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Monday, March 23

Crispy pork chops with warm fennel salad

Flour, all purpose
¾ cup
Fennel, ground
2 teaspoons
Salt, kosher

Pepper, freshly ground

1 large
2 cups
Pork chop, bone-in, meat pounded 1/8-inch thick
Butter, unsalted
2 tablespoons
Olive oil, extra virgin
5 tablespoons
Fennel bulbs, cored, thinly sliced
Lemon juice, fresh
2 tablespoons
Olives, oil-cured, pitted, chopped
1/3 cup
Fuji apple, finely chopped
Lemon wedges

  1. In a shallow dish, mix the flour and ground fennel; season with salt and pepper.
  2. In another shallow dish, beat the egg.
  3. In a third shallow dish, spread the panko and season with salt and pepper.
  4. Dredge the pork in the flour, shaking off the excess.
  5. Dip the pork in the egg, then dredge in the panko to coat; set aside.
  6. In a large skillet, melt 1/2 tablespoon butter in 1 tablespoon oil.
  7. Add two of the chops, and cook over moderately high heat until just golden on the outside and white throughout, about 2 minutes.
  8. Transfer the chops to a paper towel-lined plate.
  9. Wipe out the skillet, and repeat the process to fry the remaining two chops.
  10. Wipe out the skillet, and add the remaining 1 tablespoon oil.
  11. Add the fennel, and cook, stirring occasionally, until light golden and crisp-tender, about 3 minutes.
  12. Stir in the lemon juice and olives, and cook until the olives are warm, about 1 minutes.
  13. Stir in the apple, and season with salt and pepper.
  14. Divide the chops among plates, top with the salad and serve with the lemon wedges.
Recipe from Food&Wine Magazine, March 2015.

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