This recipe uses rice cakes as an alternative to bread crumbs for the coating – genius! Light and crunchy. The sauce is made with stock and bloody mary mix adding a kick of spice to the dish.
(4) 6-oz. boneless pork loin chops, trimmed
3/4 tsp. salt
3/4 tsp. freshly ground black pepper
1 egg, beaten
3 rice cakes, processed to a coarse powder
2 T. vegetable oil
1 T. unsalted butter
3 T. balsamic vinegar
1/2 c. chicken stock (or vegetable stock)
1/3 c. Bloody Mary mix
2 T. chopped chives or coriander
Pound each of the chops so they are about 3/8-inch thick. Sprinkle with salt and pepper, dip each piece into the beaten egg, then coat well with the rice cake crumbs. This can be prepared a few hours ahead and kept in the refrigerator. Refrigerating the coated pork chops for at least 15 minutes will allow the crumbs to adhere better.
Heat the oil and butter in nonstick skillet. Add the pork and saute over medium high heat for about 2 minutes per side or until cooked through and browned. Transfer to a serving platter. Add the vinegar to the pan and cook 30-45 seconds until most of the liquid has evaporated; add the chicken stock and Bloody Mary mix and cook for about 1 minute until slightly thickened.
To serve, pour the sauce over and around the chops and sprinkle with cilantro or chives.
– Jacques Pépin, "Heart & Soul in the Kitchen"