Monday, July 15, 2013

Breaded Asian Pork

I love having a food processor and I love experimenting with new flavors I can add to my protein.  I found myself getting bored with the same old recipes involving chicken.  I wanted to branch out and experiment with a lot of different flavors by creating my own glazes, sauces, and rubs.  When I threw this dish together, it came out surprisingly delicious.  I hope you enjoy it!  Love having Kyle as my guinea pig.  I know not all of my recipes have pictures but I promise to upload them when I cook them again, which will be soon! There are some grocery items that you must always have on hand in your fridge and in your pantry. Here is a list of what I always have in my kitchen on top of staples such as sugar and flour:

Plain bread crumbs
heavy cream
Green onions
White or yellow onions
Tomato Sauces, Diced tomatoes, Tomato paste
Chicken Broth, Beef Broth
Chicken Stock
Corn Starch
Rice Wine Vinegar


2 lean thick cut pork chops boneless (about 1 inch thick)
1 cup of bread crumbs
1 tablespoon of Hoisin Sauce
2 tablespoon of soy sauce
2 teaspoon of rice wine vinegar
1/4 cup of green onions chopped

  1. Preheat oven to 350 degrees
  2. In a food processor, pulse together the green onions, vinegar, soy sauce, hoisin sauce until consistency is like a runny paste.  
  3. Brush all sides of the pork with the sauce and cover with bread crumbs
  4. In a large skillet, over medium high heat, brown the pork chops until the bread crumbs are a golden brown.
  5. Place the skillet in the oven and bake for 15 minutes
  6. Serve with ginger rice

Recipe for Ginger Rice

2 cups of steamed rice
2 tablespoons of minced ginger
1 carrot thinly sliced and julienned (short and thinly sliced)
1 tablespoon of white rice

  1. In a small skillet, melt the butter and add in the ginger and carrots.  Toss and heat for about 5 minutes
  2. Mix the ginger and carrots into your steamed white rice

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