POTATO CHIP PORK CHOPS AND ESCAROLE WITH CORN AND BEANS

By TPMay

Ingredients

• 4 pork chops (bone-in, 1/2-inch thick)
• 1 cup all purpose flour
• 4 eggs
• 1/2 cup milk
• 1 bag potato chips
• 4 tablespoons olive oil (divided, plus 1/2 cup)
• 8 pickled cherry peppers
• ESCAROLE WITH CORN AND BEANS
• 2 cups corn kernels (frozen and thawed)
• 1/2 teaspoon red chile flakes
• 4 ounces pepperoni (thinly sliced into matchsticks)
• 1 red onion (thinly sliced)
• 1 (15 ounce) can cannellini beans (drained and rinsed)
• 2 hearts escarole (or one head, roughly chopped)
• 1 tablespoon balsamic vinegar
• RED PEPPER VINAIGRETTE
• red bell pepper (stem and seeds removed, chopped)
• 1/4 cup red wine vinegar
• kosher salt and freshly ground black pepper (to taste)

Preparation

Step 1

In a shallow bowl, add flour and season with salt and pepper. In a separate shallow bowl, add the eggs and milk, and whisk to combine. In a separate shallow bowl, add the potato chips and crush well.
Dredge a pork chop in flour, shaking off any excess. Dip the floured pork in egg mixture, then in the potato chips. Repeat with remaining pork chops.
Meanwhile, place a large nonstick sauté pan over medium heat. Add 2 tablespoons of olive oil to the pan. Once hot, add the pork chops. Cook until golden-brown, about 4-5 minutes. Flip the chops and let cook until golden and cooked through, about 5 more minutes. Remove chops to a cutting board to rest for 5 minutes.
Serve chops aside Escarole with Corn and Beans and drizzle with Red Pepper Vinaigrette. Top with pickled cherry peppers.
For the Escarole with Corn and Beans: Place a large sauté pan over medium-high heat. Add 2 tablespoons of oil, corn, chile flakes, pepperoni and half the onion. Season with salt and pepper and sauté until tender, about 4 minutes. Add the beans, escarole and balsamic vinegar, and cook for 3 more minutes. Season with salt and pepper to taste. Remove from heat and set aside.
Red Pepper Vinaigrette: In a medium saucepan, add 2 tablespoons of oil, and place over medium-high heat. Add the red bell pepper and remaining onion, and season with salt. Sauté until tender, about 8 minutes. Transfer to a blender. Add red wine vinegar, half a cup of olive oil, salt and pepper to taste, and blend until smooth. Season with salt and pepper to taste. Set aside to cool.