Breaded Pork Chops with spinach and mushrooms.

Pork Chops Milanese 

Ingredients

  1/2 cup fresh lemon juice

  1/2 cup finely chopped mixed-fruit mostarda Note: I used a mix of mango, pineapple and apricot preserves

  Kosher salt and freshly ground black pepper

  1- 1/3 cups olive oil

  2 Tbs. extra-virgin olive oil Note: I only used some olive oil, not any EVOO

  4 thick bone-in rib pork chops (about 3 lb. total), trimmed and frenched Note I used 2 thick boneless butterflied pork loin and did not pound them thin.

  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 Note: I used spinach and mushrooms cooked together

  Lemon wedges, for serving

  Flaky sea salt, for serving:  omitted

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.

 I just cooked the pork chops in a skillet with some hot oil and did not to the following. 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.