Pork Chops Milanese

Author

NuWave

Servings

2

Category

Main Dishes

Ingredients

• 2 bone-in, center cut pork chops, sliced into tenderloin and boneless pieces
• 1½ cups flour
• 3 eggs
• 1½ cups seasoned breadcrumbs
• 1 tablespoon olive oil
• 2 cups beef stock, reduced to ¼ cup demi-glace
• ¼ cup lemon juice
• 1 tablespoon parsley, roughly chopped
• 1 teaspoon capers, rinsed
• 2 tablespoons heavy cream (optional)
• Salt and pepper to taste
• ⅓ cup orange segments
• ¼ red onion
• 5 stalks celery hearts
• ¾ Bosc pear, skin on
• 2 tablespoons fresh orange juice
• 1 tablespoon champagne vinegar
• 3 ounces extra-virgin olive oil, plus extra to drizzle
• ½ tablespoon parsley, roughly chopped
• Kosher salt and butcher black pepper to taste

Directions

1. Pound chops into uniform thickness.
2. Dip chops in flour, then egg wash and finally bread crumbs.
3. Heat 10.5-inch PerfectGreen Fry Pan on Medium-High (375 degrees) and lightly oil.
4. Add pork chops to pan and brown for 2-3 minutes per side.
5. Remove pork from pan and set aside to rest.
6. Let oil cool, then wipe pan clean.
7. Keeping PIC on Medium-High (375 degrees), add beef glaze to heated pan.
8. Carefully add lemon juice to bubbling stock to stop cooking process.
9. Season with black pepper, parsley and capers
10. stir until incorporated.
11. Cut orange into segments, set aside.
12. Thinly slice red onion, set aside.
13. Thinly slice leaves from celery hearts and medium dice stalks, set aside.
14. Slice pear in half and remove seed pod
15. slice pear lengthwise.
16. Mix onion, celery and pear together in bowl.
17. Season with olive oil and black pepper
18. toss.
19. Add orange segments and toss, set aside.
20. In separate bowl, combine orange juice and vinegar.
21. Season with salt and black pepper.
22. Slowly whisk in extra-virgin olive oil to emulsify.
23. Add 3 tablespoons prepared dressing to salad just before serving.