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Hey guys I got a hankering for pork chops. I am going to show you an Italian version
of this. It is going to be a real simple breading procedure. I am going to finish it with a
nice tomato sauce, maybe even a squeeze of lemon. I just need the pork chops so I am
going to grab these guys. These are thin sliced, they cook real quick, they are going to finish
all in one pan.
Now we need a breading for our pork chop. We are going to grab Parmigiano Reggiano.
This stuff is the real deal. Been aged twenty four months in Italy. They have been making
it the same way for centuries.
All right the last thing I need to get to finish off this pork chop is a really nice
tomato sauce. I am going to go for the Italian Classics Pomodoro Sauce here, it has a nice
clean flavor which is going to help compliment the flavor of the Italian pork chop rather
than cover it up. This sauce is great because it only has a few simple ingredients in it.
The first one being tomatoes. Lets go cook this thing.
All right I am going to make for you this Italian pork chop. Pretty easy to do but real
important for you guys to make sure that you get together is all of your mise en place.
I know we are cooking Italian today but I am going to throw a little French term out
there. Mise en place. We are going to have everything out there that we need to create
this recipe. Everything laid out so it will make the job easier in the end. I am going
to start with some oil on medium high heat. About three quarters of a cup of olive oil.
Really just enough to coat the bottom of the pan, just to lift it off. We don’t need
to deep fry these pork chops. Just a little bit so that it coats on the whole bottom of
the pork chop. And then I have our bread crumbs and our Parmisiano Reggiano. I am just going
to mix those guys up. The Reggiano gives a bit more flavor and is actually going to brown
a bit more, and once that cheese starts to brown on the bottom it get those little baked
bits on the bottom of the pan which are great. Ok we mix that together and then I have my
pork chops ready to go. I just have to season those. A little black pepper and some salt.
We will do both sides of those. These pork chops are nice and thin so they are going
to cook pretty easily. Then I am going to take my standard breading procedure which
starts with flour, then goes into egg, then breadcrumb. If you always think I have a wet
pork chop over here then I go dry then I go wet, than I go dry and into the oil. You always
want to end with a dry because we are adding to the oil. Real important to do is when you
have that pork chop breaded with that flour is to make sure and dust that off. Shake that
flour right off of there because once I add the egg if there is too much flour it is going
to tend to fall off when I put it in the pan. Get it nice and evenly coated. Little egg,
then right into the breadcrumbs. Pat that down. Then we have the oil. You can see it
kind of faintly smoking there. I am going to add these pork chops directly to the pan.
When I add it to the pan I want to make sure that I get some sizzle, I want some bubbling
on there. If there is no bubbling wait a little bit. The other thing that I do is when I come
down to add this into the pan I go directly to the bottom of the pan. I don’t lift it
up and drop it from here because it tends to splash, so go right into the oil. We are
going to cook these for about two and a half minutes. That is when they will be brown on
the bottom and we are going to flip these guys.
All right this is what we are looking for. They are turning brown maybe a quarter of
the way up. We are going to flip these over, make sure that they are really nice and brown.
We are going to wait another two minutes. That is going to come up to about a hundred
and forty five degrees. That is what we are looking for.
All right this is about that two minutes gone by and we are going to check these just to
make sure that they are done. I want to make sure that they temp to that hundred and forty
five degrees, and rather than do it in that pan, I want to make sure that I am picking
these guys up and coming right in the side. Hundred forty six. Perfect. I do it on the
side there just to make sure I get an accurate measurement. Next put it on a paper towel
just to get off some of the oil. Put those on a platter to serve. When I serve these
I like to serve it with either a slice of lemon or some pomodoro sauce. The lemon when
I put these guys on there, squeeze it on, just kind of brightens it up a bit. I have
some warm pomodoro sauce. Serve that on the side. Guests have a choice. Whichever way
they want to go with it. The lemon or the pomodoro. You cant go wrong with this one.