Pasta Aglio e Olio and Tonkatsu


1 pork chop, 1 to 1.5 inches thick
salt and pepper
flour for dredging
1 egg
panko bread crumbs
oil for frying

3-4 cloves garlic
3 tbsp olive oil
couple ounces of angel hair pasta
handful shredded Parmesan
salt and pepper

Bring pork chop to room temperature. Make shallow cuts all along the surface, and salt and pepper generously. Place 3 plates out and add flour to one, a beaten egg to the second, and panko bread crumbs to the third. Cover in flour, then egg, then panko. Make sure the pork chop is completely covered in panko. Heat an inch of oil in a pan, and fry the pork chop, about 5 minutes on each side. Drain over paper towels.

Peel garlic and slice very thinly. Place garlic slices and oil in thin pan and heat on medium-low. While the garlic cooks, boil a pot of water and add angel hair to boiling water. Let garlic cook until it starts to brown. When garlic becomes golden brown, turn off heat and add a tablespoon or so of hot pasta water to sauce to slow garlic cooking. Drain pasta, and add garlic oil and Parmesan. Toss. Serve pasta on a plate. Slice pork chop and place over pasta. Top with salt and pepper.

I was in the mood for Japanese and Italian, so this happened. I’ve also got a bit of a cold, so I went for something garlicky, since it fights viruses. It’s a excellently hearty pasta on its own, and the deep-fried pork adds some real substance.


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