I did the chops the same way I have for the past few weeks - a quick dip in egg and then bread crumbs before being fried in a little olive oil. Taking a page from the creamy broccoli we had at C & T's house last weekend, I made a sauce for the pasta using butter, some chopped onion, garlic and milk thickened with flour. I seasoned it with salt and pepper and added copious amounts of grated Pecorino for flavor. It was fantastic, in a cheesy way that mirrored mac & cheese. The zucchini was steamed with garlic and tossed with a little salt, pepper and oil. Very satisfying, as always.
That pork chop looks lovely! I love breaded things, pork, chicken - Mmmm! If I ever go to America, I am so dropping by your house for dinner (uninvited)! :D
ReplyDeleteKatie @ A Byootaful Life
Katie - You would most certainly be invited if you were in my neck of the woods. :)
ReplyDeleteI always love your fried pork chops. I've been craving them that way lately too. *drool*
ReplyDeletenice job with recreating a sauce, the pasta looks creamy and wonderful.
Melissa - They are so good this way and they take just a few minutes to cook since I pound them thin before they're breaded. And they seem to stay nice and juicy that way, too.
ReplyDeleteThe pasta sauce was so good! I can't wait to try making it with broccoli and maybe some chicken.