By Aaron Burgau, Chef/Owner of Patois
Paneed Pork Chops
4 lean center cut pork chops (2oz each)
1 ½ cups whole wheat flour
1 ½ cups whole wheat breadcrumbs
1 tablespoon olive oil
1 cup 2% milk mixed with 1 egg
Dredge chops in flour then coat in egg/milk mixture. Dip and coat in breadcrumbs. Heat oil in large skillet until hot. Place chops in pan, cook 3 minutes on each side.
Roasted Brussels Sprouts
1 tablespoon canola oil
2 cups raw Brussels sprouts, halved
Salt and pepper to taste
½ teaspoon chopped garlic and shallots
Heat oil in medium skillet to medium-hot. Add Brussels sprouts, salt, and pepper. Cook about 5 minutes, stirring frequently, until sprouts are caramelized. At very end, add ½ teaspoon of chopped garlic and shallots. Toss around with sprouts a few times then immediately take off fire.
1 teaspoon coarse ground mustard
1 teaspoon Steen’s cane syrup (or honey)
1 teaspoon diced shallot
1 Tablespoon vinegar
To serve: Place sprouts in center of plate, and place pork chops on top. Drizzle vinaigrette acrosse the chops and around the plate. Serve immediately.