Directions
- 1Heat a pan with oil.
- 2Prepare three stations: flour seasoned with garlic, onion, and paprika powder; whisked eggs; and cornmeal.
- 3Season the pork chops generously with salt and pepper.
- 4Dredge the pork chops in flour, then egg, and finally cornmeal.
- 5Fry the pork chops in the hot oil until golden brown. At the same time brown the butter in a separate pan.
- 6Add shallots to the browned butter.
- 7Remove pork chops and set aside. Add milk and butter to a pan for the corn puree.
- 8Cook the corn in the browned butter until slightly charred.
- 9Puree the corn with the milk, butter, and browned butter mixture in a blender.
- 10Blanch the purple cauliflower.
- 11Sauté the blanched cauliflower in the browned butter.
- 12Make the corn salad by mixing the corn, parsley, sour cream, lime juice, and garlic powder.
- 13Assemble the dish: corn puree as a base, purple cauliflower on the side, and the breaded pork chop on top. Add corn salad on top of porkchop. Finish with salt and a lime wedge.
Ingredients
- 2 pork chops
- 1 cup flour
- 2 eggs
- 1 cup cornmeal
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp butter
- 1 cup milk
- 2 ears corn
- 1 small shallots
- 2 tbsp sour cream
- 1 tbsp lime juice
- 1 handful parsley
- 1 head purple cauliflower
- 1 tbsp chili oil
Equipment
frying panblenderovenknifecutting board
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