PORKCHOP + ROSTEAD CORN SALAD AND SAUTED BABY BOK CHOY ON THURSDAY JULY 9
July 9, 2009
The Pork chops were spice rubbed with chile, cinnamon, and breaded with panko crumbs, pan fried to barely golden and finished up in a 325ºF oven, and served with a dollop of cilantro pesto topping. The sides were roasted corn and pimiento salas dressed with a mayo-rice vinegar mix. and bokchoy, sauted in garlic, deglace of butter/white wine dressing.
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