Skillet Pork Chops Milanese With Arugula Recipes

PORK MILANESE WITH ARUGULA SALAD

Steps:

• In a small bowl, whisk together garlic, lemon juice, and olive oil and season with salt and pepper; set dressing aside. Place flour in a small bowl. Season pork with salt and pepper and dredge in flour, shaking off excess.
• In a large skillet, heat vegetable oil over medium-high. When oil is hot, add cutlets, working in batches and adding more oil if necessary (do not overcrowd pan). Cook until cutlets are golden on bottom, 3 minutes. Flip and cook until cooked through, 3 minutes. Transfer cutlets to a large platter.
• In a large bowl, toss arugula, radicchio, and onion with dressing, then top cutlets with salad.

CRISPY PORK CHOPS WITH BUTTERED RADISHES

Steps:

• Season pork with salt and pepper. Place panko in a rimmed baking sheet or baking dish and season it with salt and pepper. Working one at a time, firmly press both sides of each pork chop into the seasoned panko until the chops are evenly and well coated.
• Heat oil in a large skillet (10 to 12 inches) over medium-high heat; it should evenly coat the bottom of the skillet. If it doesn't, add a bit more oil. Place the pork chops in the skillet and cook until deeply golden brown, like the color of a well-baked croissant, 3 to 4 minutes.
• Using tongs or a spatula, flip pork and continue to cook until well browned on the other side, too, another 2 to 3 minutes. Transfer pork to a plate, platter or cutting board lined with paper towel and season with salt.
• Wipe out skillet and return to the stove over medium-high heat. Add butter, letting it sizzle, brown and foam. Add capers and half of the radishes, seasoning them with salt and pepper. Toss a few times, just to wilt the radish greens, if they're still on, and to evenly coat the radishes with the brown butter and capers.
• Divide pork chops among plates and nestle butter-tossed radishes and capers alongside, plus remaining raw radishes. Sprinkle with a bit of flaky salt and serve with lemon wedges alongside for squeezing over.

SKILLET PORK CHOPS MILANESE WITH ARUGULA

Steps:

• Bring vinegar to boil in saucepan; simmer on medium-low heat until reduced to about 1/2 cup.
• Meanwhile, whisk eggs in shallow dish until blended. Pound chops to 1/4-inch thickness. Dip chops in eggs; shake gently to remove excess egg. Coat chops with coating mixture as directed on package. Discard any remaining coating mixture.
• Heat oil in large skillet on medium heat. Add chops; cook 5 min. on each side or until done (145ºF). Remove from heat. Let stand 3 min. Meanwhile, combine tomatoes and onions.
• Cover 4 dinner plates with arugula; top with chops and tomato mixture. Drizzle with vinegar.

PORK CHOP MILANESE WITH ARUGULA AND TEARDROP TOMATOES

Steps:

• 1 Remove the bones from the pork chops. Using a meat mallet, carefully pound the pork chops until they are uniformly 1/4 inch thick. Season the pork chops with salt and pepper. Dip each chop into the beaten eggs, allowing excess to drip off. Dredge each chop in the bread crumbs and set on a plate.
• 2 In a 14- to 16-inch sauté pan, heat 1/4 cup of the olive oil over medium heat until just smoking. Add the butter and allow it to foam for 10 to 15 seconds. Place the chops in the pan and cook until light golden brown on one side, about 5 minutes. Using tongs, carefully turn the chops and cook on the other side until light golden brown, about 5 more minutes. Add more oil if necessary, 1/2 tablespoon at a time, to avoid scorching the breading.
• 3 In a large bowl, combine the arugula and tomatoes. Add the remaining 3 tablespoons of olive oil, the lemon juice, and salt and pepper and toss to coat the greens.
• 4 Place one pork chop on each of four warmed dinner plates. Divide the arugula salad evenly among the plates, place a lemon wedge on each plate, and serve immediately.

PORK CHOP SKILLET

Steps:

• Heat butter in a skillet over medium heat; cook pork chops in the melted butter until cooked through, 10 to 15 minutes. Remove pork chops from skillet and cut into bite-sized pieces.
• Pour water and long grain and wild rice mix with herbs into the same skillet; stir well. Layer pork chop pieces over rice. Pour corn over pork chops layer; top with tomatoes. Cover skillet and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes.

SKILLET PORK CHOPS MILANESE WITH ARUGULA

Steps:

• Bring vinegar to boil in saucepan; simmer on medium-low heat until reduced to about 1/2 cup.
• Meanwhile, whisk eggs in shallow dish until blended. Pound chops to 1/4-inch thickness. Dip chops in eggs; shake gently to remove excess egg. Coat chops with coating mixture as directed on package. Discard any remaining coating mixture.
• Heat oil in large skillet on medium heat. Add chops; cook 5 min. on each side or until done (145ºF). Remove from heat. Let stand 3 min. Meanwhile, combine tomatoes and onions.
• Cover 4 dinner plates with arugula; top with chops and tomato mixture. Drizzle with vinegar.