PORK MILANESE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 200 degrees F.
- Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.
- Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
- Transfer the pork to plates and serve with lemon wedges.
PORK CHOP MILANESE WITH ARUGULA AND TEARDROP TOMATOES
Steps:
- 1 Remove the bones from the pork chops. Using a meat mallet, carefully pound the pork chops until they are uniformly 1/4 inch thick. Season the pork chops with salt and pepper. Dip each chop into the beaten eggs, allowing excess to drip off. Dredge each chop in the bread crumbs and set on a plate.
- 2 In a 14- to 16-inch sauté pan, heat 1/4 cup of the olive oil over medium heat until just smoking. Add the butter and allow it to foam for 10 to 15 seconds. Place the chops in the pan and cook until light golden brown on one side, about 5 minutes. Using tongs, carefully turn the chops and cook on the other side until light golden brown, about 5 more minutes. Add more oil if necessary, 1/2 tablespoon at a time, to avoid scorching the breading.
- 3 In a large bowl, combine the arugula and tomatoes. Add the remaining 3 tablespoons of olive oil, the lemon juice, and salt and pepper and toss to coat the greens.
- 4 Place one pork chop on each of four warmed dinner plates. Divide the arugula salad evenly among the plates, place a lemon wedge on each plate, and serve immediately.
SKILLET PORK CHOPS MILANESE WITH ARUGULA
Boneless pork chops are pounded thin and skillet-cooked until delicious before being served with arugula and a yummy Milanese sauce.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Bring vinegar to boil in saucepan; simmer on medium-low heat until reduced to about 1/2 cup.
- Meanwhile, whisk eggs in shallow dish until blended. Pound chops to 1/4-inch thickness. Dip chops in eggs; shake gently to remove excess egg. Coat chops with coating mixture as directed on package. Discard any remaining coating mixture.
- Heat oil in large skillet on medium heat. Add chops; cook 5 min. on each side or until done (145ºF). Remove from heat. Let stand 3 min. Meanwhile, combine tomatoes and onions.
- Cover 4 dinner plates with arugula; top with chops and tomato mixture. Drizzle with vinegar.
Nutrition Facts : Calories 380, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 90 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
CANADIAN PORK LOIN CHOPS
I came up with this recipe as I love maple and mustard. We wanted to add more flavor and not dry out the boneless loin chops. Spice rub marinade, lightly breaded with a maple-mustard glaze, and cooked in garlic-flavored oil - a great Canadian recipe! This is also great on the BBQ. Perfect with roasted potatoes and a coleslaw.
Provided by WestCoastMom
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 4h50m
Yield 6
Number Of Ingredients 19
Steps:
- Whisk brown sugar, sea salt, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, dry mustard, and fennel seeds together in a small bowl.
- Pat pork loin chops dry with a paper towel. Score the meat on both sides, 1/8-inch deep in cross-hatch lines spaced 1/2-inch apart, with a sharp knife; rub spice mixture onto all sides of pork chops and into scored lines. Cover chops; refrigerate for 4 to 6 hours.
- Whisk maple syrup, brown mustard, pinch of garlic powder, pinch of paprika, pinch of black pepper, and cayenne pepper together in a small bowl; set aside.
- Coat pork chops on all sides with seasoned bread crumbs.
- Heat olive oil and canola oil in a large skillet over medium-high heat. Stir garlic into pan, and cook until lightly browned and fragrant, about 1 minute; remove garlic from pan and discard.
- Place pork chops into skillet in batches to avoid crowding; cook chops until lightly browned, 2 to 3 minutes per side. Return all pork chops to skillet; reduce heat to medium. Drizzle half the maple syrup mixture over pork chops. Turn chops and cook until glazed, 1 to 2 minutes. Drizzle remaining maple syrup mixture over pork chops; turn and cook until glazed, 1 to 2 minutes.
- Reduce heat to low; cover pork chops and cook until slightly pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 343.6 calories, Carbohydrate 20.3 g, Cholesterol 63.1 mg, Fat 17.6 g, Fiber 0.8 g, Protein 25.4 g, SaturatedFat 5 g, Sodium 727.9 mg, Sugar 11.9 g
SKILLET PORK CHOPS MILANESE WITH ARUGULA
Boneless pork chops are pounded thin and skillet-cooked until delicious before being served with arugula and a yummy Milanese sauce.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Bring vinegar to boil in saucepan; simmer on medium-low heat until reduced to about 1/2 cup.
- Meanwhile, whisk eggs in shallow dish until blended. Pound chops to 1/4-inch thickness. Dip chops in eggs; shake gently to remove excess egg. Coat chops with coating mixture as directed on package. Discard any remaining coating mixture.
- Heat oil in large skillet on medium heat. Add chops; cook 5 min. on each side or until done (145ºF). Remove from heat. Let stand 3 min. Meanwhile, combine tomatoes and onions.
- Cover 4 dinner plates with arugula; top with chops and tomato mixture. Drizzle with vinegar.
Nutrition Facts : Calories 380, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 90 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
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- Working with 1 pork chop at a time, place it between 2 sheets of parchment paper or pieces of plastic wrap. Grab a meat mallet [Editor’s Note: A rolling pin or the bottom of a cast-iron skillet works just dandy] and pound the pork chops until they’re uniformly 1/4 inch thick.
- Crack the eggs into a shallow bowl and lightly beat them with a fork. Place the bread crumbs on a plate. Set these up next to your stove.
- Season the pork chops on both sides with salt and pepper. Dip each chop into the beaten egg, allowing the excess to drip off. Then dredge each chop in the bread crumbs and place it on a clean plate.
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- Place a pork chop in a large ziplock plastic bag and close. Lay the enclosed pork chop on a cutting board and pound until 1/2-1/4 inch thickness with a mallet. Repeat with remaining chops.
- Whisk together the buttermilk, Italian seasoning, garlic powder, salt, and pepper. Add the pounded pork chops and turn to coat. Cover tightly or place everything in a large ziplock bag and refrigerate for at least three hours or overnight.
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