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

  • Yield: 4 servings
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Ingredients

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

Directions

  1. Hominy Croutons:
  2. 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.
  3. Parmesan Crisps:
  4. 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.
  5. Salad:
  6. 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.
  7. Pork:
  8. 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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