Parmesan Crusted Pork Loin with Arugula and Crispy Pancetta
A quick and easy recipe for dinner any day of the week! Had a rough day? Pound that stress away while preparing your bone in pork loin for the pan, don’t worry, you can meditate later after enjoying this great meal with a glass of Highwayman Reserve Chardonnay!
Ingredients:
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 extra-large eggs
1 1/2 cups seasoned dry bread crumbs or panko
1/2 cup freshly grated Parmesan cheese
1 teaspoon lemon zest
1 teaspoon fresh thyme leaves, chopped
6 bone-in pork loin chops-pounded to 1/4 inch
Unsalted butter
Good olive oil
5 ounces arugula
1 cup small grape tomatoes-halved (cherry tomatoes work here also)
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 pound chunk good Parmesan cheese
6 thin slices pancetta (optional for garnish)
Preparation:
Pile some arugula on top of each hot pork chop. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula. Top each with a pancetta chip and serve!
Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
Pound the pork chops (avoiding the bone) between two sheets of parchment paper until they are 1/4 inch thick. You can use a meat mallet.
Coat the chops on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chops on medium heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the pork.
Place pancetta slices in hot pan and cook on one side for 2 minutes, flip and cook until completely crisp–remove from pan and drain on wire rack until cool.
Place the arugula and tomatoes in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
Pairs Well With….
Selected from two of our favorite vineyard blocks from Sangiacomo Family Vineyards, this release features the Home Ranch and Kiser vineyards. The aromatics fill the glass with notes of lightly baked apples and a touch of butterscotch and minerality. On the palate notes of caramel and crème brûlée prevail leading to a finish that is smooth and buttery with the perfect balance of acidity.
