Sunday, February 5, 2012

Pretzel Crusted Parmesan Pork with Roasted Potatoes and Carrots

This meal, prepared by husband, was fantastic! The pork was crispy, flavorful, and juicy. We served with our favorite and easiest way to cook veggies - roasted to perfection.

I'm a very picky pork eater. Pork has to be moist and prepared perfectly, or else I have to drown it with applesauce in order to eat it. This meal was delicious and one I'll definitely be requesting again in the near future. Mike's recipe for Pretzel Crusted Parmesan Pork below can easily be substituted with chicken or fish for an equally tasty meal. 

Pretzel Crusted Parmesan Pork
·2 boneless pork chops/loin chops
·Salt and pepper
·1 slice of gluten free bread, processed into crumbs
·¼ cup gluten free pretzels, processed into crumbs
·½ cup shredded Parmesan cheese
·1 egg
·EVOO (extra virgin olive oil)

Season the pork with salt and pepper. Combine the bread crumbs, pretzel crumbs, and Parmesan cheese into a shallow bowl. Crack the egg in a separate shallow bowl and lightly beat. Dip the seasoned pork chops, one at a time, into the egg. Then dip the pork chops in the crumb mixture and coat both sides well. Heat 1-2 tablespoons of EVOO in a non-stick large skillet over medium heat. When the oil is hot, add the prepared pork chops and cook until golden in color, 3-4 minutes. Flip the pork and cook on the second side until golden and cooked through, 3-4 minutes.

Yield: 2 servings

Roasted Potatoes and Carrots
·2 large baking potatoes, peeled and cut into slices
·8 oz. frozen carrots
·EVOO (extra virgin olive oil)
·1 TBS garlic powder
·1 TBS onion powder
·1 tsp salt
·1 tsp pepper

Preheat oven to 425˚. In a bowl, toss potatoes, carrots, EVOO, and spices. On a baking sheet, spread veggies in a single layer. Roast for 25-30 minutes, until tender and desired crunchiness is obtained.

Yield: 2 servings

I've also shared this recipe on: Slightly Indulgent Tuesday