For my entry in the Platinum Chef Challenge #9, I decided to make 2 dishes; a crusted pork and an apple salad. The walnut from the pork chops ties in nicely with the walnuts and apples in the Arugula Fuji Salad. Plus this was easy to make! It requires 30 minutes chilling time but besides that, the recipe is really simple. My changes are in green.
Adapted from: Cooking Light
4 boneless center-cut pork chops, trimmed
1 1/2 tsp. Worcestershire suace
1/2 tsp. kosher salt
1/8 tsp. freshly ground pepper
1/4 tsp. ground sage
1/3 cup walnuts, finely ground
2 Tbs. bread crumbs
1 shallot, minced
Bacon drippings (from Arugula Fuji salad)
1/4 cup fat-free, less-sodium chicken broth
1. To prepare pork, place chops in a shallow dish; drizzle evenly with Worcestershire. Combine salt, sage, and black pepper in a small bowl. Add walnuts, bread crumbs, and shallots to salt mixture; toss well. Press walnut mixture onto both sides of pork chops. Cover and refrigerate 30 minutes.
2. Using the leftover bacon drippings from the pan in Arugula Fuji salad, add pork chops to drippings in pan; cook 1 1/2 minutes on each side or until lightly browned. Add 1/4 cup chicken broth to pan. Cover, reduce heat, and cook 6 minutes or until desired degree of doneness. Serve with arugula fuji apple salad and wild rice.