Crispy Rice Pork Chop with Charred Broccoli

Ingredients

• 2 fl. oz. Liquid Egg
• 12 oz Broccoli
• 2 Garlic Cloves
• 1 cup Crispy Rice Cereal
• ½ tsp. Smoked Paprika
• 2 Boneless Pork Chops
• ¾ oz Blue Cheese
• ⅓ fl. oz. Balsamic Vinegar
• 4 Tbsp. Bonewerks Classic Veal
• Demi-Glace
• Olive Oil
• Salt Pepper
• and, using a small pan, break into a coarse powder.
• tsp. salt, and ¼ tsp. pepper to a medium bowl. Rinse
• pork chops, pat dry, and season both sides with ½
• tsp. salt and ¼ tsp. pepper.

Instructions

1. 1

   Cook Within: After breading pork chops with crispy rice, allow them to rest 5 minutes before cooking. This will allow breading to better adhere to chops after cooking. That well-known brand of crispy rice cereal is a mixture of rice and sugar that is shaped like rice, then dried and toasted. It first appeared on shelves in 1928, and the famous snap, crackle, and pop sound it makes when milk is added is the sound of the cereal’s walls

2. 2

   Prepare the Ingredients: Cut broccoli florets into large bite-sized pieces. Mince garlic. Keep crispy rice cereal in shipping bag and, using a small pan, break into a coarse powder.

3. 3

   Add smoked paprika, crushed crispy rice cereal, ½: tsp. salt, and ¼ tsp. pepper to a medium bowl. Rinse pork chops, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

4. 4

   Cook the Pork: While broccoli roasts, heat 2 tsp. olive oil in a medium pan over medium heat. Add pork chops to hot pan and cook on one side 5-6 minutes, or until golden brown. Flip pork chops, add 2 more tsp. olive oil, and cook 5-6 more minutes, or until well-browned and pork reaches a minimum internal temperature of 145 degrees. Remove to a plate and Reserve 1 Tbsp. crispy rice cereal mixture for a later pork chops in egg, shake off excess, and then dip in cereal. Toss to coat completely and use your hands to adhere mixture to pork. Transfer to a plate and let rest 5 minutes before cooking. Resting allows breading to better adhere to chops after cooking.

5. 5

   Make the Sauce: Return pan used to cook pork to medium heat. Add ½ tsp. olive oil and garlic to hot pan. Cook 30 seconds, or until fragrant. Add balsamic vinegar and cook 30 seconds, or until reduced slightly. Add demi- glace and ¼ cup water, bring to a simmer, and cook 2 minutes, or until slightly thickened. Taste and season with a pinch of salt and pepper if necessary.

6. 6

   Roast the Broccoli: 1 tsp. olive oil and season with ½ tsp. salt and ¼ tsp. pepper. Toss to coat, spread into a single layer, and roast 12-15 minutes, or until tender and beginning to caramelize. Remove from oven, sprinkle with blue cheese crumbles, and top with reserved crispy rice cereal mixture. Bake 4 additional minutes, or until cheese has melted slightly.

7. 7

   Plate the Dish: Place a serving of broccoli on a plate next to a pork chop. Spoon sauce in front of pork chop and serve. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts mixture is used twice. Reserve 1 Tbsp. for topping roasted broccoli and use remainder for the recipe before you start–we promise it will be time • Separation is natural when shipping liquid eggs. Shake well before using.

8. 8

   Cut broccoli florets into large bite-sized pieces.

9. 9

   Mince garlic. Keep crispy rice cereal in shipping bag

10. 10

    Add smoked paprika, crushed crispy rice cereal, ½