16 Jul2009

pork1

While I didn’t have access to a kitchen when I was in Paris browsing through various street/food markets, I did manage to buy a few ingredients (not perishable) throughout our trip with the intention of using them after returning home… The other night, I made these parmesan and breadcrumb encrusted “double” porkchops and served them with a dried fruit and fresh apple relish. The humongous golden raisins were from a stash purchased on recent trips. First make the compote or relish. Peel and cube a tart granny smith apple. Chop up some assorted dried fruit such as apricots, peaches, nectarines, etc. Add some golden raisins. Place this all in a pan with a couple of tablespoons of butter, some sugar and a little water and heat until the dried fruit has plump up and the apples are soft. You may add a bit of fruity liqueur if you like. Set this aside.

pork2

For the porkchops, I asked the butcher to custom cut some really thick pork chops, roughly 1.5-2.0 inches thick. Sprinkle chops generously with freshly ground pepper and some salt (not too much salt as parmesan can be salty. Then I dredged the chops in finely grated parmesan cheese, then into some beaten egg, then into fine breadcrumbs and pan fried them for a couple of minutes on each side in vegetable oil until nicely golden. Then I placed all of the chops on a rack over a baking pan and stuck it into a 375F oven for some 20-25 minutes (length of cooking time will depend on the size of the chops, you may want to use a meat thermometer to determine doneness) until the internal temperature was just under 150F. Let the pork chops REST FOR 8 MINUTES :) before serving, then top with the fruit relish. Simple, easy, and delicious. Take care not to overcook the chops as they will dry out. I know we were mostly conditioned not to eat undercooked pork, but more and more chefs are serving pork slightly “pink” these days. To be on the safe side, try and get the internal temperature of the pork to the recommended 145-150F mark before resting, where it will rise another 5+F or so. Most meat books suggest a 160F internal temperature but I think they are being extra safe.

 

COMMENTS:

  1. Vicky Go says:

    Are the large golden raisins what they call “sultanas”? I like raisins in the meat & the banana slices served on the side of the rice in arroz a la Cubana. But I can’t cook anything sweet for my family. They don’t like eating sweet/savory dishes – prefer spicy & relegate sweet to dessert which we’re not big on either. We willingly pass by patisseries to get to the charcuteries anytime!

    Jul 16, 2009 | 1:32 am

     
  2. jade186 says:

    Nice idea with the fruit relish – looks good :)

    Jul 16, 2009 | 1:34 am

     
  3. thelma says:

    yummy! you just gave me an idea what i will cook for dinner tonight. thanks, mm…..

    Jul 16, 2009 | 4:21 am

     
  4. peanut says:

    I might try the pork chops on the week end.
    Thanks for another great idea.

    Jul 16, 2009 | 7:09 am

     
  5. angelbride says:

    Looks yummy and very easy to prepare. Thank you for the never ending ideas on cooking.

    Jul 16, 2009 | 7:12 am

     
  6. Marketman says:

    Vicky Go, yes, sultanas… The porkchops are good without the sweet relish as well. The Parmesan gives it a saltier than usual crust.

    Jul 16, 2009 | 7:44 am

     
  7. sanojmd says:

    i tried doing chicken kiev with parmesan coating. but the problem is, i ended up with a burnt crust and undercooked chicken.. in short, it was a disaster.. hehe..

    Jul 16, 2009 | 8:24 am

     
  8. Beth says:

    Great idea!

    Jul 16, 2009 | 8:30 am

     
  9. betty q. says:

    Sanojmd: try this next time…after you have browned your parmesan crusted chicken …take it off the heat source and transfer to a pan or you can use the skillet (Heat proof!) and straight in the pre-heated oven to finish cooking it.

    BTW: where are you? Do you have ensaymada moulds? If you don’t, I still have maybe enough for 1 batch ( a little larger than muffin size…just a tad larger!). If you will send me your address, I can mail it to you together with detailed instruction on how to make ensaymada 101. As Natie knows, I don’t really like typing. So for really loooooong instructions, I much prefer to do it hand written.

    Jul 16, 2009 | 8:50 am

     
  10. betty q. says:

    My apologies Sanojmd and MM: I posted that comment without reading the entire post. I just saw the fruit relish!

    But maybe Sanojmd…mix your parmeasan with bread crumbs (panko or regular), and parsey… then dredge the chicken in flour first , then in beaten eggs, then in the bread crumb mixture…Pan fry and then proceed to step 2 in MM’s post.

    Jul 16, 2009 | 9:22 am

     
  11. dragon says:

    What I normally do when I do ‘breaded’ meats/fish is I cook the fruit/vegetables in the same pan as I cooked the mains. It absorbs the flavors and no need to season any further. Try adding shaved/chopped fennel into your fruit compote (I know it’s supposed to be “fruit) for a different/added twist.

