PORK CHOP SHOW RECIPES

Steps:

• Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
• Whisk olive oil, brown sugar, lemon juice, mustard, garlic, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl and pour into a large resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 6 to 8 hours.

Steps:

• Trim chops of fat and place them in a plastic food storage bag
• Pound to 1/4 to 1/8-inch thick
• Season the pork cutlets with salt and pepper
• In a shallow dish, combine the flour with salt, pepper, granulated garlic and granulated onion
• In another shallow dish, beat eggs with juice of 1 lemon and Parm; season with salt and pepper
• Pour a thin layer of oil in a large, shallow skillet and heat over medium to medium-high heat
• Warm a large serving platter in a low temp oven
• Coat the cutlets in flour then egg mixture and cook 2 cutlets at a time for 6-8 minutes, turning occasionally, until evenly golden and puffed
• Keep cutlets warm on the platter while you finish cooking the remaining pieces
• Coat the butter in flour and reserve
• Wipe out pan, add lemon halves and brown; reserve
• Add the flour-coated butter to pan and melt
• Whisk in wine, reduce 15 seconds, add stock and slightly thicken; season to taste
• Top the pork cutlets with lemon slices and sauce
• Serve with wilted spinach or grilled asparagus alongside