This was a Rachel Ray recipe from the new September issue and it was quite tasty! I didn’t change much except not using breadcrumbs. Let me tell you about breadcrumbs (at least the brands they sell at Publix)- they have a HUGE ingredients list! You would think- dried bread, salt, spices- no way. Tons and tons of crap. So I got some Back to Nature Crispy Wheat Crackers and put them in the food processor- it was a delicious substitute.
For this recycled recipe:
1 cup flour
3 large eggs ( I used 2- it was plenty)
2 lemons, 1 zested, one cut into wedges
11/2 cups plain breadcrumbs (Back to Nature Crispy Wheat Crackers, crushed)
2 tbsp fresh thyme (I used 3 big pinches of dried)
2 cloves of garlic
1/2 cup grated parmigiano-reggiano cheese
11/2bs pork tenderloin (I used the boneless pork chops)- pound to 1/8 in thick
salt & pepper
extra virgin olive oil for frying
3 ripe heirloom tomatoes (i used vine tomatoes)
1 ear of corn (I used frozen silver queen corn- so good!)
1/2 red onion, finely chopped (I had a white onion- was just as good)
1/2 cup basil leaves chopped
Make 3 bowls, one flour, one eggs, one breadcrumbs with thyme, garlic, zested lemon and cheese. Dredge the pork in each starting with the flour, followed by the eggs, then the breadcrumb mixture. Make sure the pork is pounded really thin. I didn’t get it down to 1/8 of an inch thick and tried to cook it in the ovena little after frying it and some of the pieces were on the edge of not being completely done. Heat the evoo in a skillet over medium high heat (a little to hot for a cast iron… whoops) and fry the pork for 3 minutes on each side. Meanwhile chop the garlic, tomatoes, corn, onion, and basil and mix together. Once the pork is done add the fresh corn and tomato mixture on top and put lemon wedges on the side.
This was really good, I wasn’t convinced the cold salsa would taste good on top of the hot pork, but they complimented each other really well!