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Prep time
1 hour
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Cook time
2 hours
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Serves
4
Author Notes
One of the rites of Spring that I have with a friend, after not seeing each other over a long Winter, is to meet at our favorite restaurant in Asheville, N.C. Fig Bistro is a small French restaurant with a lovely outdoor seating area. We sit in a sunny spot and catch up on our lives. The menu is seasonally directed and always changing. I remember this Pork Schnitzel with Red Beans and Chow Chow as a dish perfect for early Spring. Perhaps the chow chow was canned in the Fall and has made its way through Winter into Spring. Dried beans and pork are available all year long. In trying to duplicate this recipe I made everything but the chow chow. There are several great varieties of chow chow on the grocery shelves. —lakelurelady
Ingredients
- Pork Schnitzel
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1 1/2 pounds
Pork Tenderloin
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1/2 cup
Flour
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Salt and Pepper to taste
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1/2 cup
Dijon mustard thinned with a little water (You may need more)
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1 cup
Panko crumbs
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Enough vegetable oil to come to 1/2 inch in a large skillet.
- Red Beans
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1 pound
Bag of dried red beans
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1
Onion, chopped
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1 cup
Cubed ham
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1/2 cup
Cider vinegar
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1 tablespoon
Sugar
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1/4 cup
Parsley, chopped
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Salt and pepper to taste
Directions
- Pork Schnitzel
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Trim pork tenderloin of silver skin. Cut crosswise into 3-inch pieces. You should get about 5 pieces. Pound each piece of pork tenderloin, cut side up, between 2 sheets of waxed paper until the meat is very thin. Dip each piece into flour that has been seasoned with salt and pepper. Then coat with mustard mixture. Finally dip into panko crumbs to cover. Place the pieces on a sheet pan and refrigerate for at least 30 minutes to set the crumbs.
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Heat oil in the large skillet. When hot, saute the pork pieces until they are browned on each side. Watch carefully so they fo not burn and adjust heat as needed. You may have to do this in batches. When they are well browned they should be done. Keep warm in slow oven if you are not ready to serve.
- Red Beans
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Cook the red beans according to directions on the bag. One hour before beans are done, saute one chopped onion with 1 cup of cubed ham until onions are soft and ham is browned. Add to the bean pot along with 1/2 cup of cider vinegar and 1 tablespoon of sugar. Season with salt and pepper. When beans are soft, add 1/4 cup of chopped parsley
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Place each individual pork cutlet on top of a serving of the red beans on individual plates. Top with store bought or homemade chow chow relish.
I have been a serious cook from the time I first took an introductory course in French Cooking from Irena Chalmers, a cookbook author and instructor at the CIA. My first love is French cooking but I also value the importance of fresh local ingredients. The freshest ingredients seasoned right and prepared with love will result in the perfect meal.
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