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Buttermilk Soaked Parmesan Pork Chops & Scalloped Turnips
What You Need
• 4 Tbsp butter
• 1/2 cup thinly sliced onions
• 4 cups peeled, thinly sliced turnips
• 2 Tbsp flour
• 1 teaspoon salt
• Freshly ground black pepper
• 3/4 cup milk
• 1/3 cup cream
• 2 pork chops (thin-sliced, boneless)
• 1 cups low-fat buttermilk
• 1 cups panko bread crumbs
• 1/3 cup flour
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 cup grated parmesan cheese (+ a little more for garnish)
• 3 tbsps olive oil
• 1/4 cup chicken stock

Scalloped turnips: Preheat oven to 350°F. Butter a 1-quart casserole. Melt 1 Tbsp butter and lightly sauté onions until just wilted. Layer a third of the sliced turnips in the casserole dish; top with a third of the onion; sprinkle with 2 teaspoons of flour, 1/3 teaspoon of salt, and one grind of pepper; pat with dollops from 1 tablespoon of butter. Repeat this layering twice. Mix milk and cream together and pour over the turnips. Cover and bake in a 350°F oven for 30 minutes, then remove cover and bake for another 30-45 minutes, or until tender and bubbly. Pork Chops: Tenderize and trim fat from pork chops if you’d like. It’s not necessary but I do it. Add pork chops to a baking dish and pour buttermilk over top. Soak for at least 2 ours, or over night. Remove pork chops from fridge 30 minutes before you plan to make them. Preheat oven to 325 degrees. In a bowl, combine panko, flour, salt, pepper and parmesan. Heat an over-safe skillet on medium-high heat and add olive oil. Grab a pork chop from the buttermilk, letting any excess milk run off. Dredge through panko mixture, coating completely. Lay down in skillet and repeat with remaining chops. Brown pork chops for 3 minutes on each side only! You don’t want them to toughen up. After six minutes, turn off heat and add chicken stock to pan. Sprinkle a little parmesan on pork chops and cover skillet. Bake for 20 minutes.


  

  
 
 
 
 
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