Sauteed Pork Chops with Mustard Sauce with Caeser Salad with Parmesan Crisps and Hominy Croutons

4 servings
  • Hominy Croutons:
  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 3 cloves garlic, finely chopped
  • 1 cup white wine
  • 3 1/2 cups water
  • 1 cup white cornmeal, plus 1 cup for dredging the croutons
  • Salt and freshly ground pepper
  • 3 cups canola oil
  • Parmesan Crisps:
  • 1 cup grated Parmesan cheese
  • 1 cup grated Asiago cheese
  • 1 tablespoon flour
  • Salad:
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground pepper
  • 1 teaspoon pureed canned chipotles
  • Few dashes Worcestershire
  • Few drops hot pepper sauce
  • 1/4 cup red wine vinegar
  • 1 teaspoon capers
  • 4 anchovy fillets
  • 8 cloves garlic, roasted
  • 3/4 cups olive oil
  • 5 cups romaine lettuce, torn into bite sized pieces
  • Pork:
  • 4 (1 1/2-inch) thick center-cut loin pork chops, with bone
  • Salt and pepper
  • Olive oil
  • 4 cloves garlic, finely chopped
  • 1 cup finely chopped red onions
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 1 teaspoon Dijon mustard
  • 1 teaspoon coarse-grained mustard
  • 1 tablespoon finely chopped fresh thyme
Hominy Croutons:

Heat oil in a small saute pan. Cook onions and garlic until soft. Add wine and reduce by half. Place the water in a medium saucepan and add 2 tablespoons of salt, bring to a boil. Slowly whisk in the cornmeal and cook for, 15 to 20 minutes. Season with salt and pepper and spread into a buttered 11 by 17 inch baking sheet. Chill in the refrigerator for at least 1 hour. Heat the oil in a cast iron skillet or a deep fry to 350 degrees F. Cut the polenta into 1/2-inch squares. Dredge lightly in cornmeal and fry in batches until golden brown.

Parmesan Crisps:

Heat a large saute pan over medium heat. Combine the cheese and flour in a medium bowl. Sprinkle 2 tablespoons of the cheese into the pan to form a 4-inch circle. Cook until the cheese is somewhat melted but not firm. Using a spatula, turn the cheese over and cook until firm. Drape the crisp over a large rolling pin until cool. Repeat.


Put all ingredients except oil in a blender and blend until smooth. Slowly add the oil and season with salt and pepper. Place the romaine in a large bowl and toss with some of the dressing. Divide among 4 plates. Scatter croutons around and place a Parmesan crisp in the center of the salad.


Season pork with salt and pepper on both sides. Heat a few tablespoons of oil in a large saute pan until almost smoking. Cook the pork for 3 to 4 minutes on 1 side or until golden brown, turn over, reduce heat to medium and continue cooking to medium doneness. Remove to a plate and keep warm. Pour off all but 2 tablespoons of the fat. Add the garlic and onions and cook until soft. Add the wine and cook until reduced by half. Add the stock and cook to a sauce consistency. Whisk in the mustards and thyme and season with salt and pepper to taste.

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