Wednesday, June 5, 2013

"Breaded" Pork Chops with Salad, Pickled Red Onions and Hazelnuts

I took Anne Burrell's idea for pork Milanese, used my own recipe for breading (which came out oh so good!! and is very similar to my Chicken Delicioso but I like this even better), and topped it with salad, GARD-style pickled red onions, and toasted hazelnuts. I am sure you will love this! Serves 4

4 pork chops, butterflied and pounded thin
Kosher salt
Coconut oil
2 large pasture-raised eggs, beaten with 1 TB water

2 c "Italian bread crumbs"
6 ea 6" sprigs rosemary, leaves stripped, stems discarded
6 ea 6" sprigs thyme, leaves stripped, stems discarded (use 2 extra sprigs if the stems aren't dense with leaves)
3 large handfuls flat-leaf parsley
1 pinch red pepper flakes
zest of 2 lemons
6 medium cloves garlic

Mixed salad greens, escarole, or mache (lamb's lettuce) for 4
Pickled red onions
1.5 tsp Dijon mustard
2 handfuls hazelnuts, roughly chopped and toasted

Make the breading first: put all the ingredients in a food processor and pulse until the herbs are finely minced.
Put half into a pie plate or other breading dish and set the other half aside to spoon onto the tops of the chops.

Put the beaten egg and water in another pie plate or dish. Thoroughly dry the pork chops with paper towels and lightly season with kosher salt. Heat 1/4" coconut oil in a large saute pan just above medium heat.

> Temperature is important. Too hot, and the nuts/seeds in the breading will burn, too cool and it will just soak up the oil and be mushy. Make sure the oil is rippling with heat before you add the pork!

One chop at a time, dip both sides in the egg mixture, then in the breading. This breading is moister than usual and tends to clump: spoon the breading on top and gently press in with the back of the spoon, turn and do the same thing. Add more breading to the dish as needed. Cook the chops 2 at a time, or however many you can fit in the pan without crowding, about 3 minutes on the first side and 2 minutes on the second side, turning when golden brown. Do not overcook the chops! They are very thin and won't take much time at all.

As the chops are cooked, remove to a wire rack over a sheet pan to drain and keep crisp.

Mix the EVOO and 2 TB of the pickled red onion juice with the mustard; blend with a fork to make a quick dressing for the lettuce. Just toss with your fingers, you'll use less dressing and coat the leaves more evenly.

Top each chop with dressed salad, pickled red onion, and toasted hazelnuts.

Oh yum yum yummy!!

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