I've had this recipe in my pile of 'pork recipes to try' for quite awhile now. What moved it on up to the top of the pile was a trip to the local Home Goods store. They had tins of spanish smoked paprika for $2.99 so we picked one up, excited to try the spice. We've seen it alot recently on one of our favorite cooking shows, Jose Andres' Made in Spain. Anything with a smoky flavor is appealing to me and this spice did not disappoint. This dish was yummy and a good weeknight meal. We did not have any swiss chard, but half a bag of baby spinach leftover from another dish, so I used that. Also, I used whole wheat noodles. This recipe was almost immediately determined to be a "keeper" and went right into my binder of recipes.
Paprika Pork with Egg Noodles
Prep 10 minutes
* 1/2 pound wide egg noodles
* 1 bunch Swiss chard, stems discarded and leaves chopped (I used spinach.)
* 3 tablespoons butter
* Pinch nutmeg
* 4 boneless pork loin chops (6 ounces each), butterflied and pounded 1/4 inch thick
* 1/3 cup flour
* 2 large eggs
* 1 cup bread crumbs
* 1 teaspoon hot smoked paprika
* 1/4 cup vegetable oil
* 1 lemon, cut into 4 wedges
1. Preheat the oven to 300°. Bring a large pot of water to a boil, salt it, add the noodles and cook until al dente. Stir in the chard and cook for 1 minute to wilt. Drain the noodles and chard in a colander and return them to the pot. Add the butter and toss well. Season with salt, pepper and the nutmeg.
2. While the pasta is working, season the pork cutlets with salt and pepper. Place the flour on a plate. In a shallow dish, beat the eggs. On a plate, combine the bread crumbs and paprika. Coat the cutlets with the flour, shaking off any excess; dip in the eggs and coat with the seasoned bread crumbs.
3. In a large skillet, heat 3 tablespoons oil over medium heat until rippling. Add 2 cutlets and cook until golden, about 4 minutes on each side. Keep warm in the oven. Repeat with the remaining cutlets and oil.
4. Serve some Swiss chard and noodles alongside each pork cutlet, with a lemon wedge for squeezing over the pork.