I know generally it’s a bad thing to feed an addiction. And I am an addict. I admit I have a terrible weakness for cookbooks. But since I have no desire to quit, I’m happy when my friends and family feed my little habit with gifts and recommendations. When a friend of mine recommended, Dinner: A Love Story, I just had to check it out. Literally. I checked it out. From the library. Call it a taste test drive.
After bookmarking at least a dozen recipes to try, this is the first one I settled on. It was an easy choice. Not only was it the first one that caught my eye (it’s early in the book) but I also had all of the ingredients to make it. It was meant to be, right?
These were amazing. The vinegar and lemon zest add a tangy twist and the panko gives it a beautiful crunch, while leaving the pork juicy and delicious. Take it from me. You need to make these. And get this cookbook. I’ve got two more recipes planned this week out of this baby and I can’t wait.
Crunchy Vinegar Pork Chops
(adapted from Dinner: A Love Story, by Jenny Rosenstrach)
4-6 pork loin chops
1 cup red wine vinegar
1 1/2 cups panko
Zest from one lemon
1 tsp. dried thyme
1 tsp. dried oregano
Salt & pepper to taste
1/2 cup all-purpose flour
2 eggs, beaten
Arrange pork chops in a single layer in a large baking dish and cover with the vinegar. Let sit for one hour at room temperature.
In a small bowl combine the panko, lemon zest, thyme, oregano and a pinch of salt & pepper. Set up your dredging station, one dish for the panko mixture you just mixed, one dish for the flour, and one dish for the beaten eggs.
Heat a large skillet over medium heat and add 2-3 tbsp. of olive oil, enough to coat the bottom of the pan. Using a fork, dredge each chop first in the flour, then the egg, then in the panko, making sure to coat all sides. Place the chops in the hot oil, working in batches if needed. Cook until crispy, about 4 minutes per side, until cooked through. Remove from pan and eat hot!