Crumble Porc ChOps and Dry Carrot Rice

As promised, I brinG U the dinner at the Mendes' house tonight. The carrot rice is mine, the crumble porc chops tOo : )

First the rice :

Dry Carrot rice :

1 or two cups of thai rice
1 minced onion
2 minced garlics
1 chicken stock cube
4 olive oil tablespoons
1 or 2 grated carrots ( I always do 3 or 4 for the salad or somme carrot cake I'm going to make later )
Water
Salt

The 3 secrets to my dry tasty rice (and that wont break ur teeth, that's nice tOo :s) in this order, is to let the rice  really soaking in the  olive oil, water 1 cm above the rice and cuver it with a dish wraped in a transparent plastic bag on the minimum temperature possible. When U see the holes like in the last picture its gOoD, just mix it and turn of the heat (but don't remove it).

Crumble Porc Chops :

4 thin-sliced, boneless center cut pork chops
2 cups buttermilk*
2 cups bread crumbs
1/3 cup flour 
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated parmesan cheese + a little more for garnish
3 tablespoons olive oil
3/4 cup chicken stock

Tenderize and trim fat from pork chops if you’d like.Add pork chops to a baking dish and pour buttermilk over top. Soak for at least 2 hours, or over night. Remove pork chops from fridge 30 minutes before you plan to make them.In a bowl, combine bread crumbs, flour, salt, pepper and parmesan. Heat an over-safe skillet on medium-high heat and add olive oil. Grab a pork chop from the buttermilk,* letting any excess milk run off. Dredge through panko mixture, coating completely. Lay down in skillet and repeat with remaining chops. Brown pork chops for 3 minutes on each side only!After six minutes, turn off heat and add chicken stock to pan. Sprinkle a little parmesan on pork chops and cover skillet. Bake for 20 minutes. When U take out of the skillet you'lle under stand why I call It Crumble Poc ChOps :)

Since I don't know where to buy the buttermilk in Paris, I searched for a substitute. Lucky for me it's so simple to make ... It's a pinner ( Buttermilk Substitute ) ! That's the "It's a keeper" expression substitute ;)

And there U gO :

Serve it with a nice carrot salad (S&P and a drop of olive oil)

Children had seconds and I had dinner wich is rare these days ! 

Bisouxx !