Tuesday, August 9, 2016

Breaded Pork Chops with Warm Bulgar Wheat and Arugula Salad

Let's talk dinner!

Really good, incredibly tasty, fast and wholesome dinner.

That, after all, is exactly what this recipe is! It's comfort food, but lightened up. It's fresh but fulfilling. The flavors are bold and full of that summer brightness. I just love it, and I'm sure you will too!

I served this recipe for Breaded Pork Chops with Warm Bulgar Wheat and Arugula Salad for Monday night dinner and it was the perfect start to a busy week. I had a couple of 3 ounce pork chops that I sliced in half lengthwise then pounded them out thin. I breaded them the way all good cutlets are breaded: dredged in flour, dipped in egg, pressed into whole wheat seasoned bread crumbs. Fool-proof and delicious.

Along with the crispy and juicy chops, we need a light and refreshing salad. Summertime means lemon, tomatoes, arugula and basil are plentiful, so we must be sure to utilize this season's bounty. For a nutty bite, try ditching the quinoa or rice or barley and walk on the wild side with a bit of bulgar wheat. Bulgar wheat is a whole wheat grain that has been cracked and partially cooked. It has a texture similar to cous cous but is less starchy and a bit more flavorful.

Summer, if you can believe it, is flying by but you can really savor it with this dish. It's quick enough to enjoy on a weeknight, but pretty (and pretty delicious!) enough to serve for a dinner party. Break out a chilled bottle of prosecco or sauvignon blanc and savor every bite!

Here's what you need for Breaded Pork Chops with Warm Bulgar Wheat and Arugula Salad* (Print Recipe!)

for the pork
2 pork chops, about 3 ounces each, sliced in half lengthwise
3 tablespoons all purpose flour
1 egg, beaten with a splash of water
1 cup seasoned whole wheat breadcrumbs
1/2 cup grated parmesan cheese
salt and pepper to taste
extra virgin olive oil, for frying

for the salad
3/4 cups dry bulgar wheat
2 tablespoons butter
2 cups baby arugula
1 medium tomato, diced
2 scallions, white and light green parts sliced thin
1/2 cup grated parmesan cheese
2 tablespoons torn fresh basil
1 lemon, juiced
1 glove garlic, minced
1 teaspoon white wine vinegar
1 teaspoon honey
1/3 cup extra virgin olive oil
salt and pepper to taste

Here's what you do

for the pork chops
Heat enough oil to cover the bottom of a heavy-bottomed skillet with high sides over medium-low heat. Place the pork between two pieces of plastic wrap and use a meat mallet to pound the chops until about 1/2 inch thick. Season with salt and pepper.

Place the flour in one bowl with salt and pepper, the egg wash in a second, and the breadcrumbs and parmesan cheese in a third. Dredge each chop in the flour, shaking off the excess. Next, dip in the egg wash and allow excess egg to drip off. Finally, coat completely in the breadcrumb and cheese mix being sure to press the crumbs onto both sides until totally covered. Set a double layer of paper towels on a plate.

When the oil is hot, place no more than two chops in the oil and cook on both sides for about 2 minutes until browned and cooked through. Set aside on the paper towel and immediately season with more salt. Repeat with remaining pork. Serve with arugula salad.

for the salad
Add 1 1/2 cups of water to a medium pot with a big pinch of salt. Once boiling, stir in the bulgar wheat. Cover and reduce to a simmer; cook for 15 minutes then fluff with a fork once the water is absorbed. While still hot, add the butter and season liberally with black pepper and a bit of salt. Keep warm.

In a large mixing bowl, toss together the arugula, tomatoes, scallions, basil and grated parmesan. In a small measuring cup, whisk together the lemon juice, garlic, vinegar, honey, and olive oil. Season with salt and pepper. Add a third of the dressing to the salad as well as the warm bulgar wheat and toss to coat. Add more dressing as desired. Enjoy immediately.

*Gas Stove Girl Original Recipe

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