Smoked pork chop Milanese with chili-garlic rapini will be your new favourite pork chop recipe. Such an easy and delicious way to make pork chops.
Smoked Pork Chop Milanese with Grilled Chili-Garlic Rapini
Rated 5.0 stars by 1 users
A mix of Italian and BBQ to make something new and delicious. Smoke the pork chops super low, for a short amount of time, and then bread and fry them in oil on the Alchemy plancha. The pork chops come out juicy on the inside with a light smoky flavour and crispy and golden on the outside. The pork chops are paired with blistered cherry tomatoes, garlic and fresh basil and grilled chili-garlic rapini. But the extra special touch is adding thick slices of grilled fresh mozzarella cheese on top. The bottom of the cheese gets golden and melty, paired with the garlicky cherry tomatoes, heat from the chili-garlic rapini and crispy smoked pork chop, you get the perfect bite.
Chef Matt Basile
1 double rack pork chop (butterflied) or two single rack pork chops
½ tsp salt
½ tsp black pepper
1 tbsp olive oil
1 cup flour
1 cup seasoned breadcrumbs
1 cup cherry tomatoes
1 tbsp extra virgin olive oil
1 tbsp finely chopped basil
1 bunch rapini
¼ cup olive oil
2 cloves garlic
1 heaping tbsp hot chilies in oil
Salt & pepper to taste
2 x 20g medallions of fresh mozzarella
Preheat your smoker to 200F. Bring a large pot of water to a boil.
For your pork chop, you can get one double rack chop and butterfly it yourself or get two single rack bone-in pork chops. Using a piece of plastic wrap to cover your meat, pound your pork chop to about ½ an inch thick. Drizzle all sides with olive oil and season with salt. Place in the smoker for 5-6 minutes.
Place a small cast iron pan onto the plancha, add in olive oil. Once the oil is hot, add in the cherry tomatoes and allow to cook and blister, stirring occasionally.
Add your rapini to the boiling water to blanche, about 1-2 minutes. Remove the rapini from the water and place directly on your plancha. Drizzle with olive oil and allow to grill.
Once your cherry tomatoes have softened, use a spoon to crush them, keep cooking. Chop your fresh basil and add to the tomatoes, add salt and stir.
Remove your pork chops from the smoker. Set up three bowls. In one add your all-purpose flour, then your eggs and beat, and then the seasoned breadcrumbs. Dip each pork chop starting with the flour, then egg then breadcrumbs, until fully coated.
Drizzle olive oil straight onto the plancha and place your breaded pork chops on top. Allow to fry, moving and turning often, add more oil when needed.
Remove the rapini from the grill and roughly chop, add into a bowl. Chop your fresh garlic and add to the rapini with hot chilies and salt, stir.
Once the pork chops are a nice golden brown, remove from the grill. Cut two thick slices of fresh mozzarella and place on the plancha, allow the bottom to melt, bubble and crisp up slightly.
To plate, put your chili-garlic rapini on your plate, place your pork chops on top, then season with salt and pepper. Spoon your blistered tomatoes onto the pork chops and then add your grilled mozzarella cheese on top.