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Southwestern cuisine

Baked Southwestern Pork Cutlets

by 2 Comments

Southwestern Pork Cutlets

Here’s another recipe from my newly found bag ‘o recipes. These Southwestern Pork Cutlets are adapted from Food Network Magazine, December 2012.

Besides a nice, crispy panko coating, there’s a drizzle of salsa verde (I bought jarred) and all of those wonderful roasted vegetables. You could easily halve this recipe and make it will make a nice dinner for two.

We don’t have pork very often – not sure why because we really enjoy it. This time I bought one pack of boneless pork loin chops and got one free, so there was incentive to dig out a recipe for pork. I particularly noticed this one because it looks easy to throw together, throw in the oven, then throw on the plate.

Southwestern Pork Cutlets

The pork is tender and flavorful and I love the roasted sweet potatoes and poblano. Chop the poblano pretty big so it’ll retain its peppery goodness. I’m glad I got the free pack of pork loin chops, because I’ll be making these again!

Tomorrow I’m gonna chop the leftover pork into bite-sized pieces, toss them in Frank’s wing sauce and stuff them into a wrap with some shredded lettuce and a little ranch dressing. Yum.

Southwestern Pork Cutlets

Southwestern Pork Cutlets

Southwestern Pork Cutlets

Yield: 4
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Tender, slightly spicy boneless pork cutlets breaded and baked, along with roasted poblano and sweet potatoes. 

Ingredients

  • 2 large sweet potatoes, peeled and cut into 3/4" chop
  • 2 poblano peppers, top cut off and roughly chopped
  • 1 tbsp olive oil
  • kosher salt and freshly ground pepper
  • Cooking Spray
  • 1/4 C mayonnaise
  • 1/4 C milk
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp garlic salt
  • 1 1/4 C panko (Japanese breadcrumbs)
  • 4 boneless pork loin chops, pounded to 1/4" thick
  • Optional, but recommended:
  • Salsa verde and lime wedges

Instructions

  1. Position oven racks in the upper and lower thirds of your oven.  Preheat to 425°.  Toss the sweet potatoes and peppers with the olive oil, 1 tsp. salt and pepper to taste on a rimmed baking sheet in a single layer.  Bake on the lower oven rack until tender  - 20-25 minutes.
  2. After the vegetables are in the oven, prepare the pork chops.  Line another rimmed baking sheet with aluminum foil and place a rack on top of the baking sheet.  Spray the rack with cooking spray.
  3. In a medium bowl, whisk the mayonnaise, milk, chili powder, paprika, and garlic salt together until smooth.  Pour the panko crumbs into another medium bowl.  
  4. Dip each pork chop in the mayonnaise mixture, letting excess drip off.  Dredge each side of each pork chop in the panko crumbs.  Spray each side of the chops generously with cooking spray and set evenly spaced on the rack.  
  5. Bake the cutlets on the upper oven rack until golden brown and cooked through, 15-17 minutes.  Serve the pork with a portion of the roasted vegetables.  Drizzle with the salsa verde and serve with lime wedges (optional, but recommended).

Notes

When you put the pork in the oven, slide the vegetables out and toss so they won't burn, then return to the oven.

If you don't have panko, use regular bread crumbs. I often use leftover bread heels, processed in the blender until crumbs.

Nutrition Information:
Yield: 4 Serving Size: 1 chop and potatoes
Amount Per Serving: Calories: 528Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 75mgSodium: 752mgCarbohydrates: 48gFiber: 6gSugar: 9gProtein: 30g

Nutrition Values are Approximate

© Adapted from Food Network Magazine Dec. 2012
Category: Pork

American Indian Fry Bread “Taco”

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I’ve been so looking forward to making this American Indian Fry Bread Taco! The recipe comes from famous author of Southwestern fiction, Anne Hillerman. She got the recipe from a little Indian cafe in Arizona (that has since closed) which she uses in her latest novel.

When I saw the photo of it with the golden brown fry bread and layers of spiced ground beef, beans, lettuce and tomato, I knew this was the recipe for us. And I was right!

The fry bread is so flavorful and delicious, chewy and a little crunchy on the edges (almost like naan), and then is loaded with all that good stuff. It took all my strength not to devour it before the photos were taken.

I adapted the original a bit – halved it and left out the chopped onion, added a drizzle of sour cream – and you can make it with what you like best. You can also make it as spicy or not as you’d like. I used mild green chilies and it still had a little kick.

American Indian Fry Bread Taco is a wonderful new recipe, what with the fry bread so easy to make and everything else thrown together so quickly.  We’ll be having it a lot.

But, oh that fry bread! It would be great right out of the fryer, drizzled with honey and eaten as a dessert. Sorry, I need a minute….

American Indian Fry Bread

American Indian Fry Bread "Taco"

Yield: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Outstanding fry bread, loaded with seasoned ground beef, beans, lettuce, tomato or your favorite toppings.

Ingredients

  • Fry Bread
  • 1 1/2 C all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 C warm water
  • Canola oil for frying
  • Toppings
  • 1/2 lb ground beef,
  • 1 small can diced green chilies
  • 1 15 oz can pinto beans
  • 1 C diced tomatoes
  • 2 C shredded lettuce
  • salsa, sour cream

Instructions

  1. Prepare the fry bread:  Combine the flour, baking powder, and salt in a medium bowl.  Stir in the water, starting with a half cup, and mix.  Add the rest of the water as needed to create a soft dough (not sticky).  Throw a little flour on the counter and turn the dough out on to it.  Gently knead the dough for a minute.
  2. Divide the dough into four pieces and gently pull and shape each into a 6-7" disk, making it the same thickness all the way around (edges will puff on frying).
  3. Put about 1" of canola oil into a heavy skillet and heat to about 400°.  Place several paper towels on a large plate and set aside.  Fry one at a time, turning after 35-40 seconds on each side, when golden brown.  Move bread to the paper towels to drain a little.  Cover with a towel to keep warm.
  4. For the tacos:  Brown the ground beef in a medium skillet and when browned, add the green chilies.  Stir to heat, then set aside.  Salt and pepper to taste.
  5. Drain the pinto beans in a small colander and shake dry.  Put the beans in a small microwave-proof bowl and heat for 1 minute. 
  6. Dice the tomato and chop the lettuce.  
  7. Assemble the tacos:  Arrange the fry bread on plates and layer with ground beef mixture, followed by pinto beans, lettuce and tomato.  Garnish with warm sour cream and/or salsa if desired (recommended!)  Serve immediately  

Notes

Tips and Stuff:

I halved the original, so if you need more, just double all ingredients except for chilies.

The original recipe called for 1/2 C diced onions and shredded cheddar cheese.  Add 'em if you want.

For a nice dessert, fry smaller pieces, sprinkle with cinnamon sugar, then drizzle with honey.

Plan on eating this almost immediately after it's made.  If you let it sit (say for several hours or overnight) it would be tough and not very tasty.

Nutrition Information:
Yield: 4 Serving Size: 1 taco
Amount Per Serving: Calories: 596Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 55mgSodium: 1013mgCarbohydrates: 75gFiber: 8gSugar: 5gProtein: 29g

Nutrition Values are Approximate

© sblades
Category: Beef