Friday, October 28, 2011
Pan-Fried Pork Chops with Corn Pancakes and Sauteed Spinach
There are times when I have an idea for dinner, but for one reason or another the night for that dinner, it just doesn't work out. Either, I don't have all the ingredients or the idea is no longer appetizing. This particular night, I had something vegetarian planned, but Honey wanted meat and I had pork chops in the freezer.
I had the genius idea to make a breakfast style dinner; not necessarily breakfast for dinner, but breakfast inspired. Pan-Fried Pork Chops with Corn Pancakes and Sauteed Spinach. Sounds like a lot, but it really took 30 minutes.
I am going to label this as vegetarian because I ate this for lunch the next day without the pork chop and it was divine. It's also when I realized that the familiar taste of the corn pancakes was the same taste as Salvadoran Tamales de Maiz.
Tell me this wasn't genius!
PAN-FRIED PORK CHOPS
1 cup all-purpose flour
4 pork chops
salt & pepper
Turn skillet on medium. Put a tablespoon of oil and let heat.
Poor flour onto flat plate. Prepare pork chops by salting and peppering and lightly coating chops with flour.
Set chops into skillet without over crowding and depending on the size of skillet it's 2 or 4 chops at a time. Flip chops once they no longer stick to the pan and they are nicely caramelized, about 5 to 10 minutes depending on the size of chops.
servings: 10 pancakes
1 cup whole wheat flour
1 can corn, drained
2 tablespoons vegetable oil
2 teaspoons baking powder
1 tablespoon sugar
1 tablespoon molasses
1 teaspoon salt
1/2 teaspoon black pepper1 teaspoon paprika
3/4 cup milk
In a food processor add corn and pulse 5 times for a light chop.
In a large bowl add egg and whisk until frothy. Add remaining ingredients including the corn and stir until well mixed.
Set a greased skillet or griddle on medium high heat. Once hot pour 1/4 to 1/2 of the batter to form a pancake. Once the pancake begins bubbling flip pancake. Let cook until pancake has puffed up and browned on the bottom side.
Make remaining cakes.
10 ounces frozen spinach, thawed and drained
1 tablespoon olive oil or vegetable oil
1/2 yellow onion, chopped
salt & pepper
Heat pan and add oil and onions. Once onions are translucent add spinach. Season with salt and pepper to taste. Let spinach cook for 10 minutes until hot.