Hello lovely people! It’s been 2 weeks… I know. I’ve been super busy outside Garlic Matters with ten thousand things related to my daytime job, house improvements and life in general and GM got neglected a bit. Ok, a bit more than that…Sorry!
With new things to learn, a new routine to get used to, days suddenly become so much shorter… I bet some of you might know the feeling. Btw: Does anybody know what on earth happened to the daylight?! I could swear somebody is fiddling with the daylight dimmer! It’s pretty much dark by 5pm in Guernsey now and this tells my body clock at about 8pm that it is time to start heading to Bedfordshire! This really doesn’t help…
Somehow midweek cooking with the darkness outside just doesn’t feel as much fun and “simple, quick, no fuss” got a new feel to their meaning. It’s almost like a mega Autumn solstice just landed in my kitchen.
Thank goodness for the invention of the freezer and the amazing, homemade Shepherd’s pies, warming stews and soups, which are always a blessing on cold and ridiculously short days in November! I don’t want to abuse the freezer too much though, so I made a bunch of pork schnitzels over the weekend. (As we know even the kindest of freezers, with all it’s homemade treasures does have a bottom. Finding out how it looks before I have a plan on what to fill it up with again really freaks me out!)
Here comes the pork schnitzel with garlic mushroom and tomato salsa!
There are many ways to serve a pork schnitzel and where I’m from you’ll mostly see it as a main event with some mash potato and buttered cabbage on a side. Traditional, Polish Sunday lunch type of combination. Very nice and familiar indeed, but I haven’t done it for a while, because these days I like to make pork schnitzel with garlic mushroom and tomato salsa and sometimes melted mozzarella on the top.
I just love the meaty bite of pork coated in crispy bread crumbs with the amazingly soft, earthy, soaked in garlic butter mushroom. These guys just go sooo well! Mozzarella is totally optional if you’re thinking to keep things skinnier, but simple, sweet, juicy tomato salsa is something I would not compromise on as it adds freshness and fruitiness to the overall flavour and lifts things up. If you have any pork schnitzels left over you can refrigerate them and have cold in a sandwich or a salad – both great, delicious packed lunch ideas!
One pounded pork schnitzel with garlic mushroom and tomato salsa per person is enough for a perfectly satisfying, lightish meal in my opinion. I’m quite happy to skip any side carb when I make this dish because of the breadcrumbs the pork is coated in, but mash or buttered new potatoes would be my choice of a side otherwise.
You can get this dish ready in under 30 min if you set off by preheating the oven and getting the mushrooms ready. I love to use flat mushrooms or large Portobello in this recipe. The next step is to make the chunky salsa by roughly slicing the tomatoes and seasoning to taste so the juicy magic can begin while you get on with the chops.
The last step is to pound the pork loins and coat them in the beaten egg and breadcrumbs. When you’re ready to fry them place your mushrooms in the oven and they should be ready by the time your schnitzels are nicely browned and crispy! Now just stack it all together and your pork schnitzel with garlic mushroom and tomato salsa dish is ready – voila!
- 4 boneless pork loin chops (about 170g each)
- 2 whole eggs
- 1 cup bread crumbs
- 4 large flat mushrooms or large Portobello mushrooms
- 4 slices of garlic butter (See how to make homemade, fresh garlic butter in 5 min here.)
- Good glug of extra virgin olive oil
- Salt & pepper to taste
- 3-4 plum tomatoes - chopped finely
- ½ fresh garlic clove - minced
- ½ small jalapeno pepper, chopped very finely - ribs and seeds removed
- 1 tablespoon fresh cilantro leaves (or 1 teaspoon dry cilantro)
- 1 tablespoon fresh basil leaves (1 teaspoon dry basil leaves)
- 1 teaspoon fresh oregano leaves (1/2 teaspoon dry oregano leaves)
- 2 tablespoons lemon or lime juice or more to taste
- Salt & freshly ground pepper to taste
- Brush a nonstick, ovenproof tray with a little olive oil, place mushrooms on, season them with salt & pepper and top up with a slice of garlic butter each. Set aside.
- In a bowl, mix all Tomato Salsa ingredients and set aside.
- Preheat oven to 170C.
- Place each pork chop between 2 sheets of plastic wrap and gently pound them out with the flat side of a meat tenderizer until they are ¼-inch thick.
- Prepare 3 wide, large plates. In the first one, using a fork, whisk the eggs until the egg yolks and the egg whites are just combined; Pour the bread crumbs out onto the second plate and leave the third plate empty.
- Place mushrooms in the oven and bake for 10 min.
- Heat the oil in a wide pan to high.
- Season the pork chops with salt and pepper and then working one pork chop at a time: dip them in the egg first and then in bread crumbs (making sure the whole surface is nicely coated) and place on the empty plate when done.
- When all 4 pork chops are coated transfer them to the pan with oil to fry until golden brown on one side before flipping to the other side.
- When all done, remove your schnitzels from the frying pan onto serving plates. Top each schnitzel with one mushroom and 2-3 tablespoons of the tomato salsa. Serve.