Pork chop with rosemary and garlicky-lemon croutons

A pork chop parfumed with rosemary and with garlicky and lemon croutons? Croutons with meat? Yes, this is possible, and it actually goes very well together :-) I had the idea based on a recipe that I found in a book of recipe coming from the Escoffier cooking school in Paris but I’ve changed the way of making the croutons et is still very good :-)

You can serve this pork chop either with a green salad or with this recipe leeks and celery roots with lemon and dill, it’s a Greek recipe that you should definitely don’t miss, because it turns this dish with the pork chop in a glorious one and definitely by far more interesting :-)

In two words:

“What am I going to do with you under these curtains of hibiscus color?”

Chinese Poetry
To Start...

difficulty easy
preparation– 5’
cooking - 5’ (for the croutons) + 8’-10’ (for the meat)
serves - 1  

To Sum-up...

Ingredients
Steps



Ingredients

for the croutons

  • 25gr of soft white bread
  • 2 teaspoons of olive oil
  • ½ shallot of small size
  • ¼ clove of garlic of medium size
  • ¼ teaspoon of rosemary
  • ¼ zest of a lemon of medium size
  • 1 small pinch of fleur de sel or coarse salt
  • 2-3 turn mills of Kampot black pepper

for the meat

  • 1 pork chop of medium size
  • 1 teaspoon of olive oil
  • ¼ clove of garlic of medium size
  • 1 big pinch of fleur de sel or coarse salt
  • 3-4 turn mills of Kampot black pepper

Steps

for the croutons

  • Slice the soft white bread in dices of 0,3-0,5cm
  • Peel and chisel the garlic quite finely or press it
  • Peel and chisel the shallot finely enough
  • Heat-up a pan
  • Add 1 teaspoon of olive oil
  • Add the dices of soft white bread and stir until they get some color allover
  • Add the croutons into a bowl
  • Heat-up the pan again
  • Add the shallot and stir without olive oil until it gets some color
  • Add 1 teaspoon of olive oil and stir again for a little while
  • Add the garlic and stir a little
  • Add the croutons and stir with the rest of the ingredients
  • At the moment of serving, heat-up again the croutons and add the lemon zest, stir again until the croutons become hot again and the zest release its aromas

for the meat

  • Slice the garlic in small dices or press it
  • Heat-up a pan
  • Add the garlic and stir a little
  • Add the rosemary and stir to release its aroma
  • Place the pork chop into the pan and cook it in all sides for 8’-10’ until it gets some color and it well done but tender

to bring everything together

  • Place the pork chop into a dish
  • Pour, if you like, some lemon juice, and add the hot croutons on top
  • Taste the dish with a green salad, or with this recipe of leeks and celery roots with lemon and dill , but in this case you should not poor lemon juice on top of the meat because the sauce of this side-dish already contains some
  • :-)

o-o C'est si bon ! o-o

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