This is one of my all-time favorites. This is a spin on the classic Northern Italian Vladastano chop. It is typically done with veal or chicken. I like pork because you have the flavor of the pork with tenderness that you’d get with veal when the pork is pounded out. Traditionally this is made with white wine sauce, fontina cheese, and prosciutto. I substitute fresh mozzarella, shitake mushroom sauce, and add a hint of hot cherry pepper spread for a little tangy heat. It really goes well. You will not be disappointed.
4 Thick Frenched Bone In Pork Chops
4- 8 Slices Baked Egg Plant
4-8 Slices Fresh Mozzarella
4-8 Slices Prosciutto
Cherry pepper spread 🌶 (Can used sliced as well)
½ Cup Seasoned Flour, 1 Cup Panko Breadcrumbs (Seasoned with parmesan), 2-3 Eggs (Beaten with a little water)
4 tablespoons Butter
¼ Cup Olive Oil
Few Sage Leaves
Handful of Chopped Parsley or Sage
¼ Slices Onion
3 Cloves Garlic
½ Cup White wine
½ Cup Cognac
½ Cup Beef stock, S&P)
Better Thank Bouillon Beef (1 Tablespoon)
Sliced Shitake Mushrooms 🍄 (truffle oil optional)
First, we’ll start the Pork. Butterfly and pound pork chops to ¼ inch thin. Dredge the in the flour, egg, then panko breadcrumbs and shake off the excess. Repeat for all 4 chops. (I also like to brine my chops the day before but that is optional).
In a large wide and heavy pan heat 2 tbs of butter and 1/2 the Olive oil. Sauté’ the pork till golden on both sides. Takes about 2-3 minutes per side. Do not crowd the pork, you may have to do this in 4 batches. Keep checking that the butter/oil isn’t burning, add more if necessary. Adjust the heat as needed. Loosely cover pork on a platter with foil when done.
In a separate pan add the rest of the butter and olive oil and keep at medium heat. Add the shallots, onions, garlic and gently season, then add better than bouillon, and mushrooms sauté till brown then add cognac and cook off then add wine cook down and last add beef stock. Don’t add not too much salt because the Prosciutto added at the end is plenty salty. Let this sauté’ for 10 minutes stirring occasionally so it reduces a little into a mushroom gravy.
Add sage leaves and let this cook on simmer for 15 minutes. This is now your sauce base. Lay in the sauce in sheet pan then pork, then add cherry pepper spread, then eggplant, mozzarella and top with prosciutto. Add little pepper and julienned sage leaves. Put try in oven at about 425 for 5 minutes until prosciutto is crispy. Ready to Plate! Top with extra Gravy!
I find that Broccoli sautéed in Garlic and Olive Oil goes very well with this dish.