Rosemary Pretzel Crusted Pork Chop and Endive Salad Servings

• 份量: 2 servings

配料

Pork Chop Ingredients

• 1 Ib. Boneless Pork Chops Thinly Sliced and pounded flat

• 1/4 Cun Panko Bread Crumbs

• 1 Cup Pretzels Crushed (Jumbo or Rods)

• 1 Tbsp Fresh Rosemary Chopped

• Salt and Pepper

2 Eggs

• 1 Tbsp Water

• Salt and Pepper

• 1 Cup Flour

• Heavy Pinch of Salt

• 1 tsp Garlic Powder

• 1 tsp Onion Powder

• repoer

• Neutral Oil (for frying)

• Lemon Wedges

• Chives for Garnish

• Flaky salt

Endive Salad Ingredients

• 1 Red Pear thinly sliced

• 3 Endive Leaves Separated

• 2 Cups Arugula and Spinach Mix

• Gorgonzola Cheese Crumbles

• 3 Tbsp Chives Thinly Sliced

Caramelized Pear Dressing/Dipping Sauce

• 1 Pear Roasted, core removed

• 1 tsp honey drizzled over with rosemary leaves

• 1/2 Cup Olive Oil

• 1 Tbsp Whole Grain Mustard

• 1 Tbsp Apple Cider Vinegar

• 1 Tbsp Fresh Squeezed Lemon Juice

• 1 tsp Fresh Rosemary Chopped

• 1 Garlic Clove Grated

• Salt and Pepper to taste

步骤

How I made it:

For the Salad Dressing: Preheat oven to 350°F. Slice a pear in half, removing the stem and core. Drizzle over ~1 tsp of honey and add a few rosemary leaves to the centers. Bake in the oven tor u-t minutes until Ine inside is sortened Allow pear to cool slightly before making the dressing.

Ada bakea pear and ine rest or ine aressing ingredients into a blender cup. Blend until smooth. Season to taste with additional salt and pepper.

This dressing is also the dipping sauce for the pork! For the Pork Chops:

Slice pork into ~1/2 inch thick slices. Pound until flattened in the same style as you would a chicken cutlet. For the Dredging Station: Using three trays/bowls. In one bowl add eggs, splash of water and season with salt and pepper. To another bowl combine flour, salt and pepper, onion and garlic powder. To the third bowl add crushed pretzels (I smashed them into a breadcrumb consistency but you can also use a food processor!), panko breadcrumbs, fresh rosemary and a pinch of salt and fresh cracked black pepper. Dredge the pork cutlets in flour, then egg and finally the pretzel breadcrumb. In a high sided skillet over medium heat add olive oil to the pan (~.25 inch depth). Once the oil is hot, fry the cutlets on each side for 3-4minutes or until golden brown and internal temperature of the cutlet reaches ~150°F. (Timing will vary based on thickness). Place on paper towels or a baking rack. Sprinkle over some flaky salt. For the Salad:

Add pear, arugula mix and endive to a bowl. Pour over a little dressing, lightly tossing all together. Finish by crumbling over gorgonzola cheese and chives.

For Plating: Add salad and cutlet to the plate, along with dipping sauce. a lemon wedde. Garnish the cutlet with extra thinly sliced chives. Serve and Enjoy!