PORK CHOPS 4 THE WIN!
The Weeknight Winner You’ll Make Again and Again
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DECEMBER 4TH: NATIONAL COOKIE DAY!
Wow. So it’s December already?! Did you know that this Saturday, December 4th, is National Cookie Day? We didn’t either. And what do these “days” mean anyway? But hey, any excuse to make-and-eat cookies is a GREAT day!
AU: If you like a classic chocolate chip cookie, I would suggest my 10-year Chocolate Chip Cookies. They are chewy, yet crispy. Chocolatey and caramel-y with a tiny kick of espresso powder to amp up the cocoa notes.
Programming note: Watch me make them LIVE on Good Morning America on Wednesday, December 15th in the 8:00am hour! Who says you can’t go home?!
TUNE IN: WEDNESDAY, DECEMBER 15TH @ 8:00AM
EK: Those cookies are sooo, soooo good! And, I can’t wait to see you make them on GMA--talk about a sweet treat! Besides Anthony’s “10-year Cookies”, my second new favorite cookie is something that I discovered in San Antonio, TX over Thanksgiving. Some of you may know this cookie, but it was new to me…
EK: When I was first given this big pink crackly cookie, I wasn’t sure what to think, but one bite sent me down the Polvorones (a.k.a. Mexican Sugar Cookie) rabbit hole. I know that I will make them for years to come. And, the fun thing about the bright colors is you can make them all year long in any shade that suits the season--or your mood!
Click here to read more and get the recipe.
WHAT’S 4 DINNER?: ANTHONY’S “FAMOUS” PORK CHOPS
AU: These are my inner-circle-famous pork chops that are the weeknight dinner one makes when it’s been a long day at work, traffic getting home is a nightmare, the kids are screaming (I don’t have actual human children, but my two french bulldogs are basically toddlers who need constant attention). When I don’t have an ounce of culinary creativity left in my body, I turn to the old standby: The Pork Chops. They are very low on effort and VERY high on flavor/reward.
A few notes…
Composed almost entirely of pantry staples, they are quite literally the easiest thing in the world to make, and they’re equally riffable. Try ‘em with chicken! Switch up the mustards! Use different herbs!
I typically employ a combo of fresh rosemary (because I love pork and rosemary together), thyme, and the sad, limp scallion that always seems to be withering away in my crisper drawer. But if you don’t have any of those things--don’t sweat it! You can substitute the fresh herbs with a dried herb blend like Italian seasoning or Herbes de Provence (remember this ratio: 1 Tablespoon fresh herbs = 1 teaspoon dried herbs). This is your pork chop journey!
This recipe uses a technique called pan-roasting (when you start cooking on the stovetop, then you move the whole pan to finish cooking in the oven), so make sure you use a skillet that’s oven-safe.
AU: My default weeknight sides are usually roasted sweet potatoes and something green (roasted broccolini, brussels sprouts, or a crisp salad with a zingy vinaigrette). I promise this is the perfect addition to your weekday repertoire!
THE PORK CHOPS
Recipe serves 2, but can easily be scaled up or down, as needed.
Ingredients
2 Boneless pork chops, about 1” thick (thicker is fine, thinner is not)
2 Tbsp Dijon Mustard
1/3 cup Panko breadcrumbs
1/3 cup Grated Parmigiano Reggiano cheese
2 Tbsp Unsalted butter, at room temp
3 Tbsp Chopped fresh herbs (I love fresh rosemary and thyme)
1 Scallion, white & green parts, sliced thinly
Kosher salt & black pepper
Method
Preheat oven to 350ºF. Let chops and butter come to room temp while oven comes to temperature.
Make the breadcrumb mixture: In a medium bowl, combine panko, parmesan cheese, herbs, and thinly sliced scallion. Toss together with your fingers, so everything is evenly distributed. Cube butter and add to the bowl. Work butter into the breadcrumb mixture with your fingers. You will kind of smear-and-smoosh your way to a wet sand consistency. Set aside.
In an oven-safe skillet over medium-high, heat a tablespoon of olive oil until it’s shimmering. Pat chops dry and season generously with salt and pepper on both sides. Add seasoned chops to the pan and brown on one side, undisturbed, until a nice brown crust forms, about 5 minutes. Flip the chops over and turn off heat from stove.
Smear a tablespoon of Dijon mustard on the browned side of each chop, then top with breadcrumb mixture. Gently pat the breadcrumbs down, so they adhere to the mustard.
Transfer pan with breadcrumb-topped pork chops into the oven, and roast until the chops are cooked through and the breadcrumbs are golden brown, about 10-12 mins.
Remove pan from oven and transfer chops to a plate to rest for 10 mins before serving.
AU: That’s it for today. We’ll see ya next week!
EK: Happy Cooking!!