Tag: Pork Chop

Potato Chip Pork Schnitzel

Posted on by Sharman

While many recipes for pork schnitzel call for tenderloin, but boneless pork chops are an affordable and simple cut to use for this classic breaded and fried mead dish. I personally enjoy the darker meat and are quick to cut the bones from rib and shoulder cuts to make my own cutlets. As a Celiac, gluten free schnitzels are hard to come by in restaurants, so if I’m craving it, I have to make it at home.

My kitchen recycling has drastically improved during the COVID-19 pandemic, and like many, I have been cleaning and clearing out my cupboards to use up remnants of ingredients that had previously been ignored. Leftover and lonely potato chips make for an excellent breading (something I first learned when I had ripple chip coated halibut at a restaurant on the west coast).

This recipe for Potato Chip Pork Schnitzel can be easily made gluten free with a potato starch flour coating and GF chips. I highly recommend salt and vinegar ripple chips for an extra crunch. While most people associate schnitzel with Austrian-German cuisine, many countries around the world have similar dishes – from escalope to milanesa to pork-fried steak. This means that the skies the limit for accompaniments and side dishes for your potato chip schnitzel so serve and savour as you desire.

What you’ll need…

  • 1-1.5 lbs boneless pork chops (centre loin, rib, or remove the bone from shoulder chops)
  • 1 cup all-purpose flour (or 1 cup potato starch for gluten free)
  • 2 large eggs, whisked
  • 2 cups potato chips, crushed into large crumbs
  • Salt & pepper, to taste
  • Canola oil, for frying

Directions:

Place each pork chop or cutlet in a re-sealable bag one at a time and pound them with a meat mallet (bottle or rolling pin) until ½ cm thick. Season lightly with salt and pepper.

Prepare your breading station by placing the flour, egg mixture and crushed potato chips each in a separate dish.

Place a layer of canola oil in a large pan and heat over medium-high heat.

Coat each cutlet in flour mixture first, then dip entirely into the egg mixture, and then finally into the crushed potato mixture. Ensure that each portion is fully coated after each dip, and shake off any extra breading after each dip. Fill any breading gaps by gently pressing down potato chip crumbs into the pork.

When the pan is hot, add the potato chip schnitzel into the pan and fry about 3-4 minutes on each side. The coating should be golden brown when done; if coating gets dark too quickly reduce temperature to medium heat.

When cooking in batches, add more oil to the pan as needed. Do not overcrowd the pan or the schnitzel will steam and not get crunchy.

Go traditional and served with a wedge of lemon, or enjoy with your favourite sauce, slaw, potato salad or side dish. Enjoy.

Swine and Dine Takeaway Pork Packs at RGE RD

Posted on by Sharman

Many locally owned and operated restaurants are proving resourceful and finding innovative ways to cater to their customers during the physical distancing restrictions of the COVID-19 pandemic. RGE RD, as well as The Butchery at RGE RD, is stepping up to offer RGE RD at home with curbside pick up of everything from a la carte dishes, sausages, empanadas and meat pies, to butchery cuts.

RGE RD Owners Caitlin Fulton and chef and Blair Lebsack consistently share their passion for Alberta Pork with their customers, so when we offered up some Alberta Pork recipe books for a special RGE RD Swine and Dine takeaway order, the answer was a quick “yes!”

SWINE AND DINE RGE RD TAKEAWAY PORK PACKS

Butchery day has resulted in Swine & Dine inspired RGE RD Pork Packs. These take-away packs are $100 (plus GST) for approximately 3.5 kg of Nature’s Green Acres Alberta pork including:

4 pork chops
2 Coppa steaks
8 sausages
1 shoulder roast
1 smoked pork belly

Each RGE RD Pork Pack includes a cookbook from Alberta Pork. Supplies are limited, so call RGE RD at 780-447-4577 to reserve Swine & Dine inspired Pork Pack.

During COVID-19, the Alberta pork sector continues to operate; however, the situation can change quickly. Alberta Pork is working to help Alberta’s registered pork producers wherever possible, and we are grateful to see so many local chefs, restaurants (like RGE RD), butchers and delis finding away to continue to sell and promote Alberta Pork.

 

Recap: Swine and Dine at Say Uncle

Posted on by Sharman

On July 16 and 17, Say Uncle, one of Edmonton’s newest restaurants, played host to back-to-back Swine and Dine dinners. Opening on 104th street downtown in late May, Chef Uncle is a self-described modern dive bar generated from the owners of Edmonton’s Sandwich & Sons, Northern Chicken, and Prairie Catering.

Chef Andrew Cowan, who has three Swine & Dines under his belt at three different restaurants, happily agreed to host a Swine and Dine at Say Uncle, and then handed over the reins in the kitchen to chef Trevor Moan. Moan’s five-course menu for $50, including tax and gratuity, featured Alberta pork from appetizer to dessert, as well as variations for regular Say Uncle menu items.

