Channel the Italians when you fry with olive oil. This Venetian dish starts with a pounded, breaded pork chops sizzled in a thin layer of olive oil; it ends with a splash of white vinegar to infuse its crust, akin to a salt-and-vinegar potato chip. A salad of radishes, dill, parsley, and shallot, scattered on top at the end, introduces a different kind of crunch, one that's bright and fresh.
Prep Time: 30 mins
Total Time: 45 mins
Servings: 4
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 vinegarto 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.
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)
½ cup distilled white vinegar
1 cup extra-virgin olive oil, plus more for drizzling
¼ cup packed fresh parsley leaves
¼ cup packed fresh dill leaves
3 radishes, thinly sliced (about ½ cup)
Flaky sea salt, such as Jacobsen, for serving (optional)
Directions
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.
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.
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.
Cook's Notes
This technique also works well with chicken or veal cutlets.
Source: https://www.marthastewart.com/7617911/olive-oil-recipes
