SAUTEED PORK CHOPS WITH MUSTARD SAUCE WITH CAESER SALAD WITH PARMESAN CRISPS AND HOMINY CROUTONS

Sauteed Pork Chops with Mustard Sauce with Caeser Salad with Parmesan Crisps and Hominy Croutons image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 33

Ingredients

2 tablespoons olive oil
1 cup finely chopped onion
3 cloves garlic, finely chopped
1 cup white wine
3 1/2 cups water
1 cup white cornmeal, plus 1 cup for dredging the croutons
Salt and freshly ground pepper
3 cups canola oil
1 cup grated Parmesan cheese
1 cup grated Asiago cheese
1 tablespoon flour
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
Salt and freshly ground pepper
1 teaspoon pureed canned chipotles
Few dashes Worcestershire
Few drops hot pepper sauce
1/4 cup red wine vinegar
1 teaspoon capers
4 anchovy fillets
8 cloves garlic, roasted
3/4 cups olive oil
5 cups romaine lettuce, torn into bite sized pieces
4 (1 1/2-inch) thick center-cut loin pork chops, with bone
Salt and pepper
Olive oil
4 cloves garlic, finely chopped
1 cup finely chopped red onions
1 cup dry white wine
1 cup chicken stock
1 teaspoon Dijon mustard
1 teaspoon coarse-grained mustard
1 tablespoon finely chopped fresh thyme

Steps:

Hominy Croutons:
Heat oil in a small saute pan. Cook onions and garlic until soft. Add wine and reduce by half. Place the water in a medium saucepan and add 2 tablespoons of salt, bring to a boil. Slowly whisk in the cornmeal and cook for, 15 to 20 minutes. Season with salt and pepper and spread into a buttered 11 by 17 inch baking sheet. Chill in the refrigerator for at least 1 hour. Heat the oil in a cast iron skillet or a deep fry to 350 degrees F. Cut the polenta into 1/2-inch squares. Dredge lightly in cornmeal and fry in batches until golden brown.
Parmesan Crisps:
Heat a large saute pan over medium heat. Combine the cheese and flour in a medium bowl. Sprinkle 2 tablespoons of the cheese into the pan to form a 4-inch circle. Cook until the cheese is somewhat melted but not firm. Using a spatula, turn the cheese over and cook until firm. Drape the crisp over a large rolling pin until cool. Repeat.
Salad:
Put all ingredients except oil in a blender and blend until smooth. Slowly add the oil and season with salt and pepper. Place the romaine in a large bowl and toss with some of the dressing. Divide among 4 plates. Scatter croutons around and place a Parmesan crisp in the center of the salad.
Pork:
Season pork with salt and pepper on both sides. Heat a few tablespoons of oil in a large saute pan until almost smoking. Cook the pork for 3 to 4 minutes on 1 side or until golden brown, turn over, reduce heat to medium and continue cooking to medium doneness. Remove to a plate and keep warm. Pour off all but 2 tablespoons of the fat. Add the garlic and onions and cook until soft. Add the wine and cook until reduced by half. Add the stock and cook to a sauce consistency. Whisk in the mustards and thyme and season with salt and pepper to taste.