    Jul 16, 2009 | 9:28 am

     
  12. Marketman says:

    dragon, fennel WOULD be a very nice addition, finished off with some chopped fennel fronds… the variations are endless. Many of the comments on the blog from accomplished home cooks are SO helpful… :)

    Jul 16, 2009 | 9:36 am

     
  13. diday says:

    thelma and peanut, me three. Not tonight, though, the family will be watching Harry Potter. This will be done on Saturday. For the relish, maybe the del monte fruit cocktail + a handful of raisins + liqueur? — these are already in my pantry. Salamat, Dong MM.

    Jul 16, 2009 | 9:47 am

     
  14. sanojmd says:

    betty q: wow, really?? are you sure.. but im not in the phils.. i’m in australia.. thanks betty q. you are so generous..

    Jul 16, 2009 | 9:55 am

     
  15. Lee says:

    Another happy pork post :)

    Jul 16, 2009 | 10:06 am

     
  16. betty q. says:

    Sanojmd: Oh, dear! Let me check with Canada Post how long it would take the package to reach you. Baka ka maduling sa kakahintay! I am near the Arctic and you are near Antartica!

    Jul 16, 2009 | 10:12 am

     
  17. sanojmd says:

    hahaha.. i know.. but i appreciate the kind gesture.. it was very sweet of you.. i’m so touched and flattered…oh, wow. i’m ecstatic with just your offer.. coming from betty q..

    Jul 16, 2009 | 10:17 am

     
  18. Technochase says:

    Mmm.. Mukang masarap ah!

    Jul 16, 2009 | 10:39 am

     
  19. Marketman says:

    diday, the fruit cocktail make be too liquidy… but you could try. Best perhaps if you have just one apple, some butter, and raisins…

    Jul 16, 2009 | 10:59 am

     
  20. betty q. says:

    Ok..Sano! Are you a Mrs. or Mr.? Anyway, depending on how much of a hurry you are to make those buns, it will reach you within 7 days by air or 4 weeks by surface mail. It is winter there now, isn’t it? The ensaymada will go well with hot chocolate!!!

    I remembered, MM , doing potato wedges a long time ago with parmesan crust. Teen-agers just gobble this up in no time! But for old folks ( Iwas going to say somethng that starts with an f, too!) like me, this is not good for the waistline but it tastes sooooo goood!

    If you want to try it,…for 4 patatas, unpeeled but scrubbed clean, then cut each potato into 8 wedges. Pat dry with paper towels!
    Now, in a zip plock bag, combine: 1/3 to 1/2 cup grated parmesan cheese, 1 tsp. paprika , 1 tsp. garlic powder, 2 pinches salt, 2 pinches pepper. In a separate bowl, put 1/3 cup oil. Dip wedges in oil and then shake in the cheese bag. Arrange on baking sheet sprayed with Pam , skin side down and bake at 400 degrees for 1/2 hour to 40 minutes.

    Jul 16, 2009 | 11:03 am

     
  21. Marketman says:

    bettyq, those potatoes sound GOOD. The Teen would be thrilled. Maybe if you want to be a touch healthier, we can use SPRAY on oil instead to reduce fat… will have to try this… thanks!

    Jul 16, 2009 | 11:07 am

     
  22. sanojmd says:

    yup. it’s winter.. i don’t mind waiting.. i’m just glad that i will have personalized ensaimada recipe from betty q with bonus ensaimada molds. thanks so much.. ah, MM can i ask for a favor. is it ok if u can send me betty q’s email add so that i could forward my address to her.. thanks MM..
    and betty q, thanks so much. btw, i’m a new mrs.. thats explain why my being novice in the kitchen. thanks so much!!

    Jul 16, 2009 | 11:13 am

     
  23. sanojmd says:

    got it MM! thanks! and betty q, i already emailed you. thanks!
    cheers!

    Jul 16, 2009 | 11:49 am

     
  24. bagito says:

    “REST FOR 8 MINUTES :)” —-> wink, wink ;-) LOL!

    Jul 16, 2009 | 11:57 am

     
  25. betty q. says:

    Oh, yes, MM! …isn’t it wonderful for the spray on oil thingey? Why deprive old f like us from enjoying parmesan potatoes once in a while!

    Jul 16, 2009 | 12:06 pm

     
  26. cheche says:

    Hi MM, is there no need for salt and pepper on the chops? Thanks!

    Jul 16, 2009 | 12:41 pm

     
  27. faith says:

    MM, I like the idea of the fruit relish. I’ll try that this weekend. What about slicing the fruit smaller and making it a stuffed porkchop, though? I tried making porkchop stuffed with apples and kesong puti before. We could eat it, but it didn’t have much flavor. Having the fruit stew in water, butter and sugar beforehand would bring out the flavor better, I think.

    betty q, the potato wedges sounds great! Thanks for sharing. :)

    Jul 16, 2009 | 12:42 pm

     
  28. Jen Laceda says:

    I agree that, nowadays, pork can be slightly undercooked or pink. Better than masticating a tough and dried out meat!

