Makes 4 servings
I haven’t made this dish in just ages and it was a very popular one served at home and in restaurants in the 50’s. However, then it was made with veal which was so much more economically priced than it is presently. So, pork once more it is and nice that it’s still so well priced. My dish turned out delicious and I deem that you can serve it either for your family or guests. And by the way, I served this with noodles topped with diced tomatoes, Parmesan and black pitted olives and sided with a lovely romaine salad.
- Four 1/4″ to 1/2” thick boneless pork chops—center cut about 1 ¼ to 1 ½ lb.
- 1/4 C. olive oil
- Flour which has been spiced liberally with S&P– for dredging
- Plain bread crumbs for dredging (which if you wish you can add in some shredded Parmesan)
- 2 eggs –beaten
- S&P to taste
- 1/2 C. vermouth or white wine
- Juice of 1 lemon
- Tomato sauce or chopped tomatoes- up to you how much you want to use
- Sliced mozzarella or shredded Italian cheese mixture
- Minced fresh parsley leaves for garnish
- One lemon cut in quarters
- Pre-heat the oven to 450.
- The chops should be about 1/4 inch thick; if they are not, and mine were 1/2 inch thick, do the following: Put the chops between 2 sheets of saran wrap or wax paper and roll them gently with a rolling pin till they are approximately the correct thickness. This I actually think made them extra tender to eat so I would do this even if they are about 1/4 inch thick. You can also pound them gently.
- Beside your burner, place one platter with the flour, the next one with the beaten eggs and the third (nearest the burner) with the bread crumbs.
- Heat the oil in a very large skillet over medium heat-you don’t want to crowd the chops.
- When the oil is hot (a pinch of flour will sizzle), dredge the chops, one at a time, in the flour and then the egg dip and then the bread crumbs, and place in the skillet to brown. Even though this is pork, undercook them a bit because they’ll continue cooking in the oven. So, the browning process shouldn’t take more than 2 minutes per side. Cook the chops over high heat enough to make the oil bubble. As well at this point, have an oiled oven proof dish next to your burner.
- As soon as your chop is brown on one side (they brown fast so watch closely), then cook the other side. When the chops are done, place them in your oven proof dish without overlapping.
- Empty your skillet from the remaining oil and return it to the burner. Add the wine/vermouth over medium-high heat and cook, stirring until the wine is just about evaporated. Add the lemon juice and stir.
- Top each chop with the lemon/wine mixture (there won’t be much); then top with as much tomato sauce or diced tomatoes as you wish (usually it’s just a spoonful or two); and lastly top with either a thin slice of mozzarella or as much shredded Italian Cheese mixture as you wish.
- Place the baking dish in the oven until the cheese is melted—about 5 to 10 minutes.
- Serve immediately garnished with some chopped parsley on the top and a lemon wedge on the side.
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Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.