Ingredients
4 thin, bone-in pork chops, loin pounded to 1/2-inch thick
Salt and pepper
Flour, for dredging
2 large organic eggs
2 tablespoons Dijon mustard
1 1/2 cups panko breadcrumbs
1/2 cup grated Parmigiano Reggiano cheese (a couple of handfuls)
1 teaspoon fennel seed (1/3 palmful)
1 teaspoon granulated garlic (1/3 palmful)
1 teaspoon granulated onion (1/3 palmful)
1/4 cup mixed fresh herbs such as thyme, parsley, rosemary, oregano or marjoram, finely chopped
Olive oil, for shallow frying
For the orange and red onion topping:
4 medium navel or blood oranges
1/2 cup red onion, finely chopped
1/2 cup flat leaf parsley, chopped
1 tablespoon chopped oregano or marjoram
Salt and pepper
Extra virgin olive oil (EVOO), for liberal drizzling
Directions
Pre-heat the oven to 325ºF. Season the chops with salt and pepper. Arrange three shallow dishes: one with flour, one with the eggs beaten with mustard and one with the breadcrumbs seasoned with cheese, garlic, onion and herbs. Bread the pork first in flour, then the eggs and finally the seasoned breadcrumbs. Heat a thin layer of oil, 3-4 tablespoons, in a large, ovenproof skillet over medium to medium-high heat. Brown the pork chops for about 5 minutes, turning once, then transfer the skillet to the oven and cook through, about 10 minutes more. For the orange and red onion topping:
Peel and section the oranges away from the section membranes and chop. Combine with the onion, parsley and oregano and season with salt and pepper; dress with olive oil.
