while flipping through the food porn-y pictures in a cooking magazine, i ran across a photo of breaded pork chops and a lovely mess of thin zucchini and yellow squash strips altogether co-existing happily on a plate. there was, of course, no recipe since i think it was an ad for something, so i made it up. occasionally, that works out well for me. it’s one of the same reasons i like to read the restaurant reviews in the food section of Texas Monthly magazine. they blurb the best parts of some restaurant’s menu and if it sounds good to me, i’ll make up a recipe fitting the description. silly, i know, but it works when menu-making ennui has struck and you don’t want to have another taco night because you’ve ceased to be creative.
Lemon Zest-Parmesan Panko Crusted Pork Chops
panko bread crumbs
zest of 1 lemon
a smallish pile of grated fresh parmesan cheese
a little bit of oil, for browning the chops
salt and pepper
heat the oven to 400. make a breading station: put your flour in one plate, your beaten eggs in a bowl in the middle, and then the panko in another plate. heat some oil in a large pan. add salt and pepper to the panko and the lemon zest and grated parm. mix this together well. salt and pepper your chops, dredge them in flour, then egg, then cover them well with the panko crumbs. add these to the hot oil and brown well on both sides. set into a baking dish or sheet and pop them into the oven to finish cooking. it won’t take long. just check them with the meat thermometer periodically until they’ve come to the right temperature.
a small-medium green zucchini, sliced thinly with a mandoline
a small yellow squash, sliced thinly (use that mandoline!)
onion, thinly sliced
garlic cloves, minced
salt and pepper
heat some oil (we’re talking like, a teaspoon here) and a little bit of butter together. add the onions and garlic. cook until the onion has slightly softened. add the zucchini and squash slices. cook them until they’ve softened a bit. salt and pepper these.
cooking music: Neko Case, Middle Cyclone (again, yes, i know, i love this record)