COLD WEATHER COMFORT FOOD: PARMESAN PORK CHOPS
One of the wonderful things about cooler weather is that we get to get all kinds of wonderful comfort foods. They are the foods that warm our hearts and our souls. I'm making baked Parmesan pork chops and laying them on a bed of creamy Parmesan onions... Yummy. And the other secret is the brine... If you fear bland pork chops, definitely give brining a try. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Pork
Number Of Ingredients 22
Steps:
- THE BRINE
- Add all the brine ingredients to a saucepan, bring up to a simmer, and continue to simmer for about 10 minutes.
- Chef's Note: I have two kinds of brine for pork chops: One is a very sweet apple/maple syrup kind of brine. The other is a ripping tangy brine that hits you at the back of the throat. This is my tangy brine.
- Place the brine in the refrigerator until completely cool, about 1 hour.
- Place the brine, and the pork chops into a Ziploc bag and place in the refrigerator for 2 hours.
- Chef's Note: Because of the acidic nature of this brine, take them out after 2 hours.
- THE PORK CHOPS
- Gather your ingredients.
- Remove the pork chops from the brine, rinse thoroughly and discard the brine.
- Pat the pork chops completely dry with a paper towel, and allow to rest.
- Meanwhile, add the breadcrumbs, parmesan, cayenne, black pepper, and salt to a bowl and mix thoroughly.
- Spread the breadcrumb mixture on a large plate.
- Place a rack in the middle position, and preheat the oven to 365f (185c).
- Brush the top and sides of the pork chops with the olive oil.
- Press the oiled side of the pork chop into the breadcrumb mixture.
- Using your hands, press the mixture onto the sides of each pork chop.
- Turn breaded side up, and place on a baking sheet fitted with a piece of parchment paper.
- Chef's Note: Repeat for the other pork chop.
- Chef's Tip: We are not breading the other side of the pork chop for two reasons: One, it's difficult to brown the bottom side of a pork chop in the oven, and Two, we're placing this pork chop on a bed of creamy onions, and that would only turn the breading into a gooey mess.
- Place the pork chops in the preheated oven, and bake for 40 to 50 minutes.
- Chef's Note: The best way to tell if your chops are cooked through is to use an instant-read thermometer. The internal temperature should register 160f (71c).
- THE CREAMY ONIONS
- While the pork chops are baking, gather your ingredients.
- Chef's Note: This type of onion recipe typically calls for the use of pearl onions; however, I thought I would mix it up by using a nice big yellow onion.
- Cut the onion in half, pole to pole.
- Cut the two halves into thick half-moon slices.
- Place the butter, and olive oil in a sauté pan over medium-low heat.
- When the foaming subsides add the onions.
- Chef's Tip: Add a pinch of salt, to get the process started.
- Sauté the onions until they soften and begin to brown, about 30 minutes.
- Chef's Tip: When it comes to browning these onions; low and slow is the way to go.
- Whisk the tablespoon of all-purpose flour in with the whipping cream.
- Add the cream/flour mixture to the onions, and reduce the heat to low.
- Continue to stir as the mixture thickens, about 5 minutes.
- Add the Parmesan cheese and mix to combine.
- PLATE/PRESENT
- Add the creamy onions to a serving plate.
- Top with one of the baked pork chops, and maybe a garnish of apples. Enjoy.
- Keep the faith, and keep cooking.
CREAMY PORK CHOPS AND RICE DISH--COMFORT FOOD!
Make and share this Creamy Pork Chops and Rice Dish--Comfort Food! recipe from Food.com.
Provided by Monica120179
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F and spray a 9x13 glass pan with non-stick spray.
- Brown the pork chops in oil and garlic. Season liberally with garlic salt and black pepper.
- While the pork chops are cooking, combine the remaining ingredients in a bowl and pour into the 9x13 pan.
- Place pork chops on top of the rice mixture and pour the pan dripping over the pork chops.
- Bake uncovered at 350°F for 40 minutes.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 939, Fat 35.4, SaturatedFat 11.6, Cholesterol 198.7, Sodium 1820, Carbohydrate 78.8, Fiber 1.8, Sugar 3, Protein 70.8
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