Milanese Braised Pork Recipes

PORK MILANESE RECIPE

Steps:

• Serve them hot with chopped parsley, a squeeze of lemon, and grated Parmesan cheese, along with a fresh arugula salad. White wine won't hurt either!

MISO BRAISED PORK

Steps:

• Heat canola oil in a large Dutch oven over medium-high heat until hot. Sear pork slices until well browned on both sides, then remove. Stir in the garlic and ginger, cook until fragrant, about 30 seconds. Add the water, soy sauce, brown sugar, and miso; bring to a simmer, scraping the bottom of the pan to dissolve the caramelized juices.
• Place pork into pot, add additional water if needed to cover pork with the sauce. Then, reduce heat to medium-low, cover, and simmer for 3 hours until the pork is tender, and the sauce has thickened.

PORK MILANESE

Steps:

• Preheat the oven to 200 degrees F.
• Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.
• Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
• Transfer the pork to plates and serve with lemon wedges.

BONE-IN PORK MILANESE WITH SOY-HONEY GLAZE

Steps:

• For the glaze:
• Heat the oil in a small saucepan over medium heat. Add the shallot and cook until soft. Stir in the red pepper flakes and cook for 30 seconds.
• Deglaze the pan with rice wine vinegar, and then stir in the honey and soy and cook until just heated through. Remove from the heat and season with pepper, to taste. Transfer to a bowl and let cool to room temperature.
• For the pork chop:
• Heat the grill to high. Brush the chops with oil on both sides and season with salt and pepper. Grill until golden brown on both sides, and just cooked through, brushing with some of the glaze, about 3 minutes per side. Remove to a platter, brush with more of the glaze and garnish with green onions.

PORK MILANESE RECIPE

Steps:

• Preparation 1. Combine panko, grated parmesan, 1/4 tsp. salt, and 1/4 tsp. pepper on a large plate. In a small bowl, lightly beat eggs. Dip each pork chop in egg, then transfer to panko mixture and coat completely with crumbs. Set aside. 2. In a large bowl, combine arugula, fennel slices, and parmesan shavings. Drizzle salad with 3 tbsp. olive oil and the lemon juice. Toss, season with remaining salt and pepper, and toss again. 3. In a 12-in. nonstick frying pan, heat remaining 1/2 cup olive oil over medium-high heat. Add two pork chops and cook, turning once, until crusts are deep golden brown and crisp, 5 to 6 minutes. Transfer chops to a plate and keep warm. Repeat with remaining chops. 4. Cut each chop in half diagonally and arrange on a serving platter with salad. Serve immediately. Note: Nutritional analysis is per serving. Nutritional Information Calories: 725 (65% from fat) Protein: 46g Fat: 52g (sat 14) Carbohydrate: 18g Fiber: 3.5g Sodium: 726mg Cholesterol: 229mg

MILANESE BRAISED PORK

Steps:

• Preheat oven to 350 degrees. Trim excess fat from pork and tie the roast, if necessary. Wipe the meat dry. Season with salt and pepper and rub with the dried rosemary, if using.
• Place the roast in a large, oiled Dutch oven, cover, and bake for 2 hours.
• Remove the meat and skim off the fat from the pan juices. Return the roast to the pan. Pour 1/2 cup of the milk into the pan. Add the garlic, sage and fresh rosemary (if not using dried). Cover and braise until the meat is very tender, about 1 hour, turning once or twice (see note). Check occasionally, and add a little more milk, if necessary, to keep 1/4 inch of liquid in the pan.
• Transfer the roast to a warm platter. Add any remaining milk to the pan and cook over high heat, stirring, until the mixture turns light brown and thickens to the consistency of heavy cream (you should have about 1 1/2 cups sauce). Season to taste with salt and pepper.
• Carve the roast and spoon some of the cooking juices over each serving.