Popular
Latest From the Show
Pork Cutlets with Celery Salad Relish
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 8 thin boneless pork loin chops, 1 1/2 pounds
- Salt and pepper
- Flour, for dredging
- 2 large eggs
- 4 small ribs of celery from the heart
- 1 cup plain breadcrumbs
- 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
- 1/2 seedless cucumber or 2 to 3 kirby cucumbers, chopped
- 2 small ripe tomatoes, seeded and diced
- 1 small red onion, chopped
- 1/2 cup flat-leaf parsley, divided
- 2 lemons
- EVOO Extra Virgin Olive Oil for frying plus 1 tablespoon
Yield
Serves: 4
Preparation
Preheat oven to 250F.
Pound out pork loin chops between plastic to 1/8-inch thick. Season the chops liberally with salt and pepper.
Place a cooling rack over a baking sheet and place in oven. Arrange 3 shallow dishes. Place about a cup of flour on first plate to dredge the chops. Beat eggs with a splash of water in second dish.
Chop the greens off the top of the celery and add them to food processor with breadcrumbs, half the parsley, and cheese and pulse chop to combine. Pour the breadcrumb mixture into the third dish.
Chop the celery and combine with diced cucumbers, chopped tomatoes, red onion, parsley, juice of 1/2 lemon, about 1 tablespoon EVOO and salt and pepper to taste. Cut remaining lemon into wedges.
Heat a thin layer of EVOO in a large skillet over medium heat. Season the chops with salt and pepper, then coat them in flour, then egg, then breadcrumb mixture. Fry in 2 batches until deep golden in color, 3-4 minutes on each side. Keep chops crisp in oven and repeat.
Serve chops with relish on top and wedges of lemon.