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.
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.