Chicken Fried Pork Chops
| Portion/Serving: | 1 Portion |
|
Notes
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Ingredients
| 2 | ea. | Buttermilk brined pork chops |
| as needed | Dry dredge | |
| as needed | Buttermilk dredge | |
| ½ | oz. | Blend oil |
| ¼ | oz. | Garlic |
| ¼ | oz. | Shallots |
| 2 | handfuls | Braising greens mix |
| ¾ | oz. | Pancetta |
| ½ | oz. | White wine |
| 3 | oz. | Apple rosemary mostarda |
| as needed | Reduced mostarda liquid |
Preparation
- Drag pork chops thru dry dredge, then wet, then back in dry
- Fry until golden brown, finish in oven until internal temp is 165°F
- Sauté garlic, shallots & pancetta until pancetta is crispy
- Add braising greens and sauté until it begins to wilt
- Deglaze with wine, season
- Put greens in center of large white plate and plate pork chops on top, garnish with mostarda and liquid and herbs
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