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Ingredients
- Balsamic Glaze:
- 4 eight to ten ounce bone-in pork chops Leave fat on after pounding
- 6 whole eggs
- 1/2 cup milk
- 6 cups plain bread crumbs
- Grapeseed oil for frying
- Balsamic Glaze (see recipe below)
- Salt and pepper
- 1/2 cup balsamic vinegar
- 3 Tablespoons sugar
- Salt to taste
- 1 teaspoon butter
Details
Servings 4
Preparation
Step 1
Using a meat pounder or mallet, gently pound pork chops to
approximately 1/4 to 1/2inch thickness.
In a large mixing bowl, beat eggs and milk together and season
with salt and pepper. Dip the pork chops in egg mixture and then
completely coat in bread crumbs. Pack bread crumbs firmly on
both sides. Shake off any excess crumbs. With Knife make tic tac toe before sauting to decorate.
In a large saute pan, add grapeseed oil about 1/4 full. Heat oil on
medium high heat. Place the pork chops into the hot oil and fry
approximately two minutes per side until golden brown. Place on
a cookie tary and place in a 400 degree oven for about five minutes.
Remove and lightly press chops with a paper towel to remove any
excess oil. Drizzle with the balsamic glaze and serve immediately.
Basamic Glaze:
In small saute pan, combine the vinegar, sugar and a pinch
of salt and reduce on mediem to low heat until thick. Slowly add butter, whipping
slightly to incorporate. Set aside.
Garnish with Arugula and tomato in spring and summer or wilted spinach or piped potato in fall and winter.
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