We’re not the best chefs, in fact we avoid anything that doesn’t contain all the ingredients in the box and has explicit instructions. Last week we took a crash course in crafting delicious family dinners with the first winner of The Next Iron Chef, Michael Symon. He gave the class a bunch of quick tips to keep in mind the next time we whip up something in the kitchen, including keeping herbs fresh for longer by wrapping them with a dampened sheet of Bounty and covering it in aluminum foil. Check out his amazing recipe below to try out at your next family meal:
Pork Chop Milanese with Arugula Salad
4 bone-in pork chops, 12 oz. each
2 cups all-purpose flour
4 large eggs
2 cups panko breadcrumbs
½ cup grated Parmesan cheese
2 tbsp. unsalted butter
1 garlic clove, minced
Juice of 1 lemon
¼ cup extra-virgin olive oil
1 red onion, thinly sliced
3 cups arugula
1 cup grape tomatoes, halved
12 fresh basil leaves
Put the pork chops on a cutting board and cover with a large piece of plastic wrap. Using a meat mallet, pound the meat until each is ¼ inch thick. Set up a breading station: In three separate bowls put the flour, eggs, and breadcrumbs. Lightly whisk the eggs. Stir the Parmesan into the breadcrumbs. Season the pork chops liberally with salt and pepper. Dredge them in flour and shake off the excess, then dip them in egg and then in breadcrumbs to coat.
Heat a large sauté pan over medium heat and add olive oil and butter. When the fat is hot, add the pork chops and cook until golden brown, 4 to 6 minutes per side. Remove to Bounty paper towels to drain until ready to serve.
In a large mixing bowl combine the garlic, lemon juice, and 1 tsp. of salt. Whisk in the extra-virgin olive oil. Add the onion, toss to coat evenly and let marinate for 10 minutes. Add the arugula, tomatoes and basil to the dressing and gently toss together.
To serve, place pork chops in the center of each plate and top with salad.