Join our mailing list to receive 10% off your first order!


Gifting has never tasted so good! Now taking Corporate Gift Orders!

Farm To People

Kitchen Notebook

September 26, 2018

Almond Crusted Pork Chop Milanese Over Mustard Greens

30 Mins


  • 2 Pork Chops
  • ½ cup Almonds, finely ground or crushed
  • 2 Eggs, whisked
  • Mustard Greens, chopped
  • 1 Apple, sliced into slivers
  • 2 Tbsp Shallots, minced
  • 1 Tbsp Red Wine Vinegar
  • 1-1/3 cups Olive Oil
  • Sea Salt and Pepper

In a small mixing bowl, whisk together the shallots and vinegar along with 2 tablespoons oil and a pinch of salt and pepper. Set aside. Place the crushed almonds and eggs into two separate bowls and season each with a pinch of salt and pepper. Working one piece at a time, dip a pork chop in the egg and then roll it in the almonds until covered. Remove to a plate and repeat with the remaining pork.

Heat 1/4 cup of the olive oil over medium-high heat in a large nonstick skillet. Fry one chop at a time, continually basting by spooning the hot oil over the thicker side of the chop until golden brown and juices run clean when pierced with a fork, about 2-1/2 minutes per side; then transfer to the wire rack in the oven to keep warm. Repeat with the remaining chop, wiping out the pan and adding 1/4 cup oil.

Remove to a plate. Add the mustard greens and apples to the vinaigrette and toss until combined. Divide between 2 plates, top with a pork chop; and serve.

30 Mins Dinner Fall Meat pork Pork Chops

Leave a comment

Comments will be approved before showing up.


30 Mins Dinner Fall Meat pork Pork Chops

More Recipes You Will Love