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Frankie ventures to a farm in rural Chicago to discover the good eats of the heartland.
2 bone-in pork chops
1 1/2 cups butter
1 1/2 cups fresh breadcrumbs
1 cup flour
Salt & pepper
1/2 head radicchio
Lemon for serving
1 tablespoon red wine vinegar
1 cup olive oil
1 teaspoon mustard
Clarify butter. On the stove, heat butter until milk solids separate. Remove and discard milk solids. Reserve clarified butter for cooking the pork chops.
Pound the pork chops with a mallet until uniformly thin. Sprinkle with salt and pepper.
In a medium bowl, whisk eggs. In a separate bowl, add breadcrumbs and mix with rosemary and thyme.
Coat pork chops in a thin layer of flour, then dip pork chops into the eggs, then into the breadcrumbs mixture. Fry in clarified butter until cooked through, turning to brown both sides.
Whisk vinaigrette ingredients together and brush over the radicchio. Char until browned.
Transfer to a plate along with pork chops. Drizzle some lemon juice over the top and enjoy!
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