I watched from my balcony a flock of birds that appears from nowhere, descends from the clear blue skies and then just as swiftly disappears between the trees. The trees move, shaking its glowing orange and red leaves while some brown ones fall off from the branches and swoop into the ground in a comely manner. I'd imagine them waltzing with the light breeze with grace and poise. Accepting these as little miracles that feed the spirit comes natural with the beauty that surrounds us.
Like artists and designers, food bloggers mimic the colors and the rhythm of the season. You see a plethora of food posts featuring the spectacular hues of fall: amber, orange, yellow and gold. I turned my inspiration on a plate by making my childhood favorite of golden brown breaded pork chops we call Chuletas with sides of mashed sweet yams and buttered green beans. If you grace your table with an inspired plate, the smiles and the "thumbs up" come naturally too... :)
Happy Monday everyone!
Chuletas (Breaded Pork Chop)
4-6 pcs. pork chops
saltt and pepper
1 cup flour
2 eggs slightly beaten
1 cup bread crumbs
Season pork chops with salt and pepper. Slightly coat pork chops with flour. Then dip in egg mixture. Press pork chops in bread crumbs, patting to make a thick coating. And oh, I love making homemade bread crumbs using odds and ends of breads. Simply toast the bread, tear them into pieces, then put them in the blending jar (I/m smitten with my immersion blender-- I find it really handy and easy to clean). Then a few whirls until you achieve the perfect texture. Add herbs and spices voila it makes a lot of difference than store bought!)
In a large skillet fry the chops in medium heat. After five minutes or until the chops turned golden brown, turn it and fry the other side for another 4-5 minutes. Let meat stand for 5 minutes before serving.
For the Mashed Sweet Yams. Simply boil 2-3 pcs of sweet yams. When it's soft enough, discard water and let it cool. Peel the yams and put it on a mixing bowl. Add a third cup of and chicken broth and again using the immersion blender (I told you I love this gadget!) mash the yams until you've achieved your desired texture. Season with sea salt, butter (go ahead indulge!!!) and a pinch of cinnamon.