Saturday, June 13, 2015: Pork Chop Milanese with Sassi Figs by Chef Chris Nicosia

Pork Chop Milanese with Sassi Figs


4 each bone in pork chops, 10oz each, pounded flat 
2 cups seasoned flour
6 each eggs,lightly beaten
3 cups breadcrumbs
1 cup parmigiano reggiano, grated
1 bunch parsley, chopped
1 cup extra virgin olive oil
1 each red onion, wide julienne
2 oz fig balsamic vinegar, or plain balsamic
8 each fresh figs, quartered
3 cups arugula
4 oz. creamy gorgonzola

Pre heat oven to 375 degrees

Set up your seasoned flour, beaten eggs, and breadcrumbs in 3 separate bowls

Add parmigiano and 3 Tbsp chopped parsley to the breadcrumbs

Season the pork chops lightly with salt and pepper

Dust a pork chop in flour and shake off excess

Next, dip the pork chop in the eggs, and then completely coat it in the breadcrumbs

Repeat with remaining pork chops, place on a baking sheet and set aside

Heat 3 Tbsp oil in a large saute pan over medium-hi heat

Lay one pork chop in the pan and cook until golden brown on one side

Turn chop over to brown on remaining side

Remove chop from pan and set on baking sheet

Repeat with remaining pork chops, adding more oil to the pan as needed

When all chops have been browned, place them in the oven for about 6-8 minutes, or until hot all the way through

Meanwhile, heat a saute pan over medium -high heat

Add 2 Tbsp olive oil

Add onions and saute until slightly golden, about 4 minutes

Deglaze with fig balsamic, add figs and toss, remove pan from heat

Toss figs with onions and set aside

Remove pork chops from oven and place on each of four plates

Toss the arugula with the figs and onions and divide evenly among chops and place right on top of the chop

Top each chop with gorgonzola, and garnish with parsley