Simple, easy and delicious Pork Chop Recipes | Next Level Kitchen

Pork Chop is on the menu! Using two different frying techniques Chefs Richard Blais and Nyesha Arrington are cooking up white meat classics. Richard is making an Asian inspired Miso Mustard Pork Chop & Nyesha a beautiful Pork Schnitzel. Which are you cooking tonight?

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*Nyesha’s* *Pork* *Schnitzel* *and* *Potato* *Salad*
_Makes_ _2_ _servings_

*INGREDIENTS*
*Schnitzel*
Grapeseed oil
Pork fat cap, optional
2 6-ounce boneless pork chops
1 cup all purpose flour
2 teaspoons kosher salt
2 teaspoons smoked paprika
1 teaspoon freshly ground black pepper
3 large eggs
1 cup panko breadcrumbs
3 sprigs fresh thyme
1 sprig fresh rosemary
Lemon wedges, for serving

*Potato* *Salad*
2 tablespoons olive oil
2 teaspoons freshly squeezed lemon juice
1 tablespoons dijon mustard
1 tablespoons chopped dill
Kosher salt
6 ounces boiled fingerling potatoes

*PROCEDURE*
1. Make the schnitzel: Heat 2 inches of grapeseed oil in a large cast iron skillet to 320℉. For added flavor, add the excess fat cap from your chop to melt in the oil.

2. Place the pork chop between two pieces of plastic wrap and use a meat mallet, rolling pin or heavy bottom pan to pound out the pork chop to about ¼ inch thickness.

3. In a wide mixing bowl, whisk together the flour, salt, paprika and black pepper. In a separate wide mixing bowl, whisk together the eggs and season lightly with salt.

4. Dredge the pork in the flour, shaking off the excess. Then place the cutlet in the egg to coat completely, letting the excess drip off. Finally dredge in the panko, pressing down to make sure the entire cutlet is coated in the breadcrumbs.

5. Carefully place the breaded chops into the oil and cook until golden brown and crispy on one side. Gently flip the cutlets and add the thyme and rosemary to the pan. Continue cooking until the pork is cooked through and the crust is golden brown.

6. Remove the cutlets to a wire rack to rest while you make the potato salad.

7. For the potato salad: In a large mixing bowl, whisk together the olive oil, lemon juice, dijon, dill and salt. Add the potatoes and toss to coat completely.

8. Plate the potato salad and pork cutlet. Garnish with the fried thyme and rosemary from the skillet and serve with a wedge of lemon.

*Richard’s* *Miso* *Pork* *Chop* *and* *Hasselback* *Potatoes*
_Makes_ _2_ _Servings_

*INGREDIENTS*
*Hasselback* *Potatoes*
6 ounces baby red potatoes
2 tablespoons ghee
Kosher salt
Freshly ground black pepper
*Coleslaw*
1 tablespoon sesame oil
2 teaspoons white wine vinegar
Kosher salt
¼ red cabbage, shaved
¼ cup chopped cilantro leaves and soft stems
*Pork* *Chop*
3 tablespoons ghee
2 6-ounce bone-in pork chops
Kosher salt
Freshly ground black pepper
2 tablespoons 5-spice
2 tablespoons unsalted butter
1 sprig rosemary

*Miso* *Applesauce*
2 tablespoons applesauce
2 tablespoons yellow mustard
1 tablespoon white miso

*PROCEDURE*
1. Preheat your oven to 350℉.

2. Make the hasselback potatoes: Place the potatoes on a skewer and use a sharp knife to slice the potato into ⅛ inch slices. The skewer will prevent you from cutting all the way through the potato to create that hasselback effect.

3. Place the potatoes on a sheet tray with the ghee and season with salt and pepper. Bake the potatoes until they separate and get crispy, about 20 minutes.

4. Make the cabbage slaw: In a large mixing bowl, whisk together the sesame oil, white wine vinegar and salt. Add the cabbage and cilantro and toss to combine.

5. Make the pork chop: In a large skillet over medium heat, add the ghee. Season the pork chops with salt, pepper and 5-spice to coat completely. Once the ghee begins to smoke, add the pork chops to the skillet and cook until a crust begins to form and they turn golden brown. Flip the pork chop and add the unsalted butter and rosemary. Continue cooking until the pork chop is cooked through. Remove the pork to a wire rack to rest.

6. Make the miso applesauce: In a mixing bowl, applesauce, mustard and miso and mix until smooth. Pour the sauce over the pork chops to coat evenly.

7. Serve the hasselback potatoes with the pork chops and slaw.

0:00 Introduction
0:31 Level 1: Oil Choices
1:22 Level 2: Next Level Pork
13:21 Level 3: Next Level Plating

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