Beerslugger is proud to dish out a new segment – This Guy and That Guy’s Cooking Corner. We are going to bring you recipes that:
1. Work
2. Great Food
3. Easy
4. No Bobby Flay gourmet shit – just straight man food and some things you can make for the mistress or slump buster you are banging.
This week we bring you the Italian Pork Chop.
Ingredients
– 4 Boneless Pork Chops
– Mozzarella Cheese
– Parmesan Cheese
– 2 Garlic Cloves
– Quarter of a Red Onion
– Quarter of a Red Pepper
– 1 Egg
– Bread Crumbs
– 1/2 Cup of Cherry Tomatoes halved
– Cup of Wine
– Red Pepper flakes
– Parsley
– Basil
– Olive Oil
– Salt and Pepper to Taste
Directions
Butterfly each of the boneless Pork Chops. Be careful to not separate the top from the bottom. Keep intact. Stuff your mozzarella cheese in between the pork and close. If you stuff them thick put 2 toothpicks in the pork to keep it closed. Salt and Pepper the pork. In a bowl crack and mix 1 egg. In another bowl pour the bread crumbs. In the third bowl grate your parmesan cheese. With each piece of pork dip into the cheese, then egg, then bread crumbs. Make sure you coat the pork with each ingredient. Heat olive oil and when it is hot put the pork in. Only flip the pork once it will need about 5 minutes per side or until golden brown. Remove the pork and put on a plate. Pour cup of wine into the pan to deglaze it. The wine will lift up all the brown bits (huge flavor) to be used in the sauce. Add garlic, onion, and red pepper and continue to cook on medium. Once the red pepper and onion are soft add in the tomatoes, red pepper flakes, parsley and basil. Drop the heat to low and let simmer for 3 minutes. Add the pork back in and cover for 3 minutes. Grate the rest of the parmesan cheese over the pork when you are serving it. I served this with a salad on the plate and did not need to use any dressing because the sauce was so good.
Good beers to pair this with would be lager style beers – Stella Artois, Pilsner Urquell, Sam Adams.