Pork Chop Milanese Recipe

Prep the chop

Pat the 12 oz French-cut pork chop dry with paper towels. If very thick (over 1 inch), gently butterfly or pound to an even thickness of about 3/4 inch for even cooking; leave the bone intact. Season lightly with 1/4 tsp salt and 1/8 tsp black pepper.

Set up breading station

In one shallow dish combine 1 tablespoon flour. In a second bowl whisk together 1 large egg and 1 tablespoon water. In a third shallow bowl mix 3/4 cup panko, 1/4 cup grated Parmesan, 1/4 teaspoon garlic powder, 1/4 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Bread the chop

Dredge the chop first in flour, shaking off excess, then dip into the egg wash, letting excess drip off. Press both sides firmly into the panko-Parmesan mixture so it adheres evenly. Set on a rack for 5 minutes to help the coating adhere.

Sear and broil

Preheat oven broiler and position oven rack about 6 inches from the broiler element. Heat a large ovenproof skillet (preferably cast iron) over medium-high heat until very hot. Add 2 tablespoons olive oil and 1 tablespoon butter. When butter foams, add the breaded pork chop and sear without moving for 2.5–3 minutes until golden brown. Flip and sear the other side 1.5–2 minutes. Transfer skillet to the broiler and broil 3–4 minutes, or until coating is deeply golden and internal temperature reaches 145°F (63°C). Remove from oven, tent loosely with foil and rest 5 minutes.

Cook mushrooms

While the pork rests, wipe out the skillet leaving any browned bits. Add 1 tablespoon butter and return to medium heat. Add the sliced 8 oz mushrooms and cook, stirring occasionally, until mushrooms release moisture and begin to brown, about 5–6 minutes.

Build the sauce

Add the finely chopped shallot and 1 clove minced garlic to the mushrooms and cook 1–2 minutes until fragrant and softened. Pour in 1/2 cup Marsala wine to deglaze, scraping up browned bits from the pan. Allow the wine to reduce by about half, 2–3 minutes. Add 1/2 cup chicken stock and simmer another 2–3 minutes to concentrate flavors.

Finish sauce

Stir in 2 tablespoons heavy cream and 1 teaspoon fresh thyme leaves. Simmer 1 minute to thicken slightly. Whisk in 1 tablespoon cold butter off the heat to give the sauce a glossy finish. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spoon mushrooms and sauce over the rested pork chop.

Cook potatoes

Place 1 lb cubed potatoes in a pot and cover with cold water by 1 inch. Add 1 teaspoon salt and bring to a boil. Reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes. Drain well.

Mash and season

Return hot potatoes to the pot. Add 2 tablespoons butter and 1/2 cup whole milk. Mash to desired texture (hand masher or ricer). Stir in 1/4 cup grated Parmesan and 1 teaspoon cracked black pepper. Adjust salt to taste if needed. Keep warm until plating.

Blanch and toss

Bring a medium pot of salted water to a boil. Add trimmed green beans and sliced carrots and blanch 3–4 minutes until crisp-tender. Drain and immediately plunge into ice water to stop cooking (or if serving immediately, drain and return to pan). Toss with 1 teaspoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Reheat briefly in a hot pan 1 minute if needed before serving.

On each plate spoon a portion of peppercorn-Parmesan mashed potatoes. Place the rested pork chop next to the potatoes. Spoon the Marsala mushroom sauce generously over the pork chop. Arrange the green beans and carrots beside the chop. Garnish with chopped parsley and serve with an optional lemon wedge to brighten the dish.