When I'm cooking a large dinner, I like most dishes to be super simple to make, and this menu definitely qualifies. While the pork is a little work-intensive, the potatoes and green beans take no time at all and can be baked together at the same temperature.
For me, there's a lot to hate about most pork chops: bland pieces of dry meat with a soggy breading that falls right off (I hate soggy bread!). This recipe defies all of that. It features a crunchy herb coating and a quick brine which makes the meat retain both moisture and flavor. The following potato preparation is my absolute favorite, good for dinner alongside meat and for breakfast the next day alongside eggs. Finally, the inherent sweetness of the green beans is complimented by a splash of maple syrup and offset by the spiciness of mustard.
2 bone-in center-cut pork chops, each 3/4-inch thick
1/4 cup + 1/4 teaspoon salt
1.5 cups bread crumbs
1 shallot
1 teaspoon fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 tablespoon Parmesan
2 extra large eggs
2 tablespoons Dijon mustard
1/4 cup + 6 tablespoons unbleached all-purpose flour
1 lemon
Trim the pork chops of the excess fat around the outer edge (before on left, after on right). I like bone-in cuts of meat because they're usually more tender.
Place the pork chops in a ziploc bag and add salt along with a quart of water. Refrigerate for at least half an hour, but no more than an hour (beyond that time, the pork will be mushy due to excessive protein breakdown). This seems like a lot of salt for two pork chops, but most of it won't be absorbed; the important thing is to create a solute gradient. Further dorky explanation here.
While the pork is brining, finely dice the shallot. Shallots look like mini onions, but their flavor is much more mellow.
Fresh herbs are generally preferable to dried, but since my thyme plant is seriously pathetic, I'm using dried thyme.
On a baking sheet covered with parchment paper, toss the bread crumbs with shallot, thyme, pepper, and 1/4 teaspoon salt. Add enough oil to lightly coat the bread crumbs. Bake at 350 degrees for 15 minutes, stirring twice to avoid burning the crumbs at the edges. They should be a beautiful deep golden brown.
While the crumbs are baking and the pork is brining, separate the eggs, reserving the whites and discarding the yellows.
Whisk in mustard and 6 tablespoons flour.
It should be super thick and sort of gloopy, which is weird, but works in this recipe.
Grate Parmesan and stir into cooled bread crumbs, then set up a breading station!
Remove the pork chops from the brine, rinse them, and gently pat dry with paper towels. Place 1/4 cup flour in a plate, and coat each chop, shaking off excess.
Cover all surfaces of the pork in a thick coating of the egg mixture, then press into the bread crumbs.
Lightly coat a wire rack with cooking spray and place over a baking sheet (or oven-safe plate if you ran out of baking sheets like me). Bake at 425 degrees for 17-25 minutes, or until the internal temperature is a safe 150 degrees. Let rest for 5 minutes before serving with lemon wedges.
10 baby potatoes
Extra-virgin olive oil
Dried thyme
Freshly ground black pepper
Salt
Place potatoes in a baking dish and add 3/4 cup water.
Cover tightly with aluminum foil, creating a happy little steamer :)!......Bake at 450 degrees for 30-35 minutes, or until a fork inserted into a potato enters easily.
Remove from the oven. Then, with your mitts still on, open a corner of the foil away from you so that the steam doesn't escape into your face.
Lightly coat each potato in oil and place on a baking sheet. With a flat and heavy object, smush each potato into a patty about a 1/2-inch thick. Drizzle each with olive oil and sprinkle with thyme and pepper and generously with salt, because potatoes don't really taste like anything, do they?
Roast potatoes on rack furthest from oven coil for 15 minutes, then transfer to rack closest to coil for 10 minutes. Keep an eye on them, because they'll burn easily (clearly almost happened here). Remove when the edges are a deep brown and the skins are golden. I'm not a huge potato fan, but I adore these; they're crispy around the edges, fluffy in the center, and deliciously seasoned.
1 pound green beans
1 tablespoon vegetable oil
1/2 teaspoon salt
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
Pinch cayenne pepper
Remove ends of green beans and toss on a baking sheet with oil, then sprinkle with salt. Bake at 450 degrees for 10 minutes.
While the beans bake, combine syrup, mustards, and cayenne in a small bowl.
Remove beans from oven, toss with mustard mixture, and bake again for 10 more minutes until wonderfully caramelized, sweet, and tangy.
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