Panko Crusted Pork Caesar Salad

Yet another amazing recipe from Now Eat This! It’s kind of brilliant actually. I’ve made Caesar-style dressing before and it calls for a lot of olive oil, anchovy paste, lemon, egg yolks. Mayo is made with very similar ingredients, but you can buy that reduced-fat. Brilliant use for this easy, easy dressing.

Panko Crusted Pork Caesar Salad
serves 2 / salad from Now Eat This! / pork chops adapted from mango & tomato

Here’s what I used:

For the salad:

  • 1 head of romaine lettuce, chopped roughly (incidentally, did you know that the darker romaine have more nutrients than the lighter?)
  • 1 clove of garlic, minced or grated
  • 1 clove smashed lightly
  • few slices of bread from a ciabatta loaf or french baguette
  • 2 tsp dijon mustard
  • 1/4 cup grated parmesan cheese, divided
  • 2 1/2 tbsp reduced-fat mayonnaise
  • juice from half a lemon
  • 2 tsp anchovy paste (optional, but a must for me in caesar dressing)

For the pork chops:

  • 2 center cut pork chops, trimmed of fat
  • 2/3 cup whole wheat panko
  • 1/3 cup shredded parmesan cheese
  • flour
  • 1 egg white, beaten ’til frothy
  • olive oil
  • salt and pepper

Here’s what I did:

  1. In a large salad bowl, mix together the mayo, lemon juice, anchovy paste, 2 tbsp of parmesan, and dijon with a whisk.
  2. Toast the bread in an oven for about 10 minutes or in a toaster, then rub the warm bread with the cut garlic. Cut up into crouton sized chunks.
  3. Add the lettuce and bread on top of the dressing and set aside.
  4. Preheat a little olive oil in a cast iron saute pan over medium-high heat.
  5. Meanwhile, season the pork with salt and pepper and then dredge each piece in flour on both sides (shake off remaining flour), then dip it in the frothy egg whites, then coat in the panko on both sides.
  6. When the oil is hot, cook the pork for 4 minutes on both sides and let rest for 5 minutes on a plate covered in foil.

    That’s a good looking pork chop.

  7. While the pork is resting, mix the salad dressing in with the croutons and lettuce. Season the salad with salt and a good amount of freshly ground pepper, and then sprinkle the remaining 2 tbsp parmesan cheese over top.
  8. Slice the pork thinly and serve on top of the salad. The pork will be a little pink inside, but that’s a-ok.

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