Pork Chops CapricciosaFrom CisF 11 months ago
- 2 loin pork chops, from the rib end of the loin, each about 8 ounces and 3/4-inch thick shopping list
- salt shopping list
- freshly ground pepper shopping list
- all-purpose flour shopping list
- 1 egg shopping list
- 1 cup fine dry bread crumbs shopping list
- ¼ cup vegetable oil shopping list
- 2 tablespoons olive oil shopping list
- For the Salad shopping list
- 4 cups arugula, washed and drained and torn into large pieces shopping list
- 1 ripe beefsteak tomato, or 3 ripe plum tomatoes, cored into 1-inch chunks (about 1 cup) shopping list
- ½ small red onion, sliced thin (about 1 cup) shopping list
- 4 ounces fresh mozzarella, cut into 1-inch cubes (about 2/3 cup; optional) shopping list
- ¼ cup extra-virgin olive oil shopping list
- 1½ tablespoons red wine vinegar, or to taste shopping list
How to make it
- Frenching” the chops — cleaning up the bone — prevents the “eye” of the meat, which is pounded out, from overcooking before the meat next to the bone is cooked, and it does make the finished chops pretty. It is something I do for guests in my restaurants, and it is easy enough to learn and do at home. You can, of course, prepare this recipe without Frenching the chops; just be careful that the meat next to the bone is fully cooked for you serve the chops.
- You can prepare most of ingredients — even bread the pork chops — in advance but don’t fry the pork, slice the onion, or toss the salad until the last minute.
- Without the mozzarella in the salad, these chops are perfect for lunch or light dinner. With the mozzarella it more substantial. You can use balsamic vinegar in place of all or part of the wine vinegar if you like. As always, dress the salad first with olive oil to coat the leaves, then sprinkle in vinegar to taste.
- To French the chops, first cut away as much meat and fat as possible from the last 2 inches or so of the bone. Clean the exposed part of the bone further by scraping with the back of the knife. To get the French part of the bone really clean, grab onto the remaining meat and fat with a kitchen towel and pull it the bone, leaving the French part of the bone completely stripped (you can reserve the trimmed meat and fat to use in sausages.) Place the chops between two sheets of plastic wrap and pound the meat with the smooth side of a meat mallet to a thickness of about ⅓ inch. If you find the chops are not thinning out, switch to the toothed side of the mallet for a few strokes, then back to the smooth side. Season the chops lightly with salt and pepper
- Preheat the oven to 400°F. Spread out the flour and bread crumbs onto separate plates or sheets of wax paper. Beat the egg in a wide, shallow bowl until thoroughly blended. Dredge the chops in flour to coat them lightly and tap off any excess flour. Dip the beaten egg and hold them over bowl, letting the excess egg drip back into the bowl. Move the chops to the breadcrumbs and turn to coat completely, patting them gently to make sure that the crumbs adhere.
- Heat the vegetable oil and 2 tablespoons olive oil in a wide, heavy skillet over medium heat until a corner one of the coated chops in soft lively sizzle when dipped in the oil. Lay the chops in the oil and fry, turning once, until golden on both sides, about six minutes. Transfer to a baking sheet and bake until no trace of until no trace of pink remains near the bone, about six minutes.
- Meanwhile prepare the salad. Toss the arugula, tomato, onion, and mozzarella, if using, together with ¼ cup olive oil in a large bowl until the vegetables are coated. Add the vinegar, and salt and pepper to taste, and toss well.
- Remove the chops from the oven. If they look a little oily, drain them briefly on paper towels. Arrange one shop in the center of each plate and mound with salad. Serve immediately.