While thumbing through an issue of Donna Hay, I came across this surprisingly simple dish. The blog title here is a bit misleading because well, let's face it, I didn't follow the ingredient list. At all.
DH fussed a little more (naturally) with the broccolini...adding gai larn (Chinese broccoli) and sauteing fresh ginger with it, then using kecap manis (a sweet Indonesian soy sauce) on top. And DH made it with pork chops. I had a veal rib chop in the freezer and wanted to use that; it easily served two. Also I did NOT have gai larn OR kecap manis but did have some fresh ginger so I got that lovely flavor, but just used soy sauce. I think kecap manis is going on my grocery list...sounded like it would have been marvelous on this dish.
Still, a pretty tasty meal. Gosh I love broccolini, don't you?
Sesame Crumbled Pork with Asian Greens
Adapted from Donna Hay, Issue 71
1 1/2 cups panko
1/3 cup sesame seeds
4 pork cutlets, flattened somewhat (or veal)
2 eggs, beaten
Mix the panko and sesame seeds. Dip the chops in the beaten egg and then the panko/sesame mixture. In a frying pan, heat 2 tablespoons vegetable oil and a tablespoon of butter. Saute the pork until golden and cooked through. In the meantime, steam the broccolini briefly and drain. Add a touch of sesame oil to a pan, quickly saute some fresh ginger, toss in the broccolini and add some soy sauce. Serve the chop over the broccolini.
Good Morning Barbara!ReplyDelete
I just had to laugh to myself as I was reading your rendition of Donna Hay's recipe. (seriously, I need to get a Donna Hay book quick:)
I just happen to have a veal chop in the freezer also. However, I know nothing about gai larn or kecap manis. What rock do I sleep under, lol...I do adore broccolini though.
Nice recipe, Barbara. I love the way you have made it your own. Thanks for sharing...
We are on a little pork kick these days..ReplyDelete
I appreciated the new words too:)
I do love broccolini. The pork/veal chop looks fantastic. I've got to try the sesame crust next time.ReplyDelete
Kecap manis is a must have ingredient in my kitchen. I use it religiously. I think you'll love it too.
A tasty meal!ReplyDelete
I love Donna Hay's books! This is not only tasty but pretty like all of her food.ReplyDelete
Making me really hungry...
Totally love Donna Hay's recipes. Your pork chop looks mouthwatering!ReplyDelete
Even with your modifications, it looks like it turned out great! And yes, kecap manis is worth the purchase. It is a mix of sweet and salty.ReplyDelete
I don't have those exotic ingredients in my pantry either, but the inspiration is great. I don't cook enough using these Asian flavor profiles---your dish looks delicious and simple to execute. Love it. and, yes, broccolini is so good.ReplyDelete
This is an awesome meal. Thanks for the idea.ReplyDelete
Linda @ Tumbleweed Contessa
this looks great love easy meals and Asian flavorsReplyDelete
i don't add an asian twist to my meals nearly enough. i like what you've done here, and yes, broccolini is fantastic!ReplyDelete
The sesame panko topping sounds great on a veal chop.ReplyDelete
Recipes are just meant to be messed with anyway :) Most of the time, we don't have the right ingredients and have to improvise. I now have a new vocabulary list to learn too.ReplyDelete
This is a perfect pork chop. Beautiful.ReplyDelete
I don't know Donna Hay.ReplyDelete