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Pork chop Milanese with spicy tomato sauce - 3/28/10

Milanese style is a preparation in which a veal or chop  pork is pounded thinly, dredge in flour, dipped in egg wash, coated with bread crumbs, and then shallow-fried in oil.
The chops in my grocery store are already cut pretty thin so they were slightly pounded, but if your chops are thick you can pound them with a meat mallet until they are very thin.  The pork chops came out crispy, moist, and very tasty.  Served them with a spicy tomato sauce and buttered pasta for a heartier meal.  You can replace the pork chops with chicken breast also.

This recipe makes a lot of tomato sauce so save them for the next day and mix them with you pasta!

I know there a lot of people that are not crazy about pork chops but this is definitely an easy recipe to turn out a tough pork chops into the most tender pork chops you’ll ever eat. Cooking it this way the pork chops is very juicy and tender!

Close look at the pork chops.

Preparation work..

Spicy Tomato Sauce: Makes about 2 1/2 cups

2 tablespoons olive oil

2/3 cup chopped onions

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons minced garlic

1/2 teaspoon crushed red pepper flakes

2 tablespoons tomato paste

3 cups peeled, seeded, and chopped tomatoes

1 bay leaf

3 cups chicken stock

1 1/2 tablespoons chopped fresh basil leaves

2 teaspoons chopped fresh oregano leaves

For the Pork chops:

3 to 4 Pork chops

Salt and pepper to taste

All purpose flour

3/4 cup bread crumbs - I use Panko   cinnamon

1 large egg beaten

Basil for decoration




Clean your tomatoes.

Make an X at the bottom of each tomato.

Bring a large hot pot of salted and set a bowl of ice water near the stove.  Slip the tomatoes into the boiling water and cook just until the skin loosens.  About 1 to 2 minutes.

Fish the tomatoes out of the water with a wire skimmer or slotted spoon.

Drop them into the ice water.

Slip the skins off the blanched tomatoes.

Cut the tomatoes in half, lengthwise. Gently squeeze of the seeds with your hands and they are ready to cut into dice.

Peal the garlic and smash them with your knife and set aside.  Chop the onions and set aside.

Heat the oil in a medium saucepan over medium-high heat. Add the onions, salt, and black pepper and sauté until the onions are translucent, about 2 minutes.

Add the garlic, and tomato paste, and cook, stirring, for 1 minute.

Stir in the tomatoes...

Add the bay leaf, and chicken stock or water, and bring to a boil.

Add the crushed red pepper and bring it to a boil,

Reduce the heat and simmer, stirring occasionally, for 30 minutes.

Add the basil and oregano the last 5 minutes of simmering. 

Clean your pork chop and season them.

Place a pork chop between two sheets of plastic wrap.  Pound the pork chop lightly with a meat mallet to a more of less even thickness. 

Spread out the flour, egg wash and bread cup in 3 separate plates.  Dredge the pork chop in flour to coat lightly and tap off the excess.

Dip the pork chop in the beaten egg and hold it over the bowl, letting the excess drip back into the bowl. 

Transfer the pork chop over the bowl of bread crumbs.  Patting gently and making sure that each pork chop is well coated with bread crumbs.

Heat the oil in a wide skillet over medium heat until hot and add the pork chops to the pan.

Fry turning once, until  golden on both side and cook through, about 4 to 5 minutes.

Put the pork chops on a platter and serve it with pasta and the spicy tomato sauce.


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