Paneed Pork Chop

Directions Print

1. For the paneed pork chop, clean the bone so that the meat is off the bone. Place the the chop in between to layers of plastic wrap. With a meat tenderizer pound down lightly until the chop is ¼ -½ inch thick. Season with pepper and make a breading station flour, eggwash, and panko. Bread the chop and reserve until ready to fry.
2. For the salad, place the arugula, peas, tomatoes, green beans, and shaved cucumber in a bowl and the juice of half a lemon with a drizzle of olive oil. Season with salt and pepper.
3. Pan fry the breaded pork chop in a pan with the tallow and cook for 2 minutes each side. Remove from pan and drain very well. Arrange the salad on the pork chop. Garnish with shavings of the Parmesan cheese.