    I like using panko bread crumbs for my fried pork (a modern twist on ala milanese). What kind of breadcrumbs did you use for this one, particularly?

    Jen

    Jul 16, 2009 | 1:26 pm

     
  29. Marketman says:

    cheche, OMG, yes of course, you need salt and pepper on the chops before the parmesan! Thanks, I will revise the post above. Jen, yes, panko would work too. But for these chops I just used old french bread that we made into our own breadcrumbs. Faith, stuffing might work well, but I like the relish separate in case some guests don’t want it. The Teen, for example, just liked the chop mostly and a few apple cubes.

    Jul 16, 2009 | 1:26 pm

     
  30. diday says:

    Thanks, MM, for the warning. I’ll forgo the fruit cocktail. Fortunately, we have a variety of dried fruits at our local supermarket I could use.

    Jul 16, 2009 | 2:18 pm

     
  31. Cris Jose says:

    I like my porkchops with the taba… pasintabi po sa mga health conscious… :)

    Might try this one of these days… malapit na mag-expire yung stock ko na parmesan cheese… sayang naman.

    Jul 16, 2009 | 2:18 pm

     
  32. Marketman says:

    Cris Jose, the edges of these chops had quite a nice piece of fat. With the parmesan crust, it was really good. But if you are watching cholesterol, cut out the fat.

    Jul 16, 2009 | 2:36 pm

     
  33. MrsS says:

    Did you have the pork chops with rice? I wonder what starch best matches this dish?

    Jul 16, 2009 | 4:40 pm

     
  34. michelle says:

    thanks for this new take on the pork chops,i just hope I don’t overcook it! :) what other simple side dish would compliment these chops?

    Jul 16, 2009 | 5:01 pm

     
  35. betty q, says:

    MrsS; do you want over the hill top starch for this pork chop? How about MM’s duck fat potatoes…the fruit relish cuts the richness so hindi nakakasawa the potatoes!

    Or maybe risotto?

    Jul 16, 2009 | 5:43 pm

     
  36. Connie C says:

    Ahay, all this pork talk, Kainggit!. Old f? yes, wish my trigger fingers didn’t act up with the pork. I will suffer at the EB.

    And watch it sanojmd. Bettyq’s endless supply of ensaymada molds can be costly. Being one of the recipients of her generosity, I am now buying a pro Kitchenaid. I regrettably gave away an old one, a hand me down from nineteen kopong kopong pa. I want a replacement for my Krup which makes a ridiculous sight when the dough envelopes the paddles and climbs to the top of the mixer.

    Jul 16, 2009 | 7:08 pm

     
  37. Marketman says:

    Mrs. S, actually, I served this with a leek & potato soup so that was the starch, then a nice big green salad along with the porkchop. But if you want a more traidtional pairing, some potatoes would be good.

    Jul 16, 2009 | 7:27 pm

     
  38. cheche says:

    Hi MM, re: salt and pepper, good thing I postponed making this until tomorrow! I’m a new housewife and would have done exactly as you originally posted (w/out seasoning). I wasn’t sure if the parmesan would be enough to give it flavor. Thanks!

    Jul 16, 2009 | 11:48 pm

     
  39. dragon says:

    To michelle: another version I’ve done for a simple meal—slice apples, celery, carrots, onions and throw them into the same pan (after taking off the chops while they are resting). Stir around, add oil or butter if you wish. Usually, there’s no need to season further because you’re absorbing the flavors of the chops. If you do need to season, try sprinkling some cinnamon and nutmeg.

    Jul 17, 2009 | 9:02 am

     
  40. Marketman says:

    cheche, parmesan is pretty salty, but always good to salt and pepper too… good luck. dragon, that sounds good!

    Jul 17, 2009 | 9:28 am

     
  41. MrsS says:

    Hi betty q and MM. Thanks for the suggestions. I think I’d pair this with potatoes. My husband does not like cream soups and I don’t know how to make risotto. I have bookmarked this recipe and will make it when I see my husband in 3 weeks.

    Jul 17, 2009 | 5:02 pm

     
  42. izang says:

    my husband would definitely eat anything with cheese…this one sounds super….

    MM, can I use fish fillets as well?

    sanojmd, i envy you…hehehe….just starting to try my hand with baking…i have tried MM’s and betty q recipes for the putong ube…and they were really good….ubos agad…

    btw MM, off topic, your recipe for the banana cake was a winner…i have been referring to it always and it works well in an oven toaster…when friends ask me where I got the recipe…I always say its from your site…thanks very many….

