Mains, Fixins' & Sweets

Crunchy Pork Chops, Summer Squash Slaw & Roasted Sweet Potatoes

Greetings y’all! I am so excited to be doing my first recipe post!! Today I am sharing with you lovely readers my go to way to cook pork chops, a fantastic fresh slaw and oh so yummy roasted sweet potatoes. These pork chops are the bomb dot com. Guaranteed to please any man…or woman…or child for that matter. My kids gobble these up and my husband proclaims them utterly delicious. So without further ado let’s get right into it!

Lets Live Yall Crunchy Pork Chop Sumer Squash Slaw Ingredients

The attendees: flour, olive oil, russet & sweet potatoes, panko bread crumbs, mustard, mayonnaise, lemon, squash, zucchini, basil, garlic, and salt and pepper. The pork chops are not in the photo, they were in the sink defrosting because I totally forgot to pull them from the freezer! Hey, it happens.

You could do just russet or just sweet potatoes, my kids despise sweet potatoes and my husband and I love them so I did both.

Lets Live Yall Rasoted potatoes cut up

Preheat your oven to 475. While its preheating cut the potatoes lengthwise into 1-inch-wide wedges. Drizzle with salt, pepper and olive oil and line ’em up on a sheet pan. This is a perfect thing for the kiddos to do. Violet mixed them up and put them on the pan for me. We only had one wedge fly out of the bowl onto the floor. Pretty darn good in my book.

Lets Live Yall Roasted Potatoes ready to go

Line them up skin side down and pop them into the preheated over for 25-30 minutes or until fork tender and beautifully browned.

While the potatoes roast make the summer squash slaw.

Lets Live Yall Summer Squash Slaw Squash

Cut the zucchini and squash into matchstick strips.

Lets Live Yall Summer Squash Slaw matchsticks

Throw them into a bowl.

Lets Live Yall Summer Squash Slaw No aoili

Rough chop the basil and add all but a pinch to the slaw.

Lets Live Yall Summer Squash Aoili2

Mix up the aioli. In a small bowl, combine the garlic paste, mayonnaise, ¼ of the mustard and the juice of 2 lemon wedges; season with salt and pepper to taste.

Lets Live Yall Summer Squash Slaw Finished

Add half of the aioli and the juice of the remaining lemon wedges. Toss to thoroughly combine and season with salt and pepper to taste. I ate at least five sticks, just to be absolutly certain they were seasoned properly, or just becuase its darn good. I’ll never tell. We will serve the remaining aioli with the pork chops for dipping.

While the potatoes continue to roast, place the breadcrumbs and flour in 2 separate medium bowls; season with salt and pepper. In a third medium bowl(or plate), the remaining mustard. Pat the pork chops dry with paper towels; season with salt and pepper on both sides. Working 1 at a time, coat the seasoned pork chops in the flour, shaking off any excess, then coat in the mustard mixture then cover in the breadcrumbs pressing down firmly so the breadcrumbs adhere. Transfer the breaded pork chops to a plate.

Lets Live Yall Crunchy Pork Chops in pan

Now let’s get those pork chops cooking! In a large pan, heat a thin layer of oil on medium until hot. Once hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the pork chops. Resist the temptation to flip until gorgeously golden. The wait is worth it.

Lets Live Yall Crunchy Pork Chops Cooking

Told ya. Now that’s a beautiful sight. Cook until cooked through, about 4-6 minutes. Transfer to a paper towel lined plate.

Lets Live Yall Roasted Potatoes Roasted

By now your potatoes should be done or close to done. Hello beauties.

Lets Live Yall Crunchy Pork Chops Recipe Plated

Garnish the slaw with the remaining basil. Serve the pork chops with the slaw, roasted potatoes and remaining aoili on the side.

The mustard on the pork chops takes it to a whole ‘nother level. They are oh so good.

 

That’s it. Hope y’all enjoy this as much as we do. It’s in my monthly rotation without fail.

Here’s the full recipe:

4 Boneless, Center-Cut Pork Chops

1 Cup Panko Breadcrumbs

4 Pounds Russet Potatoes

1 Clove Garlic

1 Lemon

1 Summer Squash

1 Zucchini

1 Bunch Basil

¼ Cup Mayonnaise

¼ Cup All-Purpose Flour

¼ Cup Dijon Mustard

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Peel and mince the garlic. Quarter and deseed the lemon. Cut off and discard the ends of the squash and zucchini, then cut into 2-inch-long matchsticks. Pick the basil leaves off the stems; discard the stems.

Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned potatoes, skin sides down, in a single, even layer and roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Transfer to a serving dish.

Make the aioli:

While the potatoes roast, in a small bowl, combine the garlic paste, mayonnaise, ¼ of the mustard and the juice of 2 lemon wedges; season with salt and pepper to taste.

Make the slaw:

While the potatoes continue to roast, in a medium bowl, combine the squash, zucchini, all but a pinch of the rough chopped basil, half of the aioli and the juice of the remaining lemon wedges. Toss to thoroughly combine and season with salt and pepper to taste. Transfer the slaw and the remaining aioli to 2 separate serving dishes.

Bread the pork chops:

While the potatoes continue to roast, place the breadcrumbs and flour in 2 separate medium bowls; season with salt and pepper. In a third medium bowl, whisk together the remaining mustard. Pat the pork chops dry with paper towels; season with salt and pepper on both sides. Working 1 at a time, coat the seasoned pork chops in the flour (shaking off any excess), then cover in the mustard mixture, then coat in the breadcrumbs (pressing down firmly so the breadcrumbs adhere). Transfer the breaded pork chops to a plate.

Cook the pork chops & serve your dish:

In a large pan heat a thin layer of oil on medium until hot. Once hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded pork chops. Cook 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate and season immediately with salt and pepper. Transfer to a serving dish. Garnish the slaw with the remaining basil. Serve the pork chops with the slaw, roasted potatoes and remaining aioli on the side.

 

Until next time!

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