The Dish: Herb Crusted Pork Chop with Mango Chili Salsa

Pairing an herb-breaded roasted pork chop with the sweet-n-hot flavors of mango chili salsa makes this dish a nice addition to any recipe book. It is also very simple to prepare and can be prepped hours in advance. The salsa can even be made up to a day ahead of time and refrigerated until an hour before being served. Even with prep, you can have a wonderful meal prepared in 45 minutes or less.  

I chose two 3/4" bone-in pork chops to serve two people. I prepared a batch of mango chili salsa a few hours ahead of time, and made sure it reached room temperature before I oven roasted the breaded chops for 20 - 25 minutes until medium, a 140 to 145 degree internal temperature. Next, I allowed the chops to rest for 2 to 3 minutes before adding to a plate with mixed greens, serving topped with the salsa.


For the breadcrumbs, the following recipe, making about one cup, will make for a great tasting breading every time:

1  Take 6 slices of bread, 1 shallot, and handful of fresh parsley and roughly chop.
2  Add to food processor with 1 tablespoon of olive oil, sea salt, and black pepper.
3  Pulse on chop for 15 - 20 seconds. Remove and lay out on baking tray.
4  Dip your chops in flour and egg and dip onto breadcrumbs until covered.

I prepared some simple, roasted Brussels sprouts to serve with the pork chops. I halved the sprouts, seasoned with sea salt and olive oil, and put them in the oven with the pork, taking them out at the same time. 
  
Breaded pork chops, mango chili salsa, and roasted Brussels sprouts made for a quick and flavorful weeknight meal. Try it at home and you'll add it to your recipe book too!

Suggested Sides:

• Kale, Cabbage, and Quinoa Salad
• Smashed Potatoes
• Quinoa with Dried Cherries and Pistachios
• Chilled Vegetable Salad

The Technique: Oven Roasting

Oven roasting is a cooking method that uses dry heat. Like other dry-heat cooking methods, roasting browns the surface of the food, which in turn develops complex flavors and aromas.¹ When roasting, food should be uncovered so that the hot, dry air that delivers the heat, not steam. Meat, fish, vegetables, and pasta can all be cooked by roasting.  

When roasting meat, you want to ensure that it does not dry out. Nothing is worse than a dry piece of roasted chicken or overcooked fish. It can ruin a whole meal, so don't do it! By basting, browning before roasting, or coating your meat with a breading, you reduce the chance that your food will end up being dry. 

One last note, make sure your oven is hot before you add your food. Cook temperatures and times in recipes all assume the oven is at that temperature when you put in your food. 

Oven roasting is really simple if done correctly, but if done incorrectly, it can throw off the balance of a meal. For cook times, do a search to ensure it will be cooked properly. I cooked pork recently and was able to find a great chart outlining cooking times and temperatures. A little research can go a long way!

Technique

1 Heat your oven to required temperature.

2 Add food and cook to specified time, gradually basting as required.

3 Turn over meat or vegetables to ensure even browning at least once during the cook time.

4 Let the food rest for 2 to 3 minutes before serving.

1 http://culinaryarts.about.com/od/dryheatcooking/a/roasting.htm

The Cut: Pork Chop

Pork chops are one of my favorite cuts of meat. Ever since I was a kid, I loved pork chops. When I was younger, my mom used to serve pork chops with duck sauce, a dish I still associate with the best meals from my childhood. Although my palate has evolved from pork with duck sauce over the years, I still enjoy a nicely cooked chop whether grilled, roasted, or baked.  

Many people don't like pork chops because they can dry out relatively easily if over-cooked, and here in the US the norm for preparing a pork chop is cooking to medium-well to well-done. While I always order or prep pork chops to medium or medium-rare, the same as steak, most people don't deviate from ordering or making an "over-cooked, dried out" chop. To avoid that, I make a breading, from fresh bread and herbs, to cover the pork chop and keep the juices in to avoid the chop from drying out.


Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig’s hip to shoulder. Loin chops are from the lower back, just behind the rib chop, and have a characteristic T-bone shape. These chops include a lot of meat as well as a bit of tenderloin meat.¹ When shopping for pork chops, choose meat that is pale pink with white-colored marbling, and when cooking, remember that cook time primarily depends on the thickness of the chop.

Pork chops are high in protein and low in sodium, making the "other white meat" a healthier choice than steak. However, pork chops are high in cholesterol and should not be eaten more than once or twice a week. Below is the nutrition card for a 3 oz. serving of pork chop: 

Retreived from http://caloriecount.about.com/calories-pork-fresh-loin-top-chops-i10063?size_grams=85.0

1 Pork Be Inspired | Cut Chop

The Review: Talde

 

 

Retreived from http://www.taldebrooklyn.com

Review


I have been to Talde in Park Slope several times since the start of the year. Every time the food was great. There are no reservations and it seems to always be an hour and half wait no matter how many people in your party if you go after 7pm. Get there before 7pm and you will have a much shorter wait. If you don't mind eating at a counter, request the seats in front of the kitchen as it is fun to watch the cooks work while between courses. While waiting at the bar for your table, split an Obama's Punch which can give 2 people close to 3 drinks each for $18. Everything is meant to be shared, so share! I like to start off with something light like the Kale Salad for $12, then order the Warm Soba Noodle for $12, and then order the Korean Fried Chicken for $23 as well as the Smoked Char Siu Pork Shoulder for $19.  As a critical path, there is hardly a better meal out there. Every dish has great flavors and is a nice change from the typical Italian or, what I will term, "Brooklyn Comfort" restaurants in the area. 

• Go early and beat the rush at 7pm for dinner 
• Order multiple dishes to share, especially the Warm Soba Noodle and Korean Fried Chicken

Talde

369 7th Avenue, Park Slope
Brooklyn, NY
347-916-0031

 

Dinner: Mon - Sun, 5pm - 12am
 Brunch: Sat & Sun, 11am - 3pm

 

From New York Magazine:

"Dale Talde (Top Chef) says he's "trying to take the dirty word out of fusion," and his menu reflects that: Phot roast combines "everything you'd find in pho and everything you'd find in a pot roast," while market ramen is an all-vegan soup based on seasonal veggies. That might sound like a contrast to other dishes, such as a reportedly intense barbecue platter, but Talde tells us, "The yin and yang—it's very applicable to this restaurant." — Jenny Miller


From the New York Times:

One Star *

ATMOSPHERE A simple local Asian spot with extraordinary mahogany woodwork.
 
SERVICE Variable.

SOUND LEVEL Tolerable.

RECOMMENDED Saigon crepes; pretzel pork and chive dumplings; roasted beets; chow fun; whole roasted branzino; fluke; Korean fried chicken; wok-charred rib-eye; halo-halo.

DRINKS AND WINE Streamlined tiki drinks, draft beer and a wide range of wines all harmonize with the cooking.

PRICES Appetizers and noodles, $5 to $16; main courses, $18 to $29. Visa and MasterCard accepted.
 
WHAT THE STARS MEAN Ratings range from zero to four stars and reflect the reviewer’s reaction primarily to food, with ambience, service and price taken into consideration.

From Yelp:

"The plates are designed to be shared.  The more people you have, the more food you get to try!"

"Apps and entrees where delicious, especially the fried chicken. Service was professional and friendly."