Sauteed Pork Chops with Mustard Sauce with Caeser Salad with Parmesan Crisps and Hominy Croutons (Bobby Flay) Recipe

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Sauteed Pork Chops with Mustard Sauce with Caeser Salad with Parmesan Crisps and Hominy Croutons (Bobby Flay)
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Ingredients
33
Count
Nutrition
2778
Calories
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Ingredients:

Directions:

  1. Hominy Croutons:
  2. Heat oil in a small saute pan. Cook onions and garlic until soft. Add wine and reduce by half. Place the water in a medium saucepan and add 2 tablespoons of salt, bring to a boil. Slowly whisk in the cornmeal and cook for, 15 to 20 minutes. Season with salt and pepper and spread into a buttered 11 by 17 inch baking sheet. Chill in the refrigerator for at least 1 hour. Heat the oil in a cast iron skillet or a deep fry to 350 degrees F. Cut the polenta into 1/2-inch squares. Dredge lightly in cornmeal and fry in batches until golden brown.
  3. Parmesan Crisps:
  4. Heat a large saute pan over medium heat. Combine the cheese and flour in a medium bowl. Sprinkle 2 tablespoons of the cheese into the pan to form a 4-inch circle. Cook until the cheese is somewhat melted but not firm. Using a spatula, turn the cheese over and cook until firm. Drape the crisp over a large rolling pin until cool. Repeat.
  5. Salad:
  6. Put all ingredients except oil in a blender and blend until smooth. Slowly add the oil and season with salt and pepper. Place the romaine in a large bowl and toss with some of the dressing. Divide among 4 plates. Scatter croutons around and place a Parmesan crisp in the center of the salad.
  7. Pork:
  8. Season pork with salt and pepper on both sides. Heat a few tablespoons of oil in a large saute pan until almost smoking. Cook the pork for 3 to 4 minutes on 1 side or until golden brown, turn over, reduce heat to medium and continue cooking to medium doneness. Remove to a plate and keep warm. Pour off all but 2 tablespoons of the fat. Add the garlic and onions and cook until soft. Add the wine and cook until reduced by half. Add the stock and cook to a sauce consistency. Whisk in the mustards and thyme and season with salt and pepper to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2777.87 Kcal (11630 kJ)
Calories from fat 2227.11 Kcal
% Daily Value*
Total Fat 247.46g 381%
Cholesterol 188.83mg 63%
Sodium 1692.94mg 71%
Potassium 1289.51mg 27%
Total Carbs 47.63g 16%
Sugars 7.55g 30%
Dietary Fiber 5.61g 22%
Protein 77.01g 154%
Vitamin C 12.6mg 21%
Iron 4.9mg 27%
Calcium 1112.6mg 111%
Amount Per 100 g
Calories 260.01 Kcal (1089 kJ)
Calories from fat 208.46 Kcal
% Daily Value*
Total Fat 23.16g 381%
Cholesterol 17.68mg 63%
Sodium 158.46mg 71%
Potassium 120.7mg 27%
Total Carbs 4.46g 16%
Sugars 0.71g 30%
Dietary Fiber 0.53g 22%
Protein 7.21g 154%
Vitamin C 1.2mg 21%
Iron 0.5mg 27%
Calcium 104.1mg 111%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 75.4
    Points
  • 75
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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