Pork Chop Milanese with vinegar and Radish Garnish

 

I didn't notice this was a Martha Stewart recipe until after I had got all the ingredients I needed.  I have noticed, sometimes, with a Martha recipe, the ingredients don't always match the instructions.  This one said to get a bone-in pork chop, then pound it thin and after cooking, to slice it.  How are you going to pound a pork chop thin with a bone in it?  Why do they want you to slice it before serving with a bone in it?  I didn't flatten it or slice it up.  In fact I think if I had pounded it thin then cooked it for as long as they said, it would be over cooked.  As it was, cooked whole, it turned out well.  Charlie liked it.  PS I cooked both in the same skillet at the same time, not one at a time.

Vinegared Pork Chop Milanese with Radish Salad

• Reminiscent of the kind of flavors you'd find in a salt-and-vinegar potato chip, this quick and easy weeknight dish starts with zizzling a pounded, breaded pork chop in a thin layer of olive oil, and ends with a splash of white vinegar to infuse its crust with a pop of acidity. A salad of radishes, dill, parsley, and shallot introduces a different kind of crunch, one that’s bright and fresh.

By Lauryn Tyrell

Martha Stewart Living, March 2020

 Prep:  30 minsT otal:45 mins Servings:4

Ingredients

• 2 bone-in pork chops (about 2 pounds total), fat caps trimmed
• Kosher salt and freshly ground pepper
• 1 cup unbleached all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 2 tablespoons thinly sliced shallot (from 1 small)
• 1/2 cup distilled white vinegar
• 1 cup extra-virgin olive oil, plus more for drizzling
• 1/4 cup packed fresh parsley leaves
• 1/4 cup packed fresh dill leaves
• 3 radishes, thinly sliced (about 1/2 cup)
• Flaky sea salt, such as Jacobsen, for serving (optional)

Directions

• Step 1 Working with one chop at a time, pound pork between two pieces of plastic wrap with a meat mallet to between 1/4 inch and 1/2 inch thick. Season generously with kosher salt and pepper. Place flour, eggs, and panko in separate shallow dishes (such as pie dishes). Season all three with kosher salt and pepper. In a small bowl, toss shallot with 1 tablespoon vinegar and a pinch of kosher salt.
  Step 2 Heat oil in a large cast-iron skillet over medium. Dredge 1 pork chop lightly in flour, then egg mixture, letting excess drip off. Coat evenly with panko. When oil is hot (a piece of panko should sizzle in skillet) but not smoking, carefully lay breaded chop in oil. Cook, undisturbed, until evenly golden brown, 4 to 5 minutes (if browning too quickly, reduce heat to medium-low). Flip and continue to cook until second side is deep golden brown, 4 to 5 minutes more. Transfer to a wire rack set inside a rimmed baking sheet; season with kosher salt. Repeat with second chop.
  Step 3 Remove skillet from heat and pour out all but 3 tablespoons oil. Stir in remaining 7 tablespoons vinegar, return to medium-high heat, and cook, swirling occasionally, until liquid has almost evaporated, 2 to 3 minutes. Slice pork and return to skillet; spoon pan sauce over top and remove from heat. Toss shallot mixture with herbs, radishes, and a drizzle of oil. Season with kosher salt and pepper. Scatter salad over pork and serve, topped with flaky salt.