Tuesday, July 2, 2013

Bacon and Shallot Crusted Pork Loin Chop

This was a simple preparation and results were delicious.  Buy 1 Boneless Loin Pork Chop per Person - at least 1 1/4" thick.  I bought 3 chops and had extra bread crumbs, so these quantities will work for 4 chops.

Making the coating: This part can be done in advance.  Finely mince, 2 Strips of Applewood Smoked Bacon, you can buy just 2 strips in bulk at a good grocer and even though the butcher will raise an eyebrow, don't pay any attention to him or her.  Saute the minced bacon in a small skillet over medium heat.  While it begins to cook, finely mince 1 Small Shallot and add it to the bacon.  Continue cooking until it is a light golden brown. Note: this mixture will continue to cook as a coating, so it should be under done.  Turn off the heat and add to it 1/2 Cup Panko Bread Crumbs, 1/4 Freshly Ground Pepper, 1 /2 Tsp Parsley, Salt if you feel you need more

Getting ready to cook:  Preheat the oven to 350.  Take Pork out of the refrigerator about 30 minutes before cooking.  Preheat an oven proof skillet over medium heat.  Add Olive Oil enough to lightly coat the bottom. 

Ready to Cook:  This part takes about 30 minutes depending on how thick your chop is.  Note: if your chop is closer to 1" thick, preheat the oven to 375 and cook for less during that step.  Spread a 1/2 tsp Stone Ground Mustard to the top side (ONLY, not the sides themselves) of the chop.  Press into the crumbs.  Lay crumb side down on a plate and repeat with other side placing the chop directly into the skillet as you go.  Press the crumbs into the upward facing side so they really stick to the chop.  Immediately wash your hands when done.  I use mustard in a squeeze bottle.  If you are spooning it out of a jar, put desired mustard into a small bowl as to not contaminate the jar of mustard. 

Finishing off in the Oven:  When the first side done, the chop will release easily from the pan.  This will take about 5 minutes.  Once it's turned, place skillet in the oven for finishing.  My chops were about 1 1/2 " thick so I let them cook for about 20 minutes.  When they are done (and don't over cook them) they will feel firm but not hard.  Remove them from the pan and onto the plates or a serving platter.  Let them rest for 5 minutes before serving.  I simply add a small piece of foil to each plate and loosely wrap 2 of the corners.

LAST NOTE: When handling the chop once coated, handle it with tongs by the side or the coating you pain stakingly created will fall off.

I served these with Fresh Corn on the Cob, Sliced Garden Tomatoes (from my in-laws), and a Warm Crusty 5-Grain Boule.  What a satisfying summer dinner!!

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