Pork Schnitzel

I made this tonight after not having made it for 2 years.  It was "lost" in my food binder!  It goes with another recipe I have blogged:  Mushroom and Mustard Spaetzle.  Both are very good.

I got the recipe from www.foodnetwork.com 

Pork Schnitzel

Recipe courtesy Tyler Florence

Prep Time:

25 min

Inactive Prep Time:

12 min

Cook Time:

6 min

Level:

Easy

Serves:

4 servings

Ingredients

• 4 boneless pork loin chops (about 5 to 6 ounces each)
• 1 1/2 cups all-purpose flour
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1/2 cup milk
• 4 cups plain dried bread crumbs
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 1 sprig thyme
• Lemon wedges

Directions

Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.

Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.

Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.

Heat oil and butter in large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and the fried thyme sprig before serving.

Pork & Pesto stuffed Ravioli

Submitted by Lisa

I have had a bag of dehydrated ancho chili peppers in my cupboard for a couple of months!  I wanted to do something creative with them and was having  no luck finding a recipe that looked good.  While searching for recipes, I found several that had things I liked so this recipe below is a compilation of those that I found.  I am the kind of cook who takes a little from here and a little from there and uses what I have in the house to create.  Usually I find a recipe and end up substituting most of the ingredients with what I actually have instead of what it calls for.  You end up with some interesting foods!  It is fun though and helps you get more creative on your own.  The ancho chili's add a nice little pop of heat with out ruining your taste buds and sending you running for the jug of milk. I hope you like this!

tip:  keep some egg roll wrappers on hand in the fridge for those creative moments.
Ingredients:

1 cooked and shredded pork loin ( you could use cooked chicken or turkey also)
1 medium onion
12 to 15 basil leaves
1/2 cup parmesan cheese
4 cloves garlic OR 1 1/2 tbsp Garlic Garlic from tastefully simple
2 cups grape tomatoes  (or chopped up larger tomato)
1 can chicken stock
2 tsp sugar
1 pkg round wonton wrappers
1/2 cup cream cheese (1/2 a brick)
2 dehydrated ancho chili peppers (re-hydrate in hot water before use)

Directions:

1.  Cook the pork loin in crock pot until it shreds easily.  I put a little soy sauce in with it and pepper.
2.  Once shredded, use about 2/3 of it and keep the rest for a sandwich.
3.  In a small food processor, mince 1/2 of the onion, 3 of the cloves of garlic or 1 tbsp of the Garlic Garlic,            the basil leaves and 2 tbsp of the chicken stock.  Blend until finely ground.
4.  Take this mixture and stir into the shredded meat.  Place small amount in center of wonton wrapper.

Wet the edges with water and place another wrapper on top, sealing carefully to remove all air.  Set aside on a dry plate or peace of parchment paper.  Make sure not to let the finished ravioli's touch each other...they will stick together.

5.  Once all the ravioli's are made, you can store them in the fridge in single layers in between parchment or continue on with the sauce steps.

Sauce:
1.  Chop the rest of the onion and add another clove of garlic pressed, or 1/2 tsbp of the garlic garlic, and chopped up ancho chille peppers.  Place in pan with olive oil and cook until slightly softened.

2.  Add remaining chicken stock, sugar and tomatoes.  Cook covered until tomatoes start to burst.  Once that happens, smash them with a potato masher and add the rest of the cream cheese.  Stir until mixed in. Now add in the ravioli's and cook until they are tender and coated with the sauce.

3.  Garnish with additional basil and parmesan cheese.

Pork Chop Bake

DELICIOUS!!

Submitted by Lisa

This is a recipe that my grandma Dorothy used to make and it was grandpa's favorite. If you are short on time but need a hearty delicious dinner, this is for you. (I often substitute ground beef) You just throw it in the baking dish and wallah, in 2 hrs. you have a great meal! My kids actually lick the plate when done.

Ingredients:

6 thick center cut pork chop (you can substitute ground beef, 2 lbs)

5 to 6 potatoes

2 handfuls of baby carrots

2 cans cream of mushroom soup

2 pkts of dry onion soup mix

1 1/2 c water

Directions:

1. If using pork chops, just brown all sides in a frying pan. If using ground beef, no need to pre cook at all.

2. Pour the cream of mushroom soup, the dry onion mix into the baking dish and stir together and spread along the bottom of the pan.

3. Lay the pork chops on top of the soup mixture. (if using ground beef, just break up the uncooked beef in drop it in chunks over the top of the mixture.

4. Peel or leave washed potatoes unpeeled and roughly chop, add on top of and in between the meat.

5. Sprinkle the carrots in along with the potatoes.

6. Salt and pepper it all.

7. Pour the water over the mixture, no need to mix it in, cover with tin foil.
**Tip** put your baking dish on top of a cookie sheet with edges in case it bubbles over a bit.

8. Bake at 350 degrees for 2 hrs.

Serve with some homemade bread! YUM

Like the Artisan Bread Loaf