SAY UNCLE’S SWINE AND DINE MENU

 

FIRST COURSE
Poutine Croquette

A departure from Say Uncle’s traditional poutine, chef Moan served cornmeal crusted potato croquettes with a cheese curd mornay and beef & pork gravy.

SECOND COURSE
Daikon (Not) Radish

Traditionally a vegetarian dish on the Say Uncle menu, chef Moan porkafied the dish by wrapping the daikon in bacon and accompanying it with Robouchon (butter and cream loaded) mashed potato, pearl onions, pork belly jam, and a garlic crumb.

THIRD COURSE
Carrot Terrine

To ensure we got a healthy dose of vegetables, and satisfy the all pork requirement of a Swine and Dine, chef Moan served rainbow carrots braised in Alberta pork lard alongside parsnips and mustard greens.

FOURTH COURSE
Peameal Pork Chop

Inspired by peameal sandwich off a Northern Chicken menu (which can be traced back to chef Cowan’s Ontario roots and obsession with peameal bacon), chef Moan served a succulent peameal crusted pork chop topped with maple pickled mustard seeds. The dish was accomapanied with an Alberta pulse packed succotash and broccoli butter cream.

DESSERT
Alberta Pot De Crème

Chef Moan shared that he likes custard desserts, so he decided to share a pot de crème with Bourbon sauce and topped with crispy pork crackling.

Say Uncle
10184 – 104 STREET • 1.780.540.5369 • HELLO@SAYUNCLE.CA
11AM – 1AM DAILY, CLOSED EARLY ON SUNDAYS

Recipe: Cafe Linnea’s Cured Pork Chops on Warm Lentils with Canola Oil Emulsion

Posted on by Sharman

At Cafe Linnea‘s recent Taste Alberta Prairie on the Plate dinner, chef Kelsey Johnson featured a cured pork chop that was an absolute lip smacker. The main course, made with Serben Farms Alberta pork chops, was paired alongside a warm lentil salad with a canola oil emulsion and port caramelized onions. The complete dish was composed of simple flavours, but executed perfectly, and made with high-quality and flavour-packed ingredients. If you love pork chops – this recipe make make a classic comfort cut of pork shine.

Cured Pork Chops on Warm Lentils with Canola Oil Emulsion
Recipe by chef Kelsey Johnson, Cafe Linnea
Pork Chops: 
4 bone out pork chops
50 grams salt
20 grams sugar
  1. Add salt and sugar to 1 litre of water in a large pot and bring to just a boil. Allow brine to cool to room temperature or cooler before adding pork.
  2. Soak pork chops for eight hours in brine.
  3. Remove and pat dry.
  4. Over medium/high heat, sear the pork chop in a cast iron pan on both sides. Preheat oven to 350F, and finish pork chop in the oven to a nice medium, or 145F using a meat thermometer, for maximum juiciness.
Warm Lentils:
2 cups puy lentils
1/2 cup diced carrots
1/2 cup diced parsnips
sachet of black peppercorns, bay leaf
2 tbsp vegetable stock
1 tsp butter
salt and pepper, to taste
  1. Soak lentils overnight in cold water. Drain and rinse the next day.
  2. In a large pot, cover the lentils with an extra inch of water and bring to the simmer with the sachet of peppercorns and bay leaf. Cook until tender but not falling apart. Drain and discard the sachet.
  3. To serve, in a sauté pan, heat some vegetable stock with the diced vegetables and cook for about 2 mins. Season and add the lentils tossing to coat and finish with the butter.
  4. Dress the warm salad with the lentil dressing and adjust your seasoning to taste.
Lentil Dressing:
1/2 cup red wine vinegar
1 tsp Dijon mustard
1 cup canola oil
salt and pepper, to taste
1. In a blender, combine the vinegar and Dijon and slowly stream in the oil to make a nice thick emulsion. Season to taste.
Canola Oil Emulsion:
2 egg yolks
juice of 1 lemon
1 cup cold pressed canola oil
* it’s really important to use a good quality, cold pressed canola oil or else you are just making mayonnaise with no character flavour
  1. In a stand mixer fitted with a whisk attachment, blend up the yolks with a tiny splash of the lemon juice.
  2. Slowly start to stream in the canola oil to make a mayonnaise emulsion.
  3. Balance the remainder of the ingredients until its a nice thick consistency and season with salt to finish.
Port Soaked Onions
1 large Spanish onion, cut horizontally into 4 big slices
1/4 cup port wine
1/4 cup pork stock
  1. Sear your onions to very dark on a flat cast iron griddle with no oil or coating.
  2. To serve, place your onions in a large skillet being careful to keep them intact. On medium heat, add the port wine and slowly simmer and reduce. When it is half cooked off, add the pork stock and continue to simmer and reduce while glazing the tops of the onions every so often until your sauce is nice and thick and glossy.
To Assemble:
  1. Scoop the warmed and seasoned lentils onto the base of your plate.
  2. Top with your pork chops and add three nice spoons of your canola oil emulsion around the chop.
  3. Top each chop with the onion segment and a spoon of the sauce. Garnish with some greens if you have them and enjoy!