Pork and Noodle Dinner
We love these 2 recipes and have found that it is a real kid pleaser! The crunchy pork and buttery noodles really work well together. The veggies are there, but still hidden enough for all those picky eaters out there.
1 pound of pork (we usually get chops sliced very thin)
4 large chicken eggs
2 cups of all purpose flour
2 cups of panko bread crumbs
1/2 cup of ground cheddar cheese
2 teaspoons of table salt (more or less to taste)
2 teaspoons of fresh cracked ground pepper (1 1/2 teaspoon pre ground)
2 Tablespoons of ground smoked paprika
1 Tablespoon of water
Peanut oil to fry with
1 pound of Egg Noodles
4 tablespoons of table salt (divided)
8-10 large Brussel sprouts
1 large sweet onion
1 stick of butter (vegan butter works too)
2 Tablespoons of olive oil
1 Tablespoon of crushed garlic (optional)
Water to boil noodles in
You will need a large pot to boil the water, 2 frying pans, one for veggies and the other for frying the meat in. You will also need 3 bowls to prep the meat for frying, one for the flour mixture, one for the eggs, and one for the last dredge before frying. This is a multi step process, if you have any questions please comment on this post.
Prep the ingredients
Chop the onion into 1/4" pieces, slice the Brussel sprout into 1/4" strips, and crush the garlic. Take the pork and using a large, flat, heavy object (we usually use a frying pan) pound them out to 1/8" thickness. It seems to work best if you place the pork between two sheets of plastic wrap so that it doesn't stick to the pan or the counter top.
Bowl #1 - add 1 1/3 Cup of Flour, half of the salt, half of the pepper and half of the paprika and mix until combined. Set the bowl aside
Bowl #2 - Add the eggs and 1 Tablespoon of water, then use a fork or whisk to combine them.
Bowl #3 - Add remaining flour, salt, pepper, and all of the Paprika, panko bread crumbs, and cheddar cheese. Stir until combined well.
Once all items are cut/mixed and pork is pounded out, you are ready to move on. If you try to do this while cooking, there is a chance of burning items.
Fill a pot with water and 3-4 Tablespoons of salt (it should taste like the ocean) and set it on high to boil. Fill one frying pan with 1" of peanut oil and set on a burner to medium high heat. The last frying pan goes on a burner at medium heat with the olive oil in it.
Dry off the pork chops
Dip them in Bowl #1 then shake off
Dip them into Bowl #2 (the egg should stick to the flour from bowl #1)
Dip them into Bowl #3 (the mixture should stick to the egg from bowl #2)
You should dip each one and place directly into the hot oil. Do not put more than one chop in the bowls at a time as you will want to ensure that each is fully covered. Place in hot oil until it begins to brown, then flip. Once both sides are a nice golden brown remove the pork chop and place on a cooling rack or on a place with a paper towel to collect any extra oil.
Boil Water. Place egg noodles into boiling water and begin taste testing for doneness at the 5 minute mark. Add veggies to hot pan with 1/2 teaspoon of salt and begin to sauté over heat. Veggies are done when the onions are caramelized and brussels sprouts are soft. Once veggies are done add butter to the pan and let it melt. Once noodles are done, strain off the water and place them into the pan with the veggies and butter and mix (add the garlic here if you want it). Allow the noodles to sauté a in with the veggies and butter until the noodles take on a slightly darker color and they absorb the caramelized flavor of the onions, about 6 minutes.