Equipment:
- Large pot, medium bowl,
- 9-by-13-inch (23-by-33-cm)
- baking sheet, 2 large plates, small bowl,
- 10-inch (25-cm) deep pan, deep-fry
- thermometer
Potatoes
- 2 pounds (1 kg) red potatoes, peeled and
- cut into large chunks
- 2 tablespoons olive oil
- 1 teaspoon rosemary
- 1 teaspoon oregano
- 1½ teaspoons (4g) garlic powder
- 1 teaspoon (4 g) onion powder
- Salt
- Pepper
- ½ cup (75 g) all-purpose flour
- ¼ teaspoon garlic powder
- 2 eggs
- 1 tablespoon fish sauce
- 2 cups (80 g) panko
- 4 pieces of boneless pork chop, each ¼
- pound (125 g)
- Salt
- Pepper
- Peanut oil
- 1 lemon, cut into slices
- Preheat the oven to 425°F (220°C). Bring a large pot of water to a boil and add the potatoes. Boil for 8 minutes. In a bowl, combine the oil,rosemary, oregano, garlic powder, and onion powder.
- Add the potatoes in the bowl and toss with the seasoned oil. Transfer the potatoes to a baking sheet and season with salt and pepper. Bake the potatoes for 20 minutes, toss the potatoes, and then bake for another 15 minutes. Keep warm until you are ready to serve.
- Set up three stations to bread the pork. On the first plate, combine flour and garlic powder. In a bowl, mix the eggs and fish sauce.On another plate, spread the panko.
- Prepare the pork by flattening it with a meat mallet, heavy pan,or rolling pin, to ¼-inch (6-mm) thick. Generously season both sides with salt and pepper.
- Coat the pork in the flour mixture first, coating both sides. Next, dip the pork in the egg mixture, letting the excess drip back into the bowl.Finally, dredge the pork in the panko, turning it to coat well.
- Line a plate with paper towels and set it by the stovetop. In a deep pan, pour the peanut oil to a depth of ½ inch (12 mm). Heat the oil until it registers 325°F (165°C) on a deep-fry thermometer. Carefully add the pork to the oil and fry until the pork is golden brown and cooked through about 2 minutes on each side. Transfer to the paper towel-lined plate to dry. Serve with a slice of lemon and the roasted potatoes.
