Fun Fearless Foodie

I am thrilled to be sharing this recipe for a pork chop dish with you.  I hardly ever cook pork (with the exception of bacon) and the times I’ve made pork tenderloin or pork chops its always just so blah and chewy.  I recognize that this is largely in part to not knowing how to properly prepare it so I’ve always held an open mind about trying it again.

Publix had some nice looking boneless pork loin chops on sale this weekend and keeping with my motto for being fearless with cooking and food and conquering my kitchen insecurities, I thought it was high time to give them another try.  The texture and cut of these chops reminded me of chicken cutlets so the idea to prepare them Milanese style felt like a simple method that I knew I could do fairly well.  Milanese style is a classic Italian technique that requires the protein to be dredged in a egg and a mixture of seasoned breadcrumbs and fresh parmesan cheese, then fried. Think chicken parmesan without the sauce and melted cheese.

Keeping with the Milan theme, what could pair better with these chops than a cheesy and buttery risotto?  Risotto Milanese is another classic preparation that is so simple and always turns out delicious.  The risotto is cooked with white wine and chicken stock that has been simmering with saffron, then topped with butter and shaved parmesan cheese. I had a nice package of baby portobello mushrooms on hand and tossed those in to add a hearty bite and woody flavor. The result: a perfectly fried, crispy pork chop that when placed atop the creamy bed of portobello mushroom risotto created what I am proud to say was a restaurant quality dish.

Cooking tip: To obtain a perfectly crispy pork chop there are a few key steps that you must observe.

1. Let the meat come to room temperature before you fry it.  Placing a cold piece of meat into a hot pan of oil will create a large amount of oil splatter and since the meat is cold it will cook faster on the outside than the inside and likely char.
2. Use plenty of oil. It may seem like a lot or that it will make your meat greasy, but trust me it won’t.  Using too little oil will cause your meat to burn.
3. Make sure the oil is hot but not too hot.  When you think it’s ready, dip a small portion of the meat in the oil and see if it starts to sizzle.  If it does, you are ready to go.  If not, give it a few more minutes to heat up so the meat doesn’t soak in warm oil for too long.  If it smells like its smoking it’s too hot and should be turned down.
4. Listen.  When the meat is ready to be flipped you should start to hear it crackle louder and more pronounced.  Check the bottom and flip when it’s a golden brown color.

If you’ve ever been doubtful about pork chops I encourage you to try this recipe and let me know what you think!

Pork Milanese with Portobello Mushroom Risotto

Serves 2

Ingredients

For the Pork

• 2 boneless pork loin chops
• Salt and Pepper to season pork
• 1 cup flour mixed with 2 teaspoons salt
• 1 egg, beaten
• 2 cups Italian breadcrumbs mixed with 1/4 cup grated parmesan cheese, plus more for topping
• Canola oil, enough to fill your pan 1/2 inch deep

For the Risotto

• 2 tablespoons EVOO
• 1/4 cup onion, diced
• 1/4 cup leeks, diced
• 1 small shallot, diced
• 2 cloves garlic, minced
• 1 cup arborio rice
• 1/4 cup white wine
• 4 cups chicken stock
• 2 teaspoons saffron threads
• 2 tablespoons unsalted butter
• 1 cup baby portobello mushrooms
• 1/4 cup parmesan cheese (shaved if you have a block)
• Salt and Pepper to taste

Directions

1. Place the pork in between sheets of plastic wrap and pound with a tenderizer (a heavy skillet works great too) until it is the thickness of a cutlet, or 1 inch thick.
2. Coat the raw pork with salt and pepper.
3. Set up a breading station in the following order: flour, egg, breadcrumb mixture. Dip each chop into the series of stations (flour, egg, breadcrumb) and place the breaded chop on a plate until ready to cook.
4. Meanwhile, melt 1 tablespoon of butter in a small skillet over medium low heat. When the butter is sizzling add in the mushrooms and cover the pan.  Cook for 10 minutes, or until mushrooms are cooked through.  Reserve.
5. To begin the risotto, bring the chicken stock and saffron threads to a simmer and keep warm on your stove top.
6. Heat the EVOO in a medium size pot over medium heat.  When the oil is hot, add in the onions and leeks.  Saute until they become tender.  Add in the shallots and garlic and continue cooking for 1 additional minute.
7. Add the rice and coat with the oil and onion mixture.  Pour in the wine and let cook for 2 minutes or until the liquid is almost fully absorbed.  You should smell the alcohol cooking off.
8. Pour in a ladle full of chicken stock and cook until the liquid is absorbed.  Continue this process one ladle at a time until the rice has doubled in size and is cooked to al dente. Note: you may need more chicken stock depending on the heat of your pot, if so have a bit extra on hand to add.  If you are out of stock, water will work as an alternative.
9. When the risotto is halfway cooked, begin to the heat the oil for the pork over medium heat.
10. When the oil is ready (see note 3 above) place the pork chops in the pan and cook 3-4 minutes per side, or until both sides have a golden brown color and are cooked through (see note 4 above). Place on paper towel to absorb excess oil.
11. When the rice is cooked through, stir in the mushrooms, 1 tablespoon butter, and parmesan cheese and mix well.  Season to taste with salt and pepper.
12. Serve the pork on top of the risotto and garnish with parmesan cheese.

Bon appetit!

*Love the Milanese style? Try something new and make my Pasta Milanese, regular pasta cooked in the style of risotto.