WEEKDAYS 1e|12c|p

Pork Chop Milanese with Peach and Potato Salad

Michael Symon
Servings: 6 - 8
45 to 60 min

A delicious weeknight meal!

  • Ingredients
  • step-by-step directions
Pork Chop Milanese with Peach and Potato Salad
  • 8-10 slices day-old spelt bread (torn into small pieces)
  • 1/2 cup flour
  • 3 eggs (beaten)
  • 1 cup parmesan
  • 4 bone-in pork chops (pounded to 1/4 -inch thick)
  • 1/4 cup plus 2 more tablespoons olive oil
  • 1 pound Yukon gold potatoes (halved or quartered)
  • 3 tablespoons white wine vinegar
  • 1/2 tablespoon Dijon mustard
  • 1 teaspoon fresh ginger (peeled, finely grated)
  • 1 teaspoon fresh turmeric (peeled, finely grated)
  • 1-2 peaches (pitted, cut into wedges)
  • 1/2 small red onion (peeled, thinly sliced)
  • Kosher salt and freshly ground black pepper (to taste)
  • In the carafe of a food processor, add bread and pulse until coarse breadcrumbs form.
  • Prepare a dredging station with three shallow dishes. In the first dish add flour and season with salt and pepper. In the second dish add the beaten eggs. In the third dish, add the breadcrumbs and parmesan, and mix to combine. Season the pork on both sides with salt and pepper, then dredge the pork in the flour, egg, and breadcrumb mixture, shaking off any excess.
  • Heat a large sauté pan over medium-high heat and add 2 tablespoons of olive oil. Cook the pork until golden brown and crispy, about 5 minutes per side. Remove pork from pan and season with salt.
  • Bring a large pot of salted water to a boil. Boil the potatoes in salted water until tender but not falling apart, 15 minutes. In a large bowl add the vinegar, Dijon mustard, ginger and turmeric and whisk to combine. While whisking, drizzle in 1/4 cup of olive oil then season with salt and lots of cracked pepper. Add the warm potatoes, peaches and red onions and gently toss to coat. Serve alongside the crispy pork chops.
  • Tip: If peaches are not in season, substitute with frozen peaches, just be sure to thaw and drain!
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