    Jul 18, 2009 | 7:41 am

     
  43. betty q. says:

    Izang: Where were you when I was pleading to the madlang people to take the ensaymada moulds my hubby wanted me to give away so he can use the space those moulds occupied in the garage shelf…

    We are also not meat people…more chicken and fish consumption. …But somehow, pork is usually paired with apples. For fish, I would use a fresh fruit salsa…summer fruits are in season here…nectarines, peaches, mangoes (from Mexico), cantaloupe!

    Izang…you want to impress hubby? BUy a couple of corn ears with the husk (for 2 people). Then neatly pull back the husk, and snap the corn cob from it leaving the husk intact. SOAK the HUSK in WATER WHILE PREPPING YOUR FISH. Now, prep your fish fillet…like salmon about 4 to 6 oz. each. Season and add a touch of oil. BARBECUE the fillet until just seared on high heat. ..just 1 to 2 minutes. It will still be undercooked! THen place in the middle of the husk and close the leaves around it forming or shaping it into a corn ear. I forgot, remove the silk! Tie ends with a strip of the leaves. Return to barbecue and grill until slightly charred. on your dinner plate, Then fold the top half and tuck it underneath exposing the fish. Serve with your fruit relish. He will think you bought it! You might as well grill the corn cob, too and eat it!

    Jul 18, 2009 | 9:18 am

     
  44. izang says:

    hi betty q, I am literally all smiles when I read your post…my hubby LOVES corn…can eat four ears in one seating…and if it comes with a barbecue, would definitely earn me major points…hehehe…(he may buy that oven I have been hinting for quite some time)…

    I will try this and post the feedback….thanks very much!!!!

    Jul 19, 2009 | 8:06 am

     
  45. QueenB says:

    I did this using chicken fillet cut into strips. Sort of chicken fingers, served it with homemade chips/french fries and garden salad. My kids love them!

    Jul 19, 2009 | 10:37 am

     
  46. bluegirl says:

    Hi BettyQ, I will be kapal-mukha… May I ask for your recipe for ensaymada? I am planning to make this for my Christmas give-away and I find the recipe I’m using to be wanting. I was sifting through MM’s ensaymada posts and got sold when I read your comment about how you ensaymada’s texture was like picture#2 of MM’s 12 Dec 2009 post.

    Jul 20, 2009 | 2:52 pm

     
  47. bluegirl says:

    Oooppps.. typo error… 12 Dec 2008 post.

    Jul 20, 2009 | 2:52 pm

     
  48. pinay in dutchland says:

    him tried this recipe today and it was a real winner. Thanks for sharing. Will blog about you soon and will link you up.

    Pinay in Dutchland

    Jul 21, 2009 | 1:00 am

     
  49. betty q. says:

    Bluegirl: Are you sure you want to do this as your Christmas presents? I hope you are not planning on giving this to everyone or you might regret it! Just ask Ted!!!

    But if still insist on doing this, I hope you have the noulds. If you don’t, then maybe you can ask someone to send them to you from back home since I already promised the last of my moulds to SANOJMD. So what seems to be the problem with your recipe? It is lacking in what? Maybe I can help you trouble shoot. Sometimes, some cookbook authors tend to forget including detailed steps for home cooks/bakers to simulate what they would normally do in an industrial setting.
    Anyway, send me an e-mail:mymudcake@hotmail.com and we’ll sort this out. If what you are still not happy with what you have after trouble shooting, then I will teach you mine! …fair enough?

    NAHIHIYA NA AKO TO OUR HOST HERE though I know that he is really very patient and VERY ACCOMMODATING by allowing me to post REAAAAAAAALLLYY LOOOOOONG comments! As Natie says, my comments are like mini novellas!!!

    Jul 21, 2009 | 1:11 am

     
  50. bluegirl says:

    BettyQ, have sent an email already. MM, thank you for being understanding, patient, and accomodating when we hijack your blog.

    Jul 21, 2009 | 7:54 am

     
  51. betty q. says:

    Bluegirl: …sorry but nothing in my inbox from you and nothing in the junk folder too! Plese try again. If it still doesn’t go through, send me your e-mail address so I can reply back and put your address in my contacts. This way maybe the server will not think your address is one for the phishing books! I have to admit that this new computer is way too efficient, that it is sometimes getting to be annoying!!!

    Jul 21, 2009 | 9:58 am

     
  52. marissewalangkaparis says:

    Thanks MM..I will try this. Used to do this..and I guess the answer to my problem has just been answered by segue-ing to placing it in the oven after panfrying it….sounds great. Will do again….

    Jul 21, 2009 | 2:46 pm

     
  53. bluegirl says:

    Hi BettyQ, here’s my email: ireneuy@netzero.net

    Jul 22, 2009 | 8:03 am

     
 

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