It's really satisfying to flatten the pork chops. Pound away your frustrations!
6boneless pork loin chops ( about 5 ounces each)
3/4c.all-purpose flour
Kosher salt and black pepper, to taste
1/4c.half-and-half or whole milk
3large eggs
11/2c.seasoned breadcrumbs
3to 4 tablespoons olive oil
3to 4 tablespoons salted butter
1small piece parmesan cheese
5oz.baby arugula, baby spinach, or spring greens
2lemons, cut into wedges
Step 1Place the pork chops between 2 sheets of plastic wrap and use a mallet or a rolling pin to pound them very thin (no thicker than ¼ inch). If you think they're thin enough, pound 'em a few more times—the thinner the better!
Step 2Place the flour in a shallow dish and mix in some salt and pepper. In another dish, whisk together the half-and-half and eggs. Place the breadcrumbs in a third dish. Set the 3 dishes aside.Step 3Season both sides of the pork chops with salt and pepper. Coat them one at a time in the flour, then in the egg mixture, and then in the breadcrumbs.
Lay in a single layer on a baking sheet until you’re ready to cook them.Step 4Combine 1 tablespoon each olive oil and butter in a large cast-iron skillet over medium-low heat. When the butter is melted and hot, add 2 breaded pork chops and cook until the breading is golden brown and the pork is cooked through, about 2 minutes per side (add more oil or butter to the skillet when you flip, if necessary).
Remove to a plate lined with paper towels. Repeat with the remaining oil, butter, and pork in two more batches.Step 5Shave the parmesan using a vegetable peeler. Place a piece of pork on each plate and top with the greens. Squeeze a little lemon juice over the greens, then sprinkle with a little salt. Top with the parmesan shavings and serve with more lemon wedges.
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