Fried Pork Chop Recipe
Buttermilk fried, fig and bacon agrodolce, dressed arugula, parmesan
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Ingredients
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Fried Pork Chop Ingredients
Method
Directions for Fried Pork Chop
- 1
Prepare the Pork Chops
Marinate the pork chops in buttermilk for at least 2 hours, or overnight in the refrigerator for best flavor.
- 2
Make the Agrodolce
In a skillet, cook the bacon until crispy. Remove the bacon and add chopped figs to the bacon fat, cooking until softened. Add red wine vinegar and honey, stirring until combined. Return the bacon to the skillet and simmer for a few minutes. Set aside.
- 3
Coat the Pork Chops
In a shallow dish, combine flour, salt, black pepper, and cayenne pepper. Remove pork chops from buttermilk, allowing excess to drip off, and dredge in the flour mixture, coating evenly.
- 4
Fry the Pork Chops
Heat vegetable oil in a large skillet over medium-high heat. Fry pork chops in batches for about 5-7 minutes per side, or until golden brown and cooked through. Drain on paper towels.
- 5
Serve the Dish
On a serving plate, dress arugula with olive oil and a pinch of salt. Place the fried pork chop on top, drizzle with fig and bacon agrodolce, and sprinkle with grated parmesan cheese. Serve immediately.
