Pork Chop Milanese with Belgian Endive and Treviso Salad


Chef Hamilton’s pork chops were bone-in and cooked in clarified butter. However, it’s often difficult to thoroughly cook the meat close to the bone in bone-in chops, so we swapped them for boneless versions. You can also used olive oil instead of clarified butter to cook the pork. It doesn’t produce a chop that’s as rich and juicy as Chef Hamilton’s, but it’s a leaner alternative.

What you will need

2 heads Belgian endive (about 10 oz. total), trimmed and very thinly sliced lengthwise (2-1/2 cups)

1 head Treviso or radicchio, very thinly sliced lengthwise (about 3 cups)

2 medium cloves garlic, grated

4 small oil-packed anchovy fillets, patted dry and finely chopped (about 1 Tbs.)

1/4 cup fresh lemon juice

Kosher salt and freshly ground black pepper

4 6- to 7-oz. boneless pork chops

1/2 cup all-purpose flour

2 eggs, beaten

2 cups panko

1/4 cup clarified butter or olive oil


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