Pork Chop Martini
My Pork Chop Martini recipe is inspired by Robkes Northport and is a true winner! The pork chops are pounded until thin, breaded, and fried until golden, finished with a cherry pepper, garlic, and wine sauce, and topped with a handful of sliced green olives. This is one recipe you'll make on repeat!
Servings: 4
Ingredients
For the pork chops
- 4 bone-in loin pork chops pounded to less than 1/2" thick
- salt and pepper to taste
- 1 cup flour
- 4 large eggs beaten
- 1 1/2 cups Italian seasoned breadcrumbs
- olive oil for frying
Finishing the dish
- 3 tablespoons extra virgin olive oil
- 6 cloves garlic sliced
- 3/4 cup dry white wine
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 1/2 cups no-sodium chicken stock
- 3 large cherry peppers seeds and stems removed, chopped
- 1/4 cup pitted Sicilian green or spanish olives sliced
- salt and pepper to taste
- 1/2 cup grated parmesan
- 1/4 cup minced flat-leaf Italian parsley
- 2 tablespoons cold butter cubed, divided
Instructions
For the pork chops
- With a meat mallet, pound the pork cutlets to less than half inch thick, making sure to not hit the bone.
- Heat a large heavy pan with at least a half inch of olive oil to 360°F oil temp.
- In a large bowl, beat the eggs. Place the breadcrumbs on a plate or small baking sheet, and add the flour to a bowl.
- Pat the pork chops dry with paper towels and season with salt and pepper on both sides. Dredge a pork chop in the flour and shake off the excess. Place the pork chop in the egg wash and let excess egg fall off. Place the chop in the breadcrumbs and cover on both sides then place on a parchment paper lined baking sheet.
- Fry 1-2 pork chops at a time until golden on both sides (around 5-6 minutes total) then place on a wire rack and tent with foil to keep warm. Repeat for the remaining chops.
Finishing the dish
- In a large broiler safe pan, heat the extra virgin olive oil over medium heat. Add the garlic and cook until golden, then add the cherry peppers. Turn the broiler on and set the rack to the second highest level.
- Add the wine, stock, red wine vinegar, and lemon juice to the pan and turn the heat to high. Boil for ~5 minutes or until the sauce reduces by half.
- Remove the pan from the heat and taste test the sauce. Season with salt and pepper as required. Place the pork chops into the pan and spoon over a couple of tablespoons of sauce per chop. Add the olives to the sauce and top each pork chop with parmesan cheese. Broil in the oven for 2-3 minutes or until the cheese has melted.
- Place the pork chops onto a platter. Give the sauce a final taste test and add more lemon juice and salt and pepper if needed. Whisk the butter into the sauce 1 cube at a time. Pour the sauce around the chops. Sprinkle the parsley on top and serve. Enjoy!
Video
Notes
- Pork chops. Bone-in loin chops or boneless loin chops work great. Boneless are easier to pound out flatter.
- Chicken instead. This dish can be made with Italian chicken cutlets.
- Chicken stock. I recommend using no-sodium boxed chicken stock or our homemade chicken stock that has no salt.
- Cherry pepper heat. I recommend tasting the cherry peppers to assess your heat tolerance and adjust the amount accordingly.
- Leftovers. Pork chop martini can be stored for up to 3 days in fridge and can be reheated in the oven at 325f covered until warm.
Nutrition
Calories: 849kcal | Carbohydrates: 39g | Protein: 49g | Fat: 53.9g | Saturated Fat: 14.9g | Cholesterol: 301mg | Sodium: 556mg | Fiber: 2.1g | Sugar: 2.3g | Calcium: 212mg | Iron: 5mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
