- 4
Ingredients
- 2 2 10 heads Belgian endive (about 10 oz. total), trimmed and very thinly sliced lengthwise (2-1/2 cups)
- 1 1 3 head Treviso or radicchio, very thinly sliced lengthwise (about 3 cups)
- 2 2 cloves 2 medium cloves garlic, grated
- 4 4 1 small oil-packed anchovy fillets, patted dry and finely chopped (about 1 Tbs.)
- 1/4 1/4 1/4 cup fresh lemon juice
- Kosher salt and freshly ground black pepper
- 4 4 6- to 7-oz. 7-oz. boneless pork chops
- 1/2 1/2 1/2 cup all-purpose flour
- 2 2 2 eggs, beaten
- 2 2 2 cups panko
- 1/4 1/4 1/4 cup clarified butter or olive oil
Preparation
Step 1
In a large bowl of ice water, combine the endive and Treviso and let sit at least 20 minutes and up to 2 hours to remove some of the bitterness.
Using your hands, lift the lettuces out of the ice bath and lightly shake to dry. The leaves should remain slightly wet. Transfer to a large bowl and add the garlic, anchovy, and lemon juice. Using your hands, toss to combine and massage the garlic, anchovy, and lemon juice into the endive and Treviso. Season to taste with salt and pepper and refrigerate, covered, until ready to serve.
Place each pork chop between 2 pieces of plastic wrap and pound with a meat mallet until 1/4 inch thick. Season both sides of the pork chops generously with salt and pepper.
Meanwhile, heat the clarified butter in a 12-inch heavy-duty skillet over medium heat until shimmering. Carefully add 2 of the pork chops to the skillet and cook, continually basting the chop by spooning the hot butter over the top, turning it occasionally. Cook until golden on both sides and just cooked through, about 5 minutes total. Repeat with the remaining chops. (Alternatively, heat 2 tablespoons of the oil in the skillet. Carefully add 2 of the pork chops to the skillet and cook until golden on both sides and just cooked through, about 5 minutes total. Repeat with the remaining chops.) Let the chops rest for about 5 minutes.