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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.


  • 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


  • 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.


Rate or Review

Reviews (3 reviews)

  • butterscotch | 11/07/2019

    A very tasty preparation. The cooking times specified in the recipe were perfect for the medium-thick chops I used. I will definitely make again and next time will dress the salad with a simple olive oil-balsamic vinegar dressing in place of the mostarda. Just one caveat: the amounts of panko and flour called for are grossly excessive. A few tablespoons of flour and 3/4 cup--1 cup of panko are more than enough for 4 chops.

  • Las57 | 11/26/2017

    This was very good even though I didn't have moutarde; it could likely only be better. quite simple which I like! I think if for more than 4 it would be too much effort, but for 2-4, perfect!

  • alsussner | 11/01/2017

    it was great! the kids and i loved it along with my wife! absolutely scrumptious!

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