Business & Tech
Pork Chop Scaloppine, with Fresh Herbs
Tree Dilworth, owner of Comtesse Therese Bistro in Aquebogue, shows you how to make an easy dish of pork chops, pounded very thin.
Do you like your pork chops thick or thin?
The Chef at my restaurant , Aristodemos (Arie) Pavlou, occasionally serves pork chops as a special. He serves them thick.
I like to pound my pork chops very, very thin and then cook them on a very, very low heat. The original Italian recipe was for veal scaloppine (which means a thinly sliced cut of meat, from scaloppa, a small scallop). I didn't have veal chops at the time, so I used pork chops. They came out great and I've often cooked my pork chops this way since. The fresh herbs are my own touch.
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Ingredients
- Pork chops on the bone
- Fresh mint, oregano, sage or rosemary
- Bread crumbs with herbs
- Butter and olive oil
- Salt, pepper
Start this recipe several hours ahead of dinner, or even in the morning, so the herbs have sufficient time to infuse the meat.
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First, pound each pork chop with a kitchen mallet till it's super-model thin. If it starts out at 3/4 inch thick, you want to go down to about 1/4 inch thick. Each chop will get quite large in diameter.
Season each chop with salt and pepper, and then place fresh mint leaves all over both sides. Or, you can use fresh sage, oregano, or rosemary leaves. One thing Chef Arie and I both agree on is the use of mint in cooking - we are growing an awful lot of it at the .
Set aside the pork chops for a few hours, so the fresh herbs can infuse into the meat. This step really makes a noticeable difference; trust me.
Take the herbs off, set aside. Sprinkle the pork chops with bread crumbs, on both sides, till the chops are covered with crumbs. You can add the herbs back onto the chops after putting the bread crumbs on, or add to the finished dish.
Heat about 1 tbsp each of olive oil and butter in a large skillet. Cook the pork chops on a LOW, LOW heat. It will take a long time to cook each side until golden, at least 20 minutes or a half hour. Turn over, and cook the other side.
That's it! Serve with rose wine or red wine - wine, or any local North Fork of Long Island wine, preferably.
