Food Network: Kicked Up Breaded Pork Chops

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Kicked Up Breaded Pork Chops
Recipe courtesy Emeril Lagasse

Ingredients
1 1/2 cups milk
1 1/2 tablespoons minced garlic
1 1/2 tablespoons dry white wine
1 tablespoon crushed red pepper
1 tablespoon paprika
1 1/2 teaspoons salt
6 thin center-cut pork chops (about 2 1/4 pounds)
1 cup fine, dry bread crumbs
1/2 teaspoon black pepper
2 teaspoons Emeril's Italian Essence or other Italian seasoning
1/4 cup grated Pecorino

3 tablespoons olive oil
Roasted Garlic Mashed Potatoes, recipe follows
Smothered Green Peas, recipe follows

Instructions
In a medium bowl, combine the milk, garlic, white
wine, red pepper, paprika, and 1 teaspoon salt and stir well. Add the pork chops
and soak at room temperature while assembling the remaining ingredients, at least
30 minutes.

Preheat the oven to 400 degrees F and line a large rimmed baking sheet with
aluminum foil. Place a lightly greased wire rack on top of the baking sheet and
set aside.

In a large sealable plastic bag, add the bread crumbs, remaining 1/2 teaspoon
salt, the black pepper, Essence, and cheese and shake to combine. Drain the pork
chops from the milk mixture, one at a time, and add to the bread crumb mixture.
Shake to coat thoroughly. (You may need to press the mixture into the chops with
your hands.)

Arrange the pork chops on the baking rack and drizzle with the olive oil. Bake
for 20 minutes, or until cooked through and the breading is crisp and golden.
Serve with Roasted Garlic Mashed Potatoes and Smothered Green Peas.

Roasted Garlic Mashed Potatoes:

3 heads garlic, top 1/2-inch cut away
3 tablespoons olive oil
Salt and freshly ground black pepper
2 pounds baking potatoes, like russets or Yukon gold potatoes, peeled and cut into
1-inch cubes
1 stick unsalted butter, at room temperature
3/4 cup heavy cream

Preheat the oven to 375 degrees F.

Place the garlic on a pie pan and drizzle with the oil. Season lightly with salt
and pepper, and roast for until the garlic is very tender and golden brown, about
1 hour. Remove from the oven and let cool. When cool enough to handle, squeeze the
head to release the cloves into a small bowl. Use a fork to mash the garlic until

smooth.

Place the potatoes and 1 teaspoon of salt in a medium pot and cover with water by
1-inch. Bring to a boil. Reduce the heat to a simmer and cook until fork tender,
about 15 minutes. Drain in a colander. Return the saucepan and over medium heat,
cook for 1 minute. Reduce the heat to low, add the mashed garlic and butter, and
mash using a hand-held masher. Add the cream and continue to mash until thoroughly
combined and the desired consistency is reached. Season, to taste, with salt and
pepper, and serve immediately.

Yield: 6 servings

Smothered Green Peas:
2 slices bacon, diced
1/4 cup diced ham
1/2 cup diced yellow onion
1 teaspoon minced garlic
4 cups fresh or frozen sweet green peas
1 cup chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat a saucepan over medium heat. Add the bacon and cook until the fat begins to
render and turn golden brown, about 4 minutes. Add the ham, onion and garlic and
cook for 2 to 3 minutes. Add the peas, stock, salt and pepper and bring to a boil.
Cover, reduce the heat, and simmer until the peas are tender, 8 to 10 minutes.

Drain and transfer to a warm dish for serving.

Yield: 6 servings