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Home / Food and Wine Pairings / Pork chops Milanese

Pork chops Milanese

Judith Papesh
Wine Pairings:  

Pork chops Milanese upscales the already fantastic Pork Milanese by using a thick-cut bone-in pork chop instead of a pork cutlet. Herb-seasoned bread crumbs with Parmigiano Reggiano cheese create a golden, crisp exterior that helps keep the interior tender and moist. The subtle, almost sweet flavor of pork complements the herbs and cheese of the breading for a dish that tastes like it should be harder to make than it is.

Pork is a versatile meat that allows for several wine-pairing options. We have gone with one of our favorite wines, the 2016 Kivelstadt Old Wyve’s Tale Carignane, to complement the herbs of the crispy breading while providing a fruit and spice contrast to the tender pork. The Old Wyve’s Tale is the product of old vine fruits from two vineyards that undergo a partial whole cluster natural fermentation. Old vines mean low yields and concentrated flavors, which mean tart red cranberry and raspberry flavors with dried herbs which are a tremendous match with our Pork Milanese

Ingredients

For the seasoned breadcrumbs
  • 1 1/4 cups plain breadcrumbs
  • 1 teaspoon dried oregano
  • 3 tablespoons minced parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/3 cup Parmigiano Reggiano, grated
For the pork chops
  • 4 large center cut or rib bone-in pork chop
  • 1 to 1/2 cups olive or vegetable oil (or enough to fill a large, heavy skillet to ½-inch high)
  • 1/2 cup flour
  • 2 large eggs, beaten
For the salad
  • 8 ounces baby arugula
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 3 tablespoons extra virgin olive oil
  • 1 ounce shaved Parmigiano Reggiano
  • salt and pepper

Steps

1.

Make the seasoned breadcrumbs

Stir together all of the ingredients and set aside.

2.

Prepare the pork chops

Preheat the oven to 400 F.

3.

Heat the olive oil over medium heat in a large, heavy skillet to 360 F. (The oil should be a ½-inch high.)

4.

Pat the pork chops very dry with a paper towel, then season well with salt and pepper.

5.

Gently beat the eggs together in a small, shallow pan.

6.

Begin by dredging a pork chop in the flour.  Shake off the excess.

7.

Dip the floured chop into the beaten eggs and coat well on both sides.

8.

Dredge the chop in the breadcrumbs, pat to be sure the breadcrumbs cover both sides. Place the chop onto a parchment paper lined baking sheet. Repeat with the remaining pork chops.

9.

Fry the chops, turning once, until golden brown (this will be about 4 minutes per side). Move the chops onto a wire rack in a baking sheet and bake for an additional 5 to 6 minutes until the internal temperature reaches 145 F.

10.

Prepare the salad

Whisk together the olive oil, lemon juice, and Dijon mustard.

11.

Pour the mixture over the arugula and toss to coat. Season with salt and pepper to taste.

12.

Divide the salad between 4 plates and top with a pork chop. Serve with lemon wedges and shaved Parmigiano.

About Judith Papesh

Retired Winemaker, Winemaking Consultant, and Washington State Licensed Geologist. Bourgogne Master Level Certification, French, Italian, and Spanish Wine Scholar Certifications

In the first class to complete Washington State University (WSU) Extension Enology Certification, Judith opened her winery, crafting wines that garnered local and international acclaim before turning her attention to studying and educating about the world's wines. "Winemaking is very much an art as well as a science; it is a consuming passion that drives you during the day, keeps you up at night, and when the wine is right, simply leaves you breathless."

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