Pork Chops

Pork Chop is on the menu! Using two different frying techniques Chefs Richard Blais and Nyesha Arrington are cooking up white meat classics. Richard is making an Asian inspired Miso Mustard Pork Chop & Nyesha a beautiful Pork Schnitzel. Which are you cooking tonight?

*INGREDIENTS*

*Schnitzel*

• Grapeseed oil
• Pork fat cap, optional
• 2 6-ounce boneless pork chops
• 1 cup all purpose flour
• 2 teaspoons kosher salt
• 2 teaspoons smoked paprika
• 1 teaspoon freshly ground black pepper
• 3 large eggs
• 1 cup panko breadcrumbs
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary
• Lemon wedges, for serving

*Potato* *Salad*

• 2 tablespoons olive oil
• 2 teaspoons freshly squeezed lemon juice
• 1 tablespoons dijon mustard
• 1 tablespoons chopped dill
• Kosher salt
• 6 ounces boiled fingerling potatoes

*PROCEDURE*

1. Make the schnitzel: Heat 2 inches of grapeseed oil in a large cast iron skillet to 320℉. For added flavor, add the excess fat cap from your chop to melt in the oil.

2. Place the pork chop between two pieces of plastic wrap and use a meat mallet, rolling pin or heavy bottom pan to pound out the pork chop to about ¼ inch thickness.

3. In a wide mixing bowl, whisk together the flour, salt, paprika and black pepper. In a separate wide mixing bowl, whisk together the eggs and season lightly with salt.

4. Dredge the pork in the flour, shaking off the excess. Then place the cutlet in the egg to coat completely, letting the excess drip off. Finally dredge in the panko, pressing down to make sure the entire cutlet is coated in the breadcrumbs.

5. Carefully place the breaded chops into the oil and cook until golden brown and crispy on one side. Gently flip the cutlets and add the thyme and rosemary to the pan. Continue cooking until the pork is cooked through and the crust is golden brown.

6. Remove the cutlets to a wire rack to rest while you make the potato salad.

7. For the potato salad: In a large mixing bowl, whisk together the olive oil, lemon juice, dijon, dill and salt. Add the potatoes and toss to coat completely.

8. Plate the potato salad and pork cutlet. Garnish with the fried thyme and rosemary from the skillet and serve with a wedge of lemon.