The Skeptical Optimist

Thanks to everyone who has submitted a recipe for Frugal Gourmet. There are some really talented cooks and food photographers out there!

Apologies for not updating my blog to reflect last week’s recipe, I was on holiday in Western Australia…. My family and I flew to Perth and then drove south to Margaret River, but I’ll save that for my next blog entry.

Anyway, down to business… here is the recipe for this week’s very yummy dish: Pork Chop in a Milanese style with San Marzano Tomato Salad. Now remember this is *Frugal* Gourmet, so please feel free to substitute with more affordable ingredients, and who knows you could stand to win a voucher for 2 for Sunday Brunch at One-Ninety at the Four Seasons Singapore.

Ingredients:
Salad:
Tomatoes
Shallots
Parsley
Red wine vinegar & Olive oil

Pork chop:
Pork chop
Grated Parmesan cheese
Egg wash
Bread crumbs
Salt & Pepper.

The salad is pretty much self-explanatory, but for the pork chop just remember that this is the order you have to use to bread the chops: salt and pepper first, then cheese, then egg wash, then bread crumbs. Chef Bruno says to remember to firmly press in the bread crumbs in this last stage so they do not fall off when you shallow fry them in olive oil.

I do really wish we could post the video up here, but there are some copyright issues with the channel that we need to sort out first! I’m looking forward though to seeing more emails… just send them to ptm@channelnewsasia.com. What are you waiting for?? Roll up your sleeves and get cooking!

Anyway, I’ve gotten a few requests for last week’s recipe for French toast with berries compote as well:

Compote:
Sugar
Lemon juice
Assorted berries

French toast:
2 slices Whole loaf white bread
2 eggs
¼ cup milk
Maple syrup to taste.

Tags: frugal gourmet

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