Breaded Grilled Chop
Looking for something OTHER than burgers to grill on the 4th? Try this recipe for grilled chops from one of your local butchers.
The following recipe comes from Chris Mattera, a gentleman we like to call “The Sausage King of Richmond.” Chris is a charcutier at Belmont Butchery and has been featured in Food & Wine.
Although breading is usually reserved for fried foods, this pounded veal or pork chop takes to breading and grilling beautifully. The breadcrumbs adhere to the meat and pick up a toasty, smoky flavor from the grill while sucking up dripping as the chop cooks. Pair with a sautéed green vegetable (use a heavy pan directly over the fire on the grill – no need to heat up the kitchen too) and a glass of chilled white wine (albarino works well) and you’re all set for a summer evening.
2x 3/4 inch thick veal or pork loin chop, preferably center-cut
1 tsp salt
½ tsp black peppet
1 TBS olive oil
½ Cup unseasoned breadcrumb
1 TBS fresh parsley, washed, dried and finely chopped.
Lay the chops on a stable cutting board and cover with plastic wrap
With meat mallet, rolling pin, or wine bottle, gently pound the chops until they are evenly about ½ inch thick.
Salt and pepper both sides of the chop.
Rub both sides of the chops with olive oil liberally
Dredge the oily chops in the breadcrumb and parsley
Grill over medium heat to your desired doneness or 150 degrees for pork and 140 degrees for pork.
Try accompanying the chops with greens or a salad and grilled potato wedges. To grill potatoes, cut 1 large baking potato in eighths lengthwise. Toss with olive oil, salt and pepper. Grill over medium heat until tender.
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