Summery Pork Chop

A perfectly fried pork chop with heirloom tomatoes and wild ramps. This dish is fatty, fresh, acidic, and salty, offering a balance of crunch and softness. Perfect for showcasing quality bone-in pork chops and seasonal produce.

By Maxbaroni

Original recipe source

Summery Pork Chop

Cook time: 40 minutes

Servings: 2

Ingredients

  • 1 piece bone-in fatty pork chop
  • 1 tablespoon kosher salt
  • 0.5 cup all-purpose flour
  • 1 piece egg
  • 2 cups panko breadcrumbs
  • 0.5 cup all-purpose flour
  • 1 piece egg
  • 2 cups panko breadcrumbs
  • 2 medium heirloom tomatoes
  • 1 bunch ramps
  • 1 handful chopped parsley
  • 0.33 cup Castelvetrano olives
  • 3 tablespoons muscatel vinegar
  • 4 tablespoons olive oil
  • 1 teaspoon pimentón
  • 1 pinch salt
  • 3 cups neutral oil
  • 1 piece pork chop
  • 1 pinch salt

Instructions

  1. Using a sharp knife, carefully cut the bone off 1 bone-in fatty pork chop and set the bone aside.
  2. Generously season the pork chop on both sides with kosher salt and let it sit for about 5 minutes.
  3. Set up your dredging station: place ½ cup of all-purpose flour in one tray, 1 beaten egg in another, and 2 cups of panko breadcrumbs in a third.
  4. Dredge the pork chop in the flour to coat it lightly, then shake off any excess flour.
  5. Dip the floured pork chop into the beaten egg, ensuring it's completely covered.
  6. Press the pork chop into the panko breadcrumbs. Lay it on a bed of breadcrumbs and gently press more breadcrumbs on top.
  7. Cut 2 medium heirloom tomatoes into wedges about the size of your thumb and place them in a mixing bowl.
  8. Trim the bottom half of the stalks off 1 bunch of ramps. Roll the tops into a bundle and slice them thinly.
  9. Add the sliced ramps to the bowl with the tomatoes, along with a handful of chopped parsley, 1/3 cup of torn Castelvetrano olives, 3 tablespoons of muscatel vinegar, 4 tablespoons of olive oil, 1 teaspoon of pimentón, and a few pinches of salt. Mix gently.
  10. Heat about 3 inches of neutral oil in a heavy skillet over medium heat until it reaches 350°F.
  11. Carefully lower the pork chop into the hot oil, ensuring you don't splash the oil.
  12. Fry the pork chop for about 3 minutes on each side, or until it is deeply golden brown and crispy.
  13. Once fried, remove the pork chop and season both sides immediately with salt. Let it rest on a wire rack.
  14. To serve, plate the pork chop and add a generous serving of the tomato salad on the side, ensuring to include some of the tomato juices.
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