Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Pork Chops Milanese

photo: Scott Phillips

Servings: 4

You can’t have too much of the sweet-sour dressing to sop up the crispy bites of pork chop—it’s a perfect marriage.

Ingredients

  • 1/2 cup fresh lemon juice
  • 1/2 cup finely chopped mixed-fruit mostarda
  • Kosher salt and freshly ground black pepper
  • 1- 1/3 cups olive oil
  • 2 Tbs. extra-virgin olive oil
  • 4 thick bone-in rib pork chops (about 3 lb. total), trimmed and frenched
  • 4-1/2 oz. (1 cup) all-purpose flour
  • 1 tsp. crushed red pepper flakes, ground in a spice grinder
  • 4 large eggs
  • 2 cup plain panko
  • 1/2 cup finely grated Parmigiano-Reggiano
  • 6 Tbs. finely chopped fresh flat-leaf parsley
  • 1 packed cup baby arugula
  • Lemon wedges, for serving
  • Flaky sea salt, for serving

Nutritional Information

      Calories (kcal) : 930
      Fat Calories (kcal): 610
      Fat (g): 69
      Saturated Fat (g): 13
      Polyunsaturated Fat (g): 8
      Monounsaturated Fat (g): 45
      Cholesterol (mg): 240
      Sodium (mg): 510
      Carbohydrates (g): 29
      Fiber (g): 1
      Sugar (g): 15
      Protein (g): 46

Preparation

  • In a small bowl, combine the lemon, mostarda, 1/2 tsp. salt, and 1/4 tsp. pepper. Whisk in 1/3 cup of the olive oil and the extra-virgin olive oil. Set aside. Put each chop between two pieces of plastic wrap, and pound with a mallet until about 1/4 inch thick (because of the bone, it will not be of even thickness). Season both sides with salt and pepper.
  • Have ready three shallow bowls large enough to hold one pork chop at a time. In one bowl, combine the flour and red pepper; in another, beat the eggs with 2 Tbs. water; and in the third, combine the panko, Parmigiano, parsley, 1 tsp. salt, and 1/2 tsp. pepper.
  • Position a rack in the center of the oven and heat to 200°F. Put an oven-safe wire rack on a rimmed baking sheet and set it in the oven. Dredge each pork chop in the flour, then egg, and finally panko, lightly pressing the panko to adhere. Transfer to a plate.
  • Heat 1/4 cup of the olive oil over medium-high heat in a large nonstick skillet. Fry one chop at a time, continually basting by spooning the hot oil over the thicker side of the chop until golden brown and just cooked through, about 2-1/2 minutes per side, then transfer to the wire rack in the oven to keep warm. Repeat with the remaining chops, wiping out the pan and adding 1/4 cup oil for each.
  • Serve the chops with the arugula and a drizzle of the dressing. Pass the lemon wedges, flaky salt, and any extra dressing at the table.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks