Authentic Italian Cooking with Jag2112 - Part V - Italian Pork Chops & PotatoesAug 12 '02 Write an essay on this topic.
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The Bottom Line Thanks to all of you for making this 5-park Italian Cooking Series a success!
Welcome again, class, to the online cooking show Authentic Italian Cooking with Jag2112. This marks the fifth and final episode in this series. Thanks to all of you for your wonderful comments, questions and overall kind words and praise for this series. I hope to bring another cooking series to you in the future. For earlier segments of this series, see the 'links' below: Part I: Pasta Sauce with Meatballs http://www.epinions.com/content_2784469124 Part II: Chicken Francaise with a Twist: http://www.epinions.com/content_2786500740 Part III: Parmigiana Mania: http://www.epinions.com/content_2794365060 Part IV: Classic Chicken Cacciatore: http://www.epinions.com/content_2798035076 So, to finish off this topic, we'll be looking at a dish that was born out of necessity. You won't find this meal on any menu in any fine Italian restaurant. This is a combination of ingredients with some Italian cooking know how - and a pinch of garlic. It's likely the easiest of the 5 meals presented in this series to prepare - however due to the nature of the meal, it will require a sizeable amount of cooking time. Keep that in mind when you consider making this hearty meal for your family and friends. So once again, let's all put on our chef hats and prepare to get cooking - Italian style! Seasoned Italian Pork Chops and Potatoes Required Ingredients 4 Pork Loin Chops (on the bone preferred) 3 Large Idaho Russet Potatoes Bread Crumbs Grated Parmigiana Cheese Garlic Powder Olive Oil Oregano Salt Required Equipment Glass Casserole Dish Mixing Bowl Potato/Vegetable Peeler Band-aids Let's begin by pre-heating out oven to 375 degrees. Next, peel the skin off of all of your vegetables, placing them in a bowl of cold tap water once peeled. Keep those band aids ready :-) Once all potatoes have been peeled, drain the water from the bowl, rinse the potatoes with fresh water, and drain again. Now, using a very sharp knife, vertically cut the potatoes into 4 length-wise wedges. Take each wedge and cut them into 1/4 inch pieces - depositing the pieces into your mixing bowl (which should be dried and free of water). Once all of the potatoes have been quartered and chopped into the pieces, add about 3 tablespoons of Olive Oil, 1 cup of bread crumbs (seasoned or unseasoned is fine), 1/2 a cup of the Parmigiana Cheese, a teaspoon or two of the Garlic Powder and a dusting of Oregano. Using a wooden spoon, stir the ingredients together until equally coated. You'll notice that there won't be a complete breadcrumb coating on the potatoes - which is fine. We're only looking for a partial coating. If you feel the mixture is a little too dry, add a tablespoon of oil. Next, take you casserole dish, spray it with a light coat of oil or PAM and place each pork chop on the bottom. Using chops with the bone ultimately keeps the meat more tender and juicy, but certainly boneless pork is perfectly fine. Sprinkle the chops lightly with salt and a touch of garlic and then scoop the potato mixture on top of the chops - making sure they evenly cover the pork. Sprinkle a little more salt on top of the potatoes and place the dish in your oven. Cooking time varies according to the size of the potatoes pieces, but typically expect around a 75 to 85 minute cooking time. On about 20 minute intervals, remove the casserole dish from the oven and carefully move around the potatoes - allowing pieces on the bottom to be on top and vice versa. Movement of the pork isn't necessary. You should notice that as the cooking time expires, the potatoes will take on a nice golden brown color. If you notice some of the breadcrumbs beginning to brown or burn, move them around more often or reduce your heat to 360 degrees. Once complete, let the dish sit away from the over for 5 minutes before serving. To serve, place one pork chop on the center of the plate and surround it with a ring of potatoes. Sprinkle a little more Parmigiana cheese and salt on top and dust it with parsley for effect. And there you have it - Seasoned Italian Pork Chops and Potatoes. A hearty dish that's as delicious as it is easy to prepare. So once again, enjoy and Mangia Bene! -John  |
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