Tuesday, January 23, 2007

Pork Chops with Beet and Pasta Salad

First, bake a beet for about 45 min at 350 degrees, until fork tender. This recipe has a couple interesting twists we think. First, the pork chops were slow cooked over low heat and second, we mixed a spicey mustard with the egg wash coating. The egg was beaten with 2T of water and 1T of a spicey chipotla mustard which we received as a gift. The chops were dregded in flour, then the egg and finally with a mixture of 1/2C bread crumbs, 1/4C parmesan cheese and salt and pepper. The chops were browned, the heat was reduced and they were cooked 10 min on a side to an internal temp of 140 degrees. The chops were much juicier when cook slowly. While the pork was cooking, pasta was boiled, drained, and mixed with 1/4C grated fontina cheese. The garnish is chopped fresh parsley. You may remember the recipe earlier used blue cheese. Slice the beet and add to the pasta and cheese. We served dinner with a green salad, crusty bread and a chilled Chardonnay.

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