Pan Fried Chops on Garlic Toast and Stir Fried Carrots

Pan fried chops on garlic toast and stir fried carrots should make for an interesting combination for this month. Choose your favorite type and cut of meat then get started on the meal.

Pan Fried Chops on Garlic Toast

Time: 20 mins
Effort Easy
Serves 4

Ingredients

4 pork chops, bone in or not (veal chops are great too!)
4 1/4 inch slices of country bread or Italian white bread (day old is even better)
1 cup plain breadcrumbs
1 tsp dried Oregano or Thyme
2 heaping tablespoons of Canola oil
1 teaspoon of softened butter
2 cloves garlic with the ends cut off
Salt and pepper

Directions

In a small bowl mix breadcrumbs with either Oregano or Thyme. Then spread the mixture on parchment paper and dredge the pork or veal chops through it (coating them on both sides). Set aside. Thinly spread the butter over one (or both) sides of each slice of bread. Heat the oil very hot in a medium to large skillet and fry two chops at a time until nicely browned on each side. When done set the chops on paper towels to soak up excess oil. Quickly fry the bread slices until golden on both sides, then place thjem on paper towels and while still hot, scrub them with the garlic cloves (using the cut off end). Place a chop on top of each toast and sprinkle with salt and pepper to taste.

Stir Fry Carrots with Ginger

Time: 20 minutes
Effort: Easy
Serves 4

Ingredients

2 cups of carrots, julienned (thin strips)
1/4 cup each julienned zucchini and celery
2 cloves garlic, minced
1 shallot minced
1 tablespoon of freshly grated ginger
1/4 cup salted peanuts (optional)
1 tablespoon of olive oil
1 teaspoon of sesame oil
1 tablespoon of Soy Sauce

Directions

In a medium saucepan or skillet, sauté garlic and shallots in olive oil and sesame oil for about five minutes. Add the vegetables and stir-fry until tender but crisp. Add ginger, soy sauce and peanuts. Blend well. Great served hot or cold (If you do serve it cold, drizzle 1 tbsp rice vinegar over the top and mix well).

 

Used with permission from Jump Into My Kitchen