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?”
difficulty – easy
preparation– 5’
cooking - 5’ (for the croutons) + 8’-10’ (for the meat)
serves - 1
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
- Enjoy!
o-o C'est si bon ! o-o
- Categories: For Beginners, Recipes, Savory Food, Meat
- Ingredients: garlic, lemon, shallots, olive oil, porc, rosemary
