For this week’s Food Blogging Friday, I thought you might like to try one of my hubby’s specialties. Michael is typically a gourmet type cook while I waddle in the land of comfort food. It’s the ebb and flow of things. It works for us. This is one of his favorites and I sure am a happy girl when he decides to make it. You should make it too. The flavor of the slightly bitter yet nutty and crisp arugula, perfectly compliment the rich flavors of the cheese and pork. Top it all of with a splash of fresh lemon juice and it’ll be something you won’t soon forget.
3 pork sirloin chops
1 cup of all-purpose flour (add more as needed)
2 eggs plus 4 tablespoons of milk
1 cup of seasoned bread crumbs (as more as needed)
2 tablespoons of butter
1 bag of fresh Arugula
4 tablespoons of olive oil (divided)
1 cup ripe cherry tomatoes
parmesan cheese shavings
Cut the sirloin chops to half of their original thickness to form tenderloins.
Michael says, “Sirloin chops are typically a little fatty. The benefit of pounding them out really thin saves you from having to trim all of them. The fat keeps them tender. When they cook, the fat cooks off, so no one has to bite into any gristle.” Nobody wants that.
Michael: “That’s what she said.”
I forgot to mention, you should have Sinatra playing in the background while you cook. If its worth doing, it’s worth doing with some class (as evidenced by our witty banter).
Line up three bowls. Put the flour in the first one, whisk the milk and eggs together in the second one, and add the bread crumbs to the last one.
Dip the pork pieces in each bowl, coating each piece.
Michael says, “Chilling them allows the breadcrumbs to adhere to the pork chops while you’re frying them.” Got it?
While you’re chillin’, juice one lemon.
Michael says: “Every part of this meal is dirt cheap, except for the cheese. If you’re going to skimp on the cheese, then there’s no point in making the meal.” Are you paying attention?
When the pork is appropriately chilled, melt the butter and 2 tbs of olive oil in a large skillet.