Serves 4
69 min
Dijon Pork Paillard
Recipe GLPR8d2c89dd355bfa
Tender thin-cut pork chops are seasoned, breaded with a combination of panko and baguette crumbs, then pan-fried until golden and crispy. Served alongside fresh baby spinach and topped with a bright champagne-Dijon vinaigrette and edible flowers for an elegant French-inspired main course.
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Ingredients
2 tablespoons champagne vinegar
1/4 cup olive oil
1/2 clove garlic, grated
1 tablespoon grain mustard
1 teaspoon honey
1 tablespoon crème fraîche
Salt and pepper to taste
4 thin-cut pork chops
3/4 cup flour
2 eggs
2 tablespoons Dijon mustard
1 1/2 cups panko breadcrumbs
1 1/2 cups baguette crumbs
2 tablespoons olive oil for pan-frying
5 ounces prewashed baby spinach
3/4 ounce edible flowers
Directions
In a small bowl, whisk together the champagne vinegar, 1/4 cup olive oil, grated garlic, grain mustard, honey, and crème fraîche. Season with salt and pepper to taste. Set the vinaigrette aside.
Season both sides of the pork chops generously with salt and pepper. Pat dry with paper towels to ensure a crispy crust when breaded.
Set up three shallow bowls for breading: place flour in the first bowl, beat the eggs with a pinch of salt in the second bowl, and combine the panko breadcrumbs and baguette crumbs in the third bowl.
Coat each pork chop lightly in flour, shaking off excess. Dip into the beaten egg, then press firmly into the panko-baguette crumb mixture, coating both sides evenly. Place breaded chops on a clean plate.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the breaded pork chops in the pan. Fry for 5-6 minutes on the first side until golden brown and crispy.
Flip the pork chops and fry the second side for another 5-6 minutes until golden brown. The internal temperature should reach 160°F for whole pork cuts. Transfer cooked chops to a clean plate and tent loosely with foil.
In the same skillet (add a touch more oil if needed), gently toss the baby spinach over medium heat for 2-3 minutes until just wilted. Season with salt and pepper to taste.
Stir the Dijon mustard into the prepared vinaigrette until well combined. Plate the wilted spinach on each serving plate, top with a breaded pork chop, drizzle with the Dijon-champagne vinaigrette, and garnish with edible flowers. Serve immediately.
