 11 by 17 inch baking sheet. Chill in the refrigerator for at least 1 hour. Heat the oil in a cast iron skillet or a deep fry to 350 degrees F. Cut the polenta into 1/2-inch squares. Dredge lightly in cornmeal and fry in batches until golden brown. Parmesan Crisps: Heat a large saute pan over medium heat. Combine the cheese and flour in a medium bowl. Sprinkle 2 tablespoons of the cheese into the pan to form a 4-inch circle. Cook until the cheese is somewhat melted but not firm. Using a spatula, turn the cheese over and cook until firm. Drape the crisp over a large rolling pin until cool. Repeat. Salad: Put all ingredients except oil in a blender and blend until smooth. Slowly add the oil and season with salt and pepper. Place the romaine in a large bowl and toss with some of the dressing. Divide among 4 plates. Scatter croutons around and place a Parmesan crisp in the center of the salad. Pork: Season pork with salt and pepper on both sides. Heat a few tablespoons of oil in a large saute pan until almost smoking. Cook the pork for 3 to 4 minutes on 1 side or until golden brown, turn over, reduce heat to medium and continue cooking to medium doneness. Remove to a plate and keep warm. Pour off all but 2 tablespoons of the fat. Add the garlic and onions and cook until soft. Add the wine and cook until reduced by half. Add the stock and cook to a sauce consistency. Whisk in the mustards and thyme and season with salt and pepper to taste


Nutrition

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