Sesame Crusted Pork Cutlets With Cabbage Recipes

SESAME-CRUSTED PORK CUTLETS WITH CABBAGE

Steps:

• Submerge the cabbage in a large bowl of ice water to crisp while you make the pork.
• Place the sesame seeds in a large resealable plastic bag and pound using a rolling pin or skillet until coarsely crushed (alternatively, you can use a mortar and pestle). Transfer to a lipped plate or shallow bowl.
• Working with one piece at a time, put the pork in another resealable plastic bag and pound using a rolling pin or skillet until it is 1/4-inch thick (don't skimp on this step; it's important that the pieces are thin). Transfer to a plate, salt lightly on both sides, then repeat until all pieces have been cooked.
• Dredge the pork cutlets fully in the crushed sesame seeds.
• In a large skillet over medium-high, heat 1/3 inch of oil until shimmering. Gently lay the cutlets in the pan, working in batches as necessary. Fry until golden brown on one side, 1 to 2 minutes, then flip and continue to cook until golden brown and cooked through, another 1 to 2 minutes. Transfer to a paper towel-lined plate and repeat until all pieces have been cooked.
• Drain and dry the cabbage thoroughly (a salad spinner works well here). Serve each cutlet with a pile of cabbage, a squeeze of lemon over everything and more lemon wedges on the side. Season with salt to taste and serve at once.

PANKO-CRUSTED PORK CUTLET WITH CUCUMBER-DAIKON RELISH

Steps:

• For the dressing: Wisk together the rice wine vinegar, fish sauce and brown sugar in a small bowl and set aside.
• For the relish: Combine the mint, daikon, scallion, cucumber, garlic, chile and cilantro in a medium bowl. Pour the dressing on top and stir together. Let rest while cooking the pork chops.
• For the pork chops: Place the flour and some salt in one bowl, eggs in another, and the panko and coconut in another. Dredge the pork chops in the flour, then the egg, and then the panko mixture. Repeat with other pork chop.
• Heat some olive oil in a medium saute pan over medium-high heat. When hot, fry the pork chops until golden brown on both sides and 145 degrees F at the center, 7 to 10 minutes per side. Remove from the pan and rest for about 5 minutes.
• Serve the pork chops alongside the relish.

SIMPLE PORK AND CABBAGE SKILLET

Steps:

• Heat the oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until well-browned on each side, about 10 minutes per side.
• Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour.
• Remove the pork and vegetable mixture from the skillet, leaving as much of the liquid in the skillet as possible. Whisk the water and flour together in a small bowl. Raise the heat under the skillet to medium-high. Pour the flour mixture into the remaining liquid in the skillet. Cook, stirring constantly, until the gravy thickens and begins to boil. Reduce heat to low and continue to simmer an additional 5 minutes. Pour the gravy over the pork and vegetable mixture.

GARLIC PORK CUTLETS WITH BUTTERED CABBAGE

Steps:

• Preheat oven to 200 degree Celsius.
• Heat oil in a frypan that will take the cutlets in a single layer and which will go into a preheated oven.
• Over a moderately high heat, brown the chops on both sides until they are golden, remove to a plate.
• Add the potatoes and cook them until they are a golden colour, remove to a plate.
• Add the bruised garlic and cook for a minute of so longer.
• Add the chops back into the pan, and top with the potatoes and some of the bruised garlic.
• Season with salt and pepper and pour over the wine and boil for a few minutes.
• Put pan into the oven and cook for 15 minutes.
• Meanwhile melt the butter in a medium pot and add the cabbage and season with pepper and salt, cover and cook over a low heat for 3 to 5 minutes.
• To serve place a bed of cabbage on the plates and top with a chop and a portion of the garlic and potatoe wedges.

CRISPY PORK CUTLETS (TONKATSU) WITH SHAVED CABBAGE SALAD AND GINGER VINAIGRETTE

Steps:

• Soak the cabbage in ice water for 20 minutes. Drain thoroughly then spin very dry in a salad spinner (or pat with paper towels). Set aside.
• Meanwhile, carefully score the flat sides of the chops with a paring knife at 1-inch intervals, about 1/4 inch deep. Season with kosher salt and pepper.
• Heat 3 inches of oil in a large pot to 350 degrees F.
• Put the flour, eggs and panko in 3 separate shallow bowls. Season the flour with salt and pepper. Dredge each chop in the flour, shaking off the excess; dip in the egg, then dredge in the panko, pressing to help the crumbs adhere.
• Fry the cutlets in a single layer, working in batches if need be, until medium browned (not burnt), 3 to 4 minutes per side. Transfer the cutlets to a wire rack set over a rimmed baking sheet and season immediately with sea salt.
• While the cutlets cook, combine the cabbage with the chives, lemon juice and salt in a large bowl and toss.
• Place each cutlet on a plate; add a pile of the seasoned cabbage and dress with the vinaigrette. Serve right away with some tonkatsu sauce, a smear of Japanese hot mustard on the edge of plate, lemon wedges and bowls of rice on the side, if you like.
• Bring a medium saucepan of water to a simmer. Add the carrots and cook for 1 minute. Drain then immediately plunge in ice water. Drain again, then place in a blender. Add the remaining ingredients and blend until smooth. Season with salt and white pepper. Refrigerate for at least 30 minutes and up to 1 week. Makes 3 cups.

PORK CABBAGE SAUTE

Steps:

• In a large skillet, cook and stir the pork in oil over medium heat until no longer pink; remove the keep warm. In the same skillet, saute the cabbage, onion, garlic and bay leaves in butter until vegetables are tender. Discard bay leaves. Stir in pork, salt and pepper.

SESAME-CRUSTED PORK LOIN

Steps:

• In a large resealable bag, combine the first seven ingredients. Add the roast; seal bag and turn to coat. Refrigerate overnight., Drain and discard marinade. Place roast on a rack in a shallow roasting pan; pour water into pan. Bake at 350° for 1-3/4 to 2 hours or until a thermometer reads 160° Let stand for 10-15 minutes before carving.

GLAZED SESAME PORK CHOPS

Steps:

• Sprinkle 1/4 teaspoons salt and pepper over both sides of the pork.
• Heat oil in a large skillet over medium-high heat.
• Add the pork and cook 3 minutes per side or until browned.
• Add 1/4 teaspoons salt, broth and remaining ingredients; cover, reduce heat and simmer 20 minutes.
• Uncover, simmer an additional 20 minutes or until tender. Serve pork with the sauce.