the goods:
1 and 1/2 cups panko (Japanese bread crumbs that can be found in the international foods isle)
2 tablespoons vegetable oil
4 boneless pork loin chops
3 tablespoons Dijon mustard
16 ounces frozen corn kernels
1/4 to 1/2 cup whole milk
3 ounces cream cheese, cut into pieces
2 tablespoons snipped fresh chives
Preheat oven to 425 degrees. On a rimmed baking sheet, toss panko with oil. Bake, tossing once or twice, until golden brown, 5 to 7 minutes. Transfer to a plate. Reduce oven temperature to 400 degrees.
Meanwhile, place chops between 2 large pieces of plastic wrap. Using the flat side of a meat mallet, pound to make 1/4-inch-thick cutlets.
Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.
Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 15 minutes.
While pork is in the oven, place corn and milk in a medium saucepan, simmer over medium heat until corn is tender, 10 minutes. Remove from heat; stir in cream cheese and chives. Season with salt and pepper.
2 comments:
I made that last week. It was really good.
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