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Recipe

Pork Chop Milanese with Belgian Endive and Treviso Salad

By Gabrielle Hamilton From Moveable Feast Season 2, Ep.3
Colin Clark

Servings: 4

Chef Hamilton’s pork chops were bone-in and cooked in clarified butter. However, it’s often difficult to thoroughly cook the meat close to the bone in bone-in chops, so we swapped them for boneless versions. You can also used olive oil instead of clarified butter to cook the pork. It doesn’t produce a chop that’s as rich and juicy as Chef Hamilton’s, but it’s a leaner alternative.

Ingredients

  • 2 heads Belgian endive (about 10 oz. total), trimmed and very thinly sliced lengthwise (2-1/2 cups)
  • 1 head Treviso or radicchio, very thinly sliced lengthwise (about 3 cups)
  • 2 medium cloves garlic, grated
  • 4 small oil-packed anchovy fillets, patted dry and finely chopped (about 1 Tbs.)
  • 1/4 cup fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 4 6- to 7-oz. boneless pork chops
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 2 cups panko
  • 1/4 cup clarified butter or olive oil

Preparation

  • In a large bowl of ice water, combine the endive and Treviso and let sit at least 20 minutes and up to 2 hours to remove some of the bitterness.
  • Using your hands, lift the lettuces out of the ice bath and lightly shake to dry. The leaves should remain slightly wet. Transfer to a large bowl and add the garlic, anchovy, and lemon juice. Using your hands, toss to combine and massage the garlic, anchovy, and lemon juice into the endive and Treviso. Season to taste with salt and pepper and refrigerate, covered, until ready to serve.
  • Place each pork chop between 2 pieces of plastic wrap and pound with a meat mallet until 1/4 inch thick. Season both sides of the pork chops generously with salt and pepper.
  • Put the flour, eggs, and panko in each of 3 separate pie plates or bowls large enough to hold one of the pork chops. Dredge each pork chop in the flour, then the egg, then the panko, lightly pressing on the panko to adhere. Transfer to a plate and refrigerate for 15 minutes.
  • Meanwhile, heat the clarified butter in a 12-inch heavy-duty skillet over medium heat until shimmering. Carefully add 2 of the pork chops to the skillet and cook, continually basting the chop by spooning the hot butter over the top, turning it occasionally. Cook until golden on both sides and just cooked through, about 5 minutes total. Repeat with the remaining chops. (Alternatively, heat 2 tablespoons of the oil in the skillet. Carefully add 2 of the pork chops to the skillet and cook until golden on both sides and just cooked through, about 5 minutes total. Repeat with the remaining chops.) Let the chops rest for about 5 minutes.
  • Top each pork chop with a mound of endive and Treviso salad. Serve immediately.

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