Caramelized Onions and Apple Salsa:
- 3 tablespoons butter
- Pinch of Sugar
- 1 large onion, thinly sliced
- Salt and Pepper
- 1 tablespoon red wine vinegar
- 2 tablespoons sugar
- 2 tablespoons Calvados (Apple brandy)
- 1 apple diced
- 1 tsp chopped cilantro
Melt butter in large skillet over medium heat. Add onions and toss to coat with butter. Cover and slowly cook onions, stirring occasionally, for 10 minutes or until a golden Color is reached. Turn heat up to medium high and begin to brown the onions, stirring constantly about 10 more minutes. Season with salt and pepper.
Add red wine vinegar, sugar and Calvados, bring to a boil. Add diced apple and sauté for three minutes. Remove from heat and stir in the cilantro.
Fried Pork Chops:
- 1 cup all-purpose flour
- 2 eggs, beaten with 1 tablespoon of water
- 1 ½ cups panko bread crumbs
- ¾ cup grated Parmigiano-Reggiano
- 4 pork chops, ½ inch thick
- 1 tsp White Seasoning Mixture
- 1 tsp sage
- Extra-virgin olive oil, for frying
Season both sides of the pork chops with the White Seasoning Mixture and sage. Set up a standard breading procedure in three wide deep plates. Fill one with flour, one with the beaten eggs, and one with the panko and grated Parmigiano. Using one hand for dry things and one hand for wet things, take each piece of pork through the breading procedure: dredge lightly in the flour, then the egg wash and then through the panko. Lay the breaded pork on a sheet tray and refrigerate for at least 30 minutes.
Pour olive oil into a large sauté pan until it reaches a thickness of about a half an inch. Test the oil by flicking flour into the oil. When the oil is hot, the oil should gently sizzle. Cook the pork in the oil in batches on both sides until it is golden brown color and crispy, about 4 to 5 minutes per side. When the pork comes out of the oil place it on a rack and sprinkle with salt.
Place pork on each serving plate and top with the apple salsa. Serves Four.