Citrus and Buttermilk Brined Pork Milanese, With Arugula Salad and Charred Meyer Lemon
Brining the pork chops is an integral part to bringing out the citrus flavor. Make sure to brine at least 6 hours but no longer than 24 hours.
Easy
20 MIN
Serve with rice and garnish with crispy fried shallots - comfort food at its most delicious.
Ingredients
SERVINGS: 4
For the Gravy
- 1/2 pound butter
- 1 medium onion, diced
- 2 cloves garlic, chopped
- 1 cup all-purpose flour
- 1 cup vegetable stock or water
- 1 cup half and half
- Salt, pepper and ground ginger, to taste
FOR PORK CHOPS
- 1/4 cup Congaree and Penn fine rice flour
- 1 cup all-purpose flour
- 1/2 teaspoon Congaree and Penn pecan meal
- Salt and pepper, to taste
- 4 bone-in pork chops
- 1 tablespoon extra virgin olive oil
- Pinch ground ginger
Instructions
To make gravy: Melt butter in a large saucepan. Add onions and garlic and cook until translucent. Whisk in flour and simmer until medium brown in color with a nutty aroma. Add stock or water and half and half. Season to taste. Keep on very low heat until ready to serve.
To cook pork chops: Toss together flours, pecan meal, salt, pepper and ground ginger. Lightly flour each pork chop with mixture. Heat olive oil in a large skillet. For best results, make sure the pan is very hot. Add pork chops and sear each side 3 to 5 minutes, depending on thickness, until golden brown. Top with gravy and serve.
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