- 2 bone-in pork chops, pounded very thin (½-inch or less)
- 1 cup white wine
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
- 1 lime, juiced
- 1 sprig rosemary (bruised with the back of a knife)
- 10 sprigs thyme
- 5 cloves garlic, smashed
- 1 tablespoon Old Bay Seasoning
- 2 tablespoons kosher salt
- 1 cup buttermilk
- 1 cup Congaree and Penn Fish Fry Breading
- 1/2 cup Congaree and Penn Pecan Oil
- 2 large handfuls petit arugula
- 1 1/2 ounces Parmigiano-Reggiano, shaved
- 1/2 bulb fennel, sliced thinly
- 2 Meyer lemons (1 for zest and 1 cut in half, to char)
- 3 tablespoons Congaree and Penn Pecan Oil
While holding the bone, lightly pound the pork chops thin with a kitchen mallet on a cutting board. Start near the bone and work outward towards the “eye” of the chop to ensure even thickness.
To make brine, pour white wine in a small sauce pot and cook over medium heat until reduced to half the volume. While wine reduction is still hot, add the bruised herbs, citrus zest, citrus juice, Old Bay and salt. Once cooled to room temperature, add the buttermilk and stir to blend well. Place pork chops in 1 gallon zip-top bag, pour in brine and place in refrigerator until ready to cook.
To make salad, in a large mixing bowl, toss arugula, cheese and fennel together, and keep cold until ready to serve.
To cook pork chops, heat a 10- to 12-inch skillet over medium heat. Pour the fish fry breading into a pie plate and spread into an even circle, as big as the pork chops. Just before the pork goes into the skillet, remove 1 chop from the bag (do not dry off, just let drip a bit) and cover both sides in the breading, pressing as you go. Add pecan oil to hot skillet and place the pork chop in the pan. Reduce heat to medium-low and let the pork chop cook from the bottom up. Turn after 2 to 3 minutes, or when desired color is achieved. Flip the chop over, and repeat the process. Once cooked, place the pork chop on a paper-towel-lined plate. Repeat the process for the other chop.
Once both chops are cooked, wipe the skillet out, leaving just a touch of the oil in, and turn heat to medium-high. Once skillet is smoking, add the halved lemon flesh side down and cook in the smoking pan until an almost burnt color is achieved.
Finish by dressing the salad in the pecan oil and Meyer lemon zest. Pile the salad high on top of each pork chop, and place the charred lemon right next to it. Before eating, squeeze the lemon over the salad.