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BBQ Crispy Pork Chops with Lemon Aioli with Roasted Red Potato and Summer Squash Salad
2018-07-25
https://www.metro.ca/userfiles/image/recipes/cotelettes-porc-croustillantes-bbq-aioli-citron-patates-rouges-roties-salade-courge-10885.jpg
PT45M
PT35M
PT1H20M
Preheat a BBQ or grill pan to medium-high heat.Wash and cut potatoes into wedges.Toss potatoes with 1/2 of the olive oil, salt and pepper.Grill for 10-15 minutes, or until tender.Note: if not using a BBQ, roast in the oven at 475°F for 20-25 minutes.Slice the lemon into wedges.Mince garlic.Quarter the tomatoes.Chop parsley.Shave or thinly slice the zucchini into ribbons.Thinly slice the pattypan squash.Prepare the aioli.In a small bowl, combine the mayonnaise, mustard, the juice of 1/2 the lemon, garlic (to taste), salt and pepper.Prepare the salad.In a bowl, combine squashes, zucchini, tomatoes, most of the parsley, 1/4 of the aioli, the juice of the remaining lemon, salt and pepper.Toss and let marinate while preparing the rest.Place egg in one bowl and lightly whisk.In a second bowl, combine the flour, panko, salt and pepper.Dip pork in the egg and then, in the breadcrumb mixture. Shake off excess.Grill pork chops on the BBQ (or in a grill pan over medium-high heat) with remaining olive oil for 4-5 minutes per side.Serve pork in plates with the marinated salad, roasted potatoes, and remaining aioli.Garnish with remaining parsley.Source: Missfresh.com
2
0
0
0
0
1 lemon
2 yellow pattypan squash
1 zucchini
2 pork chops
1/5 cup unbleached flour
1 garlic clove
2 Tbsp. (30 mL) olive oil
1/4 cup (60 mL) mayonnaise
2 Tbsp. (30 mL) Dijon mustard
1/2 eggs
1/2 cup (125 mL) Panko bread crumbs
4 g parsley
1 lb (454 g) red potatoes
2 oz cherry tomatoes multicolor
BBQ Crispy Pork Chops with Lemon Aioli with Roasted Red Potato and Summer Squash Salad
2
servings
0:45
Preparation
0:35
COOKING
1:20
TOTAL TIME
Ingredients
-
1
lemon
-
2
yellow pattypan squash
-
1
zucchini
-
2
pork chops
-
1/5 cup
unbleached flour
-
1
garlic clove
-
2 Tbsp.
(30 mL)olive oil
-
1/4 cup
(60 mL)mayonnaise
-
2 Tbsp.
(30 mL)Dijon mustard
-
1/2
eggs
-
1/2 cup
(125 mL)Panko bread crumbs
-
4 g
parsley
-
1 lb
(454 g)red potatoes
-
2 oz
cherry tomatoes multicolor
Preparation
Preheat a BBQ or grill pan to medium-high heat.
Wash and cut potatoes into wedges.
Toss potatoes with 1/2 of the olive oil, salt and pepper.
Grill for 10-15 minutes, or until tender.
Note: if not using a BBQ, roast in the oven at 475°F for 20-25 minutes.
Slice the lemon into wedges.
Mince garlic.
Quarter the tomatoes.
Chop parsley.
Shave or thinly slice the zucchini into ribbons.
Thinly slice the pattypan squash.
Prepare the aioli.
In a small bowl, combine the mayonnaise, mustard, the juice of 1/2 the lemon, garlic (to taste), salt and pepper.
Prepare the salad.
In a bowl, combine squashes, zucchini, tomatoes, most of the parsley, 1/4 of the aioli, the juice of the remaining lemon, salt and pepper.
Toss and let marinate while preparing the rest.
Place egg in one bowl and lightly whisk.
In a second bowl, combine the flour, panko, salt and pepper.
Dip pork in the egg and then, in the breadcrumb mixture. Shake off excess.
Grill pork chops on the BBQ (or in a grill pan over medium-high heat) with remaining olive oil for 4-5 minutes per side.
Serve pork in plates with the marinated salad, roasted potatoes, and remaining aioli.
Garnish with remaining parsley.
Source: Missfresh.com
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
