Pork Chop Milanese (bone In) Recipe

1. Prepare the chops

Pat the bone-in pork chops dry with paper towels. Trim any large fat pockets but leave a thin fat edge for flavor. Using a sharp meat mallet or the flat side of a heavy pan, gently pound each chop to an even thickness of about 1/4 to 3/8 inch. This yields a crisp, tender Milanese. Season both sides lightly with 1/2 tsp kosher salt and a pinch of black pepper per chop (totaling approximately 2 tsp salt and 1 tsp pepper across all chops).

2. Set up breading station

Place the flour in a shallow plate or dish. In a second shallow bowl, whisk the eggs with the milk until combined. In a third wide shallow bowl, combine the breadcrumbs, grated Parmesan, chopped parsley, garlic powder, dried oregano, and a pinch of salt and pepper; mix well.

3. Bread the chops

Working one at a time, lightly dredge a chop in flour and shake off the excess. Dip it into the egg mixture, letting excess drip off, then press firmly into the breadcrumb mixture so the surface is evenly coated. Place the breaded chop on a wire rack and repeat with remaining chops. For a thicker crust, double-dip by repeating the egg and breadcrumb step once more.

4. Heat the pan

In a large skillet (cast iron or heavy stainless) heat the vegetable oil over medium-high heat until shimmering and a small breadcrumb sizzles immediately (target oil temperature ~350°F / 175°C). Reduce heat slightly if oil starts to smoke. Add the butter to the oil and swirl to melt; this adds flavor and helps browning.

5. Fry the chops

Carefully add 1–2 chops to the pan without crowding (work in batches). Fry 3 to 4 minutes on the first side without moving, until deep golden brown. Flip and fry the other side 3 to 4 minutes until golden and an instant-read thermometer inserted near the bone registers 140–145°F (60–63°C). If crust browns too quickly before interior reaches temperature, lower heat and cover loosely for 1–2 minutes or finish in a 350°F oven for 4–6 minutes. Remove cooked chops to a wire rack set over a baking sheet to keep crisp; tent loosely with foil and let rest 4–5 minutes (carryover will reach target temperature).

6. Finish and serve

Once rested, transfer chops to plates, squeeze lemon wedges over each, and garnish with extra chopped parsley and a light sprinkle of grated Parmesan if desired. Serve immediately to keep crust crisp.

7. While the last batch of chops is frying, toss the mixed greens and tomatoes in a bowl with the olive oil, red wine vinegar, salt, and pepper. Taste and adjust seasoning. Serve the salad alongside the pork chop Milanese for a bright contrast.