Parmesan & Sage Crusted Boneless Pork Chops

Aug 18, 2014

The Parmigiano-Reggiano cheese and sage crust adds bold flavour while sealing in juice for moist, delicious chops. Although this dish is worthy of a special occasion, it’s so easy to prepare you’ll have a quick meal ready in minutes any night of the week!

Prep Time: 5 min  Cook Time: 10 min  Total Time: 20 min
Makes: 4 servings
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Ingredients
1 (1 1/4-ounce) slice white bread, torn into pieces
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh sage
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
1 tablespoon prepared mustard
2 large eggs, whites only
4 (4-ounce) boneless thin-cut pork loin chops, trimmed
1 1/2 tablespoons canola oil

Directions

1. Place bread in a food processor; pulse until coarse crumbs measure about 1 cup. Combine breadcrumbs, cheese, sage, salt, and pepper in a shallow dish. Place flour in another shallow dish. Combine mustard and egg whites in another shallow dish, stirring with a whisk.
2. Working with one pork chop at a time, dredge pork in flour, shaking off excess. Dip pork into egg white mixture, allowing excess to drip off. Coat pork completely with breadcrumb mixture. Set aside. Repeat procedure with remaining pork, flour, egg white mixture, and breadcrumb mixture.
3. Heat a large non-stick skillet over medium heat. Add oil to pan, swirling to coat. Add pork; cook 3 minutes on each side or until browned and done.

SOURCE: CookingLight.com

Paella! A traditional Spanish Dish

Aug 18, 2014

Paella originates from the province of Valencia Spain. Originally a dish made by shepherds over an open fire, it is now popular all over the world. The basic ingredients are olive oil, saffron infused rice and peas. Add sausage, chicken, seafood, other vegetables, or anything else you fancy to make a truly spectacular dish.

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus.

Ingredients
½ cup olive oil
2 Tablespoon Kosher salt
1 large Spanish yellow onion, diced
12 cloves garlic
6 large Roma tomatoes, diced
1 cup chopped Italian parsley
3 cups paella rice (California pearl rice is a good substitute)
6 cups chicken broth
Saffron or Azafran*
12 oz linguica sausage (or substitute chorizo)
1 ½ lbs chicken breast, cut into large cubes
1 ½ lbs fish, cubed
18 mussels in the shell
18 clams in the shell
1 ½ lbs shrimp, peeled and deveined

*The cost of Saffron is very high. Safflower (Azafran ) is an excellent and much more affordable substitute.

Directions

1. In a large deep saute pan heat the olive on medium-high heat and begin caramelizing the diced onion with the Kosher salt.
2. When the onion is just beginning to soften add the sausage and garlic. Continue to saute on medium-high heat until the onions are tender and the sausage is brown.
3. Add the tomato and parsley. Saute until the tomato is very soft. Lower the heat slightly if the mixture begins to over brown.
4. Stir in the rice and a pinch of Saffron or ¼ oz Azafran. Mix until it is well coated.
5. Add the chicken, fish and shellfish. Mix to coat and add the chicken broth.
6. Cover with a tight-fitting lid and place into a 400°F preheated oven. Bake approximately 30 minutes.