Craft

Crispy Breaded Pork Chops & Truffle Mayo

with Roasted Brussels Sprouts & Pancetta

40 MIN

+$3.00/serving 2 Servings

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From the Test Kitchen

TECHNIQUE TO HIGHLIGHT
Pounding pork is a classic technique for achieving consistent thickness throughout each piece, which tenderizes the meat and allows for even cooking. In this dish, the tenderized cutlets are then coated in flour, egg, and breadcrumbs to develop a delightfully crispy exterior when they hit the hot pan.
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Nutrition

PER SERVING
Calories

1400 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Center-Cut Pork Chops
2 Pasture-Raised Eggs
3 oz Diced Pancetta
1 lb Sweet Potatoes
½ lb Brussels Sprouts
¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
¼ cup Mayonnaise
1 oz Prunes
2 Tbsps Sherry Vinegar
0.7 oz Grana Padano Cheese
¼ cup Roasted Walnuts
⅔ cup All-Purpose Flour
2 oz Balsamic-Marinated Cipolline Onions
¼ cup Buttermilk
1¼ cups Panko Breadcrumbs
1 Watermelon Radish
1 Shallot

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the shallot; quarter lengthwise. Peel the radish; quarter lengthwise, then thinly slice crosswise. Roughly chop the onions. Roughly chop the walnuts. Roughly chop the prunes; place in a bowl. Add the vinegar and 1/4 cup of hot water. Set aside to rehydrate at least 10 minutes. Peel and medium dice the sweet potatoes. In a separate bowl, combine the mayonnaise and as much of the truffle zest as you'd like.

2 Roast the vegetables & pancetta

Line a sheet pan with foil. Transfer the halved brussels sprouts, quartered shallot, sliced radish, and pancetta to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 16 to 18 minutes, or until the vegetables are tender when pierced with a fork and the pancetta is crisped and cooked through. Transfer to a bowl. Add the chopped onions, cheese (crumbling before adding), chopped walnuts, and rehydrated prunes (draining before adding).

3 Cook & mash the sweet potatoes

Meanwhile, add the diced sweet potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

4 Bread the pork

Meanwhile, place the flour and breadcrumbs on two separate large plates; season each with salt and pepper. Crack the eggs into a bowl; season with salt and pepper and beat until smooth. Pat the pork dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a meat mallet), pound the pork to a ¼-inch thickness. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned pork in the seasoned flour (tapping off any excess), then in the beaten eggs (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate.

5 Cook the pork & serve your dish

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the breaded pork (tapping off any excess coating before adding). Cook 3 to 4 minutes per side (if the pan seems dry, add a drizzle of oil before flipping), or until golden brown and cooked through.* Transfer to a paper towel-lined plate. Serve the cooked pork with the mashed sweet potatoes and finished vegetables and pancetta. Top the pork with the truffle mayo. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.