cooking class with Chef Emeril Lagasse

Breaded Pork Chops with Mashed Potatoes, Minty Peas and Glazed Carrots

Yield: 4 servings

Ingredients:
1/2 cup all-purpose flour
2 large eggs
2 tablespoons whole milk
2 teaspoons Emeril's Italian Essence
1 1/2 cups bread crumbs
1/4 cup finely grated parmesan cheese
2 tablespoons Essence
4 thin center-cut pork chops, about 6 ounces each
1/2 cup vegetable oil
Mashed Potatoes, recipe follows
Minty Green Peas, recipe follows
Glazed Carrots, recipe follows

Directions:

Place the flour in a shallow bowl. In a separate bowl, combine the eggs with the milk in a separate shallow bowl and season with the Italian Essence. In a third bowl, place the breadcrumbs and add the cheese and 2 teaspoons of the Essence. Season the pork chops with the remaining Essence.
Place the pork chops in the flour, coat evenly and shake off the excess. Next dip the chops in the egg mixture and coat evenly. Finally, dredge the chops in the breadcrumbs to coat evenly.
Once all of the chops have been breaded, set a large sauté pan over medium heat, and add the oil to the pan. When the oil is hot, lay the pork chops in the pan and cook for 3 minutes. Turn over and cook for another 3 to 4 minutes.

Mashed Potatoes

Ingredients:
3 pounds Idaho potatoes, peeled and cut into 1-inch pieces
1 3/4 teaspoons salt
8 tablespoons (1 stick) unsalted butter cut into pieces
1/2 cup heavy cream
1/4 teaspoon freshly ground white pepper

Directions:

Place the potatoes and 1 teaspoon of salt in an Emerilware 2-quart saucepan, cover with water by 1-inch, and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are fork-tender, 20 to 25 minutes. Drain in a colander.
Return the potatoes to the pot, set over low heat, and add the butter. Using a potato masher, mash the butter into the potatoes.
Add the cream, the remaining 3/4 teaspoon salt, and the pepper and mash with the potato masher over medium-low heat to incorporate the ingredients and achieve a light texture, 4 to 5 minutes. (If preferred leave the potatoes slightly lumpy.) Serve immediately.

Minty Green Peas

Ingredients:
2 tablespoons unsalted butter
1/4 cup minced yellow onions
1 pound frozen green peas, not thawed
1/2 cup water
1/2 teaspoon salt
1 tablespoon finely chopped fresh mint

Directions:

Melt the butter in an Emerilware 1-quart saucepan over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes.
Add the peas and water and bring to a boil. Reduce the heat to medium-low, cover the saucepan and simmer until tender, about 4 minutes.
Remove from the heat, add the salt and mint and stir. Use a slotted spoon to transfer the peas to serving plates. Serve hot.

Glazed Carrots

Ingredients:
3 cups carrots, chopped into 1-inch pieces
4 to 5 teaspoons sugar
¼ teaspoon ground white pepper
½ teaspoon salt
2 tablespoons unsalted butter
1 cup water

Directions:

Place all of the ingredients in an Emerilware 10-inch fry pan, and place over high heat. Bring the pan to a boil, and cook the carrots until tender and the liquid has reduced, stirring frequently, about 8 to 10 minutes.
Remove from the heat and set aside until ready to serve.

More recipes from Emeril

»	Emeril's Shrimp Scampi
»	Pan-Fried Catfish with Creamed Corn
»	Grilled Chicken Breasts with Mango Salsa
»	Emeril's Island Fruit Salad
»	See all Emeril's recipes

make this dish

Here's what you need

	Emerilware 10-piece Cookware Set with Reversible Griddle/Grill HSN Price: $199.99
	Emeril by Wusthof 9-pc Cutlery Set HSN Price: $129.90
	Emeril E-Quotes Black and White Adult Apron HSN Price: $19.99