Pork Milanese With Arugula Salad and Warm Bacon Vinaigrette Recipe
- by Chef David Rose
- Last updated Jan 5, 2023
Why We Love This Recipe
One of my favorite things about this dish is how something that sounds so complex is actually simple to prepare! The thing that truly determines a good meal from a lackluster one is quality ingredients – luckily for you, we’re cooking with Omaha Steaks Boneless Pork Chops! The combination of our crunchy-on-the-outside-juicy-on-the-inside pork chops, the crispness of the arugula leaves, and the creaminess of the bacon vinaigrette make for a truly decadent eating experience. Best of all, it only takes 30 minutes to prepare! Let’s get started!
Tools You’ll Need Before You Start
- 1 Pan
- 3 Medium Bowls
- 1 Whisk
- 1 Vegetable Peeler
- 1 Kitchen Knife
How to Cook Pork Milanese With Arugula Salad and Warm Bacon Vinaigrette
The star of this simple and savory recipe is Omaha Steaks Boneless Pork Chops. Center-cut, individually wrapped, and perfectly sized, they make an ideal and convenient lean, low-fat protein for any pork chop dish. Flash-frozen when at their very best flavor, these juicy, hearty pork chops are carved by master butchers and guaranteed to satisfy.
1. Prepare the Warm Bacon Vinaigrette
You know what they say: Everything’s better with bacon (even salads!); so, we’re going to begin by preparing a warm bacon vinaigrette that combines salty and savory with tart acidity for a flavor explosion you’re going to love.
First, add your grapeseed oil and bacon slices to a cold pan to avoid splatter and bring to medium-high heat. Keep sautéing them for about 4 to 5 minutes until browned. Then remove the bacon and put it on the side – I won’t blame you if you perform a small taste test, just make sure to leave some for the salad! Next, reserve 3 tablespoons of that liquid gold bacon fat before it solidifies and set it aside as well.
Finally, add the rest of your ingredients to a medium bowl and whisk until they’re well incorporated and the vinaigrette has emulsified (which is just a fancy way of saying the ingredients have become thick and creamy). Now you’re ready to put everything aside and move on to the star of this meal: pork chops!
2. Pan-Fry the Perfect Pork Chop
Break out those savory, juicy, Omaha Steaks Boneless Pork Chops after thawing them in advance. Put them in a medium bowl and add your breadcrumbs, Parmesan cheese, and parsley, whisking until well combined. Then carefully butterfly your pork chops by cutting diagonally on the fatty side, stopping about 1/2” before cutting all the way through.
Next, flatten the sides down with the palms your hands and enhance the pork’s natural flavors by seasoning it generously on both sides with salt and pepper. Then dredge them in the flour, egg wash, and breadcrumb mixture, in that order.
Time to cook them to perfection: Add some olive oil to a saucepan, set heat to medium-high, and pan-fry your chops for 3 to 4 minutes on each side, until they’re golden brown and cooked through.
3. It’s Salad Time!
And last but definitely not least, it’s time to create your delicious arugula salad. Add the arugula to a medium bowl and lightly dress with that salty, tart, warm bacon vinaigrette we prepared earlier. Then add your bacon, sliced tomatoes, and a pinch salt and pepper and toss it all lightly. Top it with the gritty texture and strong umami taste of Parmesan cheese by running a vegetable peeler along the edge of the cheese wedge to create beautiful (and tasty) ribbons.
4. Bring It All Together!
When it comes time to enjoy this savory meal, you can either top your fried pork chop with the arugula salad or simply enjoy the salad as a side dish – the delicious choice is yours. Eat up!
Pork Milanese With Arugula Salad and Warm Bacon Vinaigrette Recipe
Ingredients
Warm Bacon Vinaigrette
- 4 strips OmahaSteaks Colossal Cut Bacon, cubed
- 4 tablespoons grapeseed oil
- Juice of 1/2 of a whole lemon
- 1/2 cup olive oil
- 4 tablespoons apple cider vinegar
- 3 tablespoons parsley, chopped
- 2 tablespoons honey
- Pinch of crushed red pepper
- Salt and pepper to taste
Fried Pork Chops
- 4 Omaha Steaks Boneless Pork Chops
- 2 eggs + 2 tablespoons water, whisked together (egg wash)
- 1 cup Italian breadcrumbs
- 1/2 cup all-purpose flour
- 3 tablespoons Parmesan cheese, grated
- 1/4 cup Italian parsley, freshly chopped
- 1/2 cup olive oil
- Salt and pepper
Arugula Salad
- 3 cups arugula
- Previously prepared warm bacon vinaigrette
- Previously prepared fried bacon
- 1/2 cup sweet grape tomatoes, cut in half
- 6 oz. wedge of Parmesan cheese
- Salt and pepper
Instructions
Warm Bacon Vinaigrette
- Add grapeseed oil and bacon to cold pan and bring to medium-high heat; continually sauté until browned, about 4-5 minutes.
- Remove fried bacon from pan and reserve.
- Reserve 3 tablespoons of bacon fat from pan.
- Add the remainder of your ingredients to a medium bowl and whisk until well incorporated and vinaigrette has emulsified.
Fried Pork Chops
- Add breadcrumbs, Parmesan cheese, and parsley to a medium bowl and whisk until incorporated.
- Butterfly pork chops diagonally on fatty side, stopping about 1/2” before cutting all the way through, and flatten down with the palms your hands.
- Season generously on both sides with salt and pepper; dredge in flour, egg wash, and breadcrumb mixture, in that order.
- Add olive oil to saucepan on medium-high heat and pan-fry pork chops for 3-4 minutes on each side, until golden brown and cooked through.
Arugula Salad
- Place arugula in medium bowl and lightly dress with warm bacon vinaigrette; add bacon, sliced tomatoes, and a pinch salt and pepper and toss lightly.
- Top salad(s) with Parmesan cheese ribbons by running a vegetable peeler along the edge of the cheese wedge.
To Assemble:
- Top fried pork chop with arugula salad or enjoy on the side.
More Delicious 30-Minutes-or-Less Chef Rose Recipes
Boneless Pork Chops
Extra thick, extra meaty, center-cut and perfectly sized.
