With the demands of the holidays, these days when I make a weeknight dinner at home, it's got to be fast. An hour won't cut it — I want something on the table within minutes.
My first rule of thumb? Choosing a protein that cooks virtually instantly. Shrimp and thin fillets of fish always do the trick, but last night, I was in the mood for something heartier, like pork. The easiest way to make pork in a flash is to pound down some center-cut pork chops — it helps them cook quickly and evenly.
For a little textural contrast, I recommend breading them with panko or Italian bread crumbs, then making a quick mustardy pan sauce. Add a salad or sautéed greens, and dinner is served. See the recipe when you read ahead.
1 large egg, beaten Serves 4.
2 cups bread crumbs
Salt and pepper
1 pound boneless pork chops, pounded to 1/2 inch thick
4 tablespoons plus 1 tablespoon vegetable oil
1/4 small onion, finely chopped
1/2 cup white wine
1 tablespoon heavy cream
1 tablespoon Dijon mustard
1 large egg, beaten