Caesar Pork Chops

Last week I made a new recipe that the boys just loved,  so I know my brother will too, not only because it was tasty, but because it was easy.  Boys love crispy, golden food.  My brother loves easy food.

My meal plan is full of recipes titled “testing” because I’m always looking for ways to make things faster, easier, cheaper – which means I’m always making changes on the fly at the grocery store.  I take a clipboard with the shopping list, plan, and recipes so that I can make sure that the changes will work; you can’t easily swap chuck for sirloin without some major timing adjustments.

The original recipe wanted thick pork chops baked in the oven and then broiled for crispiness.  I wasn’t necessarily opposed to doing that, but it was a two step process that requires attention (keeping in mind here that with so much going on at the last second, it takes a moment of inattention  for something to go from browned to burned).   At the store the butcher had just put out some thin chops that were marked down and had to be used that day.  The kitchen goddess had spoken. 

Caesar Pork Chops are pretty much a no brainer.  You marinate pork chops in a large zip top bag with some bottled Caesar vinaigrette dressing (The original recipe called for creamy dressing. I didn’t have that in my ‘fridge, and I just couldn’t see that working) for a few hours.  I would never tell you to leave it out on the counter because that’s potentially unsafe, but I won’t be a hypocrite and pretend I don’t!    I just left them there for a few hours .  When it was time to cook, I pressed the chops into some seasoned breadcrumbs (yep, right out of the can), and cooked them in a mix of butter and olive oil for 3-4 minutes per side. 

A few notes about pan frying.  Let the pan get hot!  Your oil should shimmer.  Do not crowd.  If you don’t leave about an inch you risk creating too much vapor/steam, which is deadly to a crispy crust.  Leave it alone.  Put it down and walk away for at least 2 minutes.   Grab as close to the edge as you can to avoid disturbing the crust, lay it down slowly and away from you.   When you’re removing fried food from the pan, line a plate with a paper towel.  Too often the food creates steam on the plate and the crust you worked so hard for gets soggy and falls off, and that is just sad.

The first batch of chops were done, and, for quality purposes, I decided to cut off a piece to make sure they were done and taste.  They were indeed cooked, but I thought I’d get confirmation of taste from Kevin, who was sitting at the table doing his homework.  I popped a slice in his mouth and then went back to my pan.   He almost beat me there claiming the test piece.  I call that a success!