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Pork Chops Milanese

Byamazingfoodstv


This delicious dish is perfect for a weekend dinner. In Milan, a chop usually means veal, but with the rise of good animal husbandry here in the United States, there are all kinds of options available, so I prefer to use Berkshire pork for this recipe. Ask your butcher if he or she has any. There is a world of difference in taste between traditionally and sustainably raised animals. Buon Appetito! #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #25YearsofLidia #FromLidiasTableToYours #LidiasSoundtrack @AccademiadeiCento #centofinefoods

Recipe –

Great with –

00:00 – Intro
00:15 – Making the Amatriciana Sauce
01:15 – Preparing the Pork Chops
03:45 – #AskLidia – Milanese Preparation
04:35 – Fruit and DOC Prosecco Dessert
07:00 – Finishing and Tasting

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27 Comments

  10. Lidia, I would be very happy if you told me what brand of olive oil you use and pasta as well. My friend from Italy tells me that here in America we don’t have good olive oil and good pasta even if they are imported from Italy, they don’t taste the same bc they’re not the same quality. I think Italians look down on us and they think we can’t tell the difference, which is kind of right.
    I come from a Mediterranean country and my father used to go to the country and get the best olive oil in the whole world. It smelled like perfume and tasted like olives. The same with the pasta. Please let me know. Thank you in advance. ❤️😊

  22. Lidia, you are amazing! And such a wonderful personality too. Your recipes always turn out so delicious and aren't too difficult to make. I can't wait to try this pork chop Milanese. Thanks!

  24. I watched you for yrs. On PBS. I absolutely love everything you have presented. When the world chgd. In 2020. All cable went poof. Dropped cable a d TV, but kept wifi. I had not seen any of your programs for yes. About 3+ wks ago, you popped up. Even videos of very long ago before I watched. On your own program you had more time to go through things. This was an easy one. I am 77, now, and never learned to scratch cook. But, I have tons of all kinds of tomatoes canned. In zip lock bags, every kind of spaghetti. I prefer Alfredo sauce, because of acid in tomatoes. If. In salsa, I add a little sugar to cut even mild jalapeños. Italian, I love cheese. Any kind. Well, Lydia, I cannot thank you for still being here. It is just me. Hard to get energy for 1 person. But, I am prepping with canned and glass food. A great inspiration, and a wonderful person who loves food and people. Blessings.

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