French in a Flash: Dijon Pork Paillard with Spinach and Flower Salad

RECIPE: Dijon Pork Paillard
Dijon Pork Paillard

Dijon Pork Paillard

It was Voltaire who told us to tend our gardens. I prefer to eat mine…

Have spring flowers for dinner tonight in this week’s French in a Flash for Serious Eats: Dijon Pork Paillard with Spinach and Flowers.

Bon app!

Dijon Pork Paillard
serves 4

Dijon Pork PaillardIngredients

  • 2 tablespoons champagne vinegar
  • 1/4 cup olive oil
  • 1/2 clove garlic, grated
  • 1 tablespoon grain mustard
  • 1 teaspoon honey
  • 1 tablespoon crème fraîche
  • Salt and pepper
  • 4 thin-cut pork chops
  • 3/4 cup flour
  • 2 eggs
  • 2 tablespoons Dijon
  • 1 1/2 cups panko
  • 1 1/2 cups baguette crumbs
  • Olive oil for pan frying
  • 5 ounces prewashed baby spinach
  • 3/4 ounce edible flowers

Procedure

  1. First, prepare the salad dressing. In a jar, combine the vinegar, olive oil, garlic, grain mustard, honey, crème fraiche, and salt and pepper. Twist on the cap and shake vigorously.
  2. Preheat the oven to 350°F.
  3. Pound the pork chops by placing them between two pieces of plastic wrap and smacking them repeatedly with a rolling pin until they are about 1/2-inch thick. Season well with salt and freshly cracked black pepper.
  4. Set up your breading station by putting the flour in one pan. The eggs and Dijon mustard should be beaten together with salt and pepper in the second pan. The panko and baguette crumbs should be tossed together in the third pan. Pass the pounded pork pieces lightly through all three stations, shaking off any excess.
  5. Heat a cast iron skillet over medium heat and add just enough oil to coat the bottom and rise up 1/4-inch or so--enough to shallow fry.
  6. Cook the pork about three minutes on each side, until golden. Transfer to a baking sheet, and finish cooking for 5 minutes in the oven.
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Categories: 30 Minutes, Eat, French in a Flash, Main Courses, Meat, Recipes, Salad, Series, Soup & Salad

3 Responses to French in a Flash: Dijon Pork Paillard with Spinach and Flower Salad

  1. Anonymous says:

    It’s the best that could happen in the best of all possible worlds…Pangloss. I love Voltaire and your blog. BTW I checked those grapes out at Whole Foods. They were very tasty but the skins on the one I tried were so tough. Have you done anything with pissenlit this spring?

  2. Anonymous says:

    Thanks, Linda! I am so disappointed about the muscat grapes you bought. I have never had that problem–usually they are just tender and sweet. Although, now I’m devastated because I can longer find them. And no I haven’t done a thing with dandelions–what have you done with them? I would love more flower ideas.

  3. Anonymous says:

    Hi Kerry
    You know those grapes I had could have just been particular to my Whole Foods in St. Louis. When I was at the Naples Whole Foods my friend and I bought a wonderful goat cheese to stuff peppidews and it was delicious. I tried to buy it at my Whole Foods but they said it was probably a regional food in FL. I bought a goat cheese that was made in Missouri and was just as delicious.

    With pissenlit you can make a salad. You have to be sure to pick the greens before they flower and are more tender. My maman used to send my younger sister and me out in the spring to pick them for her. We would then make a vinaigrette with french mustard and garlic. You have to dress the salad earlier than you would more tender lettuce. You can also saute them like you would spinach. I love the salad but I haven’t made it in years as my husband is adverse to bitter greens. I love them but I suppose it’s because I developed a taste for them as a